How To Make Miso Soup

This delicate but intensely flavored soup is like chicken soup for the Japanese soul — minus the chicken. And it's just as easy to make if you have the right ingredients.

To complete this How-To you will need:

4 c. fresh, cold water
A 2 or 3-qt. pot
A hotplate or stovetop
A long piece of konbu seaweed
4 tbsp. bonito flakes
A small mesh strainer
1/4 lb. soft tofu, cut into small cubes
2 wakame seaweed
4 red or white miso paste
3 chopped scallions
A small ladle
A spoon or whisk
And a medium-sized bowl

Step 1: Put water on stove

Pour the water into the pot and place it on the stove or hotplate at medium heat.

Step 2: Add konbu

Break off a 4 to 6-inch piece of konbu and add it to the water.

Tip: Konbu—also known as sea cabbage or kelp—is available at most health food stores.

Step 3: Simmer & remove

Simmer the konbu for 15 minutes, then remove it from the water and throw it away.

Step 4: Add bonito

Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor.

Step 5: Remove bonito

With a small mesh strainer, remove the bonito flakes and discard them.

Step 6: Add tofu & wakame

Add the tofu chunks and wakame and simmer for 5 minutes on low heat.

Tip: When making miso soup, never bring the broth to a boil—it will muddy all the distinct flavors.

Step 7: Stir miso paste & broth

Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.

Step 8: Pour broth

Once the miso paste is dissolved, pour the broth back in the pot and stir.

Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and konbu will last indefinitely in the cupboard.

Step 9: Add scallions

Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso.

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How to Make Sushi

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You may think sushi is just raw fish, but you'd only be half right. It's actually the combination of fish and rice -- and how it's combined is an art form in itself.

To complete this How-To you will need:

At least a quarter-pound of trimmed, uncooked saltwater fish
A sharp knife
A cutting board
A dollop of prepared wasabi
A bowl of water
Some ice or a refrigerator (optional)

Step 1: Slice fish

With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.

Tip: To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.

Step 2: Roll rice into ball

Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.

Step 3: Shape rice ball

Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.

Tip: Your rice should be about the same size as your cut piece of fish.

Step 4: Dab wasabi on fish

Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.

Step 5: Press rice against fish

Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.

Step 6: Squeeze together

Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.

Step 7: Continue process

Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.

Step 8: Garnish plate

Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.

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How to Make a Kappa Maki Roll

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Kappa means cucumber, and maki means roll. So a kappa maki is a relatively simple affair—easy to make, and even easier to eat.

To complete this How-To you will need:

A cucumber
A vegetable peeler
A sharp knife
A cutting board

Step 1: Prepare cucumber

Peel the cucumber, cut off the ends, and cut it in half lengthwise. Use a small spoon to scoop out the seeds, cut the halves into thin strips about an eighth of an inch wide, and set them aside.

Step 2: Spread rice on nori

Lightly moisten your hands with water, grab a handful—or about 1/2 cup—of prepared sushi rice, and spread it across the nori, leaving an even border of uncovered nori along the top edge.

Tip: Don't use too much rice or pack it too tightly. It should be no more than 1/4-inch thick and you should be able to see nori through it.

Step 3: Dab wasabi on rice

Dip your finger into the prepared wasabi and dab it over the rice.

Step 4: Place nori on mat

Place the bamboo mat in front of you and position the rice-covered nori on top of it, about an inch from the bottom.

Step 5: Place cucumber

Lay several cucumber slices horizontally across the middle of the rice. Make an even row about an inch wide and let the cucumbers stick out an inch or so on either side.

Step 6: Shape with mat

Roll the bottom edge of the bamboo mat over the rice, nori, and filling, shaping it all into a rectangular mound. Be sure all the filling is enclosed.

Step 7: Roll again

Pull the mat back, and lay it over the roll again. Roll again, more tightly this time, applying even pressure and shaping the roll more firmly as you go.

Step 8: Smooth out roll

Remove the roll from the mat, place the mat over it, and give the roll a final pressing and smoothing, compressing it tightly and evenly.

