ソースリスト 提案その1完成 英検四級が教える絶対に伝わる英会話⑦、ソースリスト編

こんにちは、今朝正式に新しい仕事場と契約書にサインしました。

働き始めるのにはもう少し時間がありますが、早いに越したことは無いので、ソースレシピを適当に書いて先方に送りました。

なぜ適当かというと、また変わるからです。

僕の美味しいが他の人の美味しいと同じはずがないです。トライアルアンドエラーを何度もくり返して、そのお店、そのお客様にあったものを探していきます。

以下、英文です。とても簡単です。

チャレンジしてみて下さい。

  • Dashi vege broth

Put vege scraps (except garlic, ginger and something contains starch) in pot 

Covered by water then slowly simmer. Reduct until 70%

  • Dashi fish broth 

Put kombu and cold water in pot, then high heat

Put kombu out from pot and turn off fire when water at 90 degree

Put katsuo bushi in pot and leave it untill all of taste come out from katsuo  bushi.

Sieve it 

  • Teriyaki sauce

Sake 1:

Mirin 3:

Soy sauce 1.5:

Method

Put sake and mirin on high heat till burn off alcohol. Then add soy sauce.

  1. Tosa-zu

Rice vinegar 500ml

Water 200ml

Soy light colour 200ml

Sugar 200g

Katsuo-bushi 1 grab 

Method

Put all of liquid in pot and place onto high heat

Put katsuo bushi at almost but before boiling point 

Leave it until cool down then sieve

  • Nitsuke sauce

Water 400ml 

Sake 600ml

Soy sauce 200ml

Mirin 200ml

Sugar 100g

Method

Put all together.

We need to reduct this and make sure all of alcohol gone.

  • tempura sauce

Vege dashi 4:

Soy sauce 1:

Mirin         1:

Method

Put all in pot then boil it until alcohol gone

  • bekkou an sauce

Dashi fish broth 500ml

Soy sauce 100ml

Sugar 75g 

Starch 

Water 

Method 

Put dashi, soy sauce and sugar in pot then boil it.

Using starch water for make them sticky 

  • Tama-miso

Shiro-miso 500g

Egg yolk 3 

Sake (already burn off) 100ml

Sugar 10g

Paste sesame white small spoon 2

Method

Put every thing in pot then mix very well

Place the pot onto high heat 

When miso become warm, make fire small

Keep mixing well around 15min to 20min until miso is not sticky on your dried fingers.

  • Fried chicken wings sauce

Soy sauce 100ml

Mirin 100ml 

Sake 60ml

Sugar 40g 

Method 

Put all in pot then high heat until boiled

  • Sesame cream sauce

Paste sesame 4table spoon

Sake( burned off) 45g

Soy sauce 1/2 table spoon

Sugar 1 tea spoon

Method

Using food processor 

Put sasame paste in food processor, slowly adding sake ( do not split it )

Soy and sugar until paste became creamy.

  • Tosazu jelly

Tosazu 270g

Gelatin 8g

Method

Put tosazu on heat till 40degree

Put soften gelatin in then sieve it into container.

Cool it in fridge one hour to three hours 

  • ponzu

Citrus juice 180ml

Rice vinegar 70ml

Soy sauce 330ml

Mirin burn off 140ml

Sake burn off 140ml

Kombu 5g 

Katsuo bushi 20g

Method 

Put all together then place it in fridge for one day 24hours then sieve it.

  • black vinegar sauce

Water 100ml

Soy sauce 20ml

Sugar 20g

Black vinegar 20g 

Starch 

Water 

Method 

Put all in pot except starch water then boil it 

Adding starch water for making it sticky.

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