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You are currently browsing the archives for the ChinaCook category.

Archive for the ‘ChinaCook’ Category

Egg & Chicken Bowl

Recipe Egg & Chicken Bowl


First:

Lightly mix 4 eggs and 2ggs separately.

Cut chicken into bite size pieces.

Slice onions into 1 cm(0.4 inch) strips; then cut into halves.

Peel carrot and cut lengthwise into 2 to 4 slices; then cut into crescent shapes

Wash burdock with scrub brush in running water; slice into a?a?a??a??; soak in water to remove scum.

Remove hard portion of stem of fresh shiitake mushroom; Cut stem and top portion. Cut stem lengthwise and slice top portion.

Cut off stem of scallion and slice diagonally. Soak in water.


Second:
Bring seasoned dashi broth to boil; add chicken, onions, carrot, burdock, mushroom and simmer in medium heat until ingredients become soft.

Add scallions spreading them evenly.

Pour mixed eggs in circles and mix gently with chopsticks. When eggs are half cooked pour remaining eggs around the pan. Turn off heat and cover pan with lid. Leave for 1 minute.

Put rice into large bowl and place chicken and egg over. Sprinkle seasoned red chili pepper or Japanese pepper. Serve with pickles on separate dish.

Daikon Radish Salad

Recipe Daikon Radish Salad


First:

Peel daikon (white radish), cut crosswise into thin rounds and cut them into fine strips. Sprinkle a little amount of salt and rub lightly. Leave for 10 minutes, then rinse out quickly and squeeze out water.

If the daikon radish is grown with no or reduced agricultural chemicals, wash skin thoroughly and use without peeling the skin.


If the liquid inside the canned scallop is more than necessary, drain excess liquid a little.

Melt butter in frying pan and saute drained canned corn until a little brown and season with salt and pepper.

Cut off the roots of kaiwarena (white daikon radish sprouts), wash with water lightly and drain well.

Mix ingredients for the well.


Second:
Mix and toss all the ingredients together and arrange on plate. Sprinkle with coarsely ground black pepper and garnish with kaiwarena.

Stir-Fried Chicken and Mushrooms, Butter and Soy Sauce Flavor

Recipe Stir-Fried Chicken and Mushrooms, Butter and Soy Sauce Flavor

The tip is to first brown chicken until crisp!
First:

Cut chicken thighs into bite-sized pieces, sprinkle with salt and pepper and flour thinly.

Step 1

Cut Eringi in half and into 6-8 clusters.

Trim off the root of shimeji and separate into small cluster.

Cut peppers and red peppers into half lengthwise, remove seeds and stems, cut diagonally, rotating into bite-seized pieces.


Second:
Heat vegetable oil and 10g(0.35 ounce) of butter in a frying pan, cook both sides of chicken thighs until browned, add and cook eringi, shimeji, peppers and red peppers together.

Step 1

Add remaining butter and ingredients for the and mix. Serve on a plate.

Step 2

Tofu and Sesame Miso Soup

Recipe Tofu and Sesame Miso Soup


First:

Drain tofu and cut into bite-size pieces.

Lightly rinse aburaage (thin deep-fried sliced tofu) with boiling water to remove excess oil. Cut in half lengthwise, then crosswise into thin strips.

Cut off the root from spinach and wash thoroughly. Shake off water and cut roughly into 3cm(1.2 inch) lengths.


Second:
Place dashi broth in a pot and heat. When it comes to the boil, add tofu and aburaage.

When it reaches a boil again, add miso and sesami paste. Soften it in the broth to disssolve. Then add spinach and chopped leeks.

Turn off the heat when spinach is soft. Pour the soup in a bowl and serve.

Scattered Sushi with Sashimi Topping

Recipe Scattered Sushi with Sashimi Topping


First:

Wash rice and drain in a sieve more than 30 minutes before cooking. Transfer rinsed rice to rice cooker. Wipe konbu kelp lightly with a well-wrung damp cloth and place on top of rice. Pour water following the machine’s standard measure for cooking sushi rice and cook. Remove the kelp when cooked.

Combine sweetened vinegar and lemon juice.

Combine and mix .

Lighly rinse raw tuna in salt water, wrap in kitchen paper and remove excess moisture. Cut into 1 cm(0.4 inch) cubes.

Remove shell of northern shrimps, lightly rinse in salt water.

Rinse scallops, remove excess water, and cut evenly into 2-4 pieces.

Cut cucumber into thin slices. Rub with a little salt. Let it sit for 10 minutes. After water is discharged from cucumbers, lightly rinse in water and wring out excess water.

Cut off the root of kaiwarena (radish sprouts), and cut into three equal lengths.


Second:
Put 1 tablespoon of sweetened vinegar in the handai (large wooden sushi bowl) and let it spread evenly. Transfer hot rice to handai. Pour the rest of the sweetened vinegar over rice and let it sit for 1 minute to absorb vinegar. Mix rice in a slicing motion using shamoji (flat wooden spoon) and let it quickly cool. Mix cucumber slices with rice.

Step 1

Place sushi rice in a dish, sprinkle shredded seaweed and kaiwarena, then place tuna, shrimps and scallops on top. Top with salmon eggs. Garnish with sweet-vinegared ginger. Pour some if you like.

Pork and Vegetable Curry, Japanese-Style

Recipe Pork and Vegetable Curry, Japanese-Style


First:

Chop pork into bite-sized pieces. Rub and coat with prior to cooking.

Peel satoimo (taros) and cut into bite-sized pieces if it’s too big. Rub with salt to remove the slime, and rinse with water.

