Japanese Style Steamed Eggs - Japanese Food

Japanese Style Steamed Eggs

soft steamed eggs

eggs : kelp broth = 1 : 2

very soft steamed eggs like pudding

eggs : kelp broth = 1 : 2.5

-> 2 eggs (about 80ml) : kelp broth 1Cup (about 200ml)

boil water (about 210ml) with kelp

and remove kelp after 7~8 minute

add a handful of dried bonito

and remove from heat,

strain after 8 minutes

rice wine (cheongju) 1t + cooking wine 1t + salt 1t

 

2eggs + prepared broth 1cup

 

 

sift egg mixture

 

 

raise it in the steamer

 

steam about 10 to 12 minutes under medium heat

 

Bulgogi - Korean Food

Bulgogi - (sliced and seasoned) barbequed beef  

beef for bulgogi 500g

 

remove blood with paper towel

chop into proper size

 

beat half a pear until smooth with electric mixer

soy sauce 3 1/2T + rice wine (cheongju) 1T + cooking wine 1T

+ crushed garlic 2T + finely chop scallion 3T

+ crushed chili pepper + ginger juice, peppers

mix well

 

add sesame oil + ground sesame mixed withsalt

put the beef

 

and marinade overnight

add sliced onoin

stir-fry the beef in a large skillet

 

fry quickly in high heat

Mayonnaise Miso Sauce Shrimp - Japanese Food

Mayonnaise Miso Sauce Shrimp

Miso - Japanese soybean paste

sweet and white soy paste

miso 4T

cooking wine 2T + rice wine (cheongju) 1T + sugar 1T

dissolve soybean paste and  boil over medium heat

-> cooking wine

mayonnaise 3~4T to taste

mayonnaise miso sauce

bok choy (pak choi)

blanch bok choy in boiling water with a little salt

about twenty shrimp

remove the heads and the fins, and take out the insides

boiling water with green onion, lemon, bay leaf, whole pepper

about 15 minute

put the shrimp

add some rice wine

turn off the heat and cook the shrimp with remaining warmth

http://blog.naver.com/minahan/157376804