| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Vegetable |
4 |
Servings |
INGREDIENTS
|
|
Lettuce leaves |
| 1/2 |
c |
Red miso |
| 3 |
tb |
Rice vinegar |
| 1 |
tb |
Sugar |
| 1 |
ts |
Sake |
INSTRUCTIONS
SUMISO SAUCE
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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