Many people are intimidated to attempt Asian cooking in their own kitchens but the truth is that it’s really simple. All you need are a few specialty items in your pantry. Soy sauce, mirin, miso, rice vinegar and sesame oil are good staples. Add srirachaca chili sauce, if you like a little heat.
It’s just that simple.
The menu here is marinated salmon steak, brown rice with edamame, and a grilled scallion, radish and cucumber salad.
Finishing Touches: Drizzle grilled scallion, radish + fresh sliced cucumber with sesame oil and rice vinegar. Add a few chow mein noodles for crunch and fun.
Note: I use a wasabi-flavored sesame oil and chili-flake rice vinegar for extra flavor and a little heat.
[This recipe was featured in today’s issue of Honest Cooking, a really cool new online magazine.]