Kyoto Cooking Circle monthly recipe
‘How about enjoying autumn harvest!'

 Autumn is arrived, the Japanese people normally identify appetising produce is available during autumn harvest. We can get more variety of food in this harvest season. Moreover, seasonal food is more nutritious, abundant and inexpensive/reducing cost. If you eat fresh food, you will feel healthier due to the high level of nutritional value available in this fresh produce.
Today, we prepare new rice and a plenty of autumn products from ocean and farm crops.
Let’s enjoy the taste of some autumn delicious dishes!!


■ Teriyaki sanma
Ingredients (4 servings)
4 sanma (saury), 12 shishito(small sweet green pepper), 1 Japanese leek, a little of salad oil
KCC original teriyaki sauce: (20cc each of soy sauce, cooking sake, sweet sake, sugar, water (same amount))
Directions:
1.Take off a head and organs from sanma and cut into 2 lengthways.
2.Wipe the surface of sanma with cooking paper.
3.Cut Japanese leek into 3 cm length.Take off stems from shishito.
4.Heat salad oil in a frying pan and saute leek and shishito. Remove them from the frying pan.
5.Put sanma in the frying pan. When browned, turn it over, cover the pan and fry the other side for 3 minutes.Remove them from the frying pan when cooked.
6.Wipe the frying pan, add all the teriyaki sauce ingredients in the frying pan and heat until glazed
7.Put the sanma in the frying pan and continue turning until grazed.
Add the leek and the shishito to teriyaki sauce.
Chawan-Mushi (Savory egg cup custard)
Ingredients (for 4 servings):
Custard: 3 eggs, 500cc dashi broth with bonito, 1tsp salt, 1 tsp light soy sauce
1 chicken breast fillet, a little of cooking sake, a pinch of salt,
1 box of hon-shimeji mushroom, 4 ginkgo nuts,
4 Kani-kamaboko(cooked crabmeat paste),
4 pieces of momiji-hu(wheat gluten), 1 bunch of mitsuba(trefoil)
Directions:
1.Season dashi broth with salt and light soy sauce. Cool it down.
2.Beat eggs lightly before adding dashi broth and strain it through a sieve.
3.Slice the chicken into 4 pieces after removing the sinews and put cooking sake and salt on the chicken.
4.Divide hon-shimeji into 4 masses.
5.Knot each 3 pieces of mitsuba.
6.Place the ingredients, except mitsuba, in the serving cups and pour in custard mixture gently.
7.Place the cups in a preheated steamer. Steam over high heat for 2 minutes and then over low heat for 10-12 minutes.
8.Put mitsuba on the custard immediately before turning off, let stand for 5 minutes.

*Note*
① We use a large pot which has a half full water this time.
To see whether or not, custard is cooked, we stick a picker into middle of custard. When it comes out clean, it is already cooked.
② Be careful not to steam over high heat for a long time. Steam over low heat for 10-12 minutes. When the surface gets white, steam over high heat for 2-3 minutes.
③ Other ingredients can be added.
For example, Udon is added.( It is called “Shinoda-mushi”)
Tofu is added. ( It is called “Kuya-mushi”)
■Sesame dango of sweet potato
Ingredients (for 4 servings):
300g (net wt) sweet potato, 1 yolk, 60g sugar, 1Tsp butter,
Batter : 4 Tsp flour, 6Tbsp water,
50g white roasted sesame seeds, oil for deep frying
Directions:
1.Peel sweet potato, cut it into 1cm thickness. Simmer over until it becomes soft.
2.Throw away the boiling water and shake the pan to evaporate the moisture of the sweet potato.
3.Squash it with a wooden pestle in the pan, add yolk, sugar and butter and mix it.
Divide it into 12 equal masses and round them into spheres (balls).
4.To make batter : Mix flour and 6Tbsp water.
Dip the spheres( balls) into batter.
5.Dredge the sesame seeds over potato balls sufficiently.
6.Deep-fry them at 180℃ temperature.

*Note*
① To cook more handily, put sweet potato in a heat-resistance container and cover it with plastic wrapping, then microwave for 7minutes.( Instead of process 1 and 2)
② We can use a microwave for 3 minutes (Instead of process 6.(No deep-frying


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