We are making Asazuke, a type of Japanese pickle using colorful vegetables. The fusion of the two umami flavors of the kombu and bonito, plus the aroma of the sesame seeds, make these pickles exceptionally delicious. It uses a minimum amount of salt so you can enjoy plenty of vegetables.
How to Make Vegetable Mix Asazuke
https://cookingwithdog.com/recipe/vegetable-mix-asazuke/
(serves 4) Cook Time: 10 minutes
* Seasoning with salt and dashi kombu seaweed is not included in cook time.
- Vegetables (300g/10.6 oz) -
100g Napa Cabbage (3.5 oz)
1 Cucumber (100g/3.5 oz)
80g Daikon Radish (2.8 oz)
20g Carrot (0.7 oz)
6g Coarse Salt, 2% of the total weight of the vegetables (0.2 oz)
1 tbsp Vinegar
1 tbsp Sugar
1 sheet Dashi Kombu Seaweed (2.5x8cm/1"x3.2")
5g Ginger Root, shredded (0.18 oz)
Dried Red Chili Pepper, sliced into rings, to taste
Bonito Flakes (Kotsuobushi)
Toasted White Sesame Seeds
Soy Sauce, to taste
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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Turnip Asazuke
https://youtu.be/OvcgaUnjB1Y
Macaroni Salad
https://youtu.be/lv-Rsdnh5Bc
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#asazuke #tsukemono #recipe
Music courtesy of Audio Network
shredded napa cabbage recipes 在 Cooking with Dog Youtube 的最佳貼文
Oyster and Pork Kimchi Nabe is especially good for cold days and will warm you up. A variety of dashi make this hot pot so delicious. You should definitely try it out.
How to Make Oyster and Pork Kimchi Nabe
https://cookingwithdog.com/recipe/kimchi-nabe/
(serves 2)
120g Oysters (4.2 oz)
¼ tsp Sake
¼ tsp Soy Sauce
Potato Starch
100g Thin Pork Slices (3.5 oz)
½ Onion, sliced
1~2 packages of Udon Noodles
100g Napa Cabbage Kimchi (3.5 oz)
40g Long Green Onion, sliced (1.4 oz)
40g Shimeji Mushrooms (1.4 oz)
150g Silken Tofu (5.3 oz)
80g Garlic Chives, spring onion or scallions (2.8 oz)
- Dashi Stock -
450ml Water (1.9 cups)
2 pieces of Niboshi, dried baby sardines
2g Dried Kombu Seaweed, shredded (0.1 oz)
3 tbsp Sake
1½ tbsp Gochujang, Korean fermented chili paste
1 tbsp Miso
1 Garlic Clove, crushed
7g Ginger Root, shredded (0.25 oz)
Sesame Oil
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体がぽかぽか温まる牡蠣と豚肉のキムチ鍋は、寒い日にはピッタリです。いろんな出汁がスープに溶けててとっても美味しいですよ。ぜひ作って下さいね。
牡蠣と豚肉のキムチ鍋の作り方
https://cookingwithdog.com/ja/recipe/kimchi-nabe/
<材料>2人分
牡蠣:120g
[下味:酒小さじ¼ しょう油小さじ¼ ]&片栗粉
豚バラ肉or豚ロース(薄切り):100g
玉ねぎ:½個
うどん:1〜2玉
白菜キムチ:100g
長ねぎ:40g
しめじ40g
絹ごし豆腐:150g(½丁)
ニラ(青ねぎ、わけぎ可):80g
<昆布と煮干しの出し>
水:450ml
煮干し:2尾
出し昆布(細切り):2g
酒:大さじ3
コチュジャン:大さじ1と½
みそ:大さじ1
つぶしたにんにく:1かけ
生姜の千切り:7g
ごま油
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こちらもオススメです♪
酢牡蠣
http://youtu.be/rnBQHH8Blhc
牡蠣の卵とじ丼
http://youtu.be/tdnjwLUhnLQ
Music courtesy of Audio Network
shredded napa cabbage recipes 在 Cooking with Dog Youtube 的最佳解答
We are making nutritious, well-balanced Niku Dofu, a sukiyaki-style simmered dish with a large amount of tofu. The tofu and vegetables have absorbed the savory beef broth. Delicious!
How to Make Niku Dofu
https://cookingwithdog.com/recipe/niku-dofu/
(serves 2)
150g Thin Beef Slices (5.3 oz)
5g Ginger Root, Shredded (0.2 oz)
1 package of Yaki Dofu - Grilled Firm Tofu (260g/9.2 oz)
100g Onion (3.5 oz)
80g Shimeji Mushrooms (2.8 oz)
2 stalks of Shungiku Leaves or substitute: bok choy, scallions or napa cabbage
- Broth -
150ml Dashi Stock (5.1 fl oz)
2 tbsp Sake
1 tbsp Mirin
1 tbsp Sugar
1½ tbsp Soy Sauce
Beni Shoga - Pickled Ginger
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お豆腐がたっぷり食べられ 栄養のバランスがとっても良い肉豆腐を作ります。お肉の旨味を吸ってお豆腐もお野菜もとっても美味しいです。
肉豆腐の作り方
https://cookingwithdog.com/ja/recipe/niku-dofu/
<材料>2人分
牛肉薄切り:150g(ロース、肩ロースなど)
生姜千切り:5g
焼き豆腐:1丁260g
玉ねぎ:100g
しめじ:80g
春菊:2茎
煮汁
だし:150ml
酒:大さじ2
みりん:大さじ1
砂糖:大さじ1
醤油:大さじ1と½
紅生姜:適量
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フランシスのお弁当箱、巾着袋、お箸セットを注文!
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