關於 food network kitchen recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

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We are making Tofu Don, a tofu bowl, which is a delicious way to enjoy plenty of chilled, smooth tofu. We'll also introduce how to make delicious dashi soy sauce. This is an easy and very tasty rice bowl that you don't need to cook during the hot season. You can just arrange what you have in the refrigerator on the rice bowl.

How to Make Tofu Don
https://cookingwithdog.com/recipe/tofu-don/

(serves 1) Cook Time: 20 minutes

[Tofu Don (Tofu Bowl)]
Steamed Rice, as much as you like
Used Katsuobushi (Bonito Flakes), saved after making the dashi stock
200g Soft Silken Tofu, 1/2 pack (7.1 oz)
1 Egg Yolk, optional
20g Soft Shirasu Whitebait, kamaage shirasu (0.7 oz)
20g Takanazuke, pickled takana leaves fermented with lactic acid, substitute: suguki, nozawana or hiroshima pickles (0.7 oz)
Tenkasu, crunchy bits of deep fried flour-batter
Spring Onion Leaves
Toasted White Sesame Seeds

[Dashi Soy Sauce] (about 150 ml/5.1 fl oz, substitute: regular soy sauce or mentsuyu, noodle soup base)
80ml Mirin (2.7 fl oz)
100ml Soy Sauce (3.4 fl oz)
50ml Water (1.7 fl oz)
3g Dashi Kombu Seaweed, shredded used kombu can be used in miso soup (0.11 oz)
10g Katsuobushi (Bonito Flakes) (0.35 oz)

Recipe Notes:
As a substitute for the takana pickle, there are lactic acid fermented pickles such as Kyoto's Suguki, Hiroshimana, and Nozawana pickles.
When using this dashi soy sauce as a dipping sauce for soba or udon noodles, dilute 1 part dashi soy sauce with 2 parts cold water.
When making the dashi soy sauce, you can add sake to the mirin instead of the water and evaporate the alcohol together. The sake will add a savory flavor to the dashi soy sauce, making it even more delicious.
You can store the chopped spring onions in the refrigerator for 3 to 4 days. Line a paper towel in a food storage container and place the spring onions in it.

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You might also enjoy ...
Summer Stamina Butadon
https://youtu.be/OKwDzjtRp24
Kaisendon
https://youtu.be/pHNW44ubHS0

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#tofudon #tofubowl #recipe

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We are making shrimp and pork shumai. The shrimp is chewy and the meat is juicy! You should try this method for making the shrimp plump and chewy.

How to Make Shumai
https://cookingwithdog.com/recipe/shumai/

(serves 3) Cook Time: 30 minutes
* Time for thawing shrimp is not included in cook time.

100 g Ground Pork
100 g Shrimp, peeled and thawed
1/3 tsp Salt
1 tsp Sugar
10 g Ginger Root, chopped
1 tbsp Sake
1/2 tbsp Oyster Sauce
1/2 tbsp Sesame Oil
Pepper
150 g Onions, chopped
30 g Potato Starch
18 pieces Shumai Wrappers, packaged

[To thaw shrimp]
500 ml Lukewarm Water
1-1.5 tsp Salt
1-1.5 tsp Baking Soda, food-grade
Sake

[Combined Sauce]
Black Vinegar, or regular vinegar
Soy Sauce
Karashi Mustard

Search your favorite Cooking with Dog recipes!
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Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!
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You might also enjoy ...
Yaki Gyoza
https://youtu.be/r8MBX-SXnmg
Sui Gyoza
https://youtu.be/HwaKefrhnMc

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#shumai #siumai #recipe

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Hey YouTube Family!! Watch me make these Vietnamese egg rolls and see how simple this snack is!

Make sure to post and tag me if you make the dishes I make!

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