Japanese Cooking 2

Today’s Recipe

11/23/05

Mushroom Rice きのこ炊き込みごはん
　　　4 cups rice・・・・・米
　　　1 pack Simeji Mushroom ・・・・・しめじ
　　　1 sheet Fried Bean Curd ・・・・・　油揚げ
　　　1/4 Carrot ・・・・・にんじん
　　　1/2 Konbu Dashi ・・・・・昆布だし
　　　Water・・・・・水 1 tablespoon oil・・・・・油

1. Stir and rinse the rice thoroughly, at least three times, in cold water until the water runs clear..
2. Cut the Shimeji Mushroom, carrot, flied bean curd.
3. Heat the oil in a frying pan, add the carrot, mushroom, and fried bean curd and stir-fry about 5 minutes. Add Konbu Dashi.
4. Put the rice in the rice cooker and add water as you see inside.
5. Add 3 to 4. Turn on the cooker.

Wakame Udon わかめうどん
3 bunch dried Udon noodle ・・・・・　うどん乾麺
1/4 scallion・・・・・長ネギ
1/2 Kamaboko・・・・・カマボコ
1/2 cup dried wakame seaweed ・・・・・乾燥わかめ
1 cup Konbudashi ・・・・・昆布だし Water・・・・・水

1. Pour the water into a big saucepan, set over high heat and bring to a boil.
2. Cook Udon noodles until they become soft.
3. Soak Wakame in a warm water about 15 minutes.
4. Drain 2 and rinse.
5. Heat 6cups of water and add Konbudashi. (you better taste)
6. Add Udon noodles ans simmer about 5 minutes.
7. Serve in a bowl. Put scallions, Kamaboko, Wakame on the top.

Hijiki no Nimoni ひじきの煮物
　　　Hijiki Seaweed・・・・・乾燥ひじき
1/2 Dried Shitake Mushroom・・・・・乾燥しいたけ
　　　1/4 Carrot ・・・・・にんじん
1/2 sheet Fried Bean Curd・・・・・油揚げ
　　　1/2 Konnyaku・・・・・こんにゃく　　Water・・・・・水
1/3 cup Konbudashi・・・・・昆布だし　　 1 Yuzu・・・・・柚子

1. Soak Hijiki and Dried Shitake mushroom in warm water, about 15-20 minutes.
2. Cut the carrot, Konnyaku and fried bean curd into small pieces.
3. Pour 3 cup of water into a small saucepan, set over medium heat and add 2.
4. Then add the Hijiki seaweed, Shitake mushroom, and Konbudashi.
5. Stir and cook about 5 minutes, and simmer another 5 minutes.
6. Add a tablespoon of Yuzu　when serve.
　　　
Isobe Age & Sweet potato Tempura 磯辺揚げとサツマイモの天婦羅
　　　6　Chikuwa (Fishcake)・・・・・ちくわ
3 medium Sweet Potato　・・・・・さつまいも、からいも
1 1/2 cup Tempura Powder　・・・・・てんぷら粉
1 tablespoon Ao-Nori　・・・・・青のり
Water ・・・・・水 Salt ・・・・・塩

1. Heat the oil in a wok.
2. Rinse sweet potatoes and slice into 1 1/2 cm. Leave in cold water about 5-10 minutes.
3. Cut Chikuwa as you like.
4. Mix Tempura Powder with 200cc of water.
5. Dip the sweet potatoes in the butter, then gently drop a few into the oil. Fry until lightly brown.
6. Add Ao-Nori into the butter.
7. Dip the Chikuwa in the butter, then drop a few into the oil. Fry until lightly brown.
8. Serve immediately with salt.