Tag Archives: 簡単あレシピ

Korean Cuisine: Yakiniku Tare/Korean BBQ Sauce-Basic Recipes

Choris Dow asked me for a recipe to prepare Yakiniku/Korean BBQ Sauce and I’m glad to oblige.
There are many styles, and I hope you will be able to expand on the below suggestions:

RECIPE 1 (left of above pic) :

-Salt: 4 teaspoons
-Water: 2 tablespoons
-Finely chopped thin leeks: 8 tablespoons
-Sesame oil: 8 tablespoons

Mix well. Can be used at once

RECIPE 2 (Right of above pic):

-Red miso paste: 4 tablespoons
-Gochujang: 4 tablespoons
-Sugar: 2 teaspoons
Sesame oil: 5 tablespoons

Mix well. Can be used at once.

RECIPE 3:

-Soy sauce: 3 tablespoons
-Sugar: 1 tablespoon
-Japanese sake: 1.5 tablespoons
-Grated fresh garlic: 1 tablespoon
-Finely chopped thin leeks: 3 tablespoons
-Ground sesame seeds: 1 teaspoon
-Sesame oil: 1 tablespoon

Let marinate for 20 minutes.

RECIPE 4:

-Soy sauce: 50 ml
-Mirin/Sweet sake: 1 tablespoon
-Sugar: 1 pinch
-Seasme oil: 1 tablespoon
-Chili powder: 1 teaspoon
-Freshly grated ginger: 2 cloves.

Mix well and let marimate a little.

RECIPE 5:

– Soy sauce: 50 ml
-Sugar: half a tablespoon~1 tablespoon
-Japanese sake: 3 tablespoons
-Sesame oil: 3 tablespoons
-Mirin/sweet sake: 2 tablespoons
-Freshly grated garlice: 2~3 cloves
-Finely chopped onion: 1/4
-Black pepper: a pinch

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Duck Breast: Basic Recipe & Presentation

duck-magret.jpg

Small picture, sorry!

Some people make a big story of cooking duck. It is quite simple, actually, especially with a minimum of preparation. It has the other advantage to be open to an infinite array of variations!

The pic above was for one person. As I cooked it for both of us, just imagine that there was another identical plate.
Here is how I proceded:

INGREDIENTS:

-1 large duck breast (can be ordered easily over the Internet)
-Olive oil 3 tablespoons
-Whisky 3 “caps” (I use the bottle cap)
-Port wine (or any sweeet red wine) half a cup (100cc)
-Cold butter 2 large tablespoons
-Salt and pepper to taste

-6 small potatoes cut in “wedges”
-1 large tablespoon of olive oil

-Half a cup (100cc) of green “flageolet” beans (fine green beans)
-1 tablespoon of baby onions (frozen ar fine)
-1 rasher of bacon cut to the size of your largest nail (LOL)
-Salt, pepper, thyme to taste (careful with the salt as I mixed the veg with a little gravy from the duck!)

-Fine greens (small leaves: you can buy them already mixed and packed
-Dressing of your choice (easy on it, or it will spill onto the duck!)

RECIPE:

-Take skin off duck breast and discard. For people who cannot without it, make shallow incisions all over it, sprinkle with a little salt and pepper, brush it lightly and fry it skin facing down for 80% of the cooking time!)

-Sponge off humidity with kitchen paper towel and put it aside.

-Boil potatoes to about “80% cooked” (their core should be still solid), cool immediately under cold water, peel and cut in wedges (not stiks of fries!)

-In small deep pan fry bacon with no oil until the pieces are crispy. Put aside on small plate. Don’t wash the pan. Pour in half a cup (100cc) of water and boil beans. When beans are ready, there should be little water left. Mix in thawed baby onions and bacon. Do Not season yet.
Keep of fire and cover

-Now you will work with two frypans at the same time. Be careful and keep in mind that if the oil becomes too hot, it might ignite, so keep a large towel handy (last time I almost started a fire. Luckily I had the reflex to cover the frypan with the towel. The fire extinguished immediately. NEVER try to extinguish with water as it will explode in your face!).
On your right (unless you are left-handed), pour the oil for the fried potatoes. It does need to be too hot. Throw potatoes in and let fry, shaking them around from time to time. Fry them until they are golden (use a non-stick pan and the results will delight you!)
On your left, heat the oil for the duck. It needs to be quite hot. Place duck breast in middle. Sprinkle salt and pepper all over it according to your preference. Fry both sides for 30 seconds. Turn down the fire to medium and carefully pour in the whisky (not cap by cap but with a small glass you would have filled before hand). Let the whisky ignite and shake the duck breast around until the flames have extinguished. Lower the fire a bit more and cover with lid.
How do you know the duck is cooked. When you press it with a finger, it should pop back easily with a little gravy/juice seeping out. Experience helping your eyes will be enough to judge when the time is right. Do not worry if you find out that some of the middle of the duck breast does not seem cooked enough. Some people like it well cooked while others like it rare. You can always choose the slices according to taste. Purist like it almost raw in its centre, though.
When the breast is cooked, put it on a cutting board. You will cut it at the llast minute.

-Add some of the gravy to the beans and reheat to your preference.

