japanese cooking 10
Japanese Cooking
Serving 4-6
Sweet Potato Rice
1 sweet potato 3 cup rice
1 seaweed (Konbu) 1 tbsp. Light soy sauce (Usukuchi)
1 tbsp sake 4 cup water
1. Rince the rice thoroughly, at least 3 times, in cold water until the water runs clear.
2. Cut the sweet potato in cube.
3. Place all ingredients in the rice cooker, then cook the rice as usual.
Root Vegetables Ratatoulle Style
1/2 burdock 1 lotus root
1 sweet potato 1/4 radish
1 carrot 1 tomato
3 slice bacon 2 tbsp sesame oil
3 tbsp soysauce 3 tbsp mirin
1 pack bonito flakes
1. Slice bacon and burdock, cut all other root vegetables into cube.
2. Heat the oil in a wok or frying pan. Add the sesame oil and bacon.
3. Put burdock first, then all vegetables. Stir thoroughly.
4. Cover the pan and simmer for 5 minutes.
5. Make sure all vegetables are cooked (using skewer) then add soy sauce and mirin.
6. Right before serving, sprinkle bonito flakes.
Beef Tataki Mustard Sauce
2 block beef thigh 1/2 tbsp Japanese Mustard
1 tbsp American or European Mustard 1 tbsp sesame seeds
1/4 Scallion chopped 2 tbsp Mentsuyu
1 tbsp. oil
1. Heat the oil in a frying pan. Put the beef block, and cook each side until it is golden brown
2. Mix all other ingredients
3. Slice the beef and mix with sauce, then serve with sesame.
Fish Saute Japanese Style
4 fish of the day
1 cup flour 1 cup bread crumb
3 clove garlic chopped salt & pepper
3-4 stem parsley 2 yuzu (or lemon)
5 tablespoon olive oil
1. Salt the fish then flour.
2. Heat 1 tbsp. oil and put the fish gently. Cook well done. Put aside.
3. Heat 4 tbsp. oil and stir the garlic first, then bread crumb, pepper, parsley.
4. Put the fish into 3 and push them down, then serve with the yuzu.
Sweet Potato Oshiruko
300g sweet potato 2 tbsp sugar
1 pinch salt 1 can coconut milk
2 tbsp sugar 3 tbsp condensed milk
3 tbsp sweet redbean (azuki)
1. Peel the sweet potato, and cut into small cube. Rice them and put into the bowl then cover with plastic wrap.
2. Cook 7 minutes in the microwave.
3. Mush the potato and add 2 tbsp.sugar and 1 pinch salt.
4. Put the coconut milk in a saucepan and bring to a boil. Stir in the sugar and the condense milk. Add 3 and red bean.
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