Summer is the season for good beer.
Furthermore, it is wonderful if there is a delicious food.
This time, I'll make the delicious spicy food.
Definitely, I think that it goes great with beer.
Start!
The cashew nut is french-fry.
Cut the chicken into 1.5 cm squares.
Five red red peppers are cut in the half, and the seed is removed. Ginger is sliced. Cut green onion into chunks.
The source of seasoning is made first.
The soy sauce, vinegar, sugar, soup, sake, mix starch with water and pepper are added to the bowl and it mixes.
Season with salt and sake.
Add beaten egg.
Add potato starch.
Add vegetable oil and rub it into the chicken.
This method makes chicken soft.
Oil is put in the heated "Magic Fry Pan", and the red chilli, ginger, and the Welsh onion are added.
Add the chicken.
Pan-fried it until both sides to a little brown over high heat.
When the chicken was cooked by about 80 percent, add the source along the sides of the pot.
It mixes before adding because it has potato starch in the source.
Add the cashew nuts, and lightly stir-fry.
Dish up on the plate.
Enjoy!
The chicken is soft surprisingly.
The taste of spice is good!
And, crunchy cashew nuts can't resist!
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-237.html
Shabu-Shabu is a Japanese dish that is very popular overseas.
However, pork might become tough when it boiled with hot water.
This time, I introduce how to pork keeps soft to boil it.
Start!
very thin sliced pork potherb mustard bean sprout
grated daikon chive
salt pepper
Cut potherb mustard into 3 cm pieces.
The sauce ingredients are sesame paste, ponzu sauce and sugar.
It's "Goma-ponzu" in Japanese.
Everything is mixed well.
A little oil is put in the heated "Magic Fry Pan", and add the bean sprouts.
Stir-fry over high heat.
Add potherb mustard, and stir-fry lightly.
Salt and pepper to taste, then take out to dish.
It makes it to 80 degrees when bringing the water to the boil.
Add 200 ml of water for 1 liter of hot water, it become 80 degrees.
When it is this temperature, pork is softly boiled.
Dish up on the plate.
Pour the sauce, and sprinkle chive.
Enjoy!
The pork is very soft!
The sauce goes great with pork.
I ate it way too much and couldn't move.
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-236.html
Do you know oyako-donburi, the Japanese dish that Japanese are very fond of?
Oyakodon or "parent and child" is a dish in which cooked chicken and an egg are put in the bowl.
This time, the tomato of the summer vegetable was added to the chicken and egg bowl.
I wonder what it taste like, but I'll try!
chicken
tomato
egg
mitsuba
Cut an X in skin of tomato, and remove the stem.
The tomato is put in the boiling hot water.
When the skin was turn outward over a little, the tomato is moved to the ice water. Then skin a tomato.
It become pleasant on the palate.
Cut the tomatoes in half crosswise, and remove the seeds.
If the seed is not removed, it becomes watery.
Cut the tomato into 1.5 cm squares.
Cut the chicken into 2 cm squares.
The chicken is boiled with the hot water.
When the surface whitens, it is moved to the ice water.
It cools it with the ice water so that it doesn't continue cook with residual heat.
That's just the point.
Dry off the chicken with paper towel.
Beat an egg.
Add dashi, soy sauce and mirin to the "Magic Fry Pan", and turn the stove on.
The chicken is added when boiling.
Cook it thoroughly.
When the color of chicken changes to brown , the tomato is added. It boils for about 1 min.
1 min later.
The beaten egg pour from the from center to outside.
It sometimes mixes it with chopsticks lightly.
When the egg become half-cooked, add the mitsuba. Cover and steamed it for 30 sec.
Pour it over a bowl of rice and sprinkle Japanese pepper.
Enjoy!
The tomato splendidly harmonizes with the chicken and egg bowl!
The chicken is very soft, because it was boiled before cook.
My husband said " It's summer Oyakodon!".
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-235.html
The cold food is appetizing in summer.
This time, it became delicious because it cooled it, 'Pan-fried Eggplant in Dashi Broth' was made by using "Magic Fry Pan".
This time, ingredients are eggplant and myoga.
It's for one person.
First, make the dashi stock.
Combine dashi, sugar, mirin cooking sake and light soy sauce and stir to dissolve the sugar.
Add salt to the pan, and turn over medium heat.
When it has come to a boil, move the dashi to other bowl, and take the heat.
Calyx is taken and the eggplant cut thin.
Cut myoga into fine strips.
The "Magic Fry Pan" is heated, and add the salad oil to the pan.
Spread in a single layer.
Pan-fried it over medium heat.
When one side became to brown, turn over it.
Sprinkled ichimi, and add sake.
Cover it for 30 sec.
After 30 sec, take out it.
Immerse it in cold dashi stock while it is hot.
Set aside to soak for about 15 min in the fridge.
Dish up on the plate.
Enjoy!
Eggplant is very soft, and nice combination with the taste of dashi.
Cold food makes me refresh.
It goes great with beer :-)
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Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-234.html
The curtain making of the plant that shuts out sunlight is popular in Japan to save the electric power now.
Goya is especially popular as the material of the curtain.
When harvesting a lot at a time, Goya can be preserved by freezing.
This time, "Goya Chanpuru" was made by using frozen goya.
Start!
It's goya. The chef in an Italian restaurant near my house was grown it.
He gave me two goya at the restaurant.
I decided to cryopreserve it because I can't eat all at once.
Cut the goya in half lengthwise.
Scoop out the insides with spoon.
Cut it into 8-mm lengths.
Goya and enough salt is put in the preservation bag with the zipper.
When closing, expel any remaining air.
It is a completion if it freezes as it is.
It's very easy :-)
Frozen goya is taken out.
Pour the hot water, then bitterness is gone.
And drain it.
Introduces this material.
Drain the tofu, and break it with fingers.Pork is cut in the width of 2 cm.Ginger is cut into thin stripes.Whole egg, beaten.
Sauce ( sake chicken powder soy sauce )
Sesame oil is heated by the medium flame, and the tofu is fry.
When the surface became brown, then it takes out.
The frying-pan is cleaned with peper towel.
Sesame oil is added to the frying-pan, and ginger is stir-fried with the low heat.
Add the pork to the pan, it stir-fries with medium heat.
When the color of pork changes, add the goya.
Frozen goya is cook in a flash.
Add the tofu when when goya is cooked.
And add the sauce.
Stir in the beaten egg.
Put it on the plate.
Sprinkle the bonito flakes.
Enjoy!
Goya is delicious!
I think faint bitterness of goya is good delicious, and healthily.
The combination of pork and the bean curd is also very good.
My husband said "I love Goya Chanpuru!".
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-233.html
