I finally had the chance to try out my tajine last night. I also used this opportunity to try out a recipe for a dipping sauce that I had been wanting to try. There seem to be two types of recipes that come with tajines in Japan: stew-like recipes that use the stove and quick recipes using the microwave. Last night was of the second variety.
I decided to use the recipe that came included in the tajine box. Well, I kind of used the recipe. I made an onion dipping sauce I found in a cook book. Not being a raw onion lover I wasn’t so fond of the sauce – but I could actually eat it which was surprising. My husband, who is a big onion fan, loved it. So I can recommend the sauce to raw onion eaters – the preparation technique renders the onion quite mild.
Microwave Tajine Vegetables and Meat
All amounts depend on the size of your tajine. I have the world’s smallest microwave so mine is a two person tajine.
100g meat of your choice – I used shaved pork
1 bunch base vegetable – usually a leafy green or something kind of nondescript- I used bean sprouts
3/4 carrot, cut into smallish sticks
contrast color vegetable – I used green beans
small piece of ginger
Layer in order: base vegetable, carrot, contrast vegetable and meat. Grate ginger or put it through a garlic press and sprinkle on top of the meat. Microwave for 5 minutes in a 500W microwave. Serve immediately. Dip into sauce which, depending on your ingredients, could be salad dressing, bbq sauce or anything else you think would taste good.
Onion Dipping Sauce
Found in Summer Recipes edition of Orange Page Magazine (Japanese cooking magazine)
1/2 large onion, finely diced, grated or processed in food processor (I used food processor)
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon cooking sake
1 tablespoon vinegar
1 teaspoon sesame oil
Cut/grate/process the onions and soak them in water for five minutes to remove the strong taste. While the onions are soaking, mix the rest of the ingredients together in a small bowl. Drain the onions and add to the rest of ingredients. Stir and place in dipping sauce bowls. Can also be served over karage or used as a salad dressing.
Note: as I am not fluent in Japanese the instructions I post may be different from the original recipe in regard to preparation method.