Thursday, January 20, 2011

Ginger Sautee for the Lazy

Yeah, after working until 10PM at night 5 nights a week I want to come home and cook! and chop!♪ and slice!♪!

As much as I personally enjoy experimenting in the kitchen...
However, given the hideous, suicide-inducing weather I thought I would introduce something to keep you a little warm er, inside and out. (Ginger is traditionally considered a warming food in several respectable ancient cultures. Indian and Japanese being just two of them.)

Shouga-yaki (生姜焼き)is traditionally done with pork and real ginger (Shouga, 生姜) and the real stuff makes all the difference but our priority here is TIME and using what's usually left around the kitchen.

1/4 tsp Tamari 
1/4 tsp Mirin (the real stuff not the fake-Mirin.)
2-3 TSP Prepared Tube Ginger
1/2 white onion
400g Momen (Firm tofu in the US)
6 leaves, Hakusai (白菜)

1. Chop onions to whatever size you have the energy for and cook until half-translucent in a little veggie oil.

2. You'll need to chop the tofu up nice and small though. Although you can do it in advance - chop, freeze, and then use the defrosted tofu bits later. (I should probably write how to successfully do that later.)

3. Throw everything BUT the Hakusai in the frying pan and cook 5 or so minutes so the tofu absorbs the goodness.

4. While cooking, slice the Hakusai into about 3cm wide strips. (Hint: Just pile all the leaves on top each other and hack away. You're not showing on the Food Network.)

5. Toss in thicker ends of Hakusai - cook about 1 minute. Then toss in leafy ends of Hakusai - cook about 1 minute.


It seems like a lot now that I write it, but if you do it a few times, it's like MaGic.

Cheers! (^_-)-☆

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