Step 9: Repeat process

Repeat the whole process with your remaining half of nori—lightly layering it with rice, adding the cucumber, rolling it and cutting it.

Step 10: Cut roll

Lightly moisten your knife blade and cut both rolls in half, using a delicate but firm sawing motion. Then cut each half into three equal pieces.

Step 11: Place & garnish

Place the rolls on a serving platter, garnish with small mounds of wasabi and pickled ginger, and serve.

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Japanese Cooking Recipe: Shrimp Tempura from Lobo (Japanese Food) www.lo...

Japanese Cooking Recipe: Shrimp Tempura from Lobo (Japanese Food) www.lobo.co.th//

Ingredients: Lobo Tempura Batter Mix, Lobo Panko Bread Crumbs,
Shrimp

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How To Make Sushi Rice

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According to Japanese tradition, aspiring sushi chefs must spend years perfecting their sushi rice before they're even allowed to cut fish. So consider this a head start.

To complete this How-To you will need:

2 c. short grain white rice, preferably Japanese sushi rice
Lots of fresh, cold water
A measuring cup
A mesh strainer
A heavy, 2-quart pot with a lid
A wooden spoon
A timer
A 4-quart plastic, silicone, or glass bowl
1/2 c. white rice vinegar
2 tsp. salt
1/4 c. sugar
A four-inch piece of konbu seaweed
And a 1-quart saucepan

Step 1: Rinse rice

Place the rice in a mesh strainer and rinse it under cold running water. Pick out any debris you might find in the rice, such as weird little pebbles or odd-looking grains of rice.

Step 2: Soak rice

Place the rinsed rice in your 2-quart pot and fill the pot with water until it's about one inch above the rice. Let this soak for 30 minutes.

Step 3: Rinse rice again

Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear.

Step 4: Boil rice

Place the rinsed, drained rice back in the saucepan and add 2 1/4 cups of cold water. Cover the pot, place it over high heat, and bring it to a boil.

Step 5: Turn down heat

Once at a boil—you'll see steam and bubbles escaping from under the lid—turn the heat down to the lowest possible setting.

Step 6: Let rice simmer

Let the rice simmer for 20 minutes. Set a timer and don't lift the lid to check on the rice until it goes off.

Tip: If there's still water in the pot after 20 minutes, put the lid back on and let the rice cook a few more minutes until all the water is absorbed.

Step 7: Boil mixture

While the rice is cooking, place the rice vinegar, salt, and sugar in the smaller, 1-quart pot and bring it to a boil on medium high heat, stirring regularly until the salt and sugar dissolve. Add the konbu to the vinegar mixture and turn off the heat. Set the pot aside to cool.

Step 8: Let rice sit

Once the rice has absorbed all the water, turn off the heat and let it sit for 15 minutes with the lid still on.

Step 9: Spread out rice

Dump the rice into a large non-metal bowl and spread it out with a wooden spoon so it will cool down faster.

Tip: Don't scrape the bottom of the pot—any dried, crusty bits of rice will add a funny flavor and texture to your sushi.

Step 10: Pour mixture

Remove the konbu from the cooled vinegar and slowly pour the mixture over a spoon into the cooked rice, gently stirring and tossing to combine and cool it.That's it; you've just saved yourself years of practice!

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How To Make an Inside Out California Roll

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True to its name, this rolled sushi was invented in California by an enterprising Japanese sushi chef in the early 1970s.

To complete this How-To you will need:

Some plastic wrap
A bamboo mat for rolling sushi
Half of a cucumber
A vegetable peeler
A very sharp knife
A cutting board
A ripe avocado
4 imitation crab sticks or a quarter lb. of cooked, shredded crab
2 c. prepared sushi rice
2 sheets of toasted nori, cut in half
1 tbsp. sesame seeds
A small spoon
A damp kitchen towel
And a bowl of clean water
Lemon juice (optional)

Step 1: Encase mat in plastic

Cut a large piece of plastic wrap a little more than twice the size of your bamboo mat and place it on the table. Place the bamboo mat on top and encase it in the plastic by smoothing the wrap evenly over both sides. Set the mat aside.

