Recipe: makizushi

Ingredients:

Sushimeshi (rice vinegar) for 2 rolls (450 grams)

• 250 ml rice
• 275 ml of water

Seasoning for rice:

• 2 tablespoons (30 mL) rice vinegar
• 1 ½ tablespoons sugar
• ¾ teaspoon (3 grams) salt

Tamagoyaki or Japanese-style omelet

• 2 eggs (weighing 120 grams)

Seasoning:

• 1 tablespoon (9 grams) sugar
• 1 teaspoon (5 ml) soy sauce
• A little salt
• 1 tablespoon (15 ml) water
• 1 teaspoon vegetable oil

Shiitake mushrooms Boil

• 9 dried shiitake mushrooms small size (total weight 15 grams)
• 1 cup (200 ml) water

Seasoning:

• 1 tablespoon (9 grams) sugar
• 1 tablespoon (15 ml) soy sauce

Shrimp Boil

• 6 shrimp tails (each weighing approximately 16 grams, without a head, but still with the shell, or can also be used 4 large size shrimps)
• 1 cup water
• 1 teaspoon (4 grams) salt

Cucumber

• ½ small cucumber (weight 50 grams)
• A little salt

Prepare 2 sheets nori seaweed.

How to cook:

1. Wash the rice, change the water 2-3 times; drain in a colander or perforated container.
2. Soak rice in water for 30 minutes.
3. Enter the rice to the pan with a lid and simmer over medium heat. Reduce the heat and cook for 12 minutes. Remove the pan from the heat, but leave the pot in a closed state for 10 minutes.
4. Combine seasoning for rice. Warm the mixture of materials, if the sugar can not dissolve.
5. Place the cooked rice in a large bowl and immediately toss with vinegar that has been seasoned.
6. To make Tamagoyaki, break the eggs into a bowl and add the seasoning. Heat the vegetable oil in a small frying pan over medium heat. Enter the beaten eggs and frying wiggle that layer evenly until half-cooked egg; fold omelet was to one side of the frying pan and cook until done over low heat. Lift and cut into slices 1 cm thick.
7. Soak shiitake mushrooms in water until fluffy. Discard the base and boiled with a glass of water in a covered pan for 10 minutes over low heat. Add seasoning. Reduce the water to turn into liquid thickens. Allow the mushrooms to cool in the liquid seasoning. Squeeze the mushrooms to remove excess water content is then thinly sliced.
8. Clean the back of the shrimp and enter puncture bamboo (or toothpick) along the shrimp's body. Simmer over low heat in a covered pan for 2-3 minutes, with a glass of water that has been given 1 teaspoon of salt. Let shrimp cool in the cooking water. Remove the stitches and peeled shrimp.
9. Cut cucumber lengthwise with a thickness of 1 centimeter; sprinkle with salt and then drain to remove excess water content.
10. For those who have been given the rice vinegar into two parts. Place a sheet of nori on the makisu (small bamboo board to make sushi rolls). Roll out one portion of rice over the nori sheet, but empty the 4 cm from the bottom end.
11. Put the contents of the materials along the center of the rice. Lift the top edge while makisu and fingers hold the content material, combine with the other end of the rice.Form into rolls relatively dense. Refine by winding the remaining 4 cm sheet of nori, which will fall in the bottom of the roll. Cut into slices with a thickness of 2.5 cm.

Recipe: Kakiage

Ingredients:

Kakiage carrots

• 120 grams of carrots

Kakiage shrimp and onions

• 6 tail shrimp (100 grams with the head skin but discarded)
• 80 grams of onions

Dough:

• ½ (2 tablespoons or 30 grams) egg beaten
• 1 cup (200 ml) ice water
• 1 ½ cups (150 grams) flour
• Vegetable oil for frying

Dipping Sauce Tendashi:

• 150 ml of water
• 2 tablespoons (30 ml) soy sauce
• 2 teaspoons (6 grams) sugar
• ½ cup (4 grams) Katsuo-bushi (grated tuna)

Complement: a little bit of grated horseradish or grated ginger, according to taste

How to cook:

1. Cut the carrot julienne-shaped measuring 6 cm long and ½ cm thick.
2. Chop the onions into pieces of 1 cm. Skinned and clean the shrimp, cut into pieces of 1 cm.
3. Place ice water and beaten eggs into a bowl. Add the flour and mix the dough. Divide the dough into two equal parts. First enter into the carrot batter, while the two enter into a dough chunks of shrimp and onions.
4. Heat the vegetable oil to a temperature of 160 º Celsius. Put one spoon batter into pan. Fry for about 4 minutes until crisp.
5. To make the sauce, put all the ingredients into a sauce pan, bring to a boil and strain. Grated horseradish or ginger can be served with a sauce.

Recipe: Okonomiyaki

From Wikibuku Indonesian, a source of free text books

Okonomiyaki is a Japanese food fried with cabbage added content, such as beef, scallops, squid, or shrimp are placed at the top according to taste.

Okonomiyaki consists of two versions:

• Kansai version: shredded cabbage mixed with dough like when making fuyunghai
• Hiroshima version (Hiroshimayaki): shredded cabbage just placed on top of the rounded dough like making pancakes

Although the original okonomiyaki on a flat pan fried called a teppan, okonomiyaki can be fried on a griddle regular (flat pan) with results almost as good.

Secret delights okonomiyaki at okonomiyaki sauce which can be purchased in the grocery store that sells Japanese groceries.

