Nakano Seasoned Rice Vinegars by Mizkan is having a fun end of the summer prize giveaway to celebrate their new flavors. Along with the original seasoned rice vinegar, they now also have: basil & oregano, red pepper, roasted garlic, balsamic blend, and Italian herb & red wine flavors. Yum!
I'm excited about this contest because I personally use Nakano all the time in salads and to marinate chicken and steaks before grilling. I'm re-posting three of my favorite recipes: Nannie's Cukes & Onions, Japanese Steak House Yum-Yum Sauce, and Cucumber Salad with Southern Boiled Dressing.
For more recipes, go to: http://www.mizkan.com/Recipes/
To host the contest they sent me $50 and a bottle of the basil & oregano to try out and for one lucky winner, they'll send YOU $25.00 and a complimentary bottle of Nakano Seasoned Rice Vinegar.
All you have to do is one or both of two things:
1) Sign up for the NAKANO SPLASH RECIPE CLUB to receive a free monthly e-newsletter freaturing great recipes and tips http://bit.ly/9KS2BD
2) Send me a link to your favorite online recipe using Nakano Seasoned Rice Vinegar.
Post in the comment section that you've signed up and/or your recipe link and next Friday, September 17th, I will literally put everyone's name into a hat and have Gene draw the winner.
Cucumber Salad with Southern Boiled Dressing
Recipe by Glenna Anderson Muse
1/2 cup Splenda (or 1/3 cup sugar)
1/2 cup Nakano Seasoned Rice Vinegar, Red Pepper
1/8 tsp salt
1/8 tsp pepper
1/4 tsp dried Thyme
Directions: Combine Splenda and vinegar in a small saucepan over medium heat and bring to bubbling boil for 3 minutes (just short of syrup). Stir in seasonings and set aside to cool. Prepare vegetables.
1 large cucumber, seeded and chunked with skin on
1 cup cherry tomatoes, halved
1 cob fresh corn, kernels cut off
1/2 small vidalia or red onion, sliced in thin rings and separated
Directions: Toss together with cooled dressing and chill in fridge for 1 hour before serving.
Makes 4 cups.
Nutrtion per 1/2 cup serving: Calories: 25 Protein: 1 Carbs: 4 Fat: .5 Fiber: 2
Cukes, Tomatoes, & Onions, with Thyme in a Bottle Dressing:
Recipe by Glenna Anderson Muse
1/3 cup Nakano Seasoned Rice Vinegar, Basil & Oregano
2 Tbsp sugar (or Splenda worked perfectly for me)
1 tsp fresh thyme leaves, bruised by hand or in mortar and pestle
1 medium cucumber, thinly sliced
1 medium vine ripe tomato, thinly sliced
1 small red onion, thinly sliced
1. Combine vinegar and sugar in a microwave proof bowl and heat for approximately 3 minutes on high or until liquid reaches 200 degrees on a candy thermometer. This will make a simple syrup.
2. Allow to cool to room temp and then stir in thyme leaves. Drizzle over layered or chunked cuke, tomato, and onion. Chill for 1/2 hour before serving.
Serves a salad course for 2
Japanese steakhouse Seafood Dipping Sauce "Yum-yum sauce"
Recipe given to me by Janice Keeton who credits local Chef John Blansit for its creation
1 tbsp butter, softened at room temp
1 tbsp canola oil
2 tbsp real mayonnaise
1 tsp sugar
1/4 tsp garlic powder
1/2 tsp sesame oil
1/4- 1 tsp Rooster (hot red chili sauce) sauce (to taste)
1 tsp Nakano Seasoned Rice Vinegar, Roasted Garlic or Original
Directions: Stir oil into softened butter a bit at a time until smooth. Mix in mayo a bit at a time until smooth. Mix in rest of ingredients. Refrigerate until needed. Set out a bit before use to allow butter to resoften. Re-whisk before using.
Cook's notes: To make larger amounts, note that the ratio of butter to oil is 1:1, the ratio of the butter/oil combo to mayo is 1:1, and then rest of the ingredients can be increased logically and to taste. For example, to make enough sauce for a party, you could use 1/4 cup butter, 1/4 cup canola oil, 1/2 cup mayo and then increase the rest of the ingredients x 4.