Tanya Profile - Allrecipes.com (19281723)

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Recipe Reviews 2 reviews
Garlic Teriyaki Edamame
This was so good! I will definitely fix again. I did have trouble with the 1/4 cup of water not being enough to heat up the edamame, so I added more water and then had to end up draining it somewhat before adding the sauce ingredients. I added the sauce ingredients, but while waiting for the sauce to reduce, I was afraid the edamame was overcooking, so using the tongs, I removed them to a plate, and finished reducing the sauce by itself and once it was thick, I poured the sauce over the edamame and sprinkled with toasted sesame seeds. I also used what little part of sauce was left after devouring the edamame, to dip my sushi roll in (along with dipping the roll in soy sauce, too) and I thought it tasted great! The next time I have Sushi, I plan on trying to use this sauce to drizzle on plate around the sushi roll for presentation effects, too.

6 users found this review helpful
Reviewed On: Jan. 7, 2012
Japanese Soup with Tofu and Mushrooms
Unfortunately, I could not find Dashi stock or Miso paste in any local grocery store (not even Kroger) - I did find the shitake mushrooms and soft tofu, though. I went ahead and rated this recipe, because the base was really good and I thought my substitutions I had to make, might help someone else who cannot find Dashi stock or Miso paste to at least have a clear soup with Asian flavor. I used the soup as an appetizer to Sushi. Instead of Dahi stock & Miso paste, I used chicken stock and added about 1 1/2 tsp of chicken base & freshly cracked black pepper & then added the Soy Sauce. I followed recipe directions as best as I could except I cooked green onion in broth for a very few minutes instead of waiting to use as garnishment. I also added at the last minute a hand full of roughly chopped fresh spinach leaves until they were wilted. Soy, tofu, mushrooms all helped to give it an Asian flavor. It was very good! Will definitely fix this again.

5 users found this review helpful
Reviewed On: Jan. 7, 2012

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