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Arashi Cookbook
Ingredients:
| Thin Chinese Sazare noodles, raw | 1 package | |
| Eggplant | 2, chopped into chucks and soaked in water | |
| A | Garlic, ginger | 1 (clove) each per serving, minced |
| A | Toubanjiang | ¼ tsp |
| A | Sesame oil | 2 tsp |
| Long green onion | 1, minced | |
| Ground pork | 80g | |
| B | Water | 100cc |
| B | Chinese (fish-paste?) bullion | ¼ tsp |
| B | Sake, tenmenjiang, sugar, soy sauce | 2 tsp each |
| Potato starch (Or Cornstarch) | 1 tsp | |
| Water | 1 tbsp | |
| Japanese pepper, coriander | Each to taste | |
| Oil for frying |
Directions:
- Fry Chinese noodles in hot oil, frying small portions of noodles at a time. Dry eggplant with paper towel and using the same oil, fry the eggplant. (Note: if you want to know what happens if you don't dry the eggplant first, watch Mago Mago Arashi #75.)
- In a frying pan, combine A and cook over Low heat. When it gets aromatic (you can smell the garlic and ginger), turn the heat up to High. Adding half the onion and all the pork and stir-fry.
- When the meat is browned, add B, mixing well. After bringing to a boil, add fried eggplant.
- Dissolve the potato starch in 1 tbsp water, adding a little at a time. Add to eggplant, mix well. Remove pan from heat, sprinkle with remaining green onion and pepper.
- Arrange fried noodles in a dish, topping with Mapo (Spicy) Eggplant and garnish with coriander.
Shrimp Sticks (makes 6)
Ingredients:
| A | Shelled shrimp | 200g (cut into 1cm pieces) |
| A | Shiitake mushrooms | 2 (cut into 5mm pieces) |
| A | Grated ginger | 1 tsp |
| A | Potato starch | 1 tsp |
| A | Salt, pepper | To taste |
| A | Melted cheese | 1 tbsp |
| Spring roll wrappers | 6 | |
| Wheat flour | ||
| Oil for frying |
Directions:
- In a bowl, combine A and mix well.
- With the spring roll wrapper on a flat surface, take mixture A (from step 1) and arrange into a line on the wrapper. Wrap the filling, creating a long and lean shape. Dissolve the starch in water and paste the end closed to prevent the roll from unwrapping.
- Heat oil in frying pan until hot (180C) and fry shrimp rolls
Stir-fried Chingensai with Black Vinegar
Ingredients:
Bok choy (Chinese cabbage)* 2 bunches Chinese black vinegar 1 tsp Salt, pepper To taste Sesame oil 2 tsp
Directions:
- Section each stalk of bok choy into 6, cutting length-wise straight through the core, and pull apart by hand.
- Heat sesame oil in frying pan. Fry the bok choy over high heat. When the cabbage leaves begin to wilt, add vinegar and toss to coat. Add salt and pepper to taste.
*青梗菜 qing geng cai is the common name for Chinese Cabbage in
Chef: Kazunari Ninomiya
Fried Chicken (2 servings)
Ingredients:
| A | Whole chicken thighs | 2 |
| A | Whole garlic, ginger | 1 (clove) each per serving |
| A | Soy sauce | 2 tbsp |
| A | Honey, sesame oil | 2 tbsp each |
| Potato starch | ||
| Oil for frying |
Directions:
- In a Ziploc bag (lit. “vinyl pouch”) combine A, rubbing into the meat well. Marinate for 30 mins.
- Remove excess moisture by wiping with paper towel. Coat with potato starch, shake off excess.
- Fry in oil for 10 minutes over low heat. Lastly turn the heat up High, removing chicken when it turns a light brown colour.
Spicy Fried Potato
Ingredients:
Potatoes 2, sliced with skins on Oil for frying A Crazy salt (?) To taste A Garlic powder A pinch
Directions:
- Place potatoes into a pot, pouring in enough oil to cover, heat on High.
