Kyoto Cooking Circle monthly recipe
‘Let's cook "Koi meshi"
What would you cook on White Day?'

 Now in Japan the word “Koi(=romance) meshi (=meal)” is getting popular. This dish is cooked for our partners. What would you like to make for them? And also what would you like them to make for you?
 The meal which is cooked for us with their hearts is always delicious and makes us happier.
 In this month we introduce KCC style Koimeshi which is involved with Japanese taste, because we celebrate White Day in March.


■ Rice-filled omelet with white sauce
Ingredients (2 servings)
【White sauce】
50g carrot, 50g shimeji mushrooms, 50g(2 bunches)spinach, 2Tbsp of flour, 300cc soy milk, 100cc milk, 2tbsp of consommé, salt pepper blend, butter
【Rice】
400g (2 bowls) boiled rice, 1/2 onion, the rest of carrot from white sauce ingredient, 2 slices of bacon, butter
【egg】
4 eggs, 2 Tbsp of milk
Directions:
【White sauce】
1. Slice the carrot into 5mm thick pieces and cut out them dough into shape of a heart.
Wrap them with cling wrap and heat them 30 seconds with a 600W microwave.
2. Cut off the bottom of shimeji stem.
3. Cut off the roots from the spinach and cut it into 5cm lengths.
4. Heat butter in a pan and stir-fry the ingredients of process ②and ③.
5. Add the flour and simmer with low heat until the powder disappears.
6. Pour the soy milk and milk little by little and put the consommé and salt pepper blend after all milk is added. Mix it until the sauce becomes thickened.(Be careful not to let it become lumpy.)

【Rice】
7. Mince the rest of carrot and onion. Cut the bacon into 1cm wide strips.
8. Heat the butter and stir-fly the ingredients of process ⑦. When the onion turns brown, add the rice and salt pepper blend and stir-fry more.
9. Put it on a plate

【egg】
10. Put a big sheet of cooking paper on a frying pan and pour the beaten eggs.
11. Heat it with low-middle heat in the frying pan until it gets as hard as you like.
12. Get out the egg with the cooking paper from the frying pan and put it on the rice.
13. Pour the white sauce on the eggs and put ① on it.



■Broccoli and potato salad with mentaiko mayonnaise
Ingredients (for 2 servings):
50g broccoli, 1 middle size of potato, 2 Tbsp of mentaiko(pickled roe of cod with salt and red pepper), 1 Tbsp of mayonnaise, 1 tbsp of lemon juice

Directions:
1.Boil the broccoli with salty water.
2.Heat the potato, which is wrapped with cling wrap or is in a heat-resistant container, 3 minutes with a 600W microwave. And then dice into coarse pieces.
3.Mix the mentaiko, the mayonnaise and the lemon juice.
4.Toss the ingredients 1 and 2 with 3
■ Japanese spring roll with chocolate
Ingredients (2 servings 4 rolls):
Ingredients (2 servings 4 rolls)
1 sheet of pastry for spring roll, 15g dark chocolate, 5g butter, 40g tsubuan(sweet red beans paste), 1/3 of a small size banana, 1 sliced rice cake

Preparation
1.preheat an oven to 160℃
Directions:
1.Cut the banana and the rice cake into 4cm length.
2.Melt the chocolate and the butter in each bowl in hot water.
3.Cut the pastry of spring roll into 4. (Don’t dry it)
4.Spread the melted butter thinly on the pastry and then add the melted chocolate on top.
5.Put the tsubuan, banana and rice cake on the sheets.
6.Fold in both sides and roll in ingredients.
7.Place them on the cooking paper and bake them for 10 minutes at 160℃.

※It is much tastier before it gets cold, because it has rice cake.
It is also good if you put vanilla ice cream beside it.
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