Greens for shabu shabu dinner

Yield: 6 Servings

Measure Ingredient
1 bunch Young radishes; greens only
2 teaspoons Salt
1 teaspoon Sugar
½ cup Water
Soy sauce to taste
1 medium Cucumber
2 teaspoons Salt
2 tablespoons Vinegar
1 tablespoon Sugar

JAPANESE COUNTRY COOKBOOK

PICKLED RADISH GREENS

CUCUMBER RELISH

Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use. PICKLED RADISH GREENS: Wash greens, discarding any bits that don't look fresh. Chop coarsely. Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator.

Just before serving, drain and squeeze dry in a kitchen towel. Place in small serving bowl and add soy sauce to taste.

CUCUMBER RELISH: Peel cucumber and slice as thinly as possible. Salt and let macerate for 15 to 30 minutes. Drain and squeeze dry in a kitchen towel. Combine with vinegar and sugar in serving bowl.

PICKLED RADISH GREENS PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber.

CUCUMBER RELISH PER SERVING: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 8 mg sodium, 0 g fiber.

Posted 10-05-93 by STEPHEN CEIDEBURG on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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