Kuroo's Blog

Yukihira Style Okakiage -Garnished with a Fluffy Leaf Bud Sauce-

Ingredients (for 4 people):
2 cod fillets
8 piece of shrimp
200g of squid
6 scallo adductor muscles

100g of Kaki no Tane
Suitable amounts of wheat flour and salt
1 egg
2 tablespoons of salad oil
A suitable amount of leaf buds

Suitable amount of perilla and lemon




Steps:

  1. - Cut off the tips of the shrimp's tails and remove the moisture from the bodies, make a cut along their back and remove their sand veins (digestive tracts). Make cut on the shrimp's stomach and pin them back down and stretch them so they won't bed backwards
    - Cut the squid into bite-size pieces using a grid pattern.
    - Cut the scallop into 2 equally thick parts and the cod in halves
    - Cut the leaf buds finely

  2. - Beat the Kaki no Tane in a food processor until they're ground into small pieces
    - Separate the egg's yolk and white

  3. Coat the shrimp, squid, scallops, and cod with low-viscosity wheat flour, scrambled egg white and Kaki no Tane in that order and deep-fry them in oil at 170C for 3 minutes

  4. Making the sauce:
    - Put the egg yolk and salt in a bowl and mix them. Continue mixing while gradually adding salad oil.
    - Put the leaf buds from (1) in and adjust the flavor using salt

  5. Arrange (3) on a dish with perilla spread out on it, garnish it with the sauce from (4) and a lemon wedge and it's complete!

Chicken Leg Meat Grilled with Spices -Garnished with Green Sauce-

Ingredients (for 2 people):
1 piece of chicken leg meat
Half of a teaspoon of sesame oil
(B)
8 perilla leaves
10g of green sping onion
A quater of a teaspoon of Yuzukoshou
15g of toasted sesame seeds
1 tablespoon of salted fish entrails
(A)
4 tablespoons of sake
1 tablespoon of mirin
1 teaspoon of salt
A suitable amount of soy sauce
A suitable amount of shiraga negi
(spring onion cut into thin strips)




Steps:

  1. Remove the tendons of the chicken leg meat and stick the skin side with a fork in various places

  2. Put (A) and the chicken leg meat from (1) in a plastic bag and knead it firmly, then let it rest in the refrigerator for more than an hour

  3. Heat sesame oil in a frying pan and began frying the chicken leg meat with the skin side. Once it's brown, flip it over and fry the other side for 3 minutes, spread parchment paper on baking sheet and put the meat on it, skin-side up, then cook it in an oven that was preheated to 220C for 20 minutes

  4. Making the Japanese-style salsa verde:
    Put (B) in a food processor and mix it, adjusting the flavor with soy sauces

  5. Cut (3) in slices, put plenty of shiraga negi on them, garnish the dish with the Japanese-style salsa verde, and it's complete!

Shio Kombu Cheese Nigiri

Ingredients (for 4 pieces):

3-4 rice bowls's worth of rice
4 sheets of nori
Suitable amounts of salt and water

50g of processed cheese
(A)
1 tablespoon of white sesame
seed powder
2 tablespoons of minced shiokombu
1 teaspoon of sesame oil




Steps:

  1. Cut the processed cheese into small cubes and mix it with (A)

  2. Wet your hands in salty water and take a bunch of rice, put the ingredients inside, and mold it. Warp it in a nori sheet and it's complete!

Negishiodare Onigiri

Ingredients (for 4 pieces):
3-4 rice bowls
worth of rice
4 sheets of nori
A suitable amount of water
2 pieces of chicken breast meat
A quater of a white spring onion
(A)
A quater of a teaspoon of salt
A suitable amount of pepper
1 teaspoon of sake

(B)
Half of a teaspoon each
of grated ginger, chicken
bouillon and sugar.
Half of a tablespoon each of sesame
oil sake, and white sesame seed
powder.




Steps:

  1. Finely chop the white spring onion, take out the tendons from the chicken breast meat and stick it in various place with a fork.

  2. Put the chicken breast meat in a heat-resistant bowl, rub (A) into it, wrap it gently and heat it in a 600w microwave for 3 minutes. Let it cool down and break it into small pieces with your hands

  3. Put the white spring onion and (B) in a heat-resistant bowl and mix them. After heating the mix in a 600w microwave for 1:30 minutes, add the chicken breast meat and dress it. Adjust the flavor with salt and pepper.

  4. - Wet your hands and grab a bunch of rice, then put the ingredients inside the rice and mold it.
    - Smear the sauce from (3) on both sides of the onigiri with a brush, wrap it with a nori sheet, and it's complete!

Pork Meat with Garlic and Honey Onigiri

Ingredients (for 4 pieces):

3-4 rice bowl's worth rice
4 sheets of nori
Suitable amounts of salt and water
200g of pork belly meat
2 teaspoons of grated garlic
50g of miso
2 tablespoons of honey
1 tablespoons of sake




Steps:

  1. Put the pork belly meat in a pot and boil it for 30 minutes while gradually adding water. Wait for it to cool.

  2. Mix the ingredients from (A) together in a plastic ocntainer, then pickle the pork belly meat from (1) in them and leave it like that overnight

  3. - Take out the pork belly meat and cut it thinly.
    - Wet your hands in salty water and take a bunch of rice, putting the pork belly meat right in the middle of it, mold it, warp it with a nori sheet ad it's complete!

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