Monday, November 30, 2009

How about New Year's Dishes ?

It's December now. Time really flies. I'm afraid it's a bit too early to talk about "Osechi" now, but what do you usually make for New Year's dishes? Today I learned some of them from a friend of mine, a cooking teacher. She kindly offers a special lesson once a month for friendship's sake at her house.

The ingredients she uses are neither something special nor expensive but familiar, common ones. She spares no efforts, time and energy to create affectionate and tasty savory dishes. Such dishes really make a difference. At least once a month, that is a reminder for me that "you are what you eat". To satisfy your stomach with good food and share the joy with family or friends brings health in body and mind.


dried Japanese radish (切干大根の紅酢あえ)right side on the leaf in the picture and burdock with nut's flavor (ナッツ風味のたたきごぼう)bottom left are freshly tasty. Are you interested ?

6 comments:

  1. As you said, Time's past quickly and will have busy time for housewife. Thank you for the introduction with some dishes. I will try them, and will make them for daily cooking, too.

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  2. Thank you,Lily, for your comment. Actually I rewrote the recipe for them in MSword and tried to add a link to the dishes I mentioned in the blog just for your reference but it didn't work. Do you know how or it isn't possible to do?

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  3. Thank you for showing us the New Year's dishes you learned from your friend.Using dried Japanese radish is a good idea.It is crisper than raw radish.I love crisp vegitables.

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  4. The picture on the top shows cosmos flowers looking up to the cosmos/universe?

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  5. When I was a girl,I didn't like burdock.Because it looked like a root of a tree.But now I like it a little.I will try this with nuts next time.

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  6. Just for your reference, I'll show you the recipe

    切干大根の紅酢あえ(6人分)
    材料: 切干大根 150g (もどして。大体もどすと3倍になる)
    甘酢 (水1.5カップ、酢大S 1と3分の1、砂糖 大S 3)
    木綿豆腐 100g 梅干し 3個 (あまり塩がきつくないもの)A: 砂糖 大S 1、 塩 適量
    三つ葉 (ゆでて結ぶ)
    作り方
    ①切干大根は3センチ長さに切り、甘酢に30分浸す
    ②豆腐はふきんで包んで水気をしっかり絞って、すり鉢でする。梅干しは種をのぞいてみじん切りにし一緒にすり混ぜる。
    Aを加えて味を調える。(かなりしっかりすり混ぜる)
    汁気をきった①を加えてあえる。(あえるのはさっくりでいいが、しっかり水気を切ること)
    ③三つ葉を飾る


    ナッツ風味のたたきごぼう(6人分)

    材料:ごぼう2本(250g~300g)
       カシューナッツ 150g(ローストしたもの)
       A  だし汁大S5 酢 大S5 しょうゆ 大S4 砂糖 40g 揚げ油 大S 2
    作り方
    ①和えごろもを作る
    (1)揚げ油を低温に熱し、カシューナッツの表面が軽く色づく程度まで揚げよく油をきる。
    (2)すり鉢に揚げたナッツを入れ、粒がやや残る程度までする。(たたいてつぶす要領)
    (3)小鍋にAを合わせ入れ一煮立ちさせ、すったナッツに加えて混ぜる。
     ② ごぼうはたわしで洗い、汚れと皮をこそげとる。5cm長さに切って縦半分に切り、大きければ四つ割り。包丁でたたいてつぶす(必要によって)
    ③ごぼうを酢少々を加えた湯で歯ごたえが残る程度まで茹でる。ざるに上げ、汁けを切ってすぐに和えごろもに加えて混ぜる。

    ReplyDelete

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