Kyoto Cooking Circle monthly recipe
Autumn dishes: Kuri-gohan(Rice with chestnuts),
Sanma-no-shioyaki (Salt-grilled Pacific-saury),
Miso-soup with mushrooms
Autumn is coming, the Japanese people normally identify this season as the ‘most appetite-
stimulating season’.
Today, we would introduce some great autumn dishes that will satisfy our feeling.
We would cook rice with chestnuts in an easy way using the peeled chestnuts.
directionAnd a simple way to cook the pacific saury : the grilled sanma fish in a frying-pan or a grill.
And we’ll make miso-soup with several Japanese mushrooms.
Let‘s enjoy the taste of many autumn delicious products.


■ Kuri-gohan (rice with chestnuts)
Ingredients (4 servings):
1cup(180cc for rice) of rice, 1cup of glutinous rice, 8 pieces of chestnuts,
2cups(360cc) water, a pinch of salt, a little of sake

  1. menuRinse rice and glutinous rice in water, and drain them.
  2. Place the mixed rice and chestnuts in a rice cooker.
    Add water, salt, sake and switch on it.

  ※Important the quantity of water depend
    on the quantity of rice.
    White rice 1 : water 1.2
    Glutinous rice 1 : water 0.8
    Mixed rice and glutinous rice 1 : water 1

■ Sanma-no-shioyaki (Salt-grilled Pacific saury)
Ingredients (4 servings):
4 whole sanma( Pacific saury) fish, salt
grated daikon (white radish), sudachi (Japanese lime)
  1. menuWash fish briefly, and sprinkle salt on the fish before grilling.
  2. Wipe the fish to remove the moisture.
  3. Heat a cooking grill well, and grill the fish on both sides.
  4. Serve it with grated daikon and sudachi.
   1) Fresh Sanma has clear eyes and shiny body.
     You don’t have to remove the innards of
     fresh Sanma
   2) How to grill on a frying pan :
     Put the oven-sheet over the frying-pan
     and put Sanma on it.
     Cover it with the lid and grill it over the medium
     heat for 5 min.,
     then turn it over and grill it for 3min again.

■ Kinoko-no-misoshiru (Miso-soup with Japanese mushrooms)
Ingredients (4 servings):
mushrooms : 4 pieces of Shiitake, 1/2pack of Shimeji, 1/2pack of Enoki-dake,
Dashi-soup, miso paste, Yuzu-skin (Japanese lime), chopped green onion
  1. Cut off the stem of the shiitake mushroom, and cut into pieces width about 1cm.
    Cut off the hard tip of shimeji mushrooms and divide into small bunches.
    Cut off the root of enokidake mushrooms and divide into 2bunches.
  2. Place the dashi-stock into a pot and bring to the boil over a medium heat.
  3. When it comes to the boil, reduce the heat. Add all mushrooms
    and miso paste into the soup, and heat again.
    Remove from the heat just before it starts to the boil
  4. Serve it with Yuzu-lime and chopped green onion.

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