Step 2: Prepare cucumber

Peel the cucumber and scoop out the seeds with a small spoon. Cut the cucumber half into thin strips about 1/8 -- to 1/4-inch wide and set them aside.

Step 3: Prepare avocado

Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into two quarters. Remove their skin and cut them lengthwise into quarter-inch slices. Set the slices aside and clean your hands and knife with the damp kitchen cloth.

Tip: To prevent the avocado from oxidizing, or turning brown, squeeze some fresh lemon juice on the cut avocados.

Step 4: Put rice on nori

Lay a half sheet of nori shiny side down. Moisten your hands with a little water and grab a handful, or about a cup, of prepared sushi rice. Ball it up and put it on top of the nori.

Step 5: Spread rice

Spread and pat the rice across the nori, leaving a 1/2-inch margin uncovered at the bottom edge.

Tip: Don't use too much rice. It should be no more than 1/4-inch thick and you should be able to see the nori sheet through it.

Step 6: Sprinkle sesame seeds

Sprinkle sesame seeds over the rice.

Step 7: Flip nori onto mat

Lay the plastic-wrapped bamboo in front of you. Flip the prepared nori sheet rice-side down at the bottom end of the mat.

Step 8: Lay filling in nori

Lay a strip of shredded crab across the middle of the nori, add a strip or two of cucumber next to it, and lay avocado slices on top.

Step 9: Roll with mat

Use the bamboo mat to roll the bottom edge of the nori over the filling in the center, tucking it over firmly so the filling is enclosed.

Step 10: Continue to roll

Pull the mat back and lay it over the roll again. This time continue to roll forward, applying even pressure and tightening as you roll, using your mat as leverage.

Step 11: Smooth out roll

Once it's taken shape, take the roll off the mat and lay the mat over it. Press and smooth the roll, compressing it tightly and evening out the ends.

Step 12: Cut roll

With a very sharp knife use a delicate but firm sawing motion to cut the roll in half. Cut each half into three equal pieces.

Step 13: Repeat process

Repeat the process with your remaining half of nori, lightly layering it with rice, adding the filling, and rolling and cutting the sushi. Eat at your leisure—after all, this is California-style.

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How To Make Hand Roll Sushi

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Hand roll sushi, also known as 'cone sushi,' is the easiest type of sushi to make, and you can fill it however you want —let your taste buds be your guide.

To complete this How-To you will need:

3 sheets of toasted nori
1 c. prepared sushi rice
6 raw fish cut into slabs
A cucumber
An avocado
A sharp chef's knife
A cutting board
Some water
Some prepared wasabi
Japanese pickled ginger
A small spoon
A small dish
And a serving platter

Step 1: Prepare cucumber

Peel the cucumber, cut off the ends, and cut it in half lengthwise. Remove the seeds, cut the cucumber into thin strips about one-eighth to one-quarter inch wide, and set the strips aside.

Step 2: Prepare avocado

Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into two quarters. Cut off the ends, remove the skin, and slice lengthwise into quarter-inch slices. Set the slices aside.

Tip: You can include whatever vegetables you like—scallions, carrots, zucchini, radishes—to customize your hand roll to your own personal taste.

Step 3: Tear nori sheets

Tear or cut the nori sheets in half.

Step 4: Hold nori side down

Hold a half sheet of nori shiny side down in the palm of one hand, supporting its length with your fingers.

Step 5: Press rice into nori

Moisten your other hand with a little water and grab about 1/4 cup— a small handful—of prepared sushi rice. Ball up the rice and press it onto the left-hand side of the nori.

Step 6: Spread rice

Spread the rice out to about a quarter-inch thickness, leaving a margin of nori around it, then press your index finger into the middle to make an indentation.

