Cai and Fang: Japanese food recipes

Osumashi - soup with shiitake mushrooms

Everyday menu Rising Sun includes a variety of hot dishes. Osumashi meaning "clear soup" primarily served to a variety of sushi. Delicate fish relish perfectly complements the delicate taste of the other ingredients.

Ingredients:

600 ml of broth and kombu tuna

4 shiitake mushrooms

1/2 bunch watercress

10 g of soy sauce usukuchi

5 g of sake (dry white wine)

2 eggs

salt

How to cook osumashi

1. Prepare the broth tuna and kombu. Disassemble mushrooms, separating the legs from hats, chop into thin slices.
2. Bring broth to boil condition, enclose ground shiitake mushrooms, cook at low heat for 1-2 minutes.
3. Add salt, pour the soy sauce, then Sake (wine). Next, beat the eggs with chopsticks, and then type in the soup trickle circular rotational action, if portraying a spiral on the plane of the soup.
4. It is necessary to increase the burning of a fire in order to egg mass to the extent of penetration into the soup immediately curtailed and the broth remained clear.
5. Reduce the heat, boil for a few more seconds to egg flakes turned into yarn. Sticks can break the egg flakes, for even their division.
6. soup Ready arrange on plates and garnish with chopped watercress.

Easy dessert - Japanese cheesecake Prescription Alexander Seleznev. Watch the video!

Tori Kara-aga

Appetizing chicken, deep-fried and ginger flavored becomes remarkable snack or at least desired main dish, garnished rice.

Ingredients:

8 chicken thighs

10 ml of mirin (sweet sake)

90 g corn flour

60 ml of soy sauce

1-2 cloves of garlic

60 ml of sake (dry white wine)

salt

50g ginger

lettuce

black pepper powder

1, 5 tablespoons vegetable oil

How to prepare Tory Kara-aga:

1. Prepare the marinade. Crush the garlic and ginger very fine grater. From the resulting mash squeeze the juice and connect with soy sauce, sake and mirin.
2. Season with salt and pepper. Each chicken thigh cut into 4 parts. Lay the meat in the marinade, rub thoroughly and leave for 30 minutes to marinate.
3. Pour into saucepan sunflower oil, heat to 170 ° C degrees. Dry the chicken with paper towel, zapaniruyte in corn flour.
4. Fry the chicken in oil until golden brown. Put the skewer on paper towels to excess fat stack.
5. serves to dish lined with paper tempurnoy, garnish with lettuce leaves.

Kohi-Zelli

Delicious and highly nutritious dessert will decorate the table. Culinary gelled masterpiece represents coffee with cream in a fun and unusual consistency.

Ingredients:

100 g of espresso

Strawberry

100 ml of cream (38%) 0, 5 g of vanillin

mint leaves

30 g of sugar;

8 g of gelatin (in platelets)

How to cook Kohi-Zelli:

1. Soak gelatin plate for 2 minutes in cold water. Swollen plate press, without the addition of water, heat, transferred to gelatin in liquid state.
2. Connect one half of the dissolved gelatin with hot strong coffee, sprinkle in one part of the sugar, stir.
3. Pour the mixture into a rectangular container, put in the refrigerator for about 3 h. Pour the cream in a saucepan, enter vanillin, the second part of the gelatin and sugar, mix well.
4. Heat the mixture to heat to 60 ° C degrees. After removing from heat, pour the creamy mass in a cone shape (different-sized glass).
5. Hold for 3 hours in the refrigerator. The finished jelly, cream free from the mold, placing the bottom in the boiling water for 3 seconds.
6. Put the product in a glass of martini. Cut the coffee jelly neat cubes and spread them around the cones of creamy sweet gelatinous foods.
7. It is also possible to prepare coffee and flaky butter jelly. Apply for dessert mint leaves, strawberries and whipped cream.