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Dried food a 'savings bank' of flavor / JAPANESE HOME COOKING

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DRIED FOOD is the fruit of ancient wisdom and a savings bank of flavor. Start with cut kelp if rehydration time is keeping you from trying some. "The water used to rehydrate the kelp becomes cooking stock as is. It is a handy ingredient," says Japanese cuisine expert Tatsuo Saito.
http://happynatural.img.jugem.jp/20080904_409022.jpg
(Cut kelp cooked with deep-fried tofu)

INGREDIENTS
(serves four)

For cut kelp cooked with deep-fried tofu (atsuage):

* 10 grams cut kelp (kiri konbu)
* 1 fried tofu (180 grams)
* 1 cup water
* 2 Tbsp sugar
* 2 Tbsp soy sauce
* 1 Tbsp cooking oil

For sweet pickled cut kelp and lotus:

* 10 grams cut kelp
* 120 grams lotus
* 1 cup water
* 1/2 cup vinegar
* 45 grams sugar
* 1 dried chili pepper

METHOD

To make the cut kelp and fried tofu dish, soak kelp in water for 15 minutes. Drain but keep the stock. Cut fried tofu in half across and into slices 1.5-cm thick.

Heat cooking oil in a frying pan over medium flame, lay fried tofu in pan. Turn with chopsticks and cook till golden brown. Add kelp and stir-fry until oil coats the ingredients. Add kelp stock, sugar and soy sauce. Cover with a drop lid made of cooking paper, simmer for five to seven minutes until the liquid is reduced to about two thirds. Spread on a flat container and cool.

To make the sweet pickled dish, soak the kelp in water for 15 minutes. Drain but keep the stock. Cut lotus lengthwise in four and into 3-mm slices. Immerse in water.

Bring water to a boil, add drained lotus and cook for one to two minutes. Immerse the lotus in water, drain and dry off.

Put 1/2 cup of kelp stock, vinegar, sugar and chili pepper into a pot and bring to a boil. Add kelp and lotus. Let it reboil and simmer for about one minute.

Transfer the ingredients to a bowl, cool and pickle for more than two hours. Place in a container. Can be stored in the fridge for about a week.

By J.S. on Oct 2, 2010
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tag : Dried Food

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。