Step 7: Add filling

Lay a small amount of filling—say, one piece of fish and a slice or two of vegetable—in the indentation in the rice.

Tip: If you are hosting a 'sushi party,' place all your fillings on one serving platter and have your guests choose their fillings and roll their own.

Step 8: Tightly roll

Still holding the nori, rice, and filling in one hand, use your other hand to tightly roll up the bottom left-hand corner on the diagonal, over the rice and filling.

Step 9: Wrap into cone

Tightly wrap the opposite right-hand edge around, using a folding and tucking method to create a cone shape with the filling on the inside.

Step 10: Secure edge

Use a dab of rice on the corner to secure the inside edge of the nori to the outside of the cone.

Step 11: Place on plate & garnish

Make as many rolls as you want, and place them on a plate with a mound of prepared wasabi and a mound of Japanese picked ginger.

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How to Make Futomaki Sushi & California Roll

Ingredients for Maki Sushi
(2 Futomaki & 1 California Roll)

- Futomaki Sushi -
1 Premade Anago Kabayaki - salt-water eel barbecued with a sauce
4 Shiitake Fukumeni - watch our "How to Make Nabeyaki Udon Noodles"
http://www.youtube.com/watch?v=kWLNZz...
8 Shrimp (80g/2.82 oz)
1/2 Cucumber
10g Beni Shoga - pickled ginger (0.353 oz)
2 sheets of Toasted Nori (20x19cm/7.87x7.48 in)

- Atsuyaki Tamago (Rolled Omelet) -
2 Eggs
1 tbsp Sugar
A pinch of Salt
Olive Oil

Mustard Greens
Shoga Amazuzuke - ginger pickled w/ sweet vinegar

- California Roll -
1/4 Avocado
6 Crab Sticks
1/4 Cucumber
Toasted White Sesame Seeds
A sheet of Toasted Nori (10x19cm/3.94x7.48 in)

** Avocados easily turn brown...you can prevent it by sprinkling on some lemon juice.

Mayonnaise
Wasabi

- Sushi Rice -
300ml Rice (1.27 u.s. cup)
300ml Water (1.27 u.s. cup) - the same amount of the rice
1 tbsp Sake
5x5cm Dashi Kombu - dried kombu kelp (2x2 inch)

** How to cook Steamed Rice
Wash 300ml rice (1.27 u.s. cup) and drain the rice in a wire sieve. Put the rice in a rice cooker, and add 300ml water (1.27 u.s. cup), 1 tbsp sake and 5x5cm kombu kelp (2x2 in). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

- Awasezu (Sushi Vinegar) -
50 ml Vinegar (1.76 fl. oz)
2 tbsp Sugar
1 tsp Salt

- Tezu (Vinegar Water) -
50ml Water (1.76 fl. oz)
2 tsp Vinegar

＜材料＞
巻き寿司2本分
１．あなご蒲焼：1尾（市販）
２．干ししいたけ含め煮4枚
　　※作り方は鍋焼きうどんを見てください
３．茹でエビ8尾（80g）
４．きゅうり：1/2本
５．厚焼き玉子
　　・卵2個
　　・砂糖大さじ1
　　・塩少々
　　・オリーブ油適量
６．紅生姜：10g（国産、無添加のもの）
焼き海苔：2枚（20×19cmの大きさ）
グリーンカール（結球しないリーフレタスの仲間）
ショウガの甘酢漬け（薄切り）：適量

カリフォルニアロール1本分
１．アボカド：1/4個
２．かに風味かまぼこ（カニカマ）：6本
３．きゅうり：1/4本
４．白ごま：適量
焼き海苔：1/2枚（10×19cmの大きさ）
マヨネーズ
わさび

寿司飯
　米：300ml
　水：300ml(米と同量)
　酒：大さじ1
　だし昆布：5cm角

合わせ酢
・酢：50ml
・砂糖：大2
・塩:小1

手酢
・水：50ml
・酢：10ml

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Pork Shogayaki 豚肉の生姜焼き

cookingwithdog | July 22, 2010
Ingredients for Pork Shogayaki
(serves 2)