Ingredients:

• 120 g flour ( okonomiyaki flour or tempura flour if any)
• 175 cc of water or dashi
• 200 grams of cabbage
• 1 egg
• chives to taste
• content materials: meat, shrimp, or squid (weight and amount according to taste)
• okonomiyaki sauce
• mayonnaise
• katsuobushi

How to make:

1. Dilute flour with water or dashi made ​​from katsuobushi and kombu , stir until blended, but do not stir the batter too long because it can be hard
2. Add the eggs to the batter
3. Combine shredded cabbage (width of approximately 1 cm) into the batter, stirring so that air into the batter mixture fried food is not hard for the results
4. Pour a little oil on a flat pan, pour over cabbage mixture and flour and shape of a sphere with a diameter of 25 cm and a thickness of 2.5 cm.
5. Garnish with toppings egg (or egg), meat, seafood and so on according to taste
6. Wait until the bottom of the dough and turn its full extent by using two simultaneously sodet such as when the seller martabak martabak flipped. If there is, kote (sodet for okonomiyaki frying) can be used to flip the okonomiyaki. The most unique part of the cooking okonomiyaki okonomiyaki is when reversing so as not to break apart.
7. Wait until the cooked meat and reduce heat
8. Grease or castings with okonomiyaki sauce to taste
9. Add mayonnaise Japan when love and form stripes so good
10. Sprinkle katsuobushi and aonori on it when the likes
11. Cut into pieces while still in the frying pan and serve with pan.

Tips:

• Save the batter mix flour with water in the refrigerator for about 8 hours so that the gluten contained in wheat flour became unstable and generated okonomiyaki not be hard.
• Hard-cooked meat or thicker should be fried separately first.
• Add bean sprouts or boiled egg noodles to Okonomiyaki be Hiroshimayaki change.
• Pour about 2-3 tablespoons flour mixture over the sliced ​​cabbage when making Hiroshimayaki so cabbage does not become cluttered when reversed.
• When making okonomiyaki thick, cover with a lid while frying pan for easier mature.
• When fried, okonomiyaki-press should not be suppressed because the air inside the okonomiyaki pushed out and the result will be a hard fried.

Recipes: Satsuma-age

Ingredients:

• 200 grams of white fish meat
• 1 gram (1/6 tsp) salt
• 1 tablespoon potato starch
• 1 vertebra ginger (about 2-3 cm)
• Soy sauce
• Vegetable oil for frying

How to cook:

1. Discard the skin and bones of fish. Finely chopping meat fish. Lay the knife on top of the fish meat cencangan and press with your palms to smooth the fish. Then lift the knife and chopping meat fish again until paste-like texture.
2. Place the fish meat that has been mashed in a bowl, add the salt. Mix well using a spatula to bounce.
3. Add potato starch and stir well. Divide into 8 parts, each part forms a flat oval shaped approximately 8 millimeters thick.
4. Heat the vegetable oil in a frying pan or skillet large enough with a temperature of 160 º C. Fried pieces of fish meat about 4 minutes until golden brown. Lift the drain.
5. Peel the ginger and then shredded. Serve satsuma-age with a little soy sauce and grated ginger.

Recipe: Dashimaki Tamago

Ingredients:

• 4 eggs
• 100 grams daikon (white radish) for garnish
• 3 tablespoons dashi broth

(How to make dashi recipe can be seen in the Chawan mushi)

• 1 teaspoon sugar
• Pinch of salt
• 1 teaspoon soy sauce
• Vegetable oil for greasing frying

How to cook:

1. Previously we make dashi first. Boil 2 cups of water in a pan and insert 6 grams Katsuo bushi (grated tuna). Stir and simmer over low heat for 1-2 minutes. Broth was filtered using a fine sieve.
2. Break the eggs in a bowl, remove existing fibers around the yolk. Whisk using a whisk or chopsticks until well blended. Enter 3 tablespoons dashi broth in another bowl, then add sugar, salt and soy sauce. Stir well. Broth gradually enter into beaten egg and stir each time entering the broth. Beaten egg divided into 2 equal portions to make two dashimaki tamago.
3. Heat a flat pan and put a little vegetable oil and flatten until all basic frying terolesi well. Verify whether it fits the frying temperature by dropping a drop of beaten egg on the frying pan. If immediately expands and hissing noises, mean temperature is right. Insert half of the beaten eggs into the frying pan.
4. Let the eggs spread evenly in the bottom of the frying pan and stir. When the eggs begin to coagulate, and it appears there was a gap, pick up the frying pan and tilt so the eggs fall to the other side of the pan. Hold the eggs so that there are heated directly on the fire. Then fold the egg using a spatula and cook until done. Serve dashimaki tamago finished with grated white radish.

Making Fried Snapper Plugs Cane

Good Morning, this time recipes archipelago will share the recipe how to make fried snapper cane skewer. Ingredients Fried Snapper Plugs Cane 300 ml of water 10 pieces of white bread, remove the skin, cut into small pieces 6 tablespoons of full cream milk powder to taste Sugar cane, cut -cut Mixed, mix together: 750 grams snapper fillets, finely chopped 5 cloves garlic, grated 4 egg yolks 2 pieces of chicken broth dense flavor, puree 1/2 onion, finely chopped, saute until fragrant Lining: 200 grams panir coarse flour 150 grams of wheat flour 4 eggs chicken, shake until frothy

How to Make Fried Snapper Plugs Cane

 Dissolve the powdered milk with water. 
Pour the milk up bread, knead until smooth, set aside. 
Stir the milk mixture with the bread fresh fish, stir well. 
flat round shape. 
Put on heat resistant dish that has been oiled. 
Steamed up to 30 minutes. Remove, let cool. 
skewers prick each piece with a cane. 
Sprinkle with flour, then beaten egg and dredge in flour until blended panir. 
Fry until dry and cooked, remove and drain. 
Serve Fried Snapper cane skewers