Chawan Musi

Bahan - Bahan :

• 3 butir telur
• 1/4 sdt garam
• 1/4 sdt gula
• 1 sendok makan kecap kikkoman
• Bumbu kaldu ayam secukupnya
• 200 gr daging ayam
• 10 ekor udang
• 2 bh jamur shitake, potong dua
• 1 ons kedelai

Cara Membuat :

• Kocok telur kemudian campurkan bersama dengan telur, garam, gula, kecap kikkoman dan kaldu ayam. Aduk hingga rata.
  Rebus daging ayam kemudian potong kecil.
• Letakkan daging ayam, udang, jamur shitake dan kedelai ke dalam mangkuk. Seluruuh bahan dapat dibagi 5 porsi
• Tutupi bahan tersebut dengan campuran telur yang sudah disiapkan.
• Kukus dengan panci yang telah dipanaskan.
• Kukus hingga matang dan warna telur berubah menjadi mengkilat.
• Sajikan

Simmered Japanese butterbur

 Simmered Japanese butterbur

Ingredients:

• 1 bunch Japanese butterbur
• 1 2/3 cups (400ml) soup stock
• sake, mirin, salt, soy sauce

Directions:

1. Prepare big pot, and cut Japanese butterbur into shorter than diameter of pot.
2. Rub Japanese butterbur with salt on the cutting board.
3. Boil enough water (a copper pot is more better, because Japanese butterbur become bright green).
4. Put Japanese butterbur in thickness order and boil 2-3 minutes.
5. Soak boiled Japanese butterbur in cold water, and string.
6. Cut Thick part lenghtwise into four, and cut it into 2 inch pieces.
7. Boil 1 2/3 cups (400ml) soup stock, add Japanese butterbur, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce.
8. Boil again, take harshness carefully.

Aromatic Steamed Salmon with Broccoli and Shallots

Ingredients:

• 400g organic salmon fillets
• 2 shallots
• 100g broccoli
• 2 tbsp cornflour For the aromatic seasoning
• 4 tbsp sake
• 6 tbsp soy sauce
• 2 tsp grated ginger juice
• 1 tbsp sesame oil
• Fresh ground black pepper

Method:

1. Cut the salmon into 2.5cm chunks and put them in a bowl.
2. Mix all the ingredients for the aromatic seasoning and pour the mixture over the salmon. Stir to ensure that each salmon piece is coated with the mixture and set aside for 15 minutes.
3. Peel the shallots and cut them into manageable sized wedges. Cut the broccoli into small pieces.
4. Sprinkle cornflour on the salmon and stir well. Add the shallots and broccoli and give the mixture another stir. Place in a steamer and steam for 15-18 minutes. Serve on warmed plates with the cooking juices.
   

Cooks tip
Why not serve with plain boiled or mashed potatoes to soak up all the tasty cooking juices?

Japanese Twist

Japanese Twist

The Japanese have the longest life expectancy in the world, an impressive claim – and it’s mostly due to their healthy diet. Isn’t it time we all discovered the delights of Japanese cuisine? Says Terri Fleeman-Hardwick

Japanese food is not only trendy but is synonymous with great health – from fighting the effects of ageing, to reducing the risk of cancer and shedding those excess pounds.

Not surprisingly, the Japanese people are a healthy race. The Japanese population has the lowest incidence of heart disease anywhere in the world, and Japanese women have fewer menopausal problems, possibly due to their soy-protein-based diet.

Let's be honest, healthy food is very often bland and boring, which is where the Japanese diet has the edge. It offers unique combinations and subtle, sophisticated flavours which are appealing to our Western palates – leading to the current popularity of sushi bars, Japanese restaurants and Japanese fast food options such as Yo! Sushi, available in good supermarkets.

Japanese food is visually appealing and, once you understand the washoku philosophy of food, it is not complicated and can be made easily at home.

Shokupan Japanese Bread

 Shokupan Japanese Bread

Good news for lovers of bread, since bread is now present not only superior in terms of taste but also healthy. Want 10 grains bread, bread four seasons, or bread antioxidants, all nice and pretty. Gulapun-free cookies prepared to shake up the tongue. Want to know the features of this bread?

As a lover of bread, I immediately fell in love with this bakery shop. Because the bread in this store not only the type a lot and it felt good but also nutritional awake. That's what I get when visiting a tiny booth numbers Shokupan Pluit Bakery in North Jakarta.

Shokupan Bakery, a bakery that comes from sunrise this country has a fairly interesting innovations. Nutritional Values in each of these bakery products received special attention. Foodstuff from tubers and nuts known as a good source of nutrition processed with modern technology.

