Fans of Japanese cuisine are certainly familiar with the unique taste of “Chuka” salad, which is made from seaweed. Delicate aroma and soft nutty flavor salad gives a nutty sauce. In fact, the salad itself consists of two ingredients: seaweed and nut dressing, prepared according to a special recipe. The nutty chuki sauce is made from cashews, although many now replace this type of peanuts with nuts. There are other recipes in which walnuts and almonds are taken as a basis, but they are no longer considered traditional. Mustard can be added to make the sauce more savory, although it is not mandatory.
Cooking Features
Balanced taste sauce for salad “Chuka” is due to the successful ratio of components. To spoil it, if you observe the proportions and technology of preparation, it is difficult. So, any housewife who does not even have much experience in preparing any sauces and snacks can fill up her culinary piggy bank with the recipe for the sauce for the Japanese “Chuka” salad.
- To add a more pronounced flavor to the sauce, sesame seeds and nuts can be lightly fried. Roasting not only helps to reveal the taste of nuts, but also makes them more useful.
- Nuts for nut sauce, used as a dressing for “Chuka” salad, must be ground to a paste. It is recommended to do this in a mortar, but it is not forbidden and use for this kitchen equipment. For example, you can chop the nuts with a blender or grinder. However, experience shows that the blender is not very convenient to use for grinding them because of the oily structure of the nuts because they often have to clean the knives, and when using a meat grinder it is not always possible to get a pasty consistency, so you have to scroll the nuts twice or even three times.
- Japanese cuisine is so good that it leaves room for experimentation. If the traditional taste of the “Chuka” sauce seems salty, sweetish or freshish, you can adjust it by reducing or adding sugar, soy sauce, mustard.
At the same time, the difficulty of making a nut sauce for “Chuka” salad ends. You can study recipes and choose the right one.
Classic recipe for nut sauce for salad “Chuka”
Composition:
- peeled cashews - 100 g;
- boiled water - 100 ml;
- soy sauce - 20 ml;
- sesame seeds - 20 g;
- rice wine - 20 ml;
- sesame oil - 10 ml;
- rice or apple vinegar (6 percent) - 15 ml.
Method of preparation:
- Sesame seeds and nuts lightly fry in a hot hot frying pan.
- Grind to a smooth paste.
- Dissolve nut paste with clean water and set on fire.
- Boil over low heat, stirring until the consistency of the sauce resembles thick sour cream.
- In a separate container, mix mirin (rice wine), vinegar, sesame oil and soy sauce. Add this mixture to the nut mass.
- Stir the sauce until smooth and allow it to cool.
After this, nutty sauce can be filled with seaweed salad. Cooked in the classic recipe nut sauce for “Chuki” will not be too sweet, and perhaps someone will feel that it lacks spiciness. Nevertheless, it is believed that this particular sauce best emphasizes the taste of algae.
Classic sauce for “Chuki” with mustard
Composition:
- peanuts - 100 g (can be replaced with an adequate amount of peanut butter);
- sesame seeds - 20 g;
- sesame oil - 5 ml;
- apple or rice vinegar (6 percent) - 25 ml;
- soy sauce - 35 ml;
- vegetable oil - 20 ml;
- sugar - 10 g;
- mustard - 5 ml;
- water - 100 ml.
Method of preparation:
- Fry the peanuts with sesame and chop them in any way you like.
- Add all other ingredients except water and oil. Beat with a mixer or blender until smooth.
- Add butter and continue stirring with the kitchen unit for another minute.
- Dissolve the nut mass with warm boiled water. Stir with a mixer - the sauce should be homogeneous, not stratified.
Season with seaweed sauce and enjoy the taste of the legendary “Chuka” salad. If desired, sesame seeds can not be crushed with nuts, and add to the salad separately. In this case, it will have an even more appetizing look.
Chut nut walnut sauce with almond and nut
Composition:
- lemon - 1 pc .;
- sliced almonds - 30 g;
- walnut - 30 g;
- vegetable oil (better corn) - 60 ml;
- mustard - 10 ml;
- sesame seeds - 5 g;
- salt, sugar - to taste.
Method of preparation:
- Fry the nuts and chop them, mixing them so that they are distributed evenly in the nut paste.
- Fry sesame seeds in a separate pan.
- Wash the lemon and, cutting it in half, squeeze the juice out of it. Remove the bones from the juice if they got there.
- Mix lemon juice with vegetable oil. Add sugar and salt to this mixture to taste. If desired, you can add a pinch of black pepper.
- Lightly heat the mixture in a water bath to dissolve the sugar and salt.
- After removing the mixture of oil and lemon juice from the water bath, add mustard to it and carefully rub it.
- Mix it with nut paste. Stir thoroughly to get a completely homogeneous mass.
Season the prepared seaweed with the resulting sauce and sprinkle with roasted sesame seeds. Obviously, this recipe for salad “Chuka” is not original, but it is still great for filling algae.
Nut sauce, which is seasoned with “Chuka” salad, is called “Gamadari”. Other salads, including “Kaise” and “Hiyash vakame”, are also used to fill it.
