diario

Japanese Cooking 3

12/4/05
Serves 4

Katsu-Don …………カツ丼
4 Pork chops （豚肉ロース） 2 cups of bread crumb (パン粉)
1 Onion （玉ねぎ）　　　　　　　　　1 cup wheat flour (小麦粉)
4 Eggs　（玉子） 1 egg with water (卵水)
1/2 cup Mentsuyu （麺つゆ）
1 cup chopped Mitsuba (If you want)　（三つ葉）

1. Heat the oil in a wok.
2. Beat the pork chops to cut fiber of meat.
3. Follow wheat flour thoroughly, and dip in the egg water, then follow bread crumb.
4. Slice the onion.
5. Heat the water in a pan.
6. Put sliced onion into the boiled water.
7. Fry pork until lightly brown. Then cut pork into 2cm.
8. Add Mentsuyu into 6, then add pork and beaten eggs.
9. Simmer 2-3 minutes. Garnish with Mitsuba and serve over the rice.

Asazuke………浅漬け
1/4 Nappa (白菜)　　　　　1/4 Carrot （にんじん）
1 Cucumber (きゅうり)　　　1 tablespoon Kobudashi （昆布だし）
1 tablespoon salt (塩) 1/2 tablespoon Vinegar (酢)
1/2 tablespoon Soy sauce (醤油)

1. Cut the Nappa cabbage into 2cm, slice the cucumber very thin, shreds the carrot.
2. Put all ingredients onto a big plastic bag(such as Zip-Lock), then mix thoroughly.
3. Leave more than 30 minutes with a weight on it.

Kabu Kinoko ankake………かぶのきのこあんかけ
2 Kabu (かぶ) 1 pack of Shimeji mushroom (しめじ)
1 bunch Enoki Mushroom (えのき)　　　1/2 cup Shirodashi (しろだし)
2 dried sliced Shitake mushroom (乾燥しいたけ)　2 tablespoon Starch (片栗粉)　　

1. Soak the dried Shitake mushroom, with 2 cups of water.
2. Pour the water into a wok and bring to a boil.
3. Cook the Kabu until become soft.
4. Drain water.
5. Put Shitake mushroom with water into a pan. 　Add Shimeji & Enoki.
6. Put Shirodashi into 5.
7. Mix the starch with 1/2 cup of water. Then add into 6. Simmer 2-3 minutes.
8. Serve over the Kabu.

Miso soup………..味噌汁
1 cup chopped veg (Today we use the Kabu Leaves) (かぶの葉)
1/4 Tofu
1/2 tablespoon Iriko Dashi (いりこだし)
2 tablespoon Miso （味噌）　　1/2 tablespoon Milk （牛乳）

1. Pour 4 cups of water into a saucepan and bring to a boil.
2. Add the vegetable, then scoop the tofu and put into the pan.
3. Put Iriko Dashi, then Miso & Milk.
4. Serve.

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