Japanese Recipe - Simmered Japanese Butterbur

Ingredients

A bunch of Japanese Butterbur

1 2 / 3 cups (400ml) soup stock

sake, mirin, salt, soy sauce



Directions

Prepare big pot, and cut into shorter Than Japanese Butterbur diameter of the pot.

Japanese Butterbur Rub with salt on the cutting board.

Enough Boil water (a copper pot is more better, Because Japanese Butterbur changed from bright green).

Put Japanese Butterbur in thickness order and boil 2-3 minutes.

Boiled Japanese Butterbur Soak in cold water, and strings.

Lenghtwise Thick Cut into four parts, and cut it into 2 inch pieces.

Boil 1 2 / 3 cups (400ml) stock soup, add Japanese Butterbur, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce.

Boil again, take harshness carefully.

Stop to heat, leave overnight.

Tempura

Material:
2 tail prawn (without head)
1 Japanese eggplant
2 pieces of shiitake mushrooms, cut into the trunk
2 pieces chili shishito
Tempura Sauce:
250 ml Dashijiru *)
30 ml soy sauce
30 ml vinegar (mirin)
1 tablespoon grated ginger
4 tablespoons grated white radish
Flour mixture:
200 ml ice water
1 whole chicken egg yolk
150 g Flour tempura


Method:
Tempura Sauce: Heat dashijiru in a pan, add soy sauce and vinegar. Bring to a boil. Lift.
Separate grated white radish with the same size with a cone shape. Above put grated ginger grated radish.
Peel shrimp, leaving tails. Slice-slice 3-4 for the lower abdomen while fried shrimp is not curved.
Cut eggplant into 2 parts. Cut each in half and slice 3-4 slices-shaped part to a fan.
Flour mixture: Pour ice water into a bowl and add egg yolks and stir until blended.
Add flour and stir with chopsticks. Do not stir too strongly because the dough will be lumpy Heat the oil until the temperature reaches 170 C.
Enter one by one input eggplant, shiitake mushrooms, chili (shishito) into the flour mixture and fried everything.
Especially for the shrimp, hold the shrimp's tail so that only the body are immersed in oil. Fry until cooked. Remove and drain.
Serve with sauce and grated radish and ginger has been established.
Serves 2


*) Dashijiri
Material:
15 cm Seaweed (Kombu)
60 gr Katsuo bushi (Dried Bonito Flakes)
1.000 ml Water
Method:
Clean the seaweed with a damp cloth to remove dirt or salt. Let submerged in the bowl for 30 minutes.
Move the water and kelp into pot and heat with a medium flame. When seen froth emerged from the bottom of the pan, lift the seaweed. Do not boil the water with seaweed in it.
When the liquid started foaming, add the bonito flakes and reduce the heat. Let the liquid boil for several minutes and remove foam
Turn off the fire. When the flake at the bottom of the pan, strain kaldunya using a sieve to get Dashi. Now is the dashi number 1 is where most good for clear soup (miso soup).
Boil 4 cups of water and Bonito flakes.
When the liquid begins to boil reduce the heat and leave for 7-8 minutes. This is a dashi number 2 that can be used to stew dishes, noodles and sauces. For 1 liter

Hot Plate Tofu Cumi

One dish which is suitable for squid lovers.
The meat is chewy squid rich flavor combined with the soft tofu and a savory sauce spray a little sweet.
Serve and enjoy hot with a sprinkling of sesame seeds to taste more delicious.

Material:

     * 250 g squid that is clean, cut crosswise
     * 300 g tofu, cut into pieces
     * 100 g mushrooms shimeji

Sauce, mix well:

     * 2 tablespoons vegetable oil
     * 1 tablespoon chopped scallions
     * 1 clove garlic, finely chopped
     * 1 tbsp tomato sauce
     * 2 tablespoons BBQ sauce
     * 1 tablespoon soy sauce
     * 1 / 2 teaspoon pepper
     * 1 / 2 tsp sugar
     * 1 teaspoon salt

Topping:

     * 1 tsp sesame seeds, toasted

Method:

     * Heat the hot plate to heat properly. Remove, place on top of the container / wood floor.
     * Pour the sauce into the hot plate.
     * Arrange the squid, tofu and mushrooms on top. Cook until all ingredients cooked.
     * Sprinkle the sesame seeds.
     * Serve or eat immediately.

