Sunday, November 7, 2010

Korokke (Japanese Croquette)


1lb ground pork veal beef mix
3 Yacon (yellow) Poteto
2 eggs
Bread clam
Salt, papper
1 table spoon soy source
Okonomi source or any kind of source as you like

Directions                                                                   25min
Cut potatoes, and steam or microwaved well
Fly ground meat, add salt and pepper and soy source
Mash steamed potato and cool down
Mix meat and potato
Make a shape by hand, powder flour
Dip them in egg wash, then dredge in bread crumbs.
Deep-fry them with vege oil
Decorate on the plate, and dip it with Okonomi source.

Wednesday, November 3, 2010

Soboro-Don (ma-bo style)


1lb ground beef
1/4 lb baby carrot
1pk Tofu
1/4 cup white wine or mirin
Green onions
Steamed rice
Dried sesame

For Miso paste  ( you can use Mabo-dofu no Moto, )
3 tablespoon sugar,
3 tablespoon miso,
3 tablespoon Tenmenjyan ( Chinese sweetend miso)
3 tablespoon oyster source 
3 tablespoon soy source
1 tablespoon sesame oil,
Directions                                                                   15min
Scramble the ingredients for Miso paste
Cut carrots to small pieces
Fly ground beef, add carrots, and fly again
Add Tofu and fly again
Serve on the steamed rice with green onions

Tuesday, November 2, 2010

Kitsune Udon (Fox Udon)


Aburaage ( fried Tofu ) 1 sheet
1/4 lb spinach
1/4 cup soy source
1/4 cup white wine or mirin
1 tablespoon sugar,
Dried Udon 1pk

Directions                                                                   15min
Wipe oil cover of Aburaage, cut it to small pieces
Put sugar, mirin, soysource into frying pan, heat middle and scramble, then add aburaage and spinach, put lid and boiled down
Boil Udon as cooking a pasta.
Serve in the soup.

For soup; (If you buy some ‘Tsuyu’ soup, you don’t need these stuff. Just add hot water to ‘Tsuyu’)
Katsuo bushi
I cooked soup myself add 4 tablespoon soy source to 1lb dashi soup
If you want make dashi,