How to Cooking Japanese Recipes Tofu Meat Asparagus menu

After presents Japanese cooking tips vegetable macaroni kangkong and Japanese rice kakiage don, now I will present another Japanese cooking tips tofu meat asparagus menu. Tofu complete menu suitable for a relaxing dinner.

Asparagus is crunchy, soft tofu, meat and mushrooms are tasty, chewy texture contrast that feels more comfortable as a seasoned lightly with natural flavor. If you've never eaten, naturally curious, and if you've ever eaten, of course want to try again. Okay, here is the procedure and materials needed to make Japanese food tofu meat asparagus menu.

Materials:
- 200 g tofu, drained, cut into pieces
- 100 g of beef meat or sukiyaki meet and then slices
- 4 spears green asparagus, cleaned, cut into pieces
- 3 pieces of oyster mushrooms / shitake, clean
- Seasonings, mix well
- 150 ml water
- 75 ml Japanese soy sauce
- 1 spoon sesame puree
- 2 cloves garlic, grated
- 1/2 teaspoon pepper
- 1 spoon sugar
- 1 teaspoon salt

Method to cook Japanese recipes tofu meat asparagus menu:
- Arrange the tofu and meat in a pan or wok
- Pour the seasoning ingredients, cover the pan, cook over medium heat to boil
- Stir and turning occasionally. Add the asparagus and mushrooms
- Cook until sauce is reduced and the vegetables are tender.
- Remove and serve warm.

Japanese recipes tofu meat asparagus menu can be enjoying for four adults. Thus information about how to cook Japanese food menu. Hopefully, my information on the procedures that how cook Japanese food can be useful for your. If there is less understanding about how to cook Japanese recipes tofu meat asparagus menu, please ask in the comment form.

Japanese Cuisine Recipes - Macaroni Kangkong Vegetable Schotel

Japanese Cuisine Recipes Macaroni Kangkong Vegetable Schotel I got when visited a restaurant in Tokyo at the beginning of the year 2010 yesterday. I was initially attracted by the Macaroni Kangkong Vegetable Schotel smell and Japan's appetite was winter so fast hungry stomach. After enjoyed macaroni kangkung vegetable schotel that delicious with Japanese rice Kakiage Don, I am interested to find out how to make these Japanese recipe.

After opened Google search engine and typed keyword "how to make Japanese recipes macaroni kangkong vegetable schotel", I get one blog that share to make Japanese recipes. I read and saved that article, I bought the materials and I make. Apparently, a sense of Macaroni Kangkung Vegetable Schotel almost equal with when I eated at a Tokyo restaurant yesterday. And here the procedure and materials to making Japanese recipes macaroni kangkong vegetable Schotel:

Materials:
- 10 stems Kangkung (take a leaf)
- 60 g Butter
- 3 tablespoons Flour
- 50 ml Liquid Milk
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg seeds (crushed)
- 2-3 tablespoons cooking oil
- 4 cloves garlic (finely chopped)
- 1/2 cloves of Red Onion (cut lengthwise)
- 12 sheets Beef Salami
- 30 Cherry Tomatoes
- 200 grams Macaroni (boiled)
- 1/4 bottle Tomato Sauce
- 100 gr Grate Cheese
- Pepper to taste

Steps to cooking Japanese recipes macaroni kangkong vegetable schotel:

1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red bombay onions, beef salami, cherry tomato spinach & pepper, remove & set aside.
3. Combine the two, then add the macaroni, tomato sauce & grated cheese, stir well.
4. Pour the dip plate heat resistance who had been oiled butter.
5. Roast of 180-190'c temperature until cheese melts, remove & serve.

I present the portion of the above just for 3 peoples and I need not more than 20 minutes for make Japanese recipes macaroni kangkong vegetable schotel. Thus information about Japanese food menu. Hopefully, the Japanese cooking tips menu can be useful for you. If anyone is not familiar with "how to cook Japanese recipes macaroni kangkong vegetable schotel" please ask in the comment form.

