Equipment - Knife, cutting board, bowl, small pan, citrus juicer, microplane
Ingredients:
2 cara-cara oranges
1 blood orange
4 tangerines
3 cloves garlic, grated on microplane
1 fuji apple
1 knob of ginger
5 Tbsp Red Boat fish sauce
3 Tbsp brown sugar (we like to use our Okinawan brown sugar)
⅓ cup lime juice
1 shallot
¼ peanuts
½ cup coconut flakes
mint
cilantro
1. Add your coconut flakes to a small pan and toast over low heat until lightly browned. This will happen quickly! Remove coconut and set aside.
2. Combine your fish sauce and brown sugar in the pan. Melt the sugar into the sauce over low heat while stirring to avoid burning. Remove from heat, add your garlic and stir to incorporate.
3. Juice enough limes to acquire 1/3 cup. This should be about 2.
4. Stir the lime juice together with the sugar and fish sauce mixture.
5. Peel your cara-cara and tangerines and remove their piths. Slice your apple in thin wedges and remove the seeds. Slice shallot into long batons. Cut ginger into thin strands.
6. Toss all of your fruit and shallots with the dressing until well mixed.
7. Top with toasted coconut, peanuts, and mint and cilantro leaves. Serve Immediately.
]]>Instant Pot Beans & Dashi Recipe
This recipe combines the soul-warming elements of Japanese konbu dashi with the ease of Instant Pot beans. We’ll be using the Alubia Beans from Primary Beans. Alubia are small and white, similar in shape to navy beans with a creamy texture and firm exteriors. They’re mild flavor lends itself well to the subtle richness of excellent dashi.
To keep this recipe accessible to everyone, we’ll be making a vegan dashi with just konbu and dried shiitake (excluding the typical smoked skipjack tuna flakes). The higher quality seaweed, the tastier and more savory your dashi will be. We carry some of our favorite Japanese konbu and shiitake on the market - perfect for dashi making.
Equipment you will need: Instantpot, large pot for soaking and simmering dashi, thermometer
Ingredients:
50 grams Konbu
50 grams Dried Shiitake
1 bag Alubia Primary Beans
2 Tbsp Moromi Kelp Shoyu
2 tsp Cabi Yuzu Vinegar
Sesame Oil
Ginger
Kosher Salt
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