Marinate and cook the beef a day ahead. The lettuce will be difficult at first to work with but you'll get the hang of it.
When making the fresh ginger marinade for the beef in this recipe (or anything that's going to be grilled), use just the grated ginger juice, not the ginger fiber. The fiber burns quickly, giving the beef a scorched taste, which you don't want.
Pickled mountain burdock (yamagobo) looks like skinny carrots and tastes like pickled parsnips. It's an extraordinary flavor to couple with ginger-flavored beef. The only tricky part of the recipe is not tearing the tender lettuce as you work with it. That's why it's wisest to blanch extra pieces of lettuce so that you have plenty to work with.
Special sushi tools:
Bamboo mat wrapped with plastic wrap, sashimi or sharp knife
I originally posted this with the wrong name, so please ignore the bad review. It doesn't seem the reviewer tried making the soup and is posting based on mistaken name only.
This recipe is passed down from my grandmother to my mother to me and it is fantastic!
The challenge of making this soup is in keeping the yogurt from curdling. It needs to be stirred consistently while cooking.
Iranian stew. The main ingredients are a mixture of sauteed herbs, including fenugreek, leek, spring onions, parsley, spinach and cilantro. This mixture is cooked with kidney beans, dried limes, and lamb, beef or chicken. It is best served with Basmati rice and plain or cucumber yogurt.
Fresh or dried can be used for the herbs. The best is to buy the mix pre-made at an Iranian grocer.
from whole foods:
This highly nutritious chicken, cabbage, and kale dish is easily made and is very fresh tasting. It is a meal in one dish that is very satisfying and delicious with the chicken. By using our Healthy Sauté and stovetop braising techniques you get a healthier dish without heated oils that is still full of flavor.