The shrimp🦐 and shiitake🍄 broth is full of savory flavor so add it when the ingredients are stir-fried🔥 http://bit.ly/32B6nOx or use it to adjust the softness of the dough.💗🐩👩 #daikonmochi #turnipcake #recipe #大根もち #レシピ
同時也有15部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Juicy tasty yet delicious. Very easy to make. Perfect for vegan/vegetarian people as well. This recipe works with turnip, too. Quick and easy way to u...
「pan fried daikon」的推薦目錄:
- 關於pan fried daikon 在 Cooking with Dog Facebook 的最佳貼文
- 關於pan fried daikon 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最讚貼文
- 關於pan fried daikon 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳解答
- 關於pan fried daikon 在 ochikeron Youtube 的最佳貼文
- 關於pan fried daikon 在 Tasty Japan Youtube 的精選貼文
- 關於pan fried daikon 在 Tasty Japan Youtube 的精選貼文
pan fried daikon 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最讚貼文
😋 Dinner #CMCO Day 57 😋
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Easy cooking tonight with Smoked Japanese Blue Mackerel (Kunsei Saba) with Daikon & Celery Soup + Brown Rice.
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First time trying out Xenri Fine Japanese Cuisine 's 'Ready-To-Eat Vacuum Packed Meals' & it's turn out tasting very delicious indeed. 👍👍👍
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Just defrost the food in a vacuum pack, pan-fried the fish with the oil from the pack till hot & served; as easy as that for dinner tonight! 🐟🐟🐟.
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Place Your Order Now >> www.lepontcake.com or https://xenripreorder.oddle.me/en_MY for all these convenient meals packs of pre-marinated seafood, chicken & beef too! 😍😍😍
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Special RM10 Rebate on Delivery fee now! Oh yes, if your address is with 10km from Xenri at Old Klang Road, they deliver to you for FREE! 😀😀😀
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Hurry & Order Via WhatsApp 📲📲📲
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#FollowMeToEatLa #StayAtHome #DudukDiamDiam #StaySafe #StayHomeToCook #DudukRumah #FightCovid19 #MCO #BeSafe #LepontBoulangerie #XenriFineJapaneseCuisine Xenri Fine Japanese Cuisine
pan fried daikon 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳解答
Chef May Chow from Happy Paradise & Little Bao:
•Braised Daikon with Beef & Yunnan Black Tiger Paw Fungus 黑虎掌菌 consomme, 飛騨牛 Hida Wagyu Chuck Roll
•Cured Lap Mei Fan Risotto, with the beautiful cured meat from a local Artisanal producer
🍷Benjamin Leroux, Nuits-Saint-Georges Premier Cru 'Aux Thorey' 2014
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Chef Jacky Chan, who used to work for reputable Cantonese restaurants and currently for Taikoo private club The Refinery:
•Pan Fried Spotted Garoupa Fillet with DYB Soy Sauce & Aged Mandarin Peel
•Tofu stuffed with Shrimps Paste & Birds Nest, Superior Sauce
🍷 Domaine Gilles Berlioz, Chignin-Bergeron (Roussane) , Les Fripons 2017
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『𝐓𝐡𝐞 𝐆𝐨𝐮𝐫𝐦𝐞𝐭 𝐓𝐡𝐞𝐚𝐭𝐫𝐞』event from 16-17th Jan, presented by WOM Guide & Swire Group at One Island East.
pan fried daikon 在 ochikeron Youtube 的最佳貼文
Juicy tasty yet delicious. Very easy to make. Perfect for vegan/vegetarian people as well. This recipe works with turnip, too. Quick and easy way to use up radishes 😋
Smoky flavor of pan fried Daikon is very appetizing. Better pan fried since soy sauce is easy to burn. Microwave or parboil Daikon first to cook faster 😉
My daughter planted purple Daikon so I used it. You can of course use white one 👍
---------------------------------
Daikon Radish Steak (Recipe)
Difficulty: Easy
Time: 10min
Number of servings: 4
Ingredients
500g (1.1lb) Daikon radish
A
* 1 tbsp. Sake (or white wine is ok)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. soy sauce
chopped green onion
cooking oil
Directions:
1. Cut Daikon radish into 1.5cm (0.5inch) thick round slices. Make cross incisions on both sides so that they soak flavor well. Microwave at 500w for 5 minutes. You can parboil Daikon with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Drain well and remove excess water with paper towel.
2. Heat cooking oil in a frying pan. Cook both sides of Daikon on medium until slightly browned.
3. Dress with A until shiny fragrant (it turns bitter if you burn too much but it is tasty in this way, it is up to your preference).
4. Place on a dish, and garnish with green onions to finish.
* Instead of Teriyaki sauce, you can simply season with salt and pepper! It is delicious, too.
レシピ(日本語)
https://cooklabo.blogspot.com/2021/01/Daikon-Steak.html
---------------------------------
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pan fried daikon 在 Tasty Japan Youtube 的精選貼文
お正月にいただくおせち。今年は手作りしてみませんか?
