Wednesday, June 01, 2011

shoyu negi sauce

It is June, before I tell you about this shoyu negi sauce, I thought I should give you an update on things around here.

The weather is still quite cool (thank goodness!) We've had some hot and humid days, but we've also had lots of rain (and a typhoon).

The areas affected by the earthquake are slowly getting back to normal, though monies are not getting to them quick enough.

Goya (bittermelon) plants are a "hot" item. The shade the vines and leaves create are being sought after with the heat of summer expected.

There is talk of the need for cutting down on electricity usage countrywide to help out the areas where the destroyed nuclear power plant used to supply, which spurred the trend with the goya.

Oh, and that site that was stealing my posts?

I thought that their site was taken down, but actually they seem to have stopped uploading stuff, think it is because I changed my RSS feed from "full" to "short"...yeah!

Anyway, that's basically what's happening around here, now let me tell you about the sauce.

The other day, I was watching a morning show and got the idea for this sauce.

They had shown the sauce being drizzled over karaage (deep fried) chicken along with some fried eggplant.

Unfortunately, the show didn't give an actual recipe, so I had to think up my own...

I don't fry at home much, so I cheated and bought some pre-made karaage chicken.

Also, instead of frying the eggplant, I sauteed some eggplant, carrot, shiitake & onion with some sesame oil until the eggplant was cooked through.

Then I made the sauce:

Kat's shoyu negi sauce
2 tablespoons sugar
3.5 tablespoons sudachi (lime) juice
3 tablespoons shoyu (soy sauce)
2 teaspoons sesame oil
a pinch of dried sliced chili
a sprinkle of black sesame seeds
1 stalk shironegi (leek) (white part only), minced
10 leaves shiso (perilla) julienned

Mix well, until sugar is dissolved.

I placed some of the sauteed veggies on the bottom of my dish then put the karaage chicken on top.

Then I drizzled two tablespoons of this over it.

NOTES: Yum! this sauce is refreshing and matches the fried chicken. I'm making this again, and maybe drizzling it over other fried things like fried squid or fish.

We're expecting some rain today, so I'm planning on staying indoors.


jalna said...

Looks so yummy! And !!YAY!! for foiling the stealing efforts of that site.

Rowena said...

That sauce has everything going for it - sweet, tangy, salty, spicy....just right to also put on cold noodles! We are supposed to have rain....but so far, nothing yet.

Nami | Just One Cookbook said...

Ohhh this looks so yummy Kat! It's been raining and cold in SF. How's the radiation level? I'm really worried about my parents in Yokohama... :-(

K and S said...

If I am not mistaken Nami, the levels closest to the plant are the highest, I think Yokohama is still in the safe range.

Take care.

K and S said...

Thanks Jalna :) Their site is still there, but at least my stuff (after I changed the RSS feed) is not!

Thanks Rowena, another use for your shiso :)

Take care you two.

Kirk said...

Hey Kat - That sounds yummy!

K and S said...

Thanks Kirk, I think this sauce can be used for just about anything!

Take care.

K said...

The sauce sounds delicious! And I'm glad the blog-stealer has stopped!

K and S said...

Thanks K! I hope you try this sauce :)

Take care.

Deb in Hawaii said...

Looks delicious!

I saw something on the news tonight about the conserving power and the new "casual" summer dress code they are recommending for the hot summer since they want to limit the air con. ;-)

K and S said...

Thanks Deb in Hawaii, yup "casual" dress code, I think they gotta limit the high socks and tank tops though...eep!

Take care.

manju said...

Mmmmm, delish! Am keeping this for future grilling reference. Unfortunately, none of my shiso seeds germinated so this is still a rare and expensive commodity around here....

K and S said...

hope you like the sauce Manju!

Take care.