Friday, September 14, 2012

Autumn Cuisine

<Lightly salted charbroiled Mackerel Pike>
The time to eat “sanma” has come! The best way to cook it is charcoal roasted!! Very smoky....but try it!
・Mackerel pikes (Sanma)
・Grated daikon (white radish)
・Splash of soy sauce and salt
(1) Put some salt on each side of the mackerel.
(2) Just broil on the bbq until the color turns golden brown.
Serve with soy sauce & grated daikon.

<Autumn chestnut rice>
・2 cups of grain rice
・2 1/3 cupswater
・200g chestnuts
・1 tablespoon sake
・1 tablespoon mirin (sweet Japanese ricewine)
・1 teaspoon salt
・ Sprinkling of black sesame
(1) Soak chestnuts in hot water for 10 minutes and remove the skin
(2) In the rice cooker or heavy saucepan, combine rinsed rice, water, sake, mirin, salt and chestnuts.
(3) Bring to the boil. (When boiling in a heavy saucepan, cover with a tight lid and cook until the water has evaporated)
(4) Leave for 10 minutes to steam
(5) Serve with some black sesame sprinkled on top
<Miso Soup with Maitake mushrooms and Spinach>
・100g Maitake mushrooms
・1/2 a bunch of spinach
・Miso (fermented bean paste)
・Hondashi (bonito gravy)
・3 cups water
(1) Cut Maitake mushroom
(2) Boil spinach lightly and cut into 2-3cm pieces
(3) Bring the water and dashi to the boil.
Add Maitake mushroom and simmer gently for about 2 minutes.
(4)Add miso, dissolve completely and add spinach.
Taken from vol.4 PDF

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