Kyoto Cooking Circle monthly recipe |
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Side dishes of turnip and Leaves greens rice | |||
We 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. (→Steamed turnip with ground chicken & egg thicken sauce) 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. KABU (Turnip: whole shape) Turnip roots |
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■ kabu-no-kawa-to-jiku-no-mayonnaise-itame (Sauteed turnip greens & stalks with mayonnaise) |
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Ingredients (4 servings): | |||
200g turnip peels, 100g turnip stalks, 2slices of bacon, 1Tbsp vegetable oil, Seasonings: 1/2Tbsp soy-sauce, 2-3Tbsp mayonnaise, a little of pepper. |
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Directions: | |||
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■ na-meshi (leaves greens rice) | |||
Ingredients (4 servings): | |||
100g turnip leaves greens, 2Tbsp chirimenjako(dried small fish), Seasonings: a little of salt, 1Tbsp white sesame-seeds 4 cups of cooked white rice. |
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Directions: | |||
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■ kabu-no-ha-no-hashiyasume (turnip greens side dish) | |||
Ingredients (4 servings): | |||
100g turnip greens (leaves), 10g fresh ginger, Seasonings: 1Tbsp soy-sauce, 1Tbsp mirin (sweet sake) 1Tbsp vegetable oil, a little of sesame seeds |
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Directions: | |||
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◆Side dishes on the plate◆ |
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