sâmbătă, 17 octombrie 2009

Sukiyaki

Aceasta este postarea cu Nr 100
Photobucket

Sunt doua tipuri de Sukiyaki.unul este kansai style iar celalalt este Kanto style.In Kansai style condimentele se adauga direct peste ingredientele calite in tigaie pe cand in Kanto style se asezoneaza cu un sos numit Warishita.
Pt a avea succes la aceste dish trebuie sa stiti doua lucruri.

1) Aromati uleiul cu naganeghi(praz)

2) Nu fierbeti carnea peste masura.

Aveti nevoie de :

400 gr Carne de vita taiata foarte subtire(Sirloin)
1 pachet de yaki dofu
3 buc Naganeghi (seamana cu prazul de la noi dar nu are acelasi gust).
1 Shirataki noodle
.Acesta se fierbe 5 minute dupa care se scoate in apa rece unde ati mai adauga cateva cuburi de gheata se storc bine si abea dupa aceea se pot pune in nabe.
1 legatura de shungiku-da,frunze de crizantema....nici eu nu am stiut pana acum,ce sa-i faci cu totii mai invatam cate ceva....
4 buc Kuruma-bu

Pentrut sos Kansai stile:3/4 cana zahar,3/5 cana mirin si 3/4 cana soy sauce.

Pentrut kanto stile (warishita) se amesteca 3/4 cana soy sause,3/4 cana zahar,1/2 cana mirin si aproximativ 1/2 cana dashi stock.

Se fierb si se adauga cate putin din ingredientele de mai sus incepand cu neghi , urmand carnea si celelalte ingrediente.Se serveste imediat cu orez alb si cui ii place cu ou crud.

Oul crud se pune separat intr-un castron si se bate bine.Se scoate carnea dupa ce este suficient de fiarta si se trece prin oul crud....delicios!


English version


There are two kinds of Sukiyaki, Kansai style and Kanto style. Kansai style: Add condiments directly to the ingredients fried in the pan. Kanto style: Season the ingredients with sauce called "warisita".

TIP
Flavor the oil with naganegi, don't overcook beef.

Ingredients

400 gr-thin slices of beef(sirloin)

Beef suet
4 kuruma-bu (Baked wheat gluten.There is a hole in the middle like a wheel)
1 yaki-dofu (grilled tofu)
1 pack shirataki (Konnyaku noodles)
3 naganegi (japanise bunching onion)
1 bunch shungiku (edible leafy chrysanthemum)

Seasoning
3/4 cup shgar,3/5 cup mirin,3/4 soy sauce

Kanto-style - warishita :Bring 3/4 cup soy sauce,3/4 cup sugar and 1/2 cup mirin to a boil.Add about 1/2 cup dashi stock.


Preparation
Beef -Cut crosswise against the grain into bite-sized lengths.

Kuruma-bu -Soak in water for 3 minutes.Squeeze the excess water out by sandwiching between
palms of your hands.

Yaki-dofu -Cut in to 8 portions.

Shirataki - Place in cold water and then bring to a boil for 5 minutes.Dip in ice water and drain.Cut into bite-sized lengths.

Naganegi & Shungiku
Slice the t naganegi diagonally.Rinse the shungiku,muving from side to side.Discard the root and the hard part near the root.

Method

Heat a sukiyaki skillet( if unavailabe,a frying pan will do)and melt the beef suet over low heat.
Beef suet can be replace with oil to...

Then start whit negi and fry lightly.Negi gives flavor to the oil .Next add tha beef,shirataki,yaki-dofu,kuruma-bu and remaining negi,a little at a time.Add the shungiku last

I recomanded to you warishita style!

2 comentarii:

~PakKaramu~ spunea...

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~PakKaramu~ spunea...

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