Thanks to the Umami Information Center for their informative information needed to write this blog. For more information on umami, plus many delicious recipes, check out their website: http://www.umamiinfo.com/
Cooks Note: If you are ever in San Francisco and like Japanese food, check out a restaurant called "Umami", This restaurant has twice been awarded the best Japanese and sushi restaurant in the city and is open 7 days a week. Address: 2909 Webster St., (between Filbert St & Union St), in the Marina/Cow Hollow district. (415) 346-3431, www.umamisf.com, and make reservations!
Recipes rich in umami:
Umami Spring Rolls
Ingredients:
3 cloves garlic, minced
1 two inch piece ginger, grated
2 green onions, sliced into matchstick pieces
1/2 cup thinly sliced Chinese cabbage (Napa cabbage)
6 fresh shiitake mushrooms, cut into thin pieces
1 cup cooked small shrimp
2 cups bean sprouts or radish sprouts or a combination of both
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons canola oil, plus more for deep-frying
1 package spring roll wrappers (thawed if frozen)
Stir-fry Sauce:
2 tablespoons regular soy sauce
2 tablespoons fish sauce (nuoc mam)
2 tablespoons lime juice
1/4 teaspoon sugar
Procedure:
Mix stir-fry sauce together and put aside. Place 2 tablespoons oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, and green onions. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil. Add cabbage, mushrooms, and shrimp. As you cook, add the stir-fry sauce. Stir-fry 1-2 minutes, until vegetables have softened, do not overcook. Remove from heat and add sprouts, tossing to mix in. Do a taste test for salt, adding 1 tablespoon more fish or soy sauce if not salty enough.
1 two inch piece ginger, grated
2 green onions, sliced into matchstick pieces
1/2 cup thinly sliced Chinese cabbage (Napa cabbage)
6 fresh shiitake mushrooms, cut into thin pieces
1 cup cooked small shrimp
2 cups bean sprouts or radish sprouts or a combination of both
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons canola oil, plus more for deep-frying
1 package spring roll wrappers (thawed if frozen)
Stir-fry Sauce:
2 tablespoons regular soy sauce
2 tablespoons fish sauce (nuoc mam)
2 tablespoons lime juice
1/4 teaspoon sugar
Procedure:
Mix stir-fry sauce together and put aside. Place 2 tablespoons oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, and green onions. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil. Add cabbage, mushrooms, and shrimp. As you cook, add the stir-fry sauce. Stir-fry 1-2 minutes, until vegetables have softened, do not overcook. Remove from heat and add sprouts, tossing to mix in. Do a taste test for salt, adding 1 tablespoon more fish or soy sauce if not salty enough.
To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping tablespoon of the filling on the wrapper. Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better. Now sprinkle some of the fresh cilantro and basil over the filling. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, place some canola oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels to drain while you finish frying the rest. Makes about 20-25 spring rolls. Serve spring rolls while still hot with Thai Sweet Chili Sauce or Mae Ploy sweet chilli sauce, or make your own dipping sauce:
To fry spring rolls, place some canola oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels to drain while you finish frying the rest. Makes about 20-25 spring rolls. Serve spring rolls while still hot with Thai Sweet Chili Sauce or Mae Ploy sweet chilli sauce, or make your own dipping sauce:
Dipping Sauce:
1 teaspoon Asian chili paste, or 3 fresh red chilies, chopped
1 teaspoon Vietnamese chili garlic sauce
3 cloves garlic, peeled and finely chopped
1/4 cup sugar
3 tablespoons fresh lime juice
1 tablespoon vinegar
3 tablespoons fish sauce (nuoc mam)
1/2 cup water
1/2 teaspoon salt
1 teaspoon Vietnamese chili garlic sauce
3 cloves garlic, peeled and finely chopped
1/4 cup sugar
3 tablespoons fresh lime juice
1 tablespoon vinegar
3 tablespoons fish sauce (nuoc mam)
1/2 cup water
1/2 teaspoon salt
Combine all ingredients and serve with spring rolls.
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