- When the oil is hot, adjust the heat and fry the potatoes until you are able to skewer them with a fork.
- Remove from oil and sprinkle with A.
Salted Butter Toast
Ingredients:
Plain bread 2 slices, cut diagonally Butter 2 portions Salt A pinch
Directions:
- On a well-heated grill, line up the bread. When there a nice toasted colour, flip the bread, toasting both sides.
- Spread on the butter, season with salt.
Other toppings:
"Octopus" Weiner: Make cuts into the Weiner length-wise, fry on all sides in an oiled frying pan. (They should curl up like the legs of an octopus.)
Onion Slice: Slice an onion into rings, soak them in water to remove the spiciness.
Strawberry Juice (2 servings)
Ingredients:
Strawberries 200g Milk 200cc Yogurt 200cc Honey To taste
Directions:
1. Blend all ingredients into blender (or food processor).
Chef: Sho Sakurai
Ingredients:
| A | Pork boned rib, whole | 600g |
| A | Green part of green onion | 1-2 stalks |
| A | Ginger, minced | 1 portion |
| A | Garlic | 3 cloves |
| Brown sugar, soy sauce | 4 tbsp each | |
| Potatoes | 3-4 | |
| Hard-boiled eggs | 4 (cooked before hand) |
Directions:
- Combine A in a pot and fill with water, place on High heat.
- To remove the harsh taste by boiling, cook the meat over Medium heat for 2 hours.
- Remove the meat, cutting into large pieces (enough for 4 small portions), and return to the pot.
- Add sugar and soy sauce, cover with a drop-lid (otoashibuta) and cook for 1 hour more.
- Peel the potatoes and cut them in half. Add the potatoes and hard-boiled eggs, gently simmering until the potatoes are cooked through.
* Place rice in a bowl, topped with #5, accompanied by red ginger and parsley.
Green Pea Savoury Custard (2 servings)
Ingredients:
Green peas 50g, removed from shell A Dashi 150cc A Mirin 1 tsp A Salt 1/3 tsp Egg 1 Gingko nuts, boiled 2, sliced
Directions:
- Boil green peas until tender.
- Place green peas (reserve 10 for garnish later) and A into a mixer and blend well.
- In a bowl, beat the egg. Add A, mixing slowly. Strain through a sieve. Pour gently into a cup*, skimming off any bubbles.
- Line the bottom of a pot with paper towel and arrange the cups inside the pot. Pour water into the pot about half-way up the cups at most. Turn on the heat, and warm with a lid on. Steam the custard on high heat for about 10 mins.
- When you shake the cups, if the custard is fluffy and flexible, it’s OK. If it’s a bit loose, cook it for a bit longer.
- Garnish with left-over green peas and ginko nuts.
Chef: Masaki Aiba
Ingredients:
| A | Ground beef & pork* | 200g |
| A | Salt | 2/3 tsp |
| A | Pepper | To taste |
| Egg | 1 | |
| Dry bread crumbs | 4 tbsp | |
| Onion | 1, , half minced, the remainder cut into thin slices | |
| (Button) Mushrooms | ½ package, cut into thin slices | |
| B | Ketchup | 3 tbsp |
| B | Worcestershire Sauce | 1 tbsp |
| B | Solid bullion | ½ cube |
| B | Water | 200cc |
| Salt, pepper | To taste | |
| Olive oil |
Directions:
- Combine A in a bowl, kneading well until sticky.
- Add the egg and bread crumbs continuing to knead well, then add the minced onion and mix well.
- Divide into 2 equal portions and using your hands coated with olive oil, make the meat into patties. Let rest in the refrigerator for 10 mins.
- In frying pan heat some olive oil, cook the hamburgers over High heat. When both sides have a nice grilled colour, take the hamburgers out.
- In the empty frying pan, stir-fry the sliced onion and mushrooms with olive oil until the onion starts getting soft.
