By Takayuki Kosaki, Walter Wagner, Heinz von Holzen
ISBN-10: 0794602061
ISBN-13: 9780794602062
ISBN-10: 1462905374
ISBN-13: 9781462905379
ISBN-10: 4805310030
ISBN-13: 9784805310038
Ninety six effortless and scrumptious Recipes from the Land of the emerging sunlight. 2005 English paperback version
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Example text
Slice the burdock 1nto secttons. then 1nto matchsticks and 1mmerse in water Peel and cut the carrot to approximately the same stze as the burdock. 2 Combine the dashi stock and sugar tn a pan and heat unttl the sugar has dissolved Add the soy sauce and set as1de 3 Heat the otl tn a wok or fry1ng pan and shr-fry the burdock lor 1 m1nute unttl tl is hall-cooked Add the carrot strips and stir-fry for 30 seconds until they are well coated With the 011. Pour 1n the dashi stock and s1mmer lor 1 to 2 m1nutes until the vegetables are barely cooked and strll crunchy.
Then 1nto matchsticks and 1mmerse in water Peel and cut the carrot to approximately the same stze as the burdock. 2 Combine the dashi stock and sugar tn a pan and heat unttl the sugar has dissolved Add the soy sauce and set as1de 3 Heat the otl tn a wok or fry1ng pan and shr-fry the burdock lor 1 m1nute unttl tl is hall-cooked Add the carrot strips and stir-fry for 30 seconds until they are well coated With the 011. Pour 1n the dashi stock and s1mmer lor 1 to 2 m1nutes until the vegetables are barely cooked and strll crunchy.
Place the ground shrimp into a bowl and add the egg yolk, sugar and salt and mtx well . Place the mtxture tn a pan and dry-fry over very low heat. sllrnng constantly, for about 10 mtnutes or unttl almost dry and flaky. Transfer to a dry plate and set aside. Thts can be kept refrigerated for a week. 3 Mtx the Susht Rtce wtth the dned whttebatt (if using) tn a wtde wooden bowl. Wtth the back of a spoon. pack the nee into four lacquer bowls or boxes and level the surface. 4 Scatter the sliced omelet over the rice and top wtth the shnmp, tuna, squtd and eel Garntsh wtth the shredded non and Shnmp Flakes, and serve wtth ptckled gtnger.
The Food of Japan by Takayuki Kosaki, Walter Wagner, Heinz von Holzen
by Paul
4.4