全部卵焼き器で作れるので、とってもお手軽レシピです。ぜひチャレンジしてみてくださいね♫
15cm角の重箱 1段分
■伊達巻のミルフィーユ風
13×18cmの卵焼き器 使用
材料:
はんぺん 1枚(110g)
卵 4個
砂糖 大さじ2
みりん 大さじ1
薄口しょうゆ 小さじ1/2
サラダ油 適量
作り方:
はんぺん、卵、砂糖、みりん、薄口しょうゆをブレンダーにかけ、なめらかになるまで攪拌する。
卵焼き器にサラダ油をひいて弱火で熱し、(1)をうすくのばして焼く。表面が乾いてきたらいちど取り出す。
同様にして生地を焼き、表面が乾いてきたら(2) をのせて1分ほど焼き、取り出す。これを生地がなくなるまで繰り返す。
焼き上がったら半分に切って重ね、ラップに包んでなじませたら、重箱を9等分した大きさに切り分け、断面を上にして2箇所に詰める。
■松風焼き
13×18cmの卵焼き器 使用
材料:
鶏ひき肉(もも)400g
酒 大さじ2
片栗粉 大さじ2
みりん 大さじ1
しょうゆ 大さじ1
おろし生姜 小さじ1
塩 小さじ1/2
卵 1個
けしの実 大さじ1
サラダ油 適量
作り方:
卵焼き器を中火で熱し、鶏ひき肉の半量と酒を入れてほぐしながら炒める。肉の色が変わったら取り出し、冷ましておく。
ボウルに残りの鶏ひき肉を塩を入れて白っぽくなるまでよく練り混ぜる。溶き卵、みりん、しょうゆ、おろし生姜、片栗粉を入れてよく混ぜたら、(1) を加えて混ぜ合わせる。
卵焼き器にサラダ油を入れて中火で熱し、(2) を流し入れて表面を平らにならす。けしの実を散らして手でかるくおさえたら、アルミホイルをかぶせて弱火で10分ほど焼く。
卵焼き器に皿をかぶせてひっくり返し、再びアルミホイルをかぶせて、肉に火が通るまで弱火で10分ほど焼く。
焼き上がったら粗熱をとり、重箱を9等分した大きさに切り分け、けしの実の面を上にして2箇所に詰める。
■簡単なます
材料:
大根(千切り)200g
にんじん(千切り)40g
塩 少々
すし酢 大さじ2
薄口しょうゆ 小さじ1/2
ゆず皮 1個分
作り方:
大根と人参は別々のボウルに入れ、塩を振ってかるく揉み、10分ほどおいておく。手で絞ったら紙などにとり、しっかり水分を切る。
ボウルにに(1) 、すし酢、薄口しょうゆを入れてよく和え、冷蔵庫に1時間ほど入れて味をなじませる。
水気を切って重箱の四角に詰め、丸の抜き型で抜いたゆず皮をのせる。
■えびのあられ揚げ
材料:
えび(大)4尾
片栗粉 適量
塩 少々
溶き卵 1個分
五色あられ 適量
サラダ油 適量
作り方:
えびは尾をつけたまま殻をむき、背わたをとる。尾の先と剣先を切り取り、水分と汚れをしごき出す。片栗粉をまぶしてもみ洗いしたら水気を拭き取り、塩をふっておく。まるく仕上げたいので腹側は切らないでおく。
えびの身の部分に片栗粉をまぶし、溶き卵にくぐらせ、五色あられをまぶす。
卵焼き器にサラダ油を高さ1cm程度注ぎ入れ、弱火で熱し、(2) を揚げ焼きする。
えびに火が通ったら取り出し、紙などにとって油を切る。
重箱のなますを詰めた箇所にのせる。
■2種のかまぼこ飾り切り
材料:
紅かまぼこ(厚1.5cm) 3切れ
紅かまぼこ(厚0.7cm) 1切れ
作り方:
薄いかまぼこの下の部分を切り落とさないようにして2mm幅に切り込みを入れ、同じ方向に折り込む。(くじゃくかまぼこ)
厚いかまぼこの紅い部分を、端はつなげたまま切り込みを入れ、中央に1本切り込みを入れる。端の部分を切り込みの裏から表へ抜けるようにひっくり返す。(手綱かまぼこ)
重箱の中央に手綱かまぼこを詰め、上からくじゃくかまぼこをのせたら、完成!
Here is what you'll need!
Mosaic OSECHI
◾️Datemaki mille-feuille
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)
1 (110g) hanpen (fish cake)
4 eggs
2 tablespoons sugar
1 tablespoon mirin
1/2 teaspoon light soy sauce
Some vegetable oil
PREPARATION:
1. Mix hanpen, eggs, sugar, mirin, and soy sauce in a food processor until combined and smooth.
2. Heat vegetable oil in a Japanese egg pan over low heat. Pour some hanpen mixture (1) into the pan. Tilt the pan to stretch the mixture. Transfer the hanpen crape to a plate when it is set.
3. Repeat (2) until you finish all the hanpen mixture.
4. Cut hanpen crapes into halves and layer them. Wrap with a plastic wrap and rest. Cut the layers into 9 parts. Place them in a Jubako-box.