Wash burdock roots well, rinse with water, and cut diagonally by rotating into bite-sized pieces.

Peel lotus, raddish, carrot, cut each diagonally by rotating into bite-sized pieces.

Cut onion lengthwise into 6 wedges and cut each in half widthwise.

Cut garlic in half lengthwise, remove its sprout, peel ginger, and mince garlic and ginger.


Second:
Drain burdock roots in a sieve, wet taro, lotus, raddish and carrot with water and wrap them with plastic wrap. Heat them in a microwave for 7-8 min., soak in water and drain in a sieve.

Heat butter in a frying pan over high heat, cook seasoned pork, till brown on both sides. Add red wine, bring to boil, and transfer to stewing pot.

Put stock cube and laurel and water in a stew pot, heat on high heat. Skim the scum and simmer for 5 mins. Over medium heat.

Flavor will be well used by taking it from the #2 frying pan by water and put into the stew pot.


Heat vegetable oil, garlic and ginger in #3 frying pan over medium heat, add and cook #1 vegetables and onion after garlic is fragrant. Put them in the stewing pot, cover the pot, and heat over medium heat for 12-15 min..

When vegetables are tendered, add and melt store-bought curry roux. When it’s melted completely, add soy sauce and mix them. Serve in a plate with preferred condiments to taste.

Braised Beef and Potato

Recipe Braised Beef and Potato


First:

Peel and cut potatoes into 2-4 pieces and cut off the edges. Soak in water and drain in a sieve. (Put aside the removed potato edges for later use)

Mix well.

Cut beef into 4cm(1.5 inch) lengths.

Peel and cut onion in half top to bottom and slice into 1cm(0.4 inch) lengthwise and then cut in half crosswise.

Peel carrot and slice crosswise into 8mm(0.3 inch) thickness.

Trim off stems from sayaingen (green beans), boil in salted hot water. Take them out in cold water to cool, drain water, and cut into 2cm(0.75 inch) lengths.


Second:
Heat vegetable oil in a pan and cook beef.

If the beef sticks to the pan, put the pan on the loosely-squeezed wet cloth to reduce the temperature and avoid sticking.


When the beef is brown, add potatoes and onions to stir-fry until the oil evenly spreads. Then add dashi broth just enough to cover the ingredients. (Add also the removed potato edges.).

Bring to a boil, and then lower heat to medium and boil for about 10 minutes, skimming. Add and carrots after the potatoes are tender enough to be skewered smoothly with a bamboo skewer.

Mix several times, and cook for 20-25 minutes until there is little sauce left in the pan. Add sayaingen (green beans) and mix. Then remove from the heat.

Stir-Fried Potato and Corn

Recipe Stir-Fried Potato and Corn

The tip is to stir-fry potatoes over high heat.
First:

Peel and slice potatoes into thin strips, put in water and drain.

Step 1

Cut bacon into 1cm(0.4 inch) widths.


Second:
Heat vegetable oil in a frying pan, cook bacon until it is brown, add potatoes and cook shortly over high heat. Adjust taste with salt and pepper and serve on a plate.

Step 1

Tomato and Tofu Salad

Recipe Tomato and Tofu Salad

The Japanese sansho pepper grains will add an accent to the flavor.
First:

Wash tomato and cut out the stalk end. Cut into a size easy to eat.

Step 1

Rinse tofu (bean curd) lightly and cut into 4-8 pieces.

Peel yamatoimo (Japanese yam) and cut into a size easy to eat.


Second:
Arrange the tomato, tofu and yamatoimo in heat-resistant bowl.

Step 1

Put vegetable oil and garlic in frying pan and cook over medium heat. When it starts to give off aroma of garlic, remove from the heat. Mix with kona-sansho (Japanese sansho pepper powder), red chili and soy sauce. Evenly pour sauce over (1) and sprinkle with grains of sansho.

Step 2

Yakitori (Skewered Chicken)

Recipe Yakitori (Skewered Chicken)

Chicken meatball with gristle is especially recommended!
First:

Soak takegushi (bamboo skewer) in water.

Cut chicken thighs into small bite-sized pieces, add sake.

Cut leeks into 4cm(1.5 inch) lengths.

Put skin of the chicken in hot water shortly, rinse in water, and cut into 1.5x3cm(0.6×1.2 inch) cubes.

Step 4

Chop a part of cartilage of chicken and knead into tsukune (meatballs).

Mix ingredients of well, make 8-12 balls, put in hot water and drain in a sieve.

Step 6

Cut sliced cheese in half.

Trim stems off from oba (green perilla) and rinse in water.

Cut cabbage into large cuts, rinse in water and drain.

Cut lemon into 4 pieces.

Mix and heat ingredients of in small pot over medium heat, bring to boil, lower the heat and bring to boil for 1-2 minutes.

Preheat the oven to 250 degrees C(482 degrees Fahrenheit).


Second:
As for , skewer chicken thighs and leeks on bamboo skewers, alternating (Skewer only chicken if chicken are left). Fold skin of the chicken in half and skewer on bamboo skewers, skewer chicken cartilage on the skewer and sprinkle with salt. Skewer 2-3 meatballs on the bamboo skewer.

Step 1

Put slight vegetable oil on oven grill, put skin and cartilage of chicken side by side. Dip skewers of #1 and with meat balls in , put on the grill and cook for 10-12 minutes until the surface turns tasty brown color.

Step 2

Put cheese on 4 skewers of cooked , sand with oba (green perilla) after cheese melt. Serve cabbages on a plate, put skewers on top of it with lemon.

Step 3

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