Japanese Ceramic Salad Bowl
Bamboo Spatula
Microplane Grater
Measuring Cups (1 cup, ½ cup)
Fine Mesh Strainer
Silicone Salad Spinner
Ceramic Mixing Bowl
Digital Kitchen Scale
Non-stick Frying Pan (small size)
Collapsible Silicone Whisk
Japanese Glass Serving Dish (10oz)
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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