side dishes?

Question

I am making tuna tataki, what would be good to serve as a side dish besides seaweed salad?

tuna tataki is a tuna steak marinated in soy sauce, coated in black pepper and sesame seeds pan seared

it is sort of chinese inspired

Answer 1

Vegetable Tempura

2 cup All-purpose flour, sifted
1 tsp Salt
1/8 tsp Baking soda
1 x Egg yolk
2 cup Ice water
Vegetable oil for frying
2 med Zucchini, sliced thin
1 x Green pepper, cut into strips
1 lrg Onion, sliced
1/2 lb Button mushrooms
1 cup Broccoli flowerets

Separate the onion into rings Steam the broccoli 5 minutes. (or microwave a few minutes) In an electric blender combine the flour, salt, baking soda, egg yolk, and water. Blend to mix. Let stand 15 minutes. Heat 3 - 4 inches of oil in a deep heavy kettle, deep-fat fryer, or electric wok until it registers 375 degrees on a deep-fat thermometer. Test batter consistency by dipping one piece of vegetable and letting excess drip off. There should be a light coating left on. Dip and fry, a few at a time, in the hot oil until golden. Drain on paper towels and keep warm in the oven heated to 250 degrees until all are cooked.

Answer 2

Asian Noodles - either rice noodles or the thicker mien noodles...I've found this sauce that you use to toss the noodles in called "memories of Kobi" a really light but flavorful black sauce and I just add snow peas and bamboo shoots & voila! Bon Appetite!

Answer 3

I would say some sort of Asian noodle dish, something using sesame seeds to tie that flavor together. Sounds good though, can I come over for dinner??

Answer 4

Sugarsnap Peas and Water Chestnuts !!

Answer 5

Scallion Cakes

1 1/4 C all-purpose flour (approx. 5 cups)
3/4 pint boiling water
1 or 2 Tbs cold water
1 or 2 tsp sesame oil
1 1/2 tsp salt
4 oz margarine or butter
12 oz chopped scallions (about 35)
peanut or corn oil for frying

Sift flour into a large bowl. Pour in the boiling water gradually and
mix with a fork. Rub together with fingers while the flour is still
warm. Add the cold water and knead to form a firm, but not hard,
dough. Cover and let stand for 10 minutes.

Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place
dough on oiled surface. Knead a few times and divide into 6 pieces.
Roll out one piece into a 6 - 7 inch circle with the edges slightly
thinner than the middle. Sprinkle all over with a good 1/4 tsp of
salt and press in with your fingers. Generously spread with 1/2 oz
margarine all over, stopping just short of edges. Spread with about 5
Tbs of chopped scallions.

With both hands, pick of the sides nearest you and roll the cake up
away from you (like a jellyroll), taking care not to let the scallions
fall out. The dough should now be in a cylindrical shape. Pinch the
ends closed and roll towards each other until the dough is
ball-shaped. Gently roll the ball out until it's about 6 inches
across. Don't worry if the surface of the cake bursts while you're
rolling (this *always* happens to me!). Repeat for each piece of
dough.

Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the
cakes over low heat, covered, for 4 or 5 minutes or until spotted
brown. Turn over and fry the other side likewise. Remove and drain
on a paper towel. Serve hot.



Cold Chinese Noodles in Peanut Sesame Sauce

1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil (see instructions below)*
1/2 cup hot water

GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced

1. Cook noodles in large pot of boiling unsalted water over medium heat
until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well
and toss noodles with (2 Tbsp) dark sesame oil so they don't stick
together.
3. FOR DRESSING: combine all ingredients except hot water in a blender
or food processor fitted with steel blade and blend until smooth.
Thin with hot water to consistency of whipping cream.
4. For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.
5. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve at room temperature.

* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp.
will give it a nice "bite." If your tastes run to the very hot, you might
want to use 3 Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a
recipe:
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over
medium heat. Bring to boil, and immediately turn off heat. Let cool.
Strain in small glass container that can be sealed. Refrigerate.
Lasts indefinitely.


FRIED RICE
=============

Ingredients:
------------
2 lb cooked, cold rice
2 tblsp oil
2 eggs
salt and black pepper

Instructions:
-------------
Season the rice well with salt and black pepper. Heat the oil and fry
the rice gently over medium heat for about ten minutes, or until all fat
has been absorbed.

Beat the eggs until smooth and pour on to the rice in a thin stream,
stirring all the time. Heat gently, stirring, until the egg is evenly
distributed and set.

Answer 6

Try new potatoes with salt and pepper and whole green beans

Answer 7

Crawfish Egg Rolls with a Hot Sesame Drizzle

2 teaspoons olive oil
1/2 cup finely diced onions
1/2 cup finely diced celery
1 cup finely shredded Napa or white cabbage
Salt
Freshly ground black pepper
2 teaspoons minced garlic
1/2 cup finely grated carrots
1/2 pound peeled crawfish tails
2 tablespoons sesame oil
2 teaspoons untoasted sesame seeds
1 teaspoon finely chopped fresh cilantro
2 eggs
8 egg roll skins
6 cups vegetable oil
1/4 cup dry mustard
1/4 cup water
Hot Sesame Drizzle, recipe follows
Garnish: Cilantro leaves


In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes. Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs. In a small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one eighth of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides, and roll up, tucking in the ends after the first roll. Heat the oil in a large saucepan. When the is hot, about 370 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with creole sesoning (ingredients below). To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with cilantro leaves.

Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

HOT SESAME DRIZZLE
2 tablespoons sesame seeds
1 teaspoon salt
1 cup chicken stock
1/4 cup sesame oil
1/4 cup honey
1 tablespoon plus 1 teaspoon soy sauce
Freshly ground black pepper


In a small saute pan, over medium-high heat, toast the sesame seeds until golden, about 2 minutes. Add the salt, chicken stock, sesame oil, honey and soy sauce. Whisk well. Bring the liquid to a boil, reduce the heat medium low and simmer for 3 minutes. Season with black pepper. Remove from the heat and keep warm.

you can also try salmon dumplings with coconut curry sauce

4 ounces fresh pork fat
1 pound salmon, preferably wild
1 teaspoon sesame oil
1 teaspoon finely minced ginger
1 tablespoon finely minced scallion
1 teaspoon fish sauce
1/4 cup chopped fresh cilantro leaves
1 tablespoon peanut oil
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 egg white, beaten
1 teaspoon cornstarch
1 1/2 tablespoons chicken stock
1/2 teaspoon black pepper
30 to 40 fresh wonton skins

Simmer the pork fat in water to cover for 15 minutes. Drain, allow to cool, and chop finely.
Cut the salmon into a small dice. Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed.

Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal. The resulting dumpling should look like a nurse's cap. Repeat until filling has been used.

Bring a large quantity of water to a boil. When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque. Remove, drain, and serve over or with the Coconut Curry Sauce.

Note: The wontons can be made up to a day ahead and kept refrigerated, lightly covered on a sheet tray. In a pinch they can be frozen and added to the boiling water frozen. (They'll take slightly longer to cook.)


COCONUT CURRY SAUCE FOR SALMON DUMPLINGS:
2 tablespoons fresh Yellow Curry Paste
One 14-ounce can unsweetened coconut milk, preferably Chaokoh brand
1/2 cup chicken stock
1 tablespoon fish sauce
Juice 1 lime
1/4 cup lightly chopped cilantro leaves

Heat a saucepan and add the curry paste. Saute very briefly. Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside.
While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.

Answer 8

How about some noodles. Like alfredo noodles maybe.

Answer 9

What the crap is that?