◾️Matsukaze-yaki
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)
400g ground chicken thigh
2 tablespoons sake
2 tablespoons potato starch
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated ginger
1/2 teaspoon salt
1 egg
1 tablespoon poppy seeds
Some vegetable oil
PREPARATION:
1. Heat a Japanese egg pan, put half of ground chicken and sake into the pan. Stir until cooked. Transfer to a plate and let cool.
2. Put the rest of ground chicken add salt. Stir until cooked. Add a beaten egg, mirin, soy sauce, ginger, and potato starch, and then stir well. Add first half of ground chicken (1).
3. Heat vegetable oil in the Japanese egg pan over medium heat, put ground chicken mixture (2). Flatten the surface and sprinkle with some poppy seeds. Cover the pan with an aluminum foil, cook for 10 minutes over low heat.
4. Flip the pan, using a plate to upside-down the chicken mixture. Cover the pan with a foil and cook for another 10 minutes.
5. Cut into 9 parts when cooled. Place them in the Jubako-box.
◾️Namasu (Japanese pickles)
INGREDIENTS:
200g daikon radish (shredded)
40g carrot (shredded)
Some salt
2 tablespoons sushi vinegar
1/2 teaspoon light soy sauce
1 yuzu peel
PREPARATION:
1. Put shredded daikon and carrot in separate bowl. Put some salt and leave for 10 minutes. Squeeze off water and drain well with a paper towel.
2. Mix sushi vinegar, soy sauce, and daikon & carrot (1) in a bow. Marinate for 1 hour in a refrigerator.
3. Squeeze out the water. Put in the Jubako-box. Place some yuzu peel.
◾️Fried arare-shrimp
INGREDIENTS:
4 shrimps
Some potato starch
Some salt
1 egg
Some arare (mini rice crackers)
Some vegetable oil
PREPARATION:
1. Peel and devein shrimps. Cut a part of tails to squeeze out the water. Coat with potato starch and pat dry with a paper towel. Season with some salt.
2. Dredge shrimps in potato starch, dip in beaten egg, then coat with arare.
3. Heat 1cm of vegetable oil in a Japanese egg pan over low heat. Cook all shrimps (2).
4. When cooked, drain oil on a paper.
5. Place them on namasu in the Jubako-box.
◾️2 ways to make decorative kamaboko (fish cake)
INGREDIENTS:
3 slices red kamaboko (1.5cm each)
1 slice red kamaboko (0.7cm each)
PREPARATION:
1. Use thin slice (0.7cm) to make peacock kamaboko. Make 2mm slits, and fold them in.
2. Use thick slices (1.5cm) to make rope kamaboko. Make small slits in a red part, and Make another slit in the center. Flip edges through the slit in the center.
3. Put rope kamaboko in the Jubako-box. Place peacock kamaboko on top.
4. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
pan fried daikon 在 Tasty Japan Youtube 的精選貼文
じゅわとっとだし汁が溢れ出す揚げ出しレシピ♫
たっぷりの大根おろしと一緒にいただくので、揚げ物だけどさっぱりいただけます。
寒い日にはポカポカ温まる最高の料理!ぜひ作ってみてくださいね♫
揚げだし鶏もも大根
2人分
材料:
鶏もも肉 300g
酒 大さじ1/2
塩 適量
片栗粉 大さじ3
揚げ油 適量
◾︎だし汁
だし汁(白だしめんつゆ使用)
※表示の通りうどんの汁くらいにうすめて 参考:めんつゆ60ml+水320ml
しょうゆ 大さじ1
大根おろし 5センチ分
えのき (根を切り落とし5センチの長さに切る) 小1袋
一味唐辛子、ねぎ お好みで
作り方:
1.だし汁を作る。だし汁、しょうゆを鍋に入れ、煮たったらえのきを入れ一煮立ちさせ、大根おろしの半量を入れる。
2.鶏肉の余分な脂や筋を取り一口大に切って、酒と塩を揉み込み下味をつける。
3.(2)を袋に入れて片栗粉をまぶし、油で揚げる。
4.(3)を器に盛り付け、(1)のだし汁をかける。
5.(4)に残りの大根おろしと、お好みでねぎや一味唐辛子を添えたら、完成!
Here is what you'll need!
Fried chicken with dashi broth
Servings: 2
INGREDIENTS
300g chicken thigh
1/2 tablespoon sake
Some salt
3 tablespoon potato starch
Some oil (for frying)
◆Dashi broth
Noodle soup base (dilute with water as a package instruction)
1 tablespoon soy sauce
5cm Japanese radish aka Daikon (grated)
1 packet enoki mushroom (remove the root, cut into 5cm pieces)
Some chili powder
PREPARATION
1. To make dashi broth, heat diluted noodle soup base and soy sauce in a pan. Add enoki mushroom when boiled. Add half of grated daikon.
2. Remove excess fat and tendons from chicken thigh. Cut into bite-size pieces. Season with salt and sake.
3. Coat the chicken with potato starch in a plastic bag, then deep-fry.
4. Place fried chicken (3) in a bowl. Pour dashi broth (1) over the chicken.
5. Put rest of grated daikon. (Sprinkle with chili powder as you like.)
6. Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network