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Gyūdon (牛丼)

Directions (serves one person)

  1. Pour boiling water over egg, and cover for 14 minutes, place in ice water when finished
  2. Parboil beef slices until almost all the red color is gone (~10 seconds), drain, and set aside
  3. Grate ginger, set aside
  4. Slice onion into 1/2" slices and separate layers with fingers, set aside
  5. Mix soy sauce, sake, mirin, and sugar in a small pan and bring to a slight boil
  6. Reduce heat and add beef slices to mixture, stir until under half of the liquid remains
  7. Turn off heat, remove beef slices, but leave the remaining liquid
  8. Mix water, dashi, ginger and add to pan
  9. Add onions to pan and bring to a slight boil
  10. Reduce heat, cover, and simmer for 5 minutes
  11. Add beef slices to pan and stir until beef is heated up
  12. Add rice to a deep bowl followed by pan contents
  13. Add Scallions (optional)
  14. Add egg in center and season with schichimi
  15. Bunch pickled ginger to one side (optional)

Source

Ingredients

  • 100-200g Thinly Sliced Beef With A Little Fat
  • 1/4 Onion
  • 3-5g Grated Ginger
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sake
  • 1 Tbsp Sugar
  • 1 Tbsp Mirin
  • 100ml (~7 Tbsp) Water
  • 1/2 tsp Granulated Dashi
  • 1 egg
  • Dash of Shichimi
  • 1/2 cup rice (uncooked)
  • Pickled Ginger (optional)
  • Scallions (optional)

Miso Glazed Sea Bass

Directions (serves two people)

  1. Cut fillet in half.
  2. Remove any large bones.
  3. Mix the sugar, miso, mirin, sake, garlic, and ginger in a small bowl.
  4. Place fish fillets in plastic storage bag and poor in the mixture.
  5. Using your hands rub mixture over both sides of the fillets.
  6. Refrigerate 2-8 hours.
  7. Broil fillets skin side down until golden brown.
  8. Flip and broil slightly until skin is crisp.

Source

Ingredients

  • 1 lb sea bass fillet, with skin left on
  • 1 Tbsp sugar
  • 1 Tbsp white miso
  • 1 Tbsp mirin
  • 1 Tbsp sake
  • 1 large clove garlic, grated or minced
  • 1/2" ginger, grated or minced

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Clam Chowder

Directions

  1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Source

Ingredients

  • 3 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart half-and-half cream
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste

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