| 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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