Kyoto Cooking Circle monthly recipe
Japanese Pita Sandwich (Baking easy-pocket bread)
Chicken Teriyaki, Kimpira-gobo (Sauteed burdock &carrot), Coleslaw Salad

 Autumn is a nice season when we often have time to go out with a lunch box for excursions, athletic meeting and so on.
 We would like to introduce an easy way to bake pocket bread and fill it with something to create nice sandwiches for a lunch box.
 Pita bread can be arranged variously. For   example, we can bring it to the picnic for lunch and make a sandwich with salad or some side    dishes. Also at the BBQ parties, we warm this bread wrapped with aluminum foil to make a sandwich with grilled meat and vegetables.
 Today we will also make some Japanese side dishes, Kimpira, Chicken-teriyaki and Coleslaw salad, we usually eat them with steamed rice. Nowadays these side dishes can be found at the super markets although it might be unfamiliar for non-Japanese    people, but let’s try to make a delicious sandwich using these dishes and bread.


■ Easy-pocket bread
Ingredients (serves 20):
150g flour for bread,150g whole wheat flour, 1 tsp dry yeast, 1 tsp sugar, 1 tsp salt
160cc water(warm)
Directions:
1. Combine the both flour in a bowl. Add sugar, yeast and salt to it.
2. Put the water (warm) at the yeast in the bowl and mix well.
3. Knead the dough on the board .
4. Put the dough in the bowl and cover it with plastic wrap.
Let it rise for 15 to 20 minutes.
5. Use a finger to test the dough (See figs.1-3) and punch it down.(see fig.4)
When the dough has doubled in size, lightly press your index finger into the dough. If it springs up slightly(Fig.1), it can rise more. If nothing happens(Fig.2), it is time to punch the dough down(Fig.4). If the dough falls slightly around the hole that you made with the finger(Fig.3), it has risen too long.




6. Roll the dough out and divide into equal 20parts. Roll out into circles. Allow dough to rest for about 10 minutes.
7. Roll out the dough in 10cm circle on the table.
8. Bake the rolls.
☆Note☆
If you use an electronic oven, preheat to 160℃ and bake the dough for about 12 to 14 minutes.
If you use a gas oven, preheat to 150℃ and bake the dough for about 8 to 10 minutes.
Filling for sandwich
■Chicken-Teriyaki (Sauteed chicken with teriyaki sauce)
Ingredients (for 4 servings):
( about 250g ) 2 pieces Chicken Thigh, 1 Tbsp soy sauce, 1 Tbsp sake, 1 Tbsp oil, Sauce : 3 Tbsp sugar, 3Tbsp sake, 3 Tbsp mirin, 3Tbsp soy sauce, 3 Tbsp water
Directions:
1 .Prick the chicken using a fork to make many small holes. Put a knife horizontally cutting the thick part of thigh just like opening a door to make it flat, and cut half.
2. Marinate them with soy sauce and sake for 10 minutes.
3. Sautee chicken with skin side down over high heat until turning crispy and brown.
Turn it over, cover and lower heat for 5min.
4.Mix all teriyaki sauce ingredients. Add teriyaki sauce to the pan, and continue turning until grazed.
5. Coat the chicken with sauce and remove from heat
■ Kimpira-gobo(Sateed burdock and carrot)
Ingredients (for 4-5 servings):
200g burdock, 50g carrot, 1Tbsp vegetable(or sesame) oil
Sauce : 2Tbsp soy sauce(or 1Tbsp soy sauce and 1Tbsp light soy sauce)
2Tbsp sake, 2Tbsp mirin, 2Tbsp sugar, 2Tbsp water
Directions:
1. Wash burdock using a Tawashi (Japanese traditional kitchen brush). Scrape off burdock skin using the back of a knife.
Wash it briefly with water again. Peel carrot skin.
2. Cut burdock and carrot into 2-inch long strips and soak in water.
3. Put burdock in a strainer, and drain water well.
4. Mix all sauce ingredients well.
5. Place the oil in a frying-pan, sautee burdock and carrot over high heat to remove moisture for 1-min.
6. Add sauce to the pan, sautée burdock and carrot fully again until all liquid is absorbed and burdock & carrot are glazed.
☆Note☆
1)It’s important to stir-fry burdock over high heat, from the beginning to the end, to maintain it crispy.
2) Kimpira can be preserved for about 2 days in the fridge.
.

■ Coleslaw Salad with cabbage and corn
Ingredients (for 4 servings):
4 leaves of cabbage(300g), 5Tbsp canned corn(60g), 1Tbsp dried raisin, a pinch of salt
dressing : 4Tbsp mayonnaise, 1Tbsp milk, 1/2tsp curry powder
Directions:
1. Wash the leaves of cabbage. Cut it into 1cm square size.
Sprinkle a pinch of salt on the cabbage. Wait for 10min.
Squeeze it briefly to remove the moisture.
2. Mix all dressing ingredients well, add cabbage and corn to the dressing sauce.
3. Dish it to each bowl and sprinkle dried raisin for topping.


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