Archiwa tagu: sos sojowy

Kimchi

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KImchi to tradycyjne, a przy tym bardzo charakterystyczne danie kuchni azjatyckiej, które może stanowić zarówno przystawkę jak i element całego dania. Zwykle w jego skład wchodzi kapusta pekińska, rzepa, ogórek, a całość doprawiana jest proszkiem z chilli. Pojawia się także w towarzystwie owoców morza. Do przygotowania potrzebujemy:

Dzień 1

  • kapusta pekińska 1 średnia
  • biała rzepa 1 mała
  • cukier 30 g
  • sól kamienna 30 g

Dzień 2

  • świeży imbir 30 g
  • czosnek 20 g
  • cebula dymka 35 g
  • marchew 80 g
  • cukier 50 g
  • sos sojowy 50 g
  • sos rybny 50 g
  • chili w płatkach 35 g

Przygotowanie kimchi:

Cukier i sól dokładnie wcieramy w warzywa i odstawiamy na kilka godzin do lodówki. Gdy woda zacznie wyciekać z warzyw, mieszamy i przyciskamy czymś ciężkim, tak by warzywa były w niej zanurzone, po czym całość odstawiamy na noc do lodówki.

Kapustę i rzepę dokładnie odcedzamy z wody. Siekamy czosnek, imbir, dymkę, a marchewkę kroimy w cieniutkie paski. Mieszamy sos sojowy, rybny, chili z cukrem i odrobiną wody, by powstał gęsty sos. Wcieramy sos w warzywa, pakujemy je ciasno w kamionkowym naczyniu i zakopujemy w ziemi (tradycyjna metoda), bądź przechowujemy w lodówce do miesiąca.

Omlet tamagoyaki

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Tak jak obiecałam w poprzednim poście, dzisiaj przychodzę do Was z przepisem na tamagoyaki. Jest łatwy w przygotowaniu, natomiast uformowanie go, z początku może sprawiać niewielki problem.

https://www.yayoi.com.tw/en/page-menu_info.php?i=41

https://www.yayoi.com.tw/en/page-menu_info.php?i=41

Potrzebujemy jedynie jajek, wina mirin, sosu sojowego oraz cukru.

Po dokładnym roztrzepaniu jajek z winem i niewielką ilością cukru, całość przelewamy prze sitko. W międzyczasie rozgrzewamy olej na kwadratowej patelni – niestety jeśli użyjemy zwykłej, okrągłej, nie uzyskamy zamierzonego kształtu. Stopniowo wylewamy niewielką ilość jajek na patelnię, gdy zaczną się ścinać zwijamy je w rulon. Czynność powtarzamy, aż do skończenia masy jajecznej.

Gdy omlet jest usmażony. owijamy go ręcznikiem papierowym i przyciskamy np deska – po to by zachował swój kształt i nie rozpadł się podczas krojenia.

Ostatni krok to pokrojenie go w plastry i podanie z sosem sojowym.

Tonkatsu – schabowy po japońsku

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Choć Japonia kojarzy się z sushi, ryżem, tempurą i owocami morza, to równie popularny – tak jak i w Polsce –  jest kotlet schabowy. I mimo znikomych różnic na pierwszy rzut oka, to sposób przygotowania i podania nieco się różni.

Tonkasu przygotowuje się najczęściej z polędwiczek lub filetów wieprzowych, które po rozbiciu tłuczkiem mają grubość 1-2 cm. Tak przygotowane mięso panierujemy, wkładając je do mąki, następnie jajka i na końcu w panko – to dzięki niemu kotlet staje się tak chrupiący. Czas na smażenie. I ono też odrobinę się różni. Japończycy ”kotlety schabowe” smażą w głębokim oleju. Dzięki temu, że zamiast bułki tartej, użyliśmy panko, olej nie jest tak bardzo wchłaniany, przez co mięso nie jest aż tak tłuste.

https://sklep.kuchnieswiata.com.pl/product-pol-993-Sos-Tonkatsu-975ml-Kikkoman.html

https://sklep.kuchnieswiata.com.pl/product-pol-993-Sos-Tonkatsu-975ml-Kikkoman.html

Gotowy, usmażony kotlet kroimy na mniejsze kawałki, wielkości kęsa. Podajemy razem z cienko poszatkowaną kapustą, polaną odrobiną octu ryżowego, solą, pieprzem i pestkami granatu dla urozmaicenia smaku – nie są one konieczne. Mięso polewany przez środek sosem Tonkatsu, do którego przygotowania potrzebujemy:

  • zwykły ketchup
  • odrobinę wina Mirin
  • sosu worcester
  • sosu ostrygowego
  • oraz ząbka czosnku

I oto jest – schabowy po Japońsku!