The sushi craze in America has led to a wider interest in Japanese flavors. Tataki, beef or fish that has been seared, thinly sliced, chilled and served with a dipping sauce, is a recent addition to menu. A traditional tataki accompaniment is grated daikon (white radish).
In Japan, rice is often cooked along with vegetables. Any type of seasonal vegetables can be used. This pilaf calls for short-grain rice. These full, almost round grains of rice have a higher starch content than long-grain rice and are moister when cooked, causing the grains to stick together. Long-grain rice can be used for this recipe. The texture will be different but still delicious.
Japanese and Chinese rice vinegar is made from fermented rice and is milder than most western vinegars. If substituting white vinegar, add a few drops of water to soften the strength.
A small amount of five-spice powder is needed for this recipe. It provides a unique flavor and can be added to many other Asian sauces.
Helpful Hints:
- Cracked pepper and 5 spice powder can be bought in the spice section of the supermarket.
- Red radishes can be used instead of the daikon or white radish.
Five Spice Tuna Tataki
- 2 6-ounce tuna steaks
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 2 tablespoons water
- 1/2 teaspoon 5 spice powder
- 1/2 cup grated daikon radish (white radish) (optional)
Heat a small nonstick skillet over high heat. Sear tuna for 2 minutes. Turn and sear second side 2 minutes. Remove to a cutting board and slice. Mix soy sauce, sesame oil, garlic, water and 5-spice powder together. Serve sliced tuna on individual dinner plates and spoon sauce on top. Serve daikon radish on the side. Makes 2 servings.
Per serving: 326 calories (43 percent from fat), 15.4 grams fat (2.4 grams saturated, 5.6 grams monounsaturated), 78 milligrams cholesterol, 41.2 grams protein, 3.8 grams carbohydrates, 0.8 gram fiber, 605 milligrams sodium.
Japanese Pilaf
- 1/2 cup short-grain white rice
- 1 cup fat-free, low salt chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 cup frozen green peas
- Salt and freshly ground black pepper
Combine the rice, broth, vinegar and soy sauce in a medium-size saucepan. Cover with a lid, and bring to a boil over high heat. Immediately turn the heat down to medium, and continue to cook, covered, for 10 minutes. Add peas and continue cooking 5 more minutes. Remove from heat and let sit 1 minute. Fluff the rice up, add salt and pepper to taste and serve immediately. Makes 2 servings.
Per serving: 241 calories (2 percent from fat), 0.6 gram fat (0.1 gram saturated, 0.1 gram monounsaturated), no cholesterol, 9.4 grams protein, 48.7 grams carbohydrates, 3.7 grams fiber, 901 milligrams sodium.
-- Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or e-mail her at LindaDinnerInMinutes.com.
