Monday, February 27, 2012

Fiery Parsnips

I really it's a little odd to be in love with a parsnip dish, but they were the perfect mix of salty, sweet, sesame, and just a little bit of heat. I could not stop snacking on these tiny little parsnips while I was cooking the main course. This is definitely something different, but delicious!

Fiery Parsnips (from Washoku)

2 or 3 parsnips (200g)
1/2 tsp sesame oil
1 tsp sake
1/2 tsp sugar
2 tbsp soy sauce
pinch of shichimi togarashi (or other ground pepper such as cayenne or paprika)
white sesame seeds, dry-roasted

1. Scrub parsnips, but keep the peel on. Slice into narrow julienne strips, 1 1/4" long.
2. In a nonstick skillet, heat sesame oil over high heat. Add parsnips and stir fry for 1 minute.
3. Add sake and stir fry for 1 minutes.
4. Add sugar and cook, stirring occasionally, for 3 - 4 minutes or until parsnips are lightly caramelized.
5. Add soy sauce and continue to cook and stir for 1 - 2 minutes or until parsnips are just tender and well glazed.
6. Sprinkle with shichimi togarashi and toss to distribute.
7. Remove pan from heat and let cool to room temperature.

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