- Over Low heat, sprinkle the potato starch over the mushrooms and onion and stir-fry until the starch is well combined.*
- Add B, mixing well. After bringing to a boil, return the hamburgers to the pan. Cover with a lid and fry over Low heat for about 5 minutes.
- When the hamburgers are plump and fried, season with salt and pepper.
* Place rice in a bowl, top with baby greens, the hamburger, mushrooms and onions, sliced avocado, and an egg fried sunny-side up.
Accompany with edible flowers, potato chips and pineapple.
*Note: If you add the starch over high heat, it won’t dissolve and will make your food lumpy.
Garlic Nuts (makes a small serving)
Ingredients:
Mixed Nuts 100g A Garlic Powder ½ tsp A Salt To taste Oil for frying
Directions:
- In warm oil (130C), carefully fry the mixed nuts.
- When browned, removed from oil. Toss with A while still hot.
Meatball with Spaghetti
No recipe! Misprint!!
Chef: Jun Matsumoto
Tomato & Basil Sauce Pasta (2 servings)
Ingredients:
Olive oil 1 tbsp Garlic 1 clove, crushed Onion ½, minced A Canned cut tomatoes 1 can A Red chilli pepper 1, seeds removed A Basil leaves 1 leaf A Whole bullion 1 cube A Sugar 1 tbsp Salt, pepper Each to taste Spaghetti 160g Basil, cherry tomatoes
Directions:
- In a frying pan, add oil and garlic and cook over Low heat. When the garlic turns light brown, add the onion and stir-fry over Medium heat.
- When the onion starts getting soft, add A and mix well. When the sauce starts to boil, turn the heat down Low, cover with a lid and cook for 15 mins.
- When oil rises to the surface, the sauce has been boiled down enough. Season with salt and pepper and remove from heat.
- With boiled spaghetti, mix with the sauce from #3. Arrange in a small mound on a plate, accompanied with cherry tomatoes and basil leaves.
Ingredients:
| Beef steak filet | 4 small pieces |
| Mozzarella cheese | ½ a block, cut into 5mm slices |
| Salt, pepper | Each to taste |
Directions:
- Take the beef filet out of the fridge and let it return to room temperature. Season with salt and pepper.
- In a well heated grill pan, line up the meat. When there is a nice grilled colour and the meat is cooked through (or to your desired likeness), place the cheese on top.
- When the cheese is melted, season with salt and pepper and arrange on a plate.
Italian-style Soup (2 servings)
Ingredients:
Olive oil 2 tsp Garlic 1 clove, crushed Onion ¼, cut into thin slices A Potato 1 large, cut into 5mm slices A Red Paprika* ½, cut into 6 sections A Spinach ¼ bundle B Water 200cc B Whole bullion 1 cube B Bay leaf 1 leaf Milk 170cc Fresh cream 1 tbsp Salt, pepper To taste
*Peperoncino
Directions:
- In a frying pan, add oil and garlic and cook over Low heat. When the garlic turns light brown, add the onion and stir-fry over Medium heat.
- When the onion starts getting soft, add A and stir-fry.
- When the onion becomes transparent, add B and bring to a boil. Turn the heat down Low. Cook with a lid on for 10 mins.
- When the potatoes can be speared with a fork, remove from heat. Cool the soup as is.
- In a mixer add the soup from #4, milk, cream and blend well. Season to your liking with salt and pepper. (The white soup is complete.)
- In a mixer, take 1/3 of the soup from #5 and the paprika and blend. (The red soup is complete.)
- In a mixer, take 1/3 of the soup from #5 and the spinach and blend. (The green soup is complete.)
- Cool the three soups in the fridge. Pour the three coloured soups nicely into a cup.
* Garnish with flower zucchini.
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PS
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thanks again! ^_^
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(Anonymous) 2009-08-09 08:37 pm (UTC)(link)no subject
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(Anonymous) 2009-08-17 10:22 pm (UTC)(link)no subject