Kyoto Cooking Circle monthly recipe
Kabu-no-oyako-ankake
(Steamed turnip with ground chicken & egg thicken sauce)
kabumenuWe introduce the healthy and simple cooking. : we hope you like it. First, we make some dishes using a typical winter vegetable, the ‘Turnip’, and a thicken sauce (Ankake). This sauce is made of Katakuriko-starch and it is useful for keeping heat, so it makes our bodies &minds warm.
Kabu (Turnip) is a nutrient and useful vegetable, and it’s possible to use all of it, for example the leaves contains Vitamin A etc.. So, let’s try some cooking of KCC original recipes using whole turnips with its greens and stalks.


                 
Ingredients (4 servings):
8 small turnips (or1/2 Shogoin-turnip), 50g the part of turnip greens' stalks,
3-1/2cups of Dashi-stock
A) seasonings : 1-1/2Tbsp light soy-sauce, 1Tbsp mirin(sweet-sake), 1/2 tsp salt,
100g ground chicken, 2 beaten eggs,
B) sauce : 2Tbsp Katakuriko-starch+ 3Tbsp water.
C) topping : grated ginger, or Yuzu(Japanese lime)
  direction KABU (Turnip: whole shape)    directionTurnip roots

Directions:
  1. Take off the peel of each turnip. Cut the green parts (stalks) of turnip root in
    one piece long 5cm and cut it in smaller pieces long 1cm.

  2. directionPut 31/2cups of Dashi-stock and all the turnips in a pot and boil it. Add the seasonings A) and simmer it over high heat for 2-3min. Then reduce the heat and simmer it over lower heat for 10min. Turn off the heat and let stand for 15min.



  3. Adjust the taste. (If necessary, add more seasonings.)

  4. directionPut the turnips in one half of the pot, and put the ground chicken in the other half of it. In this “half-space”, mix the ground chicken until it becomes like flakes.





  5. Heat it again .When it’s boiling, add B) sauce (starch & water) to thicken it.

  6. directionAfter few minutes, add greens stalks and put the beaten eggs. Cook for few min. and then turn off the heat







  7. Serve it topped with grated ginger, Yuzu-lime.

      menu        kabu


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