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Barley Bean Stew - By Susan Waxman

Pickled Lemons (Hamad Mraquade)


Introduction & Ingredients:

100g (3 1/2 oz) carrots shaved or cut into match sticks.

100g (3 1/2 oz) burdock shaved or cut into match sticks. Can use celery, lotus root, onion or parsnip

1tbsp olive oil, sesame oil or toasted sesame oil

1tbs shoyu

1tbs mirin (optional)

1tsp sesame seeds (black sesame seeds stand out visually)

1/4tsp shichimi / seven spice

1/4 tsp grate ginger (optional)


Heat the oil in a frying pan. Sauté the vegetables for about 5 minutes. Add 50ml cold water. Cover and simmer on a medium to high flame for about 2 minutes checking occasionally that there is enough water. Switch off and place the vegetables in a serving dish. Add the shoyu, optional mirin, optional ginger, and shichimi / 7 spice. Mix together and then sprinkle sesame seeds over.