Okra Pork Cutlet

The okra is in season now in Japan.
This time, I make 'Okra Pork Cutlet' that made the best use of a beautiful section of the okra using a "Magic wok".
Start!

【Ingredients & Instructions】

sliced boston butt
okra

The part where the circumference of stem of the okra is stiff is peeled off with the kitchen knife, and the head is cut a little.

The okra rubbed with salt for remove vellus hair, and it is washed with water.
The okra after washes in water is beautiful.

Next, make sauce.
Two kinds of source, miso, sugar, and roasting white sesame seeds are mixed.




Pork is spread, and it seasons it with salt and pepper.
The okra is put on the edge of pork.

It rolls it from the edge.

Coat the pork with the flour thoroughly, and shake off excess flour.
Dip the pork in the beaten egg, and then place on the top of the breadcrumbs.
Put some breadcrumbs over the meat, and press lightly with your hands.Shake off excess breadcrumbs.

Preheat oil to 170 degrees, and from the rim of the wok let the pork slide gently into the oil.
It deep-fries for about 5 minutes.

After 5 minutes, drain on a tray.

It cuts it in the half for looking at the okra.
Put the okra pork cutlets on the plate.
Pour on the sauce.
Enjoy!





This is the best combination!
Sure! The surface is crispy, and pork is very soft.
It has a clean finish because in the texture and the taste of the okra.

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Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-232.html

A Eel and Egg Bowl

The day of the ox in mid summer is coming on July 21.
A lot of Japanese eat eel on that day because it is said that it doesn't get exhausted by hot summer when eating eel.
This time, a eel bowl was arranged in the Chinese style.
Start!

【Ingredients & Instructions】

~Ingredient of Source~
sugar    soy sauce    vinegar    minced garlic
ground-up sesame seeds    sesame oil

The source is made first.
Mix it together.
Let stand for over 10 mins.During that time, garlic flavor move to the sauce.



~Other Ingredient~
grilled eel    eggs    green onion
Shaoxing rice wine

Cut green onion into 1 cm lengths.






After it cuts it in half length, the eel cuts it in the width of 7mm.

Seasoning with salt and pepper is put, and the egg is beaten.

The "Magic Fry Pan" is heated, oil is put in, and the eel is put.
It stir-fries lightly.

Cover it adding Shaoxing rice wine.
It makes it to escallop in a covered pan by the medium flame for about one minute from 30 seconds.

It became soft and good flavor.

The "Magic Wok" is well heated, and vegetable oil is put.
Add green onion to the wok over high heat.

When the green onion is lightly stir-fried, the egg is added.
The egg hardens from surroundings as shown in the photo.
It stir-fries softly while putting the part that has hardened internally.

When the egg becomes like the soft-boiled, the eel is added.
It mixes it with extent where the eel gets warm.

It puts on rice, and the garlic sauce is pour.
Enjoy!







It is very soft and delicious :-D
The eel to say nothing of the egg became softly, too.
Garlic increases people's stamina.
Let's enjoy summer delicious and energetically!

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We welcome everyone who loves cooking and eating.

Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-231.html

Pasta with Ratatouille

Recently, I often eat summer vegetables.
Ratatouille have a the condensed taste of vegetables are good.
This time, I using ratatouille for pasta sauce.
Start!

【Ingredients & Instructions】

This time, the summer vegetables tomato and eggplant are used. The onion and garlic are also used.
Prepares pasta. (There's no photo.)

Garlic is cut in the half, the bud is taken, and it crushes lightly by the belly of the kitchen knife.
The onion is made the round slices of the width of 1cm.

Calyx is taken, and cut the tomato into 2 cm squares.
Well, it is bright red and it seems to be delicious!

Calyx is taken and the eggplant cut coarsely.

The olive oil is heated by the medium heat, and the onion and garlic are put in the "Magic Fry Pan".
It stir-fries firmly until it has browned.

Add the eggplant.
Then stir-fry until the oil blends thoroughly with it.

Add the tomato and salt.
Moisture is put out speedy by putting the salt.
Stir-fry for about 8 min.

4 min later.
Moisture goes out considerably, and the amount has decreased.
Good taste of the vegetable is condensed by drain a vegetable of some of its juice.

8 min later.
A black pepper is shaken when becoming this much.
Half the amount is used for pasta.
The half is moved to the preservation container.
It is possible to keep with the refrigerator on 4 to 5 day.

Add the pasta.
Then salt and pepper to taste.

It dishes up to the plate, and parsley is sprinkle.
Enjoy!







The good taste of the vegetable has been condensed :-D
Combination with pasta is also fit.
Love summer vegetables!

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Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-228.html

Chinjao Rosu

During the hot summer, "Stir-fry" is good for me because it takes only a few minutes to cook.
This time, I try to cook "Chinjao Rosu" by using a "Magic Fry Pan".
It's a popular food in Japan.
"Chinjao Rosu" also called "Green Pepper Steak".

【Ingredients & Instructions】

beef
green pepper
shiitake mushroom
green onion
potato starch

Remove the cap and the seeds from the green pepper, cut it in half lengthwise. Then cut it on the diagonal into slices 5 mm thick.
Remove stalks from the shiitake and slice the cap.
Mince a green onion.

Slice beef thin and cut it into long skinny strips shaped like a string.
Put the cut meat in a bowl and add soy sauce.

Put the oyster sauce, sake, and soy sauce in a small bowl. Mix it together.
You should mix it before cook, because you can flavor quickly.

Add the potato starch to beef.
Mix it together.

Put the meat into "Magic Fry Pan" and fry with enough vegetable oil.You don’t need to fry the meat for a long time. The meat is thin, so it will cook very quickly. The juices of beef is coated by oil.

Then remove from pan before color changes.

Add vegetable oil to same pan.
Stir it until aromatic and wilted.

Add green pepper and shiitake to the pan.
Apply minimal pressure with wooden spoon for 30 sec.
Then stir-fry.

Add the beef, and stir-fry.

Mix it all together and cook it, put in sauce.
Stir-fry about 1 min.
At last, add the sesame oil.

Dish up on the plate.
Enjoy!







The texture of beef is very soft!

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Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-227.html