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.
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)
How to cook osumashi
- Prepare the broth tuna and kombu. Disassemble mushrooms, separating the legs from hats, chop into thin slices.
- Bring broth to boil condition, enclose ground shiitake mushrooms, cook at low heat for 1-2 minutes.
- 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.
- 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.
- 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.
- soup Ready arrange on plates and garnish with chopped watercress.
Easy dessert - Japanese cheesecake Prescription Alexander Seleznev. Watch the video!
Appetizing chicken, deep-fried and ginger flavored becomes remarkable snack or at least desired main dish, garnished rice.
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)
black pepper powder
1, 5 tablespoons vegetable oil
How to prepare Tory Kara-aga:
- 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.
- 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.
- Pour into saucepan sunflower oil, heat to 170 ° C degrees. Dry the chicken with paper towel, zapaniruyte in corn flour.
- Fry the chicken in oil until golden brown. Put the skewer on paper towels to excess fat stack.
- serves to dish lined with paper tempurnoy, garnish with lettuce leaves.
Delicious and highly nutritious dessert will decorate the table. Culinary gelled masterpiece represents coffee with cream in a fun and unusual consistency.
100 g of espresso
100 ml of cream (38%) 0, 5 g of vanillin
30 g of sugar;
8 g of gelatin (in platelets)
How to cook Kohi-Zelli:
- Soak gelatin plate for 2 minutes in cold water. Swollen plate press, without the addition of water, heat, transferred to gelatin in liquid state.
- Connect one half of the dissolved gelatin with hot strong coffee, sprinkle in one part of the sugar, stir.
- 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.
- Heat the mixture to heat to 60 ° C degrees. After removing from heat, pour the creamy mass in a cone shape (different-sized glass).
- 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.
- 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.
- It is also possible to prepare coffee and flaky butter jelly. Apply for dessert mint leaves, strawberries and whipped cream.