Japanese Cooking 7
Japanese Cooking 7
Serving 4
Pumpkin & Sweet Potato Kinton
1 sweet potato・・・・・唐芋
1/4 pumpkin ・・・・・南瓜
1 egg yolk ・・・・・ 卵黄
A) 1 teblesppo Mentsuyu ・・・・・麺つゆ
1/2 tablespoon sake & soy sauce ・・・・・酒 ＆ 醤油
2 cup water・・・・・水
B) 1 tablespoon starch ・・・・片栗粉
2 tablespoon water ・・・・ 水
1. In a large size of saucepan, bring water to a boil.
2. Cut the sweet potato and pumpkin into 3-4cm dice.
3. Cook sweet potato and pumpkin in the saucepan until soften. After stop the heat, rinse and mush them, adding the yolk thoroughly.
4. Scoop with tablespoon, put on the plastic wrap, then squeeze on the top, rounding the shape. Serve.
5. Mix all ingredients of A on the stove, with medium heat, then add mixed B into the pan, to make gravy sauce to put on the Kinton.
Tofu & Burdock Salad
2 burdock shredded・・・・・ゴボウ
1/4 tofu・・・・・ 豆腐
2 tablespoon mayo・・・・・マヨネーズ
1/2 cod roe ・・・・・たらこ
1/4 tablesoon soy sauce・・・・醤油 2tablespoon vinegar・・・・酢
1. Pour the water into a big saucepan, put the burdock and vinegar , set over high heat and bring to a boil.
2. Rinse with cold water, then just mix all ingredients. Serve with sesame.
Salmon & Bean Noodle Spring Roll
50-60g Dried bean noodle・・・・・春雨
1tablespoon Dried Shitake Mushroom・・・・・乾燥しいたけ
100g salmon・・・・鮭
1 tablespoon scallion・・・・・葱
1 tablespoon Soy sauce・・・・醤油 1/2 tablespoon sugar・・・砂糖
1 tablespoon Salt & pepper・・・・砂糖 ＆ 胡椒
8 large spring roll skin・・・・春巻きの皮
1. Soak the dried bean noodles and the dried Shitake mushroom in warm water, about 15-20 minutes.
2. Cut the bean noodle into 5-8cm long.
3. Pour 3 tablespoon of oil into a medium saucepan, set over medium heat and add salmon. Cook for 3-5 minutes until it’s light browned. Add the bean noodle and shitake mushroom, and all other ingredients.
4. Wrap them with the spring roll skin as I do.
5. Heat the oil in a wok, bring to 180℃.
6. Deep fry them until golden browned. Cut into two pieces when you serve.
Fish Saute Japanese Style
4 fish of the day・・・・・魚
1 cup flour ・・・・・ 小麦粉
１/2 lemon ・・・・ レモン 1 carrot ・・・・ にんじん
4 tablespoon sake ・・・・ 酒 2tablespoon soy sauce ・・・・ 醤油
1 tablespoon oil ・・・・ 油 Any herbs to garnish
1. Mix the sake, soy sauce, fish, lemon in a bowl and leave 15-20minutes.
2. Using the peeler, cut the carrot just like a ribbon.
3. In a large frying pan, heat the oil.
4. Put the flour on the fish, and lay them down on the frying pan.
5. Gently turn over when lightly brown, Then pour 1 & carrot into the pan.
6. Simmer for 5-10 minutes. Serve.
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