Ingredients:
- 150g lotus root
- 100g burdock roots
- 150g shirouri melon
- 100g zuiki/imogara (roots of dried taro)
- 20g kanpyo (dried gourd shavings)
- 20g dried kikurage (wood ear mushroom)
- 20g konbu kelp
- Achara-su vinegar:
- 200cc vinegar
- 120g sugar
- 50cc dashi stock
- 1 red chili pepper
serves 4
Achara-zuke pickles are summer pickles, mainly pickled during the O-Bon holidays. The name comes from the Portuguese word "achar" for pickles.
Some people use carrots or hanafu, a flower-shaped wheat gluten cake. Odd numbers are considered lucky in Japan, so seven types of pickles are presented here.
Directions
1. Remove seeds from red chili, and slice finely.
2. Pour vinegar, sugar and dashi stock into a pan, and heat until the sugar has dissolved. Add (1), and leave to cool.
3. Remove the skin of the lotus root, cut into 3mm half-moon slices, soak in water, and boil.
4. Scrape the black peel off the burdock roots, and cut into 4cm pieces. Split thick parts into four, and thin parts into two. Rinse and boil.
5. Cut shirouri into halves lengthwise, remove seeds, and slice thinly. Rub with salt, rinse, and squeeze out excess moisture.
6. Remove the skin of zuiki/imogara by hand, cut into thumb-sized pieces, and parboil. Soak in water, and squeeze out any excess moisture.
7. Rub kanpyo with salt, rinse, and boil until soft enough to leave nail marks when pinched. Soak in water, and squeeze out any excess moisture. Cut into 5cm slices, and make a knot.
8. Parboil kikurage to reconstitute, cut away any root clusters, and slice into bite-sized pieces.
9. Sandwich soft parts of dried konbu kelp between a wet cloth to reconstitute, cut into pieces 1cm wide, 6cm long with scissors, and make a knot.
10. When the vinegar has cooled, pickle (3)-(9) in the vinegar for around 1 hour, and then serve in dishes.
Kare Udon - Fideos udon al carry
Ingredients:
4 servings boiled udon noodles
7 cups dashi stock
2 chicken thighs
1 small onion
1 carrot
1 / 2 teaspoon salt
1 / 4 of onion billet
Japanese curry 80g
2 tablespoons soy sauce
2 tablespoons flour mixed with 2 tablespoons water
Preparation:
1. Cut chicken into bite-sized.
2. Cut the onion and carrot into thin slices.
3. Heat a deep pot and saute the chicken, onion, and carrot.
4. Add the soup in the pot and simmer cuézela until ingredients are tender.
5. Add the curry sauce in the soup and bring to a boil.
6. Add the flour with water to thicken slightly.
7. Add udon noodles in curry soup and turn off the heat.
8. Add soy sauce udon soup and sprinkle the chives over it.
4 servings boiled udon noodles
7 cups dashi stock
2 chicken thighs
1 small onion
1 carrot
1 / 2 teaspoon salt
1 / 4 of onion billet
Japanese curry 80g
2 tablespoons soy sauce
2 tablespoons flour mixed with 2 tablespoons water
Preparation:
1. Cut chicken into bite-sized.
2. Cut the onion and carrot into thin slices.
3. Heat a deep pot and saute the chicken, onion, and carrot.
4. Add the soup in the pot and simmer cuézela until ingredients are tender.
5. Add the curry sauce in the soup and bring to a boil.
6. Add the flour with water to thicken slightly.
7. Add udon noodles in curry soup and turn off the heat.
8. Add soy sauce udon soup and sprinkle the chives over it.
California roll
Ingredients:
- 4 cups sushi rice
- 4 sheets of nori (dried seaweed)
- 1 avocado
- 3/4 cup crab meat
- 2 Tbsp mayonnaise
- 1/2 tsp salt
Preparation:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread about 1 cup of sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab horizontally on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.
EBI-SHUUMAI
Ingredients (25 or 30 balls) • 25-30 sheets shuumai (the find in Asian supermarkets, preferably Chinese) • 200g of prawns. • 120g pork. • 50g of bamboo. • 10cm green onion. • 2 cabbage leaves. • 2 tablespoons of "katakuriko" (or potato starch). • 1 tablespoon vegetable oil. • 2 tablespoons sake (or white wine). • 1 / 4 teaspoon salt. • 1 / 5 teaspoon salt. Preparation • To begin, we will prepare all the ingredients. On the one hand, crush shrimp, pork, bamboo and green onion and place in a bowl. Add the "katakuriko" and mix well. • Add the oil, sake and 1 / 4 teaspoon salt to the mixture. Mix well (with hands you will be better) for at least 3 minutes. • Make a circle with your index finger and thumb and place a sheet of shuumai by above. • Put one tablespoon of pre-mixed ingredients, using your finger forefinger of the other hand to fit well. Fold the foil to create a
Wait about 5 minutes until the cabbage is tender, and then put the envelope shuumai col. • Allow to steam for about 10 minitues, or until the blade is shuumai transparent.
References
Japanese Recipes
Japanese Recipes
"Free Recipes Japanese Recipes
By: Genesis Guzman & Raul Ocasio
