Kombu Carrot Saute

Kombu Carrot Saute Recipe
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Kombu Carrot Saute Recipe

Kombu Carrot Saute


  • Author: Great Eastern Sun
  • Yield: 3 Servings 1x

Description

Here’s a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots.


Ingredients

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Instructions

  1. Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
  2. Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
  3. Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
  4. Add kombu and soy sauce to carrots. Turn heat to low, cover, and simmer 6 minutes. Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.
  • Category: Side Dish

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Green Beans in Sesame Miso


Green Beans in Sesame Miso recipe

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Green Beans in Sesame Miso recipe

Green Beans in Sesame Miso


  • Yield: 3 servings 1x

Description

This delicious Green Beans in Sesame Miso recipe is a new twist on an old favorite seasoned with our Miso Master Organic Traditional Red Miso. YUM!


Ingredients

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Instructions

  1. Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool.
  2. Toast sesame seeds in dry skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.) Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, and then add miso.
  3. Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry.
  4. Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.
  5. Enjoy and share with family and friends!
  • Category: Dinner

 



Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso is a long term miso aged naturally for 18 months through four seasons in traditional hand-crafted Cypress, Redwood or Fir barrels. Our Country Barley miso has a higher soybean content in relation to the barley koji and requires a longer aging period to break down the complex protein and fat molecules into their more digestible constituents. Delicious is soups, gravy or sauces!

Purchase Miso Master Organic Country Barley Miso at your favorite organic market or enjoy home delivery from our Great Eastern Sun Online Market HERE >

 

 

 


Great Eastern Sun

 

 

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Traditional Miso Soup

Traditional Miso Soup recipe made with Miso Master Organic Traditional Red Miso Soup

 

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Traditional Miso Soup recipe with Miso Master Organic Traditional Red Miso

Traditional Miso Soup


  • Author: Great Eastern Sun
  • Yield: 4 Servings 1x

Description

Warm-up winter with a bowl of comforting Traditional Miso Soup made with our American-made Miso Master Organic Traditional Red Miso.


Ingredients

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Instructions

  1. Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
  2. Combine soaking water and the remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
  3. Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
  4. Dilute miso with 1/2 cup of the hot soup broth, add back to the soup, and warm on low for 2 minutes (below the boiling point). Garnish with green onion and serve.

Miso Master Organic Country Barley Miso

Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.  Made in USA.

Purchase Miso Master Organic Country Barley Miso at your local organic market or direct from Great Eastern Sun’s Online Market HERE > 


Gingered Shrimp with Asian Noodles*

gingery-shrimp-over-lomein-noodles

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Gingery Shrimp over Lomein Noodles


  • Yield: 2 servings 1x

Description

Use our Emperor’s Kitchen Traditional Kuzu to thicken the delightful sauce for this tasty noodle dish.


Ingredients

Scale

Instructions

DIRECTIONS

  1. Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.
  2. Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl and set aside.
  3. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes.
  4. Season shrimp with salt and pepper. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.
  5. Dissolve kuzu in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
  6. Mound noodles on platter. Arrange shrimp over noodles and serve.

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