Sunday, January 16, 2011

Japanese Ginger Salad Dressing

Everybody I know loves the salad dressing served on those crunchy salads served at all the sushi and Japanese steakhouse restaurants. My friend Alan recently requested such a recipe from me. Luckily I have a very good version of it in my collection of recipes. It is light and yummy and the best one I have had. So here you go....

Japanese Ginger Salad Dressing
1/4 cup chopped onion
3 tbls vegetable or canola oil
2 tbls unseasoned rice vinegar
1 tbls peeled, chopped fresh ginger
1 tbls chopped celery
1 tbls soy sauce
1 tsp tomato paste
1 tsp sugar
1 tsp fresh lemon juice

Combine all the ingredients in a blender. Blend until smooth. Add salt and pepper to taste.

Pan-Fried Ginger Pork

It has been way too long since I have posted anything. My New Year's Resolution is to make at least one post a week going forward. Although it seems I have already broken my resolution for not having been here yet this year I have a REALLY good excuse. We went on a 7 night cruise starting January 2nd, 2011. So I have not been around. The week following our return was a week of getting the girls back to school and lots and lots of laundry! Plus, on the cruise we ate our whole rations for January, February AND March in just one week! I have been trying to lighten things up and so nothing terribly exciting was coming out of the kitchen last week. I did make a really good meatball dinner and will repeat that this coming week so I can post pics with the recipe plus, it was so good I am already craving it again.

Alan and Tracy - friends of ours from way back were on the cruise with us. Alan knows I like to cook and requested the recipe for the salad dressing served at Japanese restaurants like Benihana's. I do have a very good version in my repertoire and so made tonight's dinner around that recipe. The pork was tasty and tender and was served along side a salad dressed with the salad dressing. Light and yummy.

Pan-Fried Ginger Pork
1 lb boneless pork loin chops
3 tsp finely chopped peeled, fresh ginger
1-2 cloves garlic, crushed
3 tbs sake
1 1/2 tbs mirin OR 1 1/2 tbs dry sherry and 1/2 tsp sugar
4 1/2 tbs soy sauce
2 tsp sesame oil
2 tsp vegetable or canola oil

Slice the meat into 1/4 inch thick slices and then pound lightly to 1/8 inch thick.

Mix together the next 5 ingredients and marinate the meat for 10 minutes, stirring after 5.

Heat a skillet large enough to hold the meat in one layer over high heat. Add the sesame and vegetable oil. Add the meat and marinade. Cook the meat for 2 minutes on each side until cooked but still juicy.

Serve topped with the pan juices.