Japanese Cuisine Recipes: Kakiage Don Rice Menu the Complete Japanese Style Rice

Japan is very famous recipes tasty and delicious, so that the Japanese restaurant at the various countries are always big sellers. One of the things I like with a menu of Japanese food recipe is the rice was very tasty and high flavor.

When I came to one Japanese restaurant, where I saw and have tried one of the menu with Kakiage Don rice. Don Kakiage rice menu is a complete Japanese rice menu with the main ingredients of rice and vegetables. Because the Kakiage Don rice is very tasty, I am interested to find information about how to make Japanese Kakiage Don. To make Japanese Kakiage Don rice was very easy, simple and fast. In addition, the materials needed to make the Japanese cuisine Kakiage Don rice is also easy to get. And here are the materials needed and procedure to make Japanese Kakiage Don rice:

Materials:
- 400 g rice fluffier warm

Fried Vegetables:
-100 g carrots, cut into pieces
- 100 g cabbage leaves and sliced
- 75 g bean sprouts
- 1 stem green onion, sliced
- 1 stalk celery, sliced

mixed and stir the following ingredients:
- 100 g flour
- 2 tablespoons rice flour
- 200 ml water
- 1/2 teaspoon pepper
- 1 clove garlic, grated
- 1 teaspoon salt
- Shoyu Sauce, and cook them together: 150 ml Japanese soy sauce 2 tablespoons BBQ sauce, 1/2 teaspoon pepper, 1 teaspoon cornstarch, dissolve it with a little water

Method to cooking Japanese Kakiage Don rice:

Fried Vegetables:
- Mix the vegetables and flour mixture until blended
- Fry a spoonful after spoonful of full meal until golden brown and dried
- Remove and drain.

Presentation the Japanese Kakiage Don rice:
- Put the rice in 3 serving bowls
- Give each 2 pieces fried vegetables
- Pour the Shoyu sauce
- Japanese Kakiage Don rice serve immediately and enjoyable while still warm

I am sure, once you create a Japanese Kakiage Don Rice menu, will create again because Japanese Kakiage Don Rice menu is very tasty and delicious. Materials to make Japanese cuisine menus Kakiage Don Rice is to three peoples. I hope, the information and cooking tips that I present can be useful for you. If there are less obvious in a manner to make Japanese recipes Japanese Kakiage Don Rice, please ask in the comment form.

How to make Europe Recipes: Chicken King

For fans of European cuisine, of course familiar with the menu, Chicken King. In addition to delicious and tasteful, to make cooking Chicken King less than one hour. In addition, a dish that needed seasoning also very easy to obtain. Here is a good way to create and present the menu of European cuisine Chicken King or European recipes Chicken King.

Materials:
- 3 tablespoons minced onion
- 2 tablespoons chicken broth or beef
- 1 tablespoon salt
- 1 cup milk
- 1 / 2 pounds of chicken meat cubes
- 1 hard-boiled eggs in slices
- 1.3 cup cooked spinach

How to Treat Chicken King European cuisine:
Place the skillet and saute onion with broth and salt, enter the milk, stir well, continue until the milk boils and thickens.

After Chicken King European recipe it was so, so getting a delicious, mix chicken, eggs and spinach. European Cuisine: Chicken King when the food is very tasty served hot. So few tips on how to make cooking Chicken King European cuisine. Hopefully, these tips European cuisine can be useful for us. If there are less obvious to the procedures how to make cooking Europe: Chicken King, please ask in the comment form.

European cooking menu: Goat Marinade Paprika

For fans of goat pepper goat dish is probably one of your recipes are worth trying. It was so delicious plus distinctive aroma of pepper. Peppers goat dishes are included in the category of European cuisine menu. Here is a good way to make a dish of goat peppers served for six people.

