diario

japanese cooking 9

Today’s Recipe
Serve 6-8

Ｌｏｔｕｓ　Ｒｏｏｔ　Ｙｕｚｕ　Ｓａｌａｄ
　　　５－６　prosciutto sliced (A). 1/2 tablespoon yuzu kosho
　　　2 scallion chopped 2 tbsp. soy sauce
　　　1 lotus root 2 tbsp. sesame oil
　　　1 tomato cut into chunks 1 tbsp. rice vinegar w/konbu
1 pinch salt

1. Bring water to boil.
2. Peel and cut the lotus root into half, then slice them very thinly.
3. Boil the lotus roots in boiled water for 1 minutes. Remove and set aside.
4. Mix all ingredient of A and add to 3.
5. Add tomato, prosciutto and scallion.

Egg Plants in Mizore (Mizore mieans grated radish in cooking field)
2 egg plant cut into round slices of 8-10 cm
1/4 radish some herb to garnish
(A) 2 cup dashi 2 tbsp. soy sauce
2 tbsp. Sake 1 tbsp. sake
1 tbsp. sugar
(B) 1 tbsp. Starch 　　　2 tbsp. water

1. Heat the oil in a wok. Fry the egg plants until it is light browned. Set aside.
2. In a deep pan, mix all ingredients and bring to a boil, Add the fried egg plants.
3. while simmer, add radish and (B)
Salmon Spring Roll
2００g salmon　　　　　 5 Shitake Mushroom sliced
30g 　　dried bean noodle (harusame) soaked and cut into 3-4cm
80g bamboo shoot chunked　 150g cabbage
1 tbsp. sake 1/4 tbsp. salt　
8-20 sprig roll skin 1 tbsp. oil
(A) 1 tbsp. soy sauce 1pinch salt 1/2 tbsp. sugar salt & pepper

1. Heat the oil in a wok, and add salmon cabbage, mushroom, and bamboo shoots.
2. Add the bean noodle, sake and salt, then add (A). Cool them.
3. Wrap them with the spring roll skin tightly.
4. Heat the oil in a wok, fry the spring rolls until its golden brown,
5. Cut into half and serve with herbs.

Happousai

200g thin sliced pork　　　　　　 15-20 shrimps unshelled
1-2 squid 1 bamboo shoot 　　　　　　　　　　
1/2 carrot 1/4 nappa cabbage (hakusai)　　　　
2 green pepper 10g judas’ ear (kikurage) soaked
10 quail egg 5 shitake mushroom
2 tbsp. oil

(A) 2 tbsp. starch 4 tbsp. water
(B) 2 tbsp. Chinese Dashi 300ml water
3 tbsp. sugar 1/2 tbsp. salt
3 tbsp. sake 3 tbsp. soy sauce

1. Cut the vegetables into similar size shapes using a sharp knife.
2. Cut the pork and squid into 3-4cm square shapes.
3.. In a large frying pan, heat the oil and add the porks, squids, and shrimps.
4. Then add Nappa, Shitake mushroom, Kikurage, bamboo shoots, and carrots.
5. Add (B), and quail eggs and green peppers.
6. Add (A) and mix thoroughly.

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