I have a cookbook that gives variations of their recipes. Last year, I tried their recipe for Celery dressed with kim chee which was paired with a yakiniku bowl topped with oroshi daikon (grated daikon).
The other day, I made the same salad but with a miso flavored yakiniku bowl.Serves 2 : from Orange Page "Natsu ni Oishi kondate"
200g sirloin, thinly sliced
150g kabocha (pumpkin) : about 1/8 of a kabocha
1 teaspoon butter
1/2 tablespoon sesame oil
400g rice
Sauce:
1 teaspoon sesame seed
1/2 tablespoon grated garlic
1/2 tablespoon grated ginger
1/2 tablespoon miso (preferably akamiso (red miso))
1/2 tablespoon mirin (sweet rice wine)
1/2 tablespoon sake (rice wine)
1 teaspoon sugar
1/4 teaspoon tobanjan (chili paste)
1/4 teaspoon oyster sauce
Cut kabocha to about 5mm thin slices.
Cut meat into bite sized pieces.
Put ingredients for sauce into a bowl and mix well.
Heat pan and put in butter, "fry" kabocha until a toothpick goes through smoothly.
Take kabocha out and put in sesame oil.
Cook meat in oil, when it turns color, add the sauce.
After all the meat is coated well with the sauce, put rice into bowls, add meat and kabocha.
Serve with kim chee celery salad.
Enjoy.
p.s. there is another miso recipe that I love during the summer because it uses fresh corn.
6 comments:
Great recipes, I haven't heard of either of these before. I love seeing these interesting recipes that you make! :)
Thanks Lori, I enjoy seeing your recipes too :)
Take care.
Kat
i've been wondering what to do with the celery in my garden. will have to substitute but kim chee salad sounds good!
ooh fresh celery from your garden, Bourgogne, you are so lucky! I think I paid 158 yen (about US$1.58) for 1 stalk of celery!
Take care.
Kat
Even though my kabocha pumpkins are the size of bamboocha marbles, I am looking forward to trying this. The ingredient list already whetted my appetite!
Hope you like this, Rowena :) Can't wait to see the kabocha full size!
Take care.
Kat
Post a Comment