Materials:
- 500 grams of goat meat, cut into 3x3 cm
1 onion, finely chopped
2 tablespoons cooking oil
1 / 2 teaspoon paprika powder
50 ml water
1 / 2 teaspoon salt
1000 ml water
2 green peppers, cut into small boxes
1 can of tomatoes finely chopped
200 ml sour cream
1 1 / 2 tablespoons flour
100 ml sour cream to spray

How to create a dish of goat peppers:
1. Saute onion until softened, about 5 minutes.
2. Enter the paprika powder and 50 ml of water, cook until boiling.
3. Insert meat and salt, then cover the pan for 10 minutes.
4. Pour water, paprika, and tomato cans.
5. Stir as he entered the wheat flour and sour cream, stir well.
6. Cook until the sauce thickened, remove from heat.
7. Serve with sour cream doused.

American cuisine: delicious chicken contents

American cuisine: delicious chicken contents
Category Cuisine: European Cuisine, Europe Recipes, American Recipes and American cuisine

Materials:
- 4 slices of white bread, cut into pieces
- 200 ml of liquid milk
- 1 teaspoon onion, finely chopped
- 1 can of liver paste chicken (chicken is ready for use)
- 2 eggs
- 1/2 tablespoon parsley, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 chicken
- 4 tablespoons butter, melted

How to Treat:
1. Soak bread in milk.
2. Remove chicken from bones, chop chicken breasts from the start, continue until the bone apart, left wing and femur bone underneath.
3. Saute onion until wilted, remove from heat. After the cold mix the liver paste, bread, eggs, basil, salt and pepper and stir well.
4. Fill the chicken's stomach.
5. Sew the chicken until the chicken stomach re-shaped.
6. Brush the melted butter.
7. Bake in preheated oven for 45 minutes while dioles with butter.

American cuisine: chicken delicious Contents
Category Cuisine: European Cuisine, Europe Recipes, American Recipes and American cuisine

Cooking Recipes China - Guangzhou Cusisine

Cooking Recipes China - Guangzhou Cusisine

Guangzhou Cuisine is a new menu which is presented Lung Yuan Restaurant is located at the F & B, Sheraton Surabaya Hotel & Towers. Menu which one you need to try because it offers sauteed shrimp with three different flavors.

Guangzhou Cusisine (Sauteed shrimp with three different flavors)

Material:
1.5 ounces medium-size shrimp as much as 9 pcs
1 salted egg
1 boiled chicken eggs
1 egg publishing (10gram)
30 ml cooking oil
2 gr vitcin
2 g salt
3 g sugar
1 gr pepper
10 gm garlic Spools
50 ml of chicken soup
2 ml sesame oil
3 ml of cooking wine

Direction:
- Saute the shrimp with 3 types of eggs
- Boiled shrimp after it drained then fried, then sauteed with garlic
- After that enter the shrimp and three kinds of eggs that have been boiled
- Then given micin, salt, sugar, pepper and oil and flour thickeners sufficiently wijeng

China Cooking Recipes - Tofu Steak that delicious

Material:
2 fruit Know
1 fruit Carrots
First eggs
1 / 2 BTL Cooking oil
5 Bean stalk
2 pieces Potatoes
1 oz Flour Bread
1 tsp wine
Red onion and garlic to taste
Nutmeg, pepper, sugar, salt, mayonnaise sauce, flavoring to taste

Cooking Method:
Mash out, mix with onion and garlic paste.
Add the nutmeg, a little salt, stirring until blended.
Shape dough round - round and slightly flattened (like steak).
Beat eggs and sugar, then input the dough, remove and sprinkle with breadcrumbs.
Fry until golden, remove from heat.

For Sauce:
Heat the pan, put wine.
Add the mayonnaise sauce, flavoring, sugar, and water. Cook until boiling, remove from heat.

