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2012年2月26日 (日)

Tube cake/シフォンケーキ

It’s been so busy with no time even to cook, but I’ve barely got a time for baking, so I baked two kinds of tube cakes; plain and early grey. For earl grey tube cakes, you can use the same ingredients for the same amount as what you need for the plaine ones. However, for green tea and moca tube cakes, for example, the amount is differet. Make merengue just after the other mixture is prepared and just before you put it in the oven. If merengue is too stiff, it won’t be mixed well with the other mixture. When it’s put in the mold, leave some space on top and make dent in the center. As the cake is simple, it goes well with whipped cream and ice cream.




2012年2月18日 (土)

Masala chai/マサラチャイ

I drink masala chai almost every day in winter. Bring water to a boil in a small pan, then add tea leaves and spices and simmer over low heat for a couple of minutes. Pour the same amount or 1.2 times of milk, and sugar or honey is also added. As I’d better be careful with sugar consumption, I don’t sweeten the masala chai, though sweet one tastes better.  As to the spices, whatever you like is fine. Basically my masala chai has caldamon, clove, and cinnamon, sometimes, ginger and pepper are added. You can buy a mixed spice power, which I bought in India this time last year.

マサラチャイは、特に寒い冬は毎日のように飲みます。小さいお鍋に水を沸騰させ、茶葉とスパイスを入れて、弱火で数分煮出します。そこに、水と同量か1.2倍ぐらいの牛乳を加えます。このときに、砂糖かはちみつも加えますが、私は砂糖の取り過ぎが気になるので、甘くせず、「我慢」します。(マサラチャイは、甘くしたほうが美味しいですが・・・) 使うスパイスは好みでいいですが、私はカルダモン、クローブ、シナモンは必ず、ときには生姜や胡椒も加えます。パウダー状のミックススパイスもあります。写真のものは、去年の今頃、インドで買ったものです。



2012年2月15日 (水)

Pork ginger bowl/豚の生姜焼き丼

I’ve been eating lunch at home these days. I feel so good, when “cheap, quick, and delicious” lunch or weekdays dinner is prepared. Pork ginger bowl was exactly the one. Sliced pork that I bought at Sunday moring sale was 68 yen per 100gram (cheap), pork ginger can be cooked after marinated for 10 minutes (quick), and rice bowl, whatever it is, tastes good (delicious). I was cooking only foy myself and eating the rice bowl alone, still my fist was pumped.



2012年2月12日 (日)

Salame di cioccolato/チョコレートサラミ

Salame di cioccolato came across my mind all of a sudden, though the dolce was one of my requests at the cooking lessons in Florence last autumn. And yes, Valentine’s day is just around the corner. The name comes from how it looks; salame. It’ll look more of it, if wrapped in a net and/or frosted with powder sugar.



2012年2月 9日 (木)

Salted rice mold/塩麹

I make amazake, doburoku (unrefined sake), miso (soy bean paste) using kouji (rice mold) at this time of the year. I tried shio-kouji (salted rice mold), which has been so popular, first time and I’ve been doing experimental cooking..


Firstly, daikon was marinated. Cucumber can be prepared in the same way.



Secondly, salmon and pork loin are marinated and cooked. 


Kouji is easy to get burned, so you can wrap fish/meat with gauze and marinate.




Thirdly, buta-jiru (miso soup with pork and root vegetables). It looks like a standard buta-jiru, however, by using marinated pork, the soup gets rich-flavored. The marinated pork can be also used for stir-fly and fried rice.




Making shio-kouji is so easy. Break 200g of kome-kouji into pieces and massage with hands. Mix it with 70g of salt. Add 200-250cc of water, just enough water to barely cover. Stir once a day, and repeat it for 7-10 days. Then, keep it in a fridge. You’ll need 10 % of material in weight. Remembering the weight in tablespoon and teaspoon will help.





2012年2月 6日 (月)

Chicken breast fillet in “straw raincoat”/ささみの蓑揚げ

Mino (straw raincoat) is literally a raincoat made of straw, which was used in old times in Japan.  In Japanese cooking, foods wrapped with thinly-sliced potato (sometimes sweet potato is used) and deep-fried is called “mino age”.  Sliced potatoes are coated with starch and put around chicken breast fillet. It can be a main dish for dinner, or it can be an otsuami that goes well with beer. People of all ages like like it.



2012年2月 4日 (土)

Amazake, sweet low/non-alocoholic drink/甘酒

I tend to drink amazake more often than coffee and/or milk tea in such cold days. Amazake is perfect nutoritious drink with essential amino acid and essential vitamins (vitamin B1,2,6, biotin etc) contained. You’ll experience how fit you are after drinking amazake.

Cook porriage with 1 cup (180cc) of rice and cool it down to 60 degrees celcius. Break rice mold with hands and mix them together. Leave it for 10 hours, keeping the temperature, and stir once or twice in the meantime. Then, you’ll have 600 cc of amazake. Diluting it with water is a standard method, and you can use milk instead of water. Mixing it with some fruits in a blender is also nice.






2012年2月 2日 (木)

Daikon - cut, grated, and sliced/大根 - 切る、おろす、スライスする

Nabe and soup make you warm in such cold days. Depending on what kind of nabe, daikon (Japanese radish) is a must for most of the nabe dishes. Both summer and winter are the season for the vegetable. Summer daikon contains a lot of water, therefore, it’s good to eat fresh, like salad. On the other hand, winter daikon has less water, which means it’s suitable to be cooked. Generally speaking, summer vegetables cool you down, while winter vegetables works just opposite.

Only by cutting daikon differently, you can make a variety of nabe. Cutting it in hangetsu (half-moon) or icho (ginko nut leaves) styles is standard. By grating, you can make mizore (sleet) nabe. By thinly slicing with a slicer, daikon looks like noodle.




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