<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/2dbc829b-abdb-406a-bce4-bcb54a1b27a4/BB2F2E5A-0178-41B4-9E97-1F1AB0DB79F4/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html" href="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html" style="font-size: 11px;">www.japanesefoodreport.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html"><H1><A href="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html">Steeping Vegetables in Dashi</A></H1></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.japanesefoodreport.com/img/60281275-608F-4D54-9A08-C79829E0254A" alt="Steeping Vegetables in Dashi" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html"><SPAN class="initial">N</SPAN>ow that summer, I mean the real thing -- 90 degrees, sticky and humid -- has finally arrived in New York, I want to share some simple Japanese dishes perfect for these scorching days.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html"><P> Okay, here's how to prepare the vegetables, and the recipe for dashi: </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html"><P> Pick a nice assortment of summer vegetables, whatever you like. I perused the farmers market at Grand Army Plaza, Brooklyn, and found beautiful okra, green beans, wax beans, shiitake, broccoli, and heirloom red and yellow cherry tomatoes. Quantities and proportions are up to you. You want enough for about servings 4, remembering that leftovers keep nicely. We'll get to these veggies in a minute. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html"><P> For the dashi, follow this recipe from Saveur, Aug/Sep 09 issue, page 44: </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.japanesefoodreport.com/2009/08/steeping-vegetables-in-dashi.html"><P> 1 1/2 ounces kombu 1 3/4 ounces katsuobushi 1/3 cup light soy sauce (that means usukuchi soy sauce, lighter in color, but not flavor) 2 teaspoons sugar </P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/BB2F2E5A-0178-41B4-9E97-1F1AB0DB79F4/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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