Cooking Recipes - Make Your Own Crunchy Tempura and tasty

Material:
- 2 tail prawn (without head)
- 1 Japanese eggplant fruit
- 2 pieces of shiitake mushrooms, cut stems
- Two of hot pepper shishito
- Tempura sauce:
- 250 ml Dashijiru *)
- 30 ml soy sauce
- 30 ml vinegar (mirin)
- 1 tablespoon grated ginger
- 4 tablespoons grated white radish

Flour mixture:
- 200 ml ice water
- A chicken egg yolk
- 150 g Flour tempura

Method:

• Tempura Sauce: Heat dashijiru in a saucepan, add soy sauce and vinegar. Bring to a boil. Lift.
• Divide grated white radish with a size similar to a cone shape. Placed above the grated ginger grated radish.
• Peel shrimp, leaving tails. -Slice 3-4 slices of the lower abdomen so that the shrimp do not curl when frying.
• Cut the eggplant into two parts. Cut each in half and then slice-shaped slices up to 3-4 parts like a fan.
• Flour mixture: Pour ice water into a bowl and add the egg yolks and mix well.
• Add flour and stir with a chopstick. Do not stir too strong because the batter will be lumpy Heat the oil until the temperature reaches 170 C.
• Enter one by one input eggplant, shiitake mushrooms, chili (shishito) to the flour mixture and fried everything.
• Especially for the shrimp, hold the shrimp tails so that only the body are immersed in oil. Fry until cooked. Remove and drain.
• Serve with sauce and grated radish and ginger has been formed.

For 2 servings
*) Dashijiri
Material:
- 15 cm Seaweed (Kombu)
- 60 gr Katsuo Bushi (Dried Bonito Flakes)
- White Water 1.000 ml

Method:
- Clean the seaweed with a damp cloth to remove dirt or salt. Let submerged in a bowl for 30 minutes.
- Move the water and seaweed into a saucepan and heat to medium flame. When visible foam emerged from the bottom of the pot, lift the seaweed. Do not boil the water with seaweed in it.
- When the liquid started foaming, add the bonito flakes and reduce the flame. Let the liquid boil for several minutes and remove the foam
- Turn off the flame. While Flake was in the bottom of the pan, strain the broth by using the filter to obtain Dashi. Now is the dashi that where the number one best for clear soup (miso soup).

Boil 4 cups of water and Bonito flakes.

- When the liquid begins to boil reduce the flame and let stand for 7-8 minutes. This is a dashi number two that can be used for stew dishes, noodles and sauces.

For 1 liter

Japanese Cuisine Recipes - Hot Plate Tofu Cumi

One dish that is suitable for squid lovers.
Chewy squid meat rich flavor combined with the soft tofu and washed in a tasty, slightly sweet sauce.
Serve hot and enjoy with a sprinkling of sesame seeds to taste even more delicious.

Material:
250 g squid that was clean, cut crosswise
300 g tofu, cut into pieces
100 g mushrooms shimeji

Sauce, mix well:
2 tablespoons vegetable oil
1 tablespoon chopped green onion
1 clove garlic, finely chopped
1 tbsp tomato sauce
2 tablespoons BBQ sauce
1 tbsp soy sauce
1 / 2 teaspoon pepper
1 / 2 tsp sugar
1 teaspoon salt

Topping:
1 tsp sesame seeds, toasted

Method:
Heat a hot plate to heat properly. Pick up, put on the container / wood floor.
Pour the sauce into the hot plate.
Arrange the squid, tofu and mushrooms on top. Cook until all ingredients cooked.
Sprinkle with sesame seeds.
Serve, or eat right away.

Cooking Recipes - Cumi Bakar

Portion size: 3 people
Materials
500 g squid, cleaned
2 tablespoons tomato sauce
1 tablespoon mushroom soy sauce
3 cloves garlic
3 pieces red onion
1 teaspoon lemon juice
1 teaspoon salt
1 / 2 teaspoon ground pepper
How to make
Puree the garlic and onion, then add tomato sauce, mushrooms, lemon juice, salt, and pepper, mix well.
Mauskkan squid, stir well, then store in refrigerator for 1 hour.
Enter this squid mixture to the pan, cook until half cooked, lift, and then grilled calamari until cooked and golden brown color, remove from heat.

