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VPATTISON
Japanese rice salad with caramelized cucumber
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Ingredients
Directions
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Boil the rice according to the instructions on the package and allow to steam dry.
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Cut the spring onion into thin rings and cut the shi-take in half.
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Wash the bean sprouts and dry them in the salad spinner.
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Place the bean sprouts on the chopping board and do not cut them too finely.
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Roast the sesame seeds golden brown in a dry frying pan or fry and let cool.
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Fry in the same pan the shi-take and bean sprouts in the sunflower oil, season with a little salt.
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Make the rice salad from the still hot rice, mixed with the shi-take and bean sprouts, shrimps and three-quarters of the spring onion.
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Season to taste with a tablespoon of soy sauce, sesame oil and a little salt.
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Cut the cucumbers lengthwise into quarters and cut out the seed lists to create a smooth surface.
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Brush the cut surface with the soy sauce.
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Heat a large non-stick frying pan over high heat and caramelize the cucumbers briefly on the cutting edge.
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Spread the cucumbers over the plates and put the lukewarm salad partially over the cucumbers.
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Sprinkle with lime juice and garnish with the sesame seeds and the spring onion.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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