Omurice: Seasoned rice wrapped in an omelet with demiglace sauce.
Jew's marrow soup made with chicken stock.
menuThe 'dog days of summer' and the late August heat leaving you exhausted? Let's try a couple of recipes that will help get us back in gear. The bright red and yellow colors of Omurice stimulate the appetite, and the high nutritional value of this soup made with Jew’s marrow -called “the king of vegetables,” will boost energy levels. We'll also try a demiglace sauce using basic chicken stock instead of the ketchup usually served with Omurice. This stock recipe can be altered to make potage soup and the demiglace sauce is also a basic step in cooking stew. Use these helpful techniques to jumpstart a new interest in your and your family's meals.

Jew's marrow soup made with chicken stock
A: Chicken stock
Ingredients: (serves 4 people)

200g of chicken breast fillet, 100g of onion, 50g of carrot, 40g of celery, 6 cup of water

Directions:
  1. Cut the onion, carrot and celery in half.
  2. Boil the chicken for a few minutes after removing the sinews. Leave immersed in the water.
  3. Place the vegetables and chicken in a soup pot and add water. Boil over high heat.
  4. Reduce the heat to low and remove the scum from the surface of the water. Keeping the lid off, simmer and continue to remove scum for 30 minutes.
  5. Remove from heat when the soup becomes clear. Remove the chicken and vegetables.
 notes:
  We'll also use these vegetables and the chicken to make the Omurice later in class.



B: Jew's marrow soup
Ingredients: (serves 4 people)

 50g of Jew’s marrow, 50g of onion, 50g of carrot, 150g of potato,
 3 and1/2 cup of chicken stock,
 1/5 of lemon, 2 tsp of olive oil, a pinch of salt and pepper

Directions:
  1. Cut the potatoes and carrots (used for soup stock) into 1 cm cubes
  2. Heat the olive oil in a pan and saute the onion on low heat. Add the potatoes, carrots and chicken stock and bring to a boil. Reduce the heat to simmer until the potatoes become soft.
  3. Remove the stems from the Jew’s marrow and cut the leaves into 1-2 cm strips.
    Add Jew’s marrow in the pan.
  4. Simmer until the Jew’s marrow becomes soft and add a pinch of salt and pepper.
  5. Squeeze lemon juice over the soup before serving.


Omurice with demiglace sauce
A: demiglace sauce
Ingredients: (serves 4 people)

 2 Tbsp of flour, 2 Tbsp of butter, 1 cup of consomme soup, 2 Tbsp of red wine,
 2 Tbsp of sweet, Sake, 1 Tbsp of Worcestershire Sauce,
 a pinch of pepper, a dab of butter

Directions:
  1. In a heavy pan, melt the butter over medium heat. Add the flour and mix well.
  2. Reduce the heat to low when the flour turns brown. Add the chicken stock gradually and bring to a boil when the sauce becomes smooth.
  3. Add the red wine, sweet sake and Worcestershire sauce. Simmer well and season with pinch of salt and pepper.

B: Omurice
Ingredients: (serves 4 people)

 For chicken rice:
  200g of chicken breast fillet(used for chicken stock), 1/2 of onion,
  50g of frozen green peas, 4 Tbsp of ketchup, 400g of steamed rice,
  1 tsp of butter, 1 tsp of salt, a pinch of pepper.

 For omelet:
  8 eggs, 4Tbsp of milk, a pinch of salt and pepper, 4 Tbsp of butter.

 Ketchup for topping , broccoli for garnish.


Directions:
  1. Dice the chicken and chop the onion.
  2. Melt the butter in a pan and saute the onion over medium heat. Add the chicken and the green peas and saute them well.
  3. Add the steamed rice in the pan. Add ketchup and seasonings. Divide into 4 portions.
  4. Cut the broccoli into small pieces. Boil with salt. Remove and allow to cool.
  5. Beat 2 eggs in a bowl. Whisk with the milk, salt and pepper.
  6. Melt the butter in a well-heated pan.
  7. Pour 1/2 of the egg mixture in the frying pan. Quickly spread the mixture in order to make a thin, large omelet. Add the rest of the egg.
  8. Before the egg becomes hard, place the chicken rice in the middle of the omelet.
  9. Fold top and bottom sides of omelet over the chicken rice
  10. Cover the frying pan with a plate and turn them over to place the omurice on the plate.
  11. Spread the demiglace sauce on the plate. Top the omurice with ketchup and broccoli.



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