Japanese Cuisine Recipes cup Musi

Material - Material:
Three eggs
1 / 4 teaspoon salt
1 / 4 teaspoon sugar
1 tablespoon Kikkoman soy sauce
Chicken broth seasoning to taste
200 gr chicken meat
10 shrimp tails
2 pcs shitake mushrooms, halved
1 ounce soy

How to Make:
Beat eggs and then mix together with eggs, salt, sugar, Kikkoman soy sauce and chicken broth. Stir until blended.
Boil chicken and then cut into pieces.
Place the chicken, shrimp, shitake mushroom and soy into a bowl. Seluruuh materials can be divided into five portions
Cover the material with a mixture of eggs that have been prepared.
Steamed in a pot has been heated.
Steamed until cooked and turned into a shiny egg color.
Serve

Cooking Recipes - Meat Tofu Asparagus Ungkep

Preparations are complete tofu is perfect for a light dinner. Asparagus is crunchy, soft tofu, meat and mushrooms are tasty, chewy texture contrast that feels more comfortable as a seasoned lightly with natural flavor. Kelezatannya Prove it!

Material:
200 g tofu, drained, cut into pieces
100 g of meat has beef / beef sukiyaki, thin slices
4 green asparagus spears, cleaned, cut into pieces
3 pieces of oyster mushrooms / shitake, clean
Seasoning, mix well:
150 ml water
75 ml Japanese soy sauce
1 tsp sesame puree
2 cloves garlic, grated
1 / 2 teaspoon pepper
1 tsp sugar
1 teaspoon salt


Method:
Arrange the tofu and meat in a pan or wok.
Pour the seasoning ingredients, cover the pan, cook over medium heat to boil.
Stirring and turning occasionally. Add the asparagus and mushrooms.
Cook until sauce is reduced and the vegetables are tender.
Lift and serve warm.
For 4 people

Cooking Recipes - Macaroni Kangkung Schotel

Material:
10 stalks Kangkung (take the leaves)
60 g Butter
3 tbsp Flour
50 ml Liquid Milk
1 / 2 teaspoon salt
1 / 2 teaspoon nutmeg seeds (crushed)
2-3 tablespoons cooking oil
4 cloves Garlic (finely chopped)
1 / 2 cloves of Red Onion (cut lengthwise)
12 lbr Beef Salami
30 pcs Cherry Tomatoes
200 gr Macaroni (boiled)
1 / 4 BTL Tomato Sauce
Grate cheese 100 gr
Pepper to taste


Cooking Method:

1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomato spinach & pepper, remove & set aside.
Third. Combine the two, then add the macaroni, tomato sauce & grated cheese, stir well.
4. Pour the dip plate heat resistance who had been smeared butter.
5. Roast temperature of 180-190'C until cheese melts, remove & serve.

Kakiage Don, Japanese Style Rice Complete

This Japanese-style rice is complete not only delicious but also practical. Crispy fried vegetables that taste delicious. After flushing a tasty delicious shoyu sauce and one with the fluffier rice, it feels really great. Crispy-crunchy tasty!

Material:
400 g rice fluffier warm

Fried Vegetables:
100 g carrots, cut into pieces
100 g cabbage leaves, sliced
75 g bean sprouts
1 stalk spring onion, sliced
1 stalks celery, sliced

Stir well:
100 g wheat flour
2 tablespoons rice flour
200 ml water
1 / 2 teaspoon pepper
1 clove garlic, grated
1 teaspoon salt
Shoyu sauce, and cook them together:
150 ml Japanese soy sauce
2 tablespoons BBQ sauce
1 / 2 teaspoon pepper
1 teaspoon cornstarch, dissolve it with a little water

Method:
Fried Vegetables:
Mix the vegetables and flour mixture until blended.
Fry a tablespoon for tablespoon full until golden brown and dry.
Remove and drain.

Presentation:
Put the rice in 3 serving bowls.
Give each 2 pieces fried vegetables.
Pour the sauce Shoyu.
Serve immediately.

For 3 people