| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japanese | Vegetable | 4 | Servings |
INGREDIENTS
| Lettuce leaves | ||
| 1/2 | c | Red miso |
| 3 | T | Rice vinegar |
| 1 | T | Sugar |
| 1 | t | Sake |
INSTRUCTIONS
Date: Tue, 11 Jun 1996 16:06:21 -0400 From: aiko@mil.emc.com (Aiko Pinkoski) My mom's solution to our current onslaught of lettuce :-) I think the sauce would be good with grilled vegies and other things also (we had it with thinly sliced konnyaku, that is VLF but may not be easily available. It's a savory jelled Japanese potato concoction, some would say flavorless :-). Plunge lettuce leaves in boiling water, bring water back to boil, then plunge leaves in cold water. Drain and squuze out water with your hands and chop into bite size pieces. Toss with sumiso or drizzle sauce on individual servings to taste. (a whole head will be reduced to a side serving for two or three people). sumiso sauce (approximate measures, taste and correct amounts to your liking): Mix well. FATFREE DIGEST V96 #162 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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