Autumn Appetite with Japanese Cuisine
Crisp, sunny days and cool starry nights make for another beautiful autumn. Celebrate the fall season with a taste of Japanese recipes featuring delicious Ontario fresh food!
In our easy appetizer Beef and Vegetable Rollups, local sweet potato, green beans and sweet red pepper are rolled into delicious bundles. Serve on a crispy leaf of lettuce with an authentic dipping sauce.
Crispy Baked Tempura Vegetables feature local vegetables dipped in panko breadcrumbs which make them ultra-crispy. Serve with wasabi mayo and soy ginger dips to add a punch of flavour to this appetizer.
We have put an Ontario twist on Okonamiyaki, a classic savoury Japanese pancake served throughout Japan. In this version, fresh cabbage and sweet potato is topped with smoked Ontario rainbow trout to create a wonderful main dish.
Ontario pears are sautéed in honey to make this perfect dessert; Honey Pear Toasts. This mouth-watering recipe is delicious topped with a scoop of ice cream.
These unique Japanese inspired recipes are a sure way to delight your family and friends. Enjoy these delicious recipes and as they say in Japan before they eat “Itadakimasu”!
The Town Crier will feature a recipe for the above mentioned dishes each week during October – we hope you enjoy them!
Beef and Vegetable Roll-ups
Two classic Japanese ingredients, Mirin and miso, are combined with other ingredients to create both a marinade and a dipping sauce.
Preparation Time: 10 minutes
Marinating Time: 30 minutes or overnight
Cooking Time: 20 minutes
Serves 4
4 Ontario Beef Fast-Fry Steaks (about 625 g)
1/4 cup (50 mL) each white miso paste and Mirin
2 tbsp (25 mL) Ontario Honey
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) finely minced gingerroot
1/8 tsp (0.5 mL) cayenne pepper (optional)
1 clove Ontario Garlic, finely minced
1 Ontario Sweet Potato, peeled and cut into (1/3-inch/8 mm) sticks
12 Ontario Green Beans, trimmed
Half Ontario Sweet Red Pepper, thinly sliced lengthwise
2 tsp (10 mL) vegetable oil
1 tbsp (15 mL) Ontario Maple Syrup
Ontario Leaf Lettuce
Lay beef flat on cutting board and cover with plastic wrap. Using bottom of heavy skillet, pound beef to make slightly thinner.
In small bowl, whisk together miso, mirin, honey, soy sauce, ginger, cayenne (if using) and 2 tbsp (25 mL) water. Set aside.
In large bowl, measure 3 tbsp (45 mL) of miso sauce; add garlic and beef, reserving remaining sauce for dipping. Turn beef to coat; cover and marinate in refrigerator for 30 minutes or overnight.
In medium saucepan, over medium-high heat, bring salted water to boil. Blanch sweet potato until almost tender, about 3 minutes. Add beans and cook for 1 minute. Drain vegetables, rinse with cold water; pat dry.
Lay beef slices on flat surface. Divide sweet potato, beans and red pepper equally between slices, placing rows of vegetables along narrowest edge of beef. Roll beef firmly around vegetables; secure with toothpicks.
In large skillet, heat oil over medium heat. Place beef rolls seam side down in skillet; cover, cook until browned, about 5 minutes. Turn rolls over and continue to cook, uncovered, until evenly browned on all sides, about 8 to 10 minutes. Drizzle with maple syrup. Turn rolls in pan drippings to coat evenly; transfer to cutting board.
Remove toothpicks and slice into 1-inch (2.5 cm) pieces. Secure with bamboo skewers; serve rolls on lettuce leaves with reserved miso sauce.
Nutritional Information:
1 Serving
PROTEIN: 34 grams
FAT: 11 grams
CARBOHYDRATE: 35 grams
CALORIES: 382
FIBRE: 3 grams
SODIUM: 682 mg
– Printed with permission from Foodland Ontario
