僕のblog 
こんにちは、こんばんは
きょうも朝から試作品を作ったり、レシピを書いたりなんだり、忙しかったです。
忙しいわりには捗っていなくて、煮詰まっています。
また金曜日に試作品をだします。
けっこう、キツいですね、
でも自分で選んだ道なのだから、自分の味を出してもらえるのだから、がんばります。
こんなに嬉しいことなんてないです！
みなさんメンチカツ好きですか？
茶碗蒸し好きですか？
きょうも英語資料を載せますね
意外と人気あるんですよ！
Menchi katsu ( mince katsu )
- Onion white diced 100g
- Butter 10g
- Beef mince 150g
- Pork mince 150g
- Egg 1pc
- Panko crumb 60g
- Water 30g
- Worcestershire sauce 6g
- Gelatin powder 6g
- 10.Nutmeg 4g
- 11.Salt
- 12.Black pepper
Panko crumb
Egg
Starch
Method
Prepare onion diced and butter in container
Using microwave to reheat for 2 min
Leave this until cool down
Put all of ingredient in one bowl
Mix together well
Potion 1pc 50g
For service
Using starch, egg, panko for crumb
Pan fried
Sakaba Furofuki Daikon
- Daikon 1whole
- White rice water ( when you wash rice, you can see white water come out)
- Dash broth 600ml
- Kombu 10 cm
- Salt 1g
- Light soy 1g
- Tama miso
- Dashi
Method
Cut daikon 3cm circle each
Peel daikon thickly and make it nice circle
Using knife for cutting cross the middle
Cooking with a lot of white rice water until skewer penetrate though gently
Wash with running water
Cooking with dashi broth and a piece of kombu
Reach this at boiling point then scoop skim out
Make fire to small then add salt and light soy( very small amount )
Put tin foil on for inside lid
Keep cooking for 10min
Leave daikon in cooking liquid till cool down
For service
Adding dashi broth for tama miso for little bit runnier
3pc daikon on plate with miso
Chawan mushi
Prawn 1pc cut into half, using both of them
Spinach 5g
Chicken 2pc 10g
Shiitake mushroom 2pc
Edamame 1pc
Egg 1pc ( 53g )
Suiji 130g (tasted dashi broth )
Light soy 6g
Bekkou an sauce
Method
Making suiji
Ratio yamasa shirodashi 1 : water 11
Egg, shirodashi, light soy mix very well
Strain 3 times
Blanch chicken just 3 second and cool down
Put prawn, spinach, chicken, mushroom in cup,
Put liquid in cup
If you can see bobble, using torch fire for this bobble to be disappeared
Place this in steamer 87 degree c for 15min to18min
Place bekkou an on the top little bit then finish
たくさんの人種が働く現場で大事なことは、難しくしないということです。
シンプルな表現にシンプルを重ねます。
それではおやすみなさい