Japanese Cuisine Recipes cup Musi

Materials - Materials:

     * 3 eggs
     * 1 / 4 teaspoon salt
     * 1 / 4 teaspoon sugar
     * 1 tablespoon Kikkoman soy sauce
     * Seasonings to taste chicken broth
     * 200 g chicken meat
     * 10 shrimp tails
     * 2 pcs shitake mushrooms, cut into two
     * 1 ounce of soy

Directions:

     * Whisk the eggs and then mix together with eggs, salt, sugar, Kikkoman soy sauce and chicken broth. Stir until blended.
       Boil chicken and cut small.
     * Place the chicken, shrimp, shitake mushrooms and soy into a bowl. Seluruuh materials can be divided into 5 servings
     * Cover the ingredients with egg mixture was prepared.
     * Steamed with a pan that has been heated.
     * Steam until cooked and turned into a shiny egg color.
     * Serve

Recipes - Meat Tofu Asparagus Ungkep

Preparations are complete tofu is perfect for a light dinner. Asparagus is crunchy, soft tofu, meat and mushrooms are tasty, chewy texture contrast that feels more comfortable as seasoned lightly with natural flavor. Prove just delicious!

Material:

     * 200 g tofu, drained, chopped
     * 100 g of meat has beef / beef sukiyaki, thinly sliced
     * 4 stems green asparagus, cleaned, cut into pieces
     * 3 pieces of oyster mushrooms / shitake, clean
     * Seasonings, mix well:
     * 150 ml water
     * 75 ml Japanese soy sauce
     * 1 tsp sesame puree
     * 2 cloves garlic, grated
     * 1 / 2 teaspoon pepper
     * 1 tsp sugar
     * 1 teaspoon salt


Method:

     * Arrange the tofu and meat in a pan or skillet.
     * Pour the seasoning ingredients, cover the pan, cook over medium heat to boil.
     * Stir and turning occasionally. Add asparagus and mushrooms.
     * Cook until sauce is reduced and the vegetables are tender.
     * Remove and serve warm.
     * For 4 people

Macaroni Kangkung Schotel

 Material:

     * 10 stalk Kang (take a leaf)
     * 60 g Butter
     * 3 tablespoons Flour
     * 50 ml Liquid Milk
     * 1 / 2 teaspoon salt
     * 1 / 2 teaspoon nutmeg seeds (crushed)
     * 2-3 tablespoons cooking oil
     * 4 cloves garlic (finely chopped)
     * 1 / 2 cloves Red Onions (cut lengthwise)
     * 12 LBR Beef Salami
     * 30 pcs Cherry Tomatoes
     * 200 gr Macaroni (boiled)
     * 1 / 4 btl Tomato Sauce
     * 100 gr Grated Cheese
     * Pepper to taste


Cooking:

1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomatoes spinach & pepper, remove and set aside.
3. Combine the two, add macaroni, tomato sauce & grated cheese and stir well.
4. Pour the dip plate heat resistance which has been smeared butter.
5. Bake Dlm temperature 180-190'C until cheese melts, remove and serve.

Japanese-style rice complete

Japanese-style rice complete this is not only delicious but also practical. Crispy fried vegetables that taste delicious. After flushing Shoyu sauce is tasty, delicious and one with the fluffier rice, it's really awesome. Crispy-tasty tasty!

Material:

     * 400 g rice fluffier warm

Vegetable Fried:

     * 100 g carrots, cut into pieces
     * 100 g of cabbage leaves, roughly sliced
     * 75 g bean sprouts
     * 1 leek, sliced
     * 1 stalk celery, roughly sliced

Mix well:

     * 100 g flour
     * 2 tablespoons rice flour
     * 200 ml water
     * 1 / 2 teaspoon pepper
     * 1 clove garlic, grated
     * 1 teaspoon salt
     * Shoyu Sauce, and cook them together:
     * 150 ml Japanese soy sauce
     * 2 tablespoons BBQ sauce
     * 1 / 2 teaspoon pepper
     * 1 teaspoon cornstarch, dissolved in a little water

Method:
Vegetable Fried:

     * Mix the vegetables and flour mixture until blended.
     * Fried spoonful after spoonful full meal until golden brown and dry.
     * Remove and drain.

Presentation:

     * Put the rice in 3 bowls of food.
     * Give each 2 pieces of fried vegetables.
     * Pour the sauce Shoyu.
     * Serve immediately.

For 3 people