Collection Of Recipes

Next time you're craving takeaway sushi, look no further than your own kitchen. Ingredients * 1 cup short-grain rice * 1 tbs caster sugar * 5 tbs rice vinegar * 100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish) * 1 small Lebanese cucumber, peeled * 1/2 avocado * 4 nori sheets * Wasabi*, to taste * Pickled ginger, to serve * Japanese soy, to serve Add above ingredients to your shopping list Method 1. Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes. 2. Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using. 3.

Ingredients (serves 4) * 10g sachet bonito soup stock * 1/4 cup mirin * 1 1/2 tablespoons salt-reduced soy sauce * 1/4 cup white miso paste * 115g baby corn, thinly sliced * 150g oyster mushrooms, sliced * 300g silken firm tofu, diced * 2 x 200g packets fresh udon noodles * 60g baby spinach Add above ingredients to your shopping list Method Combine 6 cups cold water and stock in a saucepan over high heat. Bring to the boil. Add mirin and soy sauce. Remove 1/2 cup mixture from pan. Place in a bowl. Add miso paste to bowl. Stir to combine. Return miso mixture to pan. Reduce heat to medium. Add corn, mushroom and tofu. Cook for 3 to 4 minutes or until vegetables are tender. Divide noodles and spinach between bowls. Top with soup mixture. Stand for 3 minutes or until noodles are heated through. Serve. Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Collection Of Recipes Japanese Vegetable Salad material: * 120 glettuce endive, torn * 80 g red cabbage, torn * 60 g carrots, small drawstring length * 120 g red tomatoes, thinly sliced * 60 g onions, thinly sliced * 60 g kyuri / green cucumber, thinly sliced Garlic Sauce: * 150 g onions, finely chopped, saute * 15 g garlic * 250 ml vegetable oil * 20 g sugar * 100 ml Japanese soy sauce * 60 ml of vinegar Japan * 1 cm ginger, peeled, grated Method: * Garlic Sauce: Stir all ingredients together until blended. * Arrange the salad ingredients in a serving bowl. * Flush with sauce. Serve immediately. For 4 peopleMerjemahkan teks atau laman web Terjemahkan dari: Rumania Ketikkan teks atau alamat situs web atau terjemahkan dokumen. Batal Terjemahan Bahasa Indonesia ke Inggris material: * 120 glettuce endive, torn * 80 g red cabbage, torn * 60 g carrots, small drawstring length * 120 g red tomatoes, thinly sliced * 60 g onions, thinly sliced * 60 g kyuri / green cucumber, thinly sliced

One dish that is perfect for lovers of squid. Squid meat tasty chewy tofu combined with a gentle splash of the sauce is tasty and slightly sweet. Serve and enjoy hot with a sprinkling of sesame seeds to taste more delicious. material: * 250 g of squid that are clean, cut crosswise * 300 g firm tofu, cut into pieces * 100 g mushrooms shimeji Sauce, mix together: * 2 tablespoons vegetable oil * 1 tablespoon chopped chives * 1 clove garlic, finely chopped * 1 tbsp tomato sauce * 2 tablespoons BBQ sauce * 1 tablespoon soy sauce * 1 / 2 teaspoon pepper * 1 / 2 tsp sugar * 1 teaspoon salt topping: * 1 tsp sesame seeds, toasted Method: * Heat the hot plate to heat properly. Remove, place on top of the container / wood base. * Pour the sauce into the hot plate. * Arrange the squid, tofu and mushrooms on it. Cook until all ingredients cooked. * Sprinkle with sesame seeds. * Serve or eat immediately.

Collection Of Recipes Chawan Musi (Jepang) Materials - Materials: * 3 eggs * 1 / 4 teaspoon salt * 1 / 4 tsp sugar * 1 tablespoon Kikkoman soy sauce * Seasonings to taste chicken broth * 200 g chicken meat * 10 shrimp tails * 2 pcs shitake mushrooms, halved * 1 ounce of soy How to Make: * Beat eggs and mix together with eggs, salt, sugar, Kikkoman soy sauce and chicken broth. Stir until blended. Boil chicken and cut into small pieces. * Place the chicken, shrimp, shitake mushrooms and soy into a bowl. Seluruuh materials can be divided into five portions * Cover material is a mixture of eggs that had been prepared. * Steamed with a pan that has been heated. * Steam the egg to mature and turn into shiny color. * Serve