Tonight's treats at @kyoto2_nola included the latest issue of #japaneserestaurantnews , sakura leaf and red bean mochi and soy sauce from chef Yoshi's home, Kagoshima. House-cured mackerel and toro (fatty tuna) sashimi dipped in the fermented, barrel-aged soy punctuated the fish's salty, sweet and fatty flavors. We were also treated to some kobachi (small plates), and then the cherry blossom leaf mochi.
Did you know...? #tamarisauce is a lot better tasting and better for you than #soysauce ???
Much lower in sodium ( 1 tsp. Organic Gluten Free Reduced Sodium Tamari 233 mg sodium instead of 1/4 tsp. salt 590 mg sodium & 640mg sodium 1 tsp soy sauce)
Usually right next to the soy sauce in your grocer aisle or in the Asian food section, most people are not sure what it is our why it is different. Tamari is associated with Japanese cooking & is gluten free with it's lack of wheat, rich in antioxidants, isoflavones, and protein. Provides vitamin B6, which is important in forming good mood neurotransmitters. And the isoflavones may help prevent heart disease, and lower the risk of osteoporosis.
It's much thicker with stronger flavor, so a little goes a long way, and is easily interchanged wth soy sauce in recipes, by cutting amount in half.
Tapped into my chinese-osity to make stir fried shiitake and king oyster mushroom. Threw some fresh shiitake and king oyster mushroom in the wok with hot oil I'd infused with a smashed clove of garlic, tossed it around a few minutes, then turned the heat low. You add the sauce here. I used mirin wine for sweetness, oyster sauce for savoriness, and soy sauce for savoriness. Let it reduce a little and heat goes off. Finish with some green onion. It's a really savory, umamiful vegetable dish that goes well over rice. #mushroom#shiitake#kingoyster#soysauce#oystersauce#mirin#chinese#instagood#chefinit
Oh heyyyy gorgeous 👋 This beaut is spring fried barley with a sesame sizzled egg from @smittenkitchen’s #smittenkitcheneveryday and dang was it GOOD!! This is my first time making a version of fried rice that doesn’t incorporate seasoning (soy sauce, sesame oil) until this end, and I’m never going back. I didn’t have barley so I used a mix of farro and brown rice here (cooked them pasta style until they were both tender), and topped with SK’s famous crispy egg (shout out to @wickedwitchoftheyeast for showing me the proper technique — ie mountains of oil — for these). Recipe in smitten kitchen everyday or link in profile via @ediblejersey 👆🏽
Soy braised chicken with basil 🌱 aka 3 cup chicken 🍗 Super easy one pot dinner and ready in just 20 minutes or less! Recipe below 👇
3 chicken drumsticks & 3 thighs
1 inch piece ginger peeled & sliced into thin rounds
Cloves from 1 garlic bulb peeled (about 10 cloves)
10 dried whole red chilis (or 1 teaspoon of red chili flake)
1/4 cup low sodium soy sauce
1/4 cup rice wine or mirin
1/4 cup sesame oil plus 2 tablespoons
1 tablespoon sugar
Salt and pepper
1 bunch of basil, leaves washed and removed (about 1 packed cup)
Steamed rice for serving
Heat up 2 tablespoons of sesame oil over medium high heat in a large dutch oven. Add the ginger, garlic, chilis and stir-fry until fragrant, about 2 minutes. Add your chicken and brown on both sides. Add the soy sauce, rice wine/mirin, sesame oil and sugar in a bowl. Stir to combine & pour over chicken. Bring to a boil then cover and reduce heat to medium. Cook the chicken for 10 minutes or until cooked through, flipping the drumsticks & thighs once halfway through. Season with salt & pepper to taste. Add the basil and serve over steamed rice 🍚 Yum!