http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/index.html
Quote:
Kushikatsu Japanese Deep-fried Skewers
Ingredients (Serves 4)
- makes 8 skewers in total -
\*400g block of pork shoulder
\*1 onion
\*1-2 Japanese leeks
\*salt
\*pepper
\[for the coating\]
\*plain flour
\*1 beaten egg
\*breadcrumbs
\[miso sauce\]
\*50g miso
\*1 tbsp sake
\*1 tbsp mirin sweet cooking sake
\*1 tbsp sugar
1. Prepare the miso sauce. Combine the sake, mirin, sugar in a pan, and mix over a medium heat.
When it starts to bubble, turn the heat down to low, and simmer while stirring for 3 to 4 minutes.
2. Cut the pork into bite-size pieces and sprinkle a little salt and pepper on the pieces.
3. Slice the onion into 8 pieces, and cut the Japanese leek into 4 to 5cm long pieces.
4. Thread the ingredients onto bamboo skewers in the order you like.
5. Dust with plain flour, dip in beaten egg, and coat with bread crumbs.
Deep-fry until they become golden brown.
6. Serve the skewers with miso sauce.
RecipesTop
Chinese Vermicelli and Spinach Soup
Ingredients (Serves 4)
\*60g Chinese vermicelli
\*1 bunch spinach
\[seasoning\]
\*4cup/800ml dashi stock
\*1 tbsp sake
\*2 tsp light soy sauce
\*Salt
\*pepper
\*sesame oil
\*chili oil
\*vinegar
1. Cut off the roots of the spinach, and slice into 2cm pieces.
2. Pull apart the Chinese vermicelli, and cook it in boiling water for 30 seconds.
Turn off the heat, put on the lid, and let it steam for 30 seconds.
3. Cool it under running water, pull apart some more, and drain it again.
Cut it into 2-cm pieces.
4. Make the soup with the dashi stock, sake, and soy sauce, and season it with salt and pepper.
5. Boil the spinach in the soup for about 30 seconds, and add the Chinese vermicelli.
6. Serve the soup in a bowl. Sprinkle some sesame oil, chili oil and vinegar to taste.
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