Lesson #1: Sauce Changes Everything / by Emily Stephenson

"Cooking is half creativity, half preparedness" - A quote I just made up
For our first cooking lesson: how to make dinner when it seems like you don't actually have anything. Or: know how to make some sauces

Dang that's a lot of condiments.

A quick survey of my kitchen reveals I have...a lot of bottles and jars. I DO have sushi rice and some stray things in my fridge. That's as good a place to start as any...

 

Rice + Dried Seaweed + Miso + Sesame Seeds + Cilantro + Carrots + Ginger


I grabbed everything fresh that wouldn't be weird with rice (2 carrots, dried up ginger, 1/2 bunch of cilantro, didn't grab was Parmesan, lemons, or parsley) and some seasonings that are Japanese-ish. My hail Mary is that dried seaweed, tho. That stuff lasts FOREVER (mine is at least two years old).

Let's cook!

Cook the rice: rinse, put rice in whatever you are cooking it in, drain, touch the top of the rice, fill with water to your first knuckle. Cook.

Cover seaweed with hot water. (Sry this one is kind of dark, it's raining outside)

Make Carrot Ginger dressing: chop carrots, put as much peeled ginger in there as you like, add a splash of rice vinegar, some neutral oil, a spoonful of miso, and blend. Thin out with water if you need too.

Drain seaweed. Serve with hot sauce if you want.
LOOK AT THAT. A WHOLE MEAL AND THE ONLY FRESH THING I HAD IN MY HOUSE WAS 2 CARROTS AND CILANTRO.
 

Takeaways: Carrot Ginger dressing makes anything a meal. Buy some dried seaweed.