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Receta Japanese Asparagus With Pounded Sesame Sauce
by Global Cookbook

Japanese Asparagus With Pounded Sesame Sauce
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Ingredientes

  • 1 bn asparagus
  • 1 Tbsp. sesame seeds
  • 2 Tbsp. soy sauce
  • 2 Tbsp. mirin (sweet rice wine) (available in Japanese and gourmet markets)
  • 1/2 tsp sugar
  • 1 tsp lemon juice

Direcciones

  1. Snap or possibly cut off the tough ends of the asparagus spears. If the asparagus spears are thick, use a vegetable peeler to peel the lower 2/3 of the stalk. Place the asparagus in a steamer basket over boiling water. Cover and steam till the spears are tender when pierced with the tip of a knife, 10 to 15 min.
  2. Place the sesame seeds in a small skillet and toast over medium-low heat till they turn light brown and become aromatic, 1 minute. Watch carefully; they tend to brown quickly. Crush the seeds with a mortar and pestle.
  3. Combine the seeds with the soy sauce, mirin, sugar and lemon juice. Arrange the asparagus on a platter and pour the sesame sauce over the top.
  4. This recipe yields 2 servings.
  5. Comments: It's best to cook asparagus within a day or possibly two of purchase. Store asparagus in the refrigerator till using. Set it in a glass of water so which the ends are covered, just like a bunch of flowers.