My BBQ Goal this year is to figure out ways to incorporate Asian flavors into what would be traditional “American Style” grilling and barbecue. Tonight’s dinner was grilled Tilapia with grilled swiss chard and grilled baby bok choy. After grilling the swiss chard and bok choy it was tossed in a flavorful Korean style vinaigrette that sort of reminded me of a vinegar dressing on cole slaw.
The sauce for the swiss chard has to sit for 30 minutes after mixing so while the chimney of charcoal was getting ready I mixed up the sauce and removed the veins from the swiss chard.
- 1 tablespoon Sesame Seeds
- 6 tablespoons Soy Sauce (I used Ohsawa Nama Shoyu, see below)
- 4 tablespoons rice vinegar
- 2 teaspoons ginger, minced (I used minced ginger from Garlic People)
- 2 teaspoons sesame oil
- 2 tablespoons, chopped cilantro
- Thai chiles, finely chopped
- Kochujang, to taste
- In a skillet, on high heat, toast the sesame seed until they are a light golden brown. It takes about 5 minutes so watch them, they burn fast...at least that's my experience. Mix all the other ingredients together and add the toasted sesame seeds. Let the mixture "age" for at least 30 minutes.
A couple of things to consider when making this sauce…
This recipe calls for using Thai chiles and/or Kochujang. Both of these ingredients are hot. Each adds a little different flavor. I used a little of both. My recommendation is you start with a little finely chopped Thai chili and then add the Kochujang until you get the heat level you want.
Kochujang: A hot chili pepper paste made from red chilies and fermented soybeans. Used in Korean cooking as a condiment, marinade, and flavoring for stir fries, soups, and stews. –(About.com)
I came away from this year’s Fancy Food Show with a bottle of Ohsawa brand Nama Shoyu. This recipe was the first chance I had to use this soy sauce. According to Gold Mine Natural Foods, the importer of this product from Japan:
The spring water used to make Ohsawa® Organic Nama® Shoyu comes from a small Japanese mountain village called Kamiizumisui (“God Spring”). Dr. Masaru Emoto, Director of the Hado Institute in Tokyo and author of Hidden Messages in Water, has water crystal photographs from this spring that reflect its beneficial effects. Optimal well-being literally comes from good vibrations. When we take in good vibrations, they correct distorted frequencies within our cells, assisting our health and healing. Kamiizumisui water has been filtered through Chichibu paleozoic granite strata slowly for 1,400 years. It is scientifically proven to be “rare water, full of life-energizing force,” with twice the surfactant potency and 18% more enzyme activity than ordinary water. Its pH is very close to that of the human body. Enjoy Ohsawa® Organic Nama® Shoyu’s full-bodied flavor and exquisitely delicate bouquet, whether you’re using it at the table or in cooking.
• Unpasteurized – Fresh & Alive!
• Made with mountain spring water
• Naturally low in sodium
• Naturally aged over two summers in 150-yr-old cedar kegs
• No added alcohol or preservatives
• Certified Organic
• Certified Kosher by Kof-K
My experience with soy sauce, I will admit is somewhat limited. Usually my soy sauce decisions are reserved to whether or not I get the green lid or the red lid at the sushi restaurant. Soy sauce has always been a salty liquid to mix my wasabi in. That all changed when I tasted the Nama Shoyu. This stuff is different it has a mellow flavor that doesn’t overpower other foods. Others have described this soy sauce as having a “delicate bouquet.” I’ve always thought it was humorous when people talked about foods like they were a wine. Well, if the truth be known I think it’s funny to listen to people talk about wine. Anyway, Nama Shoyu does indeed have a delicate bouquet. One of the risks I’m having to learn to deal with when people send me specialty products to try is that I might actually like them. That’s the case with Nama Shoyu. I can’t explain it really, but I’ve been totally ruined when it comes to soy sauce. No more generic, mass produced soy sauce for me.