The dried vegetables will be a lot of nutritious.
This is a very common side dish and I often put in a lunch box for my daughter.
It is a little sweet side dish which fit well with plane rice.
It can also be frozen to make a lot.
I simmered dried radish with carrot and deep fried tofu.
The dried vegetables will be a lot of nutritious. This is a very common side dish and I often put in a lunch box for my daughter. It is a little sweet side dish which fit well with plane rice. It can also be frozen to make a lot.
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Customers from Brisbane in Australia.
He is a chef and three restaurants's owner in Brisbane. They also know Japanese food very well because they have come to Japan six times! They wanted to make Udon noodle with hot soup. We simmered the deep fried tofu and deep fried the Chikuwa which is a kind of fish paste. We add green laver to batter of Chikuwa, it is called "Isobeage" that means sea smell. It is very popular for Udon in Japan. Most of Japanese people loves it maybe. They also loved it and bought some green laver called "Aonori" at supermarket after class. Anyway they were very good cook, and so nice. I have spent a very good time. Thank you so much! Customer from Hong Kong.
We made dumplings from scratch even skin. She said that wants to know Japanese Gyoza making way, because she wants to compare Japanse Gyoza and her it. She also wanted to make Japanese sweets, we made Shiratama and Kuromitsu (black syrup) from scratch. Kuromitsu (black syrup) is made from cane sugar in Okinawa. It is very easy to make and very good taste.I already simmered only red beans because it isn't much time.She usually makes beautiful sweets at home. I'm glad if she will make Japanese sweets too.
Deep fried pork. I also have fried the salmon in season .
Put pork in a cold oil, put out at 130 °C. Put in again at 190 °C, then deep fried 30 seconds ~1 minutes. My daughter was so pleased when she came back home from the school because she saw that I cook the pork cutlet. She loves deep fried things. I should take care of family's weight. Particularly me ! I make Oyako don when there isn't much time and many ingredients.
We can make it easy and short time when we have the chicken meat, an onion and eggs. Most of Japanese like it. Of course my family and me like it very much too. I pour in two times the eggs for soft-boiled. This is a point ! November 2014 Monday & Wednesday & Friday : 11:00~14:00 and 15:00~18:00 Tuesday & Thursday : 11:00~14:00 The end time may be advance and late. Traditional menu class : Takikomi gohan(Japanese piraf) & miso soup & seasonable side dish Everyday menu class : Okonomiyaki & miso soup & seasonable side dish Udon noodle class : Kitsune udon (Simmered deep fried tofu) 4th(mon) 5th(wed) 6th(thu) 7th(fri)
10th(mon) 11st(tue) 13th(thu) 14th(fri) 18th(tue) 19th(wed) 20th(thu) 21st(fri) 25th(tue) 27th(thu) 28th(fri) Please ask me if you want to come on another day and menu. yuriaoka77@gmail.com I soaked fried eggplants into the soup which made from dashi, soy sauce, mirin and plum vinegar.
It absorb a lot of oil, when deep fry an eggplant. We don't feel much oil when soak to soup and grated radish them. Grated radish has the effect of helping the digestion. We eat served with grated radish on various things. Grilled fish, roast meat, tempura, Japanese pot, Japanese omelet, etc. I love it. Pooh who is my dog loves the pear so much.
She stared a piece of pear and my daughter's mouth from very near. At last she got a very small piece of pear! I bought a tool which shave the dried bonito . I had wanted it long time.
Have you seen it ? The name of tool is "Okaka" made by Aikogyo. I never known this style before I looked for. The traditional type is beautiful and nice but the maintenance is so difficult to me, so I chose this modern type. It needs little force but not too difficult. It's so fun. My dog smelled dried bonito eagerly and wanted to eat it. Actually, it is very good smell and taste. I can make good dashi than before, maybe. |
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