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fowy at 20:51 

2009ǯ06·î22Æü

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JAPANESE CUISINE



AGEDASHI DOFU (serving 4 persons)


Ingredients

Momen Tofu 3 chou
Flour for baking bread

Sauce
Soup stock 1 cup
Mirin (sweet sake) 1/4 cup
Soy sauce 1/4 cup

Yakumi (relish)
Chive
Ground Japanese radish
Ground Ginger
Shreded Myouga

AGEDASHI DOFU

Direction

1. Place a tofu in a medium saucepan. Add enough cold water to come 5cm above tofu. Bring to boiling 70 ¡Á80¡î¡Êdegrees¡Ëand reduce heat. Keep as it is for 10 ¡Á15 minutes. Drain well.

2. Cut the tofu into 4 or 6 pieces. Deep-fry tofu covered with potato starch till light brown.

3. Make soup stock with dried kelp and shreded dried bonito. Add mirin and soy sauce. Thiken soup with potato starch.

4. Serve AGEDASHI DOFU , pour over sauce, top with relish.

TEMAKI ZUSHI SUSHI ROLL



Ingredients

Rice 4 cups
Rice vinegar 4 table spoons
Sugar 4 table spoons
Salt 1/2 table spoons

Toasted seaweed

White fish (marinade)
Tuna
Squid
Cod roe
Salmon roe
Cucumber
Pickled Japanese radish

TEMAKI ZUSHI


Directions

1. Rinse the rice in a colander under running water and drain for 30 minutes. Boil the rice in a rice-cooker.

2. Remove rice from the cooker into a wooden bowl. Sprinkle vinegar (mixed with sugar and salt) over the rice and mix well but don`£ô knead.

3. Serve the fresh ingredients for sushi and toasted seaweed with rice.




fowy at 23:43 

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fowy at 21:50 
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fowy at 21:42 
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fowy at 21:07 

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