4 Pork Loin Slices (200g 5mm thick, 7.05 oz 1/5 inch thick)
Pepper
Wheat Flour

- Ginger Sauce -
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
1/2 tsp Sugar
1/2 tbsp Grated Ginger
1/2 tsp Grated Garlic

- Side Vegetables -
100g Cabbage (3.53 oz)
4 Okras

＜材料＞　２人分
豚ロース肉:200g(5mm厚さ4枚)
コショウ:少々
小麦粉:少々

合わせ調味料
醤油:大1
酒:大1
みりん:大1
砂糖:小1/2
下ろし生姜:大1/2
下ろしにんにく:小1/2

付け合わせ
キャベツ:100g
オクラ:4本(旬の野菜何でも良い)
塩少々

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Hiyajiru 冷や汁

cookingwithdog | August 21, 2010
Ingredients for Hiyajiru
(serves 2)

1 Aji Himono - Salted and Dried Japanese Horse Mackerel
Sake
½ block of Firm or Silken Tofu
2 tbsp Toasted White Sesame Seeds
2 tbsp Miso
½ Cucumber
5 Shiso Leaves
1 Myoga Ginger

Chopped Spring Onions
Grated Ginger
2 bowls of Steamed Rice with Millet
400ml Water with Ice Cubes (1.69 us cup)
½ tsp Japanese-style Granulated Dashi (not from MSG)
* follow the directions on the package of dashi

＜材料＞(2人分)
あじの干物1枚
酒少々
豆腐1/2丁(絹、木綿お好きな方)　
炒り白ごま大2
みそ大2
きゅうり1/2本
大葉5枚
みょうが1個
刻み青ねぎ適量
下ろししょうが適量
ご飯軽く2膳

冷水400ml　（ロックアイス入り）
無添加顆粒だし(和風)小1/2
※分量はお使いのパッケージの表示に従って下さい

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How to Make Takoyaki (Japanese Octopus Dumpling Balls)

cookingwithdog | June 23, 2008
Ingredients for Takoyaki
(serves 2)

- Takoyaki Batter -
1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce
Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

- Vinegar Sauce -
150ml Water (0.634 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tbsp Soy Sauce
2 tsp Vinegar
Long Green Onion

- Alternative Fillings -
Boiled Firefly Squid
Chikuwa
Sweet Corn & Cheese
Sausage

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...

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[たこ焼き] How to make takoyaki in street [Making TAKOYAKI] in OSAKA

How to make takoyaki in street a Osaka
Make Takoyaki:
http://www.youtube.com/watch?v=PHDmVh...

Ingredients for Takoyaki
(serves 2)

- Takoyaki Batter -
1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce
Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

- Vinegar Sauce -
150ml Water (0.634 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tbsp Soy Sauce
2 tsp Vinegar
Long Green Onion

- Alternative Fillings -
Boiled Firefly Squid
Chikuwa
Sweet Corn & Cheese
Sausage

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TAKOYAKI Food Osaka Making how make japan nippon cucina giapponese kitchen Japanese 出雲 島根 たこやき たこ焼き たこ吉

Octopus Scallion Karashi Sumisoae たことわけぎの辛子酢味噌和え

cookingwithdog | June 12, 2010
Ingredients for Karashi Sumisoae
(serves 2)

100g Wakegi - Scallions (3.53 oz)
50g Boiled Octopus for Sashimi (1.76 oz)
1/2 Aburaage - Deep-Fried Thin Slice of Tofu
1/2 tbsp Sugar
1/2 tbsp Vinegar
1 tbsp Shiromiso - White Miso
1/2 tsp Karashi - Japanese Mustard

＜材料＞2人分
・わけぎ：1/2束（100g）
・茹でだこ（刺身用：50g
・油揚げ：1/2枚

・砂糖：大1/2
・酢：大1/2
・白みそ：大1
・練り辛子（和辛子）：小1/2

Category:
Howto & Style

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cooking Japanese food recipe wakegi scallion octopus aburaage shiromiso karashi mustard sumisoae たこ わけぎ 辛子 酢味噌和え 和食 日本食 レシピ クッキング 作り方

