Stir fried Burdock Root and Carrot 和風牛蒡紅蘿蔔絲

Ingredients:

2 pcs Burdock root
3/4 pc Carrot
1 teaspoon Vinegar
Sesame seeds

Seasoning:

2 tablespoon Sake
1/2 tablespoon Sugar
1 tablespoon Soy sauce
1 tablespoon Mirin

Method:

1. Rinse the burdock root. Then use a small knife to scratch its surface, remove rootlets and dirt. Avoid using a peeler when preparing the burdock root because its outer layers are full of nutrients, fiber and flavour.
2. Julienne the burdoc root then soak into a bowl of water with vinegar in order to prevent its oxidation. Set aside for 5 minutes. Then rinse and drain.
3. Julienne the carrot as the same size as the burdock root.
4. Heat up the frying pan with 1 tablespoon of oil, stir fry the burdock root until it turns soft.
5. Add carrot into the frying pan. Add seasoning and stir fry until the liquid is almost completely reduce.
6. Transfer it to a serving plate, sprinkle some sesame seeds on top then serve.


材料:

牛蒡2條
紅蘿蔔3/4個
白醋1茶匙
芝麻少許

調味:

清酒2湯匙
糖1/2湯匙
醬油1湯匙
味醂1湯匙

做法:

1. 牛蒡洗淨後用刀鋒刮去外皮.
2. 牛蒡切絲後, 放在一碗己混有白醋的清水中浸泡約5分鐘, 以防止氧化變色. 然後稍微沖洗後瀝乾.
3. 紅蘿蔔跟牛蒡一樣切絲.
4. 在炒鍋中下1湯匙食油加熱, 先炒牛蒡至軟身.
5. 加入紅蘿蔔炒, 然後下調味拌勻, 炒至水份全被吸収.
6. 盛碟並灑上芝麻. 即成.

Potato Salad in Japanese Style 日式馬鈴薯沙律

Ingredients:

1 pc Potato (Large)
1 pc Cucumber
1/4 pc Onion
Few slices of Carrot

Seasoning:

2 tablespoon Japanese Kewpie Mayonnaise
A pinch of Salt
A pinch of Black Pepper

Method:

1. Peel the potato then cut into bite size pieces. Steam it for 12 minutes until fully cooked.
2. Slice the cucumber, sprinkle a pinch of salt and mix it well. Set aside for 10 minutes. Then squeeze out the juice.
3. Shred the onion.
4. Mash the steamed potato, add cucumber, onion, carrot. Then mix well with the mayonnaise and black pepper. Serve.

材料:

馬鈴薯(大)1個
青瓜1條
洋葱 1/4個
紅蘿蔔片適量

調味:

日本蛋黃醬2湯匙
鹽少許
黑胡椒碎少許

做法:

1. 馬鈴薯去皮, 切細件, 然後隔水蒸12分鐘至熟透.
2. 青瓜切薄片, 灑少許鹽待10分鐘至出水, 然後揸亁水份.
3. 洋葱切絲.
4. 將蒸熟的馬鈴薯壓成泥, 加入青瓜、洋葱、紅蘿蔔、蛋黃醬和黑胡椒碎拌匀, 即成.

Oyakodon 日式親子丼

Oyakodon

Ingredients:

1 pc Boneless chicken thigh
1/2 pc Onion
2 pcs Egg
2 stalks of Chinese parsley
1 bowl Hot steamed rice

Stock:

40 ml Water
1 teaspoon Hondashi
1 tablespoon Soy sauce
1/2 tablespoon Sake
1/2 tablespoon Sugar
1/2 tablespoon Mirin

Method:

1. Mix the stock well in advance. Set aside.
2. Cut the chicken thigh into 1" pieces.
3. Slice the onion into quarter inch slices.
4. Cut the Chinese parsley into 1" pieces.
5. Whisk the eggs lightly. Do not over whisk, in order to keep its silky texture.
6. Pour the stock into the frying pan. Heat the pan, add the onion evenly and cook for 2 minutes until the stock is boiling.
7. Add chicken and cook until done. Then, pour 2/3 egg mixture evenly into the pan. Cover with a lid and simmer for 10 seconds.
8. Remove the lid, then pour the rest of egg mixture evenly in the pan again. Sprinkle the Chinese parsley evenly on top. Turn off the heat. Lid on and simmer for another 10 seconds.
9. Put the hot steamed rice into a bowl. Then place the chicken egg mixture on top of it. Serve.


日式親子丼

材料:

去骨雞肶1隻
洋葱半個
雞蛋2隻
芫茜2棵
熱飯1碗

汁:

水40毫升
烹大師海鮮素1茶匙
醬油1湯匙
清酒1/2湯匙
糖1/2湯匙
味醂1/2湯匙

做法:

1. 先將汁料拌勻, 待用
2. 鷄肶切1"厚
3. 洋葱切粗絲
4. 芫茜切1"長
5. 雞蛋輕拂, 不要用太大力拂
6. 將汁料倒在煎pan內. 開火後平均放下洋葱, 煮2分鐘至滾起
7. 下鷄肶煮至熟透後, 平均倒入2/3蛋液落煎pan, 加蓋焗10秒
8. 揭蓋, 將餘下之蛋液平均放落煎pan, 灑下芫茜, 熄火, 加蓋再焗10秒
9. 將熱飯盛上碗中, 然後將煎pan內的餡料舖上飯面, 即成