出張レッスン最終回

出張レッスンの最終回

今回は海の幸のリゾット

とっても美味しかったです！

内容はこちらから

出張レッスン３

出張レッスンの続き・・

前菜・タコとおいものサラダです

こちらでご覧くださいクリック！

How to make SUKIYAKI!

Ok, this is an english version of 

SUKIYAKI

Enjoy it with a bowl of with rice

And gonna be good with glass of beer

Cheers!

SUKIYAKI(for 4)

- 400g Beef sliced very thin

- 150g rice noodles(put in the boiled water for soften)

- 8 Shiitake mashrooms(if you use dryed one, put in the boiled water for soften)

- 1 pack spinachi

- 1 spring onion

- 1/2 Chinese cabbage

- 1 Tofu grilled o momen

- small amount of lard

For sauce:

- 1/3 cup of soy sauce

- 3 table spoon of Mirin (you can also use sake adding some suger)

- 5 table spoon of suger

- 3/4 cup of water

Cut all ingredients in peices not too large, put them on the plate and set it on the table

Place all ingredients for sauce in a saucepan and put on fire to cook about 15 minutes

Prepar a portable stove and put it on the table

Put a pan on the stove, and begin heating it

Add the lard and start cooking some slice of meats when the lard melted

Pur half of the sauce and add some vegetables etc

Turn the heat down and at this point the Sukiyaki is ready to be eaten

Dip the slice of meat until it is cooked

Dip the cooked meat in raw egg beaten you have previously placed in a bowl, and eat

Together with the meat should be eaten also the various ingredients that are found in the pan

As you eat, the sauce would evaporated so add some more sauce and water to adjust

Una bontà! Sukiyaki

 Eccomi qui!

Oggi si si  è una bontà

un piatto famoso Giapponese

Sukiyaki

Praticamente si cucina sulla tavola con fornello portatile

è molto saporito e buono da accompagnare con una ciotola di riso bianco

Poi potete aggiungere altre verdure anche ai funghi etc con tua piacere

Ma le carne devono essere molto sottile anche misura di 2mm

Vai corsa al tuo macellaio di fiducia!!

SUKIYAKI(per 4)

- 400g di carne di manzo tagliata molto sottile

- 150g manciata di spaghetti di riso(mettere nel'aqua calda per morbidire)

- 8 funghi Shiitake (Se sono secchi ne mettere nell'acqua calda)

- 1 mazzo di bietola

- 1 Porri

- Mezzo cavolo cinese (in alternativa la verza)

- 1 Tofu grigliato o momen

- un po' di strutto

Per la salsa:

- 1/3 di tazza di salsa di soia

- 3 cucchiai di Mirin (potete usare anche del sake aggiungendo lo zucchero)

- 5 cucchiai di zucchero

- 3/4 di tazza di acqua

Tagliate tutti gli ingredienti in pezzi non troppo grandi. 

Organizzate il tutto su un vassoio grande e posizionate il piatto sul tavolo. 

Mettere ai ingredienti della salsa nella una pentola, metterne su fuoco per cuocere circa 15 minuti.

Preparate un fornello portatile e mettetelo sul tavolo.

Mettere una padella fonda sul fornello, e cominciate scaldarla.

Aggiungete lo strutto, mettere qualche fetti di carne quando si è sciorto lo strutto.

Versate meta della salsa e aggiungete i verduri etc.

Abbassate la fiamma e a questo punto il Sukiyaki è pronto per essere mangiato.

Intingete le fette di carne fino a quando si cuociono nella salsa. 

Intingete la carne cotta nell’uovo crudo sbattuto che avete precedentemente messo in una ciotola, e mangiatene.

Insieme alla carne vanno mangiati anche i vari ingredienti che si trovano nella padella.

Man mano che mangiate la salsa dovesse evaporare troppo, aggiungete fino a tornare ad un livello accettabile.

Buonoooooooooooooooooo!!!!

出張レッスン２

出張レッスンの続き

フルーツサラダ、作り方ははこちら

出張レッスン１

先日の出張お料理教室

まずはテーブルセッティングから

続きはこちらです

Scusate chi non sapete leggere Giapponese..
Ho cominciato il lezione di cucina Italiana qui in Giappone
Metto qualche foto dei lezioni
Se avete interessa di vederli potete visitare il mio blog Giaponese
Però ci ho scritto solo con la lingua Giapponese
qui c'è il link x il mio blog Giapponese

Sorry for all of you who will be not abble to understand Japanese
Well, I have started an Italian cooking class in Japan
And puting some photo of it
Anyway, if you are intrested to see my Japanese blog
you are wellcome to visiting it,  however I write it only Japanese
Here is a link

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.