僕のblog 
Original porched chicken (yodare dori salad)
- Chicken breast
- Cos lettuce/ice burg
- Avocado
- Mayo
- Original sauce
- Porched egg
- Green/coriander? Watercress?
Original sauce
- Soy sauce 3/4 cup
- Black vinegar 1 cup
- Sugar 1/2 cup
- Sasame oil 3/4 cup
- Garlic grated 1/4 cup
- Ginger grated 1/4 cup
- Black sesame powder 1/2 cup
- Miso white 1/4
- howa-ja pepperporn 2 tbl spoon lightly stair fried on pan and then roughly crashed
Method
Put all ingredient in pot with medium heat,
Boiled just one second and container
leave till cold
Checken method
- Prepare cold dashi broth in pot
- Place chicken breast which is evenly flattened by knife
- Heat it until boiled, then stop heat, cover on for 4min/until completely cooked
- Uncovered then leave them until 40degree c
- Do not take chicken out until soup getting cold otherwise chicken become very dry
Original fried chicken
- chicken thigh with skin on
- marinade sauce
- garlic grated
- ginger grated
- katsuo bushi
- potato starch
Sauce method
Prepare sake and soy sauce 1:1 mixed
Garlic grated
Ginger grated
Cooking method
Chicken thigh will be dice around 50g
Put marinade sauce which is enough amount chicken meat can absorb in its meat.
Leave it 30min
Drain chicken and wipe with cooking paper.
Add lots of katsuo bushi and gently rubbed into
Covered by potato starch then cook for 5min
Served with mayo and lemon
Roast beef
Beef sirloin
Marinade sauce
Roast beef final sauce
Marinade sauce method
Soy sauce 90 ml
Mirin 180ml
Sake 270ml
Put all in pot with high heat, after boiled make fire to small then keep boiling until alcohol gone.
Leave liquid in pot then leave it until sauce cool down
Gently, naturally sauce will be get reduction.
Sauce reduction 1/2 to 1/3
Roast beef final sauce
Beef liquid after cooked 90ml
Sugar 27g
Soy sauce 18g
Method
Put all in pot with high heat till boiled, after liquid boiled, make fire to small and keep reduction till sauce sticky.
Roast Beef Method
Trim and portioned beef sirloin
Salt and Seared surface
Vacuum with marinade sauce
Cooking with 68 degree for 30min
Cool down in ice water
Aging in fridge for 48hours