Why bread bakery has become so different? Use of selected materials such as non-gluten flour made from maize flour, cassava flour and rice, the use of low Improver is what makes bread and cakes Shokupan very different. These breads are not only good for those who are healthy, but also very good for diabetics and people with autism.

The use of flour-flour carefully selected nutrients and other additives were not making variants and taste of bread so limited. On the contrary, Varian taste of bread and also not less interesting shapes with the bread that many are sold in bakery, bakery in general. Starting from the sweet bread, bread, loaf bread, cakes, traditional cakes to pastries were available.

Call it the Four Season sweetbreads Pan, sweet bread with four different variants of contents: chocolate, cream cheese, starwberry, and red beans. Paired it accentuated the sweetness and creamy criss-cross the tongue. Form of bread in the form of four dots and a soft texture and meetings.

Options could try Love Me, this sweet bread with melted chocolate wrapped in a very extravagant. Special is the bread loaf or a loaf of bread in a loaf (four long side) which offered very diverse. Like Shokupan 10 grains, Shokupan Whole Wheat, Shokupan Super Bone, Shokupan White Toast and toast shokupan Choco. Their flagship product is Toast Bread Shokupan antioxidants.

This bakery has a motto of "Naturally Delicious with the Best Ingredient" or priority to health and the natural taste of the finest quality materials. For example, antioxidants bread that looked like ordinary bread. This bread mix using a variety of raisins, sultanas, mixed peel, nuts and seeds of the sun. When bitten by the sweet scent of cinnamon. There accents 'krenyes-krenyes' crunchy on the inside juicy sweetness interspersed with raisins.

Another advantage of the bread sold in this Shokupan are not using any preservatives at all, so no wonder in the packaging says' Keep Refrigerated. Not consumed within 2 days! '. So the products sold really guaranteed freshness. Because no use of chemicals and preservatives so the bread can not bear to be stored longer.

If you like the variety of cookies, may be tried Diabetic Chocolate Cookies, Diabetic Cranerry Cookies, Pumpkin Seed Cookis, Araguany Choco Chip Cookies, and Almond Cookies Diabetic. All are very safe for those who suffer from diabetes and autism. For the price, Shokupan offer affordable price. Starting from USD 5000.00 to USD 20,000.00 for various types of bread and sweet bread loaf.

Well, now do not have to hesitate anymore to determine your healthy bakery selection. Eat well and stay healthy you can enjoy every moment!

Miso Soup

Miso Soup

Materials:
1 quart chicken broth  
1 fruit known, large size, cut into dice shape 
4 tablespoons miso 
2 leeks, thinly sliced  


Cooking: 
1. Boil chicken broth, put the miso and stir, then bring to a boil again. 
2. Enter knows, stir well, cook until done, remove from heat and sprinkle with scallions. Make it easy!

Resep Yakiniku

Y A K I N I K U

Materials: 

400 grams beef sukiyaki
1 pc onion, chopped
1 green bell pepper, cut into pieces
2 tablespoons butter / margarine

Dyer sauce: 

2 pieces of garlic, grated
1 cm ginger, grated
Kikkoman soy sauce 100 cc
50 cc mirin
1 / 4 teaspoon salt
1 teaspoon sugar
1 / 4 teaspoon pepper
1 / 4 teaspoon spices 

How to make: 
Dyer sauce: mix all ingredients, mix well, set aside.
Mix the beef with some sauce dyer, let stand for 15 minutes.
Heat the margarine, then enter this beef, onions, and green pepper, cook until done as an occasional reversed.
Yakiniku usually served with sauce dyes.

Recipe Sukiyaki

S u k i y a k i

Materials: 
1. 750 grams of beef sukiyaki
2. 4 leeks, cut oblique
3. 4 pieces mushrooms hioko, brewed hot water
4. 100 grams of spinach, brewed hot water
5. 50 grams glass noodles, brewed hot water
6. 2 pieces out, cut into pieces
7. 4 eggs, beaten
8. 5 sheets of white mustard
9. 1 tablespoon butter / margarine

Sauce:
Kikkoman soy sauce 200 cc
200 cc mirin
50 cc of sake
250 cc of hot water
6 teaspoons granulated sugar

Cooking:
Sauce: mix all ingredients, stir until smooth and sugar dissolves, set aside.
Heat the margarine, then enter the beef, cook until the color changes with the occasional reversed.
Enter some sauce, bring to a boil, then enter the leeks, mushrooms hioko, spinach, glass noodles, tofu, white mustard, and remaining sauce, cook until done over medium heat without stirring though, lift.
Take the chopsticks one of the ingredients that have been cooked, then dip into beaten eggs before being eaten.
If you do not like raw eggs, the eggs can be incorporated into sukiyaki before being picked up from the fire. Good Try