NZで料理長になる⑧英検四級が教える絶対に伝わる英会話⑧ 英語レシピ資料

Original porched chicken (yodare dori salad)

  1. Chicken breast
  2. Cos lettuce/ice burg
  3. Avocado 
  4. Mayo
  5. Original sauce
  6. Porched egg 
  7. Green/coriander? Watercress?

Original sauce

  1. Soy sauce 3/4 cup
  2. Black vinegar 1 cup
  3. Sugar 1/2 cup
  4. Sasame oil 3/4 cup
  5. Garlic grated 1/4 cup
  6. Ginger grated 1/4 cup
  7. Black sesame powder 1/2 cup
  8. Miso white 1/4
  9. 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

  1. Prepare cold dashi broth in pot
  2. Place chicken breast which is evenly flattened by knife
  3. Heat it until boiled, then stop heat, cover on for 4min/until completely cooked
  4. Uncovered then leave them until 40degree c 
  • Do not take chicken out until soup getting cold otherwise chicken become very dry 

Original fried chicken

  1. chicken thigh with skin on
  2. marinade sauce
  3. garlic grated
  4. ginger grated
  5. katsuo bushi
  6. 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

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