-On two large plates decorate the top third with greens (see pic above). You will add the dressing on top just before serving.

-Pour the Port wine into the frying pan and stir it with the gravy. reduce it on small fire.

-The fried potatoes should be ready by now. While the sauce is reducing, place the potatoes side by side in half a circle. As you will place the duck slices over it, there is no need to season them.

-Once the gravy has reduced enough, mix in the cold butter until smooth. it will prevent the sauce from “separating). Taste and season it if needed.
-Cut the duck breast into thin slices and place them side by side on top of the fried potatoes (see pic)

-With a tablespoon, place beans like on the pic.

-Pour gravy onto the duck slices.

-Sprinkle greens with dressing and serve.
If you are a wine fan, serve this dish with a full bodied red.

VARIATIONS:

I add some some finely cut parsley and basil to the beans at the last time. some finely cut thin leeks sprinkled over the duck slices look good. You can add some red colour with thinly cut tomatoes on both sides of or around the beans.

duckbreast

Here is another presentation: Potato Gratin in the middle and onions confit on the sides.
I made the sauce lighter for this particular one!

p1010542

Another one again!
The potato wedges were cooked separately as well as the eringe mushroms slices in the middle with cauliflower first boiled, then sauteed.

Enjoy!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Vegetarian French Cuisine: Dad’s Cream Mushrooms

cream-mushrooms.gif

We are still in mushrooms season, wild ones or cultivated species, fresh, dehydrated or frozen. Mushrooms are low in calories, but high in quality, whether it concerns taste or nutrients.
Some people have told me that mushrooms cannot be frozen. This is a fallacy. Full stop.
I personally receive frozen chanterelles, trompettes and what else from the internet and I can assure they are delicious.

Here is the recipe of a dish my father (85) cooked for us last time I came back home in Burgogne, France. It was made with exclusively frozen mushrooms! It can accompany any meat, especially white-flesh meat, or can be appreciated on its own paired with a solid white wine or heady Japanese sake.
Great for vegetarians! Vegans can accomodate it witheir own substitutes, too.

INGREDIENTS: For 3~4 people

-Mixed mushrooms of your choice, fresh or frozen (if frozen, let them thaw slowly inside refrigerator for a few hours and get rid of excess water, although the same water can be used with the sauce!): 500g
-Shallots (echalottes): 2 finely chopped
-Garlic: 2~3 cloves finely chopped (crush garlic before chopping it. Do not forget to discard core!)
-Parsley or Italian flat parsley: half a cup finely chopped
-Fresh cream: 200cc/1 cup
-Madeira wine: 50cc (yellow port is fine, too, as well as sweet sherry)
-Olive oil and unsalted butter: about 2 large spoons of each
-Salt, pepper, nutmeg (to taste)

RECIPE:

-On a medium fire in large frypan melt an equal quantity of olive oil and unsalted butter (some people prefer more, some less. Experiment!).
Throw in the shallots and garlic and slowly fry until shallots turn transparent. Throw in all the mushrooms and fry until they give back enough water.
Add Madeira wine. Stir well.
Next add fresh cream and stir until cream is perfectly blended.
Add salt, peeper and nutmeg last, stir.
Check taste and add more spices if needed.

Pour the whole in a large dish and sprinkle parsley over the mushrooms before serving.

Eat hot.

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Vegetarian French Cuisine: Cream Mushrooms

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

cream-mushrooms.gif

We are still in mushrooms season, wild ones or cultivated species, fresh, dehydrated or frozen. Mushrooms are low in calories, but high in quality, whether it concerns taste or nutrients.
Some people have told that mushrooms cannot be frozen. This is a fallacy. Full stop.
I personally receive frozen chanterelles, trompettes and what else from the internet and I can assure they are delicious.

Here is the recipe of a dish my father (83) cooked for us last time I came back home in Burgogne, France. It was made with exclusively frozen mushrooms! It can accompany any meat, especially white-flesh meat, or can be appreciated on its own as accompaniment with a solid white wine or heady Japanese sake.
Great for vegetarians! Vegans can accomodate it witheir own substitutes, too.

Ingredients (3~4 people):
Mixed mushrooms of your choice, fresh or frozen (if frozen, let them thaw slowly inside refrigerator for a few hours and get rid of excess water): 500g
Shallots (echalottes): 2 finely chopped
Garlic: 2~3 cloves finely chopped (crush garlic before chopping it. Do not forget to discard core!)
Parsley or Italian flat parsley: half a cup finely chopped
Fresh cream: 200cc
Madeira wine: 50cc (yellow port is fine, too, as well as sweet sherry)
Olive oil and unsalted butter: about 2 large spoons of each
Salt, pepper, nutmeg (to taste)

Recipe:
On a medium fire in large frypan melt an equal quantity of olive oil and unsalted butter (some people prefer more, some less. Experiment!). Throw in the shallots and garlic and slowly fry until shallots turn transparent. Throw in all the mushrooms and fry untilthey give back enough water. Add Madeira wine. Stir well. Next add fresh cream and stir until cream is perfectly blended. Add salt, peeper and nutmeg last, stir. Check taste and add more spices if needed.
Pour the whole in a large dish and sprinkle parsley over the mushrooms before serving.
Eat hot.