Teuchi Udon 手打ちうどん（讃岐うどん風）

cookingwithdog | July 08, 2010
Ingredients for Teuchi Udon
(serves 3~4)

300g Udonko - Wheat Flour w/ protein content 9.0~9.5% (10.6oz)
15g Salt (0.529oz)
130ml Water (4.40 fl oz)

50g Corn Starch or Potato Starch (1.76oz)
Mentsuyu - Noodle Soup

- Seasonings -
Spring Onions
Grated Ginger
Grated White Sesame Seeds

- Cooking Items -
Ziploc (27x27cm / 10x10 inch)
Pastry Board (46x53cm / 18x21 inch)
Rolling Pin (46cm Ø 3cm / 18 inch Ø 1.18 inch)

Note: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter.

＜材料＞　３〜４人分うどん用
小麦粉：300g（タンパク質9.0~9.5の中力粉でも良い）
塩：15g
水：130ml

打ち粉（コーンスターチか片栗粉。うどん用小麦粉でも良い）：50g位
（コーンスターチや片栗粉は麺と麺がくっつきにくい。作ってすぐ茹でる場合は小麦粉でも良い）

麺つゆ

薬味：適量
青ねぎ
おろし生姜
白すりごま

＜使用したもの＞
•Ziplocの様な食品用の厚手の袋：使用したのは27.3x26.8cm
•麺打ち台　４６×５３cm
•麺棒　　直径３cm、４６cm長さ

Category:
Howto & Style

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cooking Japanese food recipe teuchi udon sanuki noodles wheat flour spring onion ginger white sesame seeds 手打ちうどん 讃岐うどん 青ねぎ おろし生姜 白すりごま 和食 日本食 レシピ クッキング 作り方

Mapo Tofu 麻婆豆腐

cookingwithdog August 06, 2010
Ingredients for Mapo Tofu
(serves 2)

1 tbsp Sesame Oil
100g Ground Pork (3.53 oz)
1 tbsp Chopped Garlic
1 tbsp Chopped Ginger
1/2 tbsp Doubanjiang - Chili Bean Paste
1 tbsp Tian Mian Jiang - Sweet Bean Sauce
1 tbsp Sake

- Chicken Stock -
1/2 tsp Granulated Chicken Stock (Chinese-style)
150 ml Hot Water (5.07 fl oz)

1 tbsp Soy Sauce
1 tbsp Sake
1 block of Firm Tofu (350g/12.3 oz)
30g Garlic Chives (1.06 oz)

2 tsp Potato Starch
1⅓ tbsp Water

Sichuan Pepper
Steamed Rice with Millet

** Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.

材料 2人分
・ごま油大1
・豚ひき肉100g
・にんにく（みじん切り）大1
・しょうが（みじん切り）大1
・豆板醤 (トウバンジャン)大1/2
・甜麺醤(テンメンジャン) 大1
・酒 大1

・鶏がらスープ150ml 顆粒チキンスープの素（中国風）小1/2 湯150ml
・醤油大1
・酒大1
・木綿豆腐1丁（350g）
・ニラ5本 (30g)
・水溶き片栗粉 片栗粉:小2 水:大1⅓ (片栗粉の倍量の水)

・花椒粉(ホワジャオフェン)適量
・雑穀入りご飯（もちろん普通のご飯でもOK）

※ 豆板醤、甜麺醤、花椒粉 は中華食材コーナーで購入して下さい。

Category:
Howto & Style

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cooking Chinese food recipe mapo doufu mabo tofu doubanjiang tian mian jiang Sichuan pepper 麻婆豆腐 マーボー豆腐 中華料理 豆板醤 トウバンジャン 甜麺醤 テンメンジャン 花椒粉 ホワジャオフェン レシピ クッキング 作り方

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