Marinated Enoki Salad Food

MARINATED ENOKI SALAD

Steps:

• Toss the cabbage together with the scallions and enoki in a large salad bowl.
• In another bowl; mix together the vinegar, oil, ginger, and honey.
• Pour the marinade into the enoki and cabbage mix and toss to coat then serve!

TEMPURA LOBSTER AND ENOKI-MISO SALAD ROLL

Steps:

• Preheat a fryer or large stock pot of oil to 450 degrees. In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved. In another bowl, whisk together the miso, sugar and sake. Whisk in the oil. Lay one sheet of nori, shiny side down. Lay lobster on the bottom 1/2 of the nori closest to you. Brush on a little of the miso mix. Mix the remaining miso mix with the enokis and sprouts. Check for seasoning. Lay a small layer of salad on the lobster. Using wet hands, lightly pat on a small column of rice in the middle of the salad. Roll nori and lobster around the rice. Moisten the edge with water to seal. Let rest 30 seconds before frying. Repeat process. Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes. The lobster will be barely cooked. Drain on paper towels and season very lightly with salt. PLATING Place a small mound of salad on a serving plate. Slice roll both straight and on the bias and surround the salad. Serve immediately.
• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.

CUCUMBER & ENOKI SALAD

Steps:

• Peel the cucumber, cut in half lengthwise and remove seeds.
• Slice cucumber very thinly and place in a bowl.
• Mix together the vinegar, ginger, garlic, sugar and soy, whisk well.
• Pour vinegar mixture over the cukes& toss to coat, setaside.
• Combine the lettuce, enoki, peas and radishes in a salad bowl toss with oil, lemon juice and pepper to taste.
• Add cucumbers and toss again.
• Serve.

KONA K'S BULGOGI WITH ENOKI MUSHROOMS (KOREAN BBQ)

Steps:

• Combine all ingredients except enoki mushrooms. Mix well and let marinate overnight in refrigerator (NOTE -- if you're short on time, you can skip this overnight step, but I would recommend marinating for at least 30 minutes).
• Grill beef over medium-high heat. You might want to add some vegetable oil to the pan to prevent beef from sticking.
• When beef is almost cooked, add the enoki mushrooms. You only want to cook the mushrooms for about 2 minutes.
• Serve with white rice.

ENOKI SPINACH SALAD

Steps:

• Tear the spinach into bite size. Place in salad bowl and add the almonds, oranges and toss a bit.
• Wipe the mushrooms with a damp cloth and then cut off ends where stems start to separate.
• Spread over top of salad.
• Dressing: Whisk together olive oil, vinegar, mustard, chives and sugar. Season with salt/Mrs. Dash and pepper. Pour over salad and serve.