Thursday, October 18, 2012

Miso soup with pork - Mashroom rice Japanese style

Well sorry for everyone who can not understand Italian.
I needed bit of time to write with English.
Here you are, this is for you...

DASI:Fish soup stock

Dashi is Japanese soup stock, which becomes the base of many Japanese dishes.
Since dashi is often used in Japanese cooking, it's useful to know how to make it.
Instant dashi powder is also available at stores. Please follow the package instructions.

-1,200ml Water
-20g Kombu(dryed kelp)
-15-20g Katuobushi(dryed bonito fliakes)

Wash Kombu with water and put it in a deep pan with water and leave it for
 20 minuits during summer and one hour during winter.
Put it on hight heat.Just before the water boils, take out Kombu. 
Stop the heat add katsuobushi flakes.
Let it set until katsuobushi flakes sink.
Place a paper towel in a colander and strain the stock through it. 

TONJIRU:Miso soup with pork(for 4)
-1 Carrots
-1 Poteto
-2 Onion
-120g Slice of pork
-800ml Dashi-Suop stock
-80g Miso

Cutting vegetables and also slice of pork in to small picese.
Put them in a deep pan with Dashi.And put it on the heat, 
and cook it untill the vegetables became softer.
Put Miso before you tarn off heat.

GOHAN:White rice(for 4)

The amount of water to cook Japanese rice is basically a little more than the amount of rice. 
The right amount of water to cook Japanese rice, depending on freshness of rice. 
If rice has a transparent looks, rice has much water and it is fresh. 
So you can use less water for it.

2 1/4 cups Japanese rice (short grain rice)
2 1/2 cups water

Put the rice in a bowl and wash it with cold water. 
Repeat washing until the water becomes almost clear.
Drain the rice in a colander and set aside for 30 minutes. Place the rice in souce pan and add water.
Leave it for at least 30 minutes.
Cover the pot with a lid(I recomend that use an aluminum foil to close it tightly under the lid)
 and bring to a boil on high heat. 
Turn the heat down to low and cook about 20 minutes, or until the water is almost gone.
Stop the heat and let it steam for about 15 minutes before opening the lid. 

MATSUTAKRGOHAN:Matsutake rice(for 4)
-2 cups Rice
-2 cups Dashi(Soup stock)
-1 tsp Sake
-1 tsp Soy sauce
-1/2 tps Salt
-2 Matsutake mashroom(If you don't have it, you can use shiitake instead)
-1 Carots
-Chicken(if you use shiitake, going to be nice with it)

Cutting carots(chicken) into small pieces, and slice mashroom.
Put them in a pot with rice. 
Adding Dashi(use less because we are adding sake and Soy sauce)and Sake Soy sauce and Salt.
Cook it same as normal rice.
Well, this is it...
Enjoy your meal!
And please write me if you have any question and also tell me how was it if you cook them.

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