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These tasty dishes go well with new rice /

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THE SEASON of new rice has arrived. Cooking expert Atsuko Matsumoto introduces two dishes that go well with brand new rice. One is a colorful dish of shirataki (noodles made from the konjac plant), carrot and salted cod roe in kinpira-style (sauteed and simmered). The other is briefly-boiled mushroom and pork dish.
photo
(Shirataki, carrot and salted cod roe in kinpira-style, foreground, and briefly-boiled mushroom and pork dish)

INGREDIENTS
(each serves four)

For shirataki, carrot and salted cod roe in kinpira-style:

* 1 bag (180 grams) shirataki
* 100 grams carrots
* 100 grams salted cod roe (tarako)
* Green onion
* 2 tsp cooking oil or sesame oil

For briefly-boiled mushroom and pork dish:

* 150 grams shimeji
* 200 grams enokidake
* 6 (120 grams) fresh shiitake
* 5 grams dried cloud ear fungus (kikurage)
* 100 grams pork ribs for shabu-shabu
* 2.5 cups dashi stock
* Seasoning (2 Tbsp sake, 1 Tbsp soy sauce, 1/3 tsp salt, some pepper)

METHOD

To make the shirataki dish, boil shirataki, immerse in water and cut to 6 cm in length. Scrape out the roe from the skin with a kitchen knife. Slice green onion. Cut carrot into 5-cm sticks that are thinner than matches.

Heat heavy pan and parch shirataki. When it is dry, add oil and carrot and stir-fry. Add tarako and stir-fry so the roe mixes evenly. Taste and add about 1/3 tsp salt if necessary.

To make the mushroom dish, cut off the hard stems of the mushrooms. Separate the shimeji into small clusters. Cut enokidake in two or three pieces. Cut shiitake into 1-cm slices, soak kikurage and slice thinly when soft.

Sprinkle pork with a bit of sake (not included above). Boil water in a pot, add 1 tsp salt (not included above) and boil briefly. Drain and cut into pieces that are 6 to 7 cm wide. Bring dashi stock to a boil in another pot and add seasoning. Bring to a boil and add pork, then the mushrooms and cook briefly.

By JS on Oct 31, 2010
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tag : Recipe

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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。