POST-5 ^^

Hello ^ ^ This is my fifth post .. This time I will discuss aboutJapanese food named Shabu-shabu .. 

^^   The history of shabu-shabu 

        In Beijing and the northeast part of China known for Shuan Yang Rou dishes named in the form of thin slices of lambcooked in a pot of boiling water and enjoy regular in winter.This dish is then brought into Japan by the Japanese wholived in Manchuria.
       Jūnidanya restaurant owner who sells Ochazuke andMizutaki in Kyoto heard about the Chinese eating habits ofpeople who once lived there. Restaurant owner and thengot the idea to put the thin slices of beef over rice andeaten by Ochazuke hot green tea poured over it.
In 1952, Suehiro restaurant in Osaka began to serve food from thin slices called Shabu-shabu and managed to get atrademark for this dish in 1955.
        In ancient times, shabu-shabu is cooked over charcoalstoves, so that in the midst of shabu-shabu pot holesdeliberately made as to incorporate charcoal chimney. In China, the pans are called huo guo zi.
^^    Shabu-shabu or shabu shabu is a Japanese food typeNabemono very thin slices of beef dipped in a special potof hot water on the table, and waved in the sauce for a couple of times before eaten with sauce (tare) containingsesame called gomadare or ponzu. Inside the pot is usuallyalso included vegetables, tofu, or kuzukiri.

      Apart from very thin slices of beef, other meat can be eatenas shabu-shabu meat such as chicken, lamb, fugu fish,octopus and snapper. Gyūshabu is the designation for beefshabu-shabu. In Hokkaido, shabu-shabu lamb calledRamushabu. Shabu-shabu pork called Tonshabu orButashabu. Known in  Nagoya chicken shabu shabu with Kōchin called Niwatorishabu.

^^     Shabu-shabu is a type of Japanese cuisine that is easy in processing so easily practiced at home. Shabu-shabu sangtpractically making it suitable for those who do not have somuch waktuuntuk cooking. All the ingredients to makemethamphetamine-Habu can didapakan Japanese food at the grocery store or in some large supermarkets that sellimported materials.The following will explain how to make the taste of shabu-shabu masik authentic Japanese cuisine with the flavors more ...

 ^^ The video to make shabu-shabu

^^ You never feel the menu of Japanese cuisine and shabu shabu shabu shabu want to feel the other variations? You can come to the Japanese in your city. Variations shabushabu using the material must be very tempting to try. The shabu shabu menu is presented at the Japaneserestaurant, you can use broth shabu shabu is available in two options. Ie miso soup and sauce soyu. Different flavorsyou can create a variety of menu choices with a wide range of shabu shabu. Menu shabu shabu presented inJapaneseResto, you can bring feel of home  Japaneserestaurant, the following recipe:

ingredients:

500 grams of beef sukiyaki
12 pieces of fresh shitake mushrooms
1 piece out of white, size large, cut into dice-shaped
75 grams of glass noodles, soaked in hot water, drained
100 grams of white cabbage, cut into pieces
3 leeks, cut into a size of 2 cm oblique
100 grams of mustard pok choy, cut into pieces
1 1/4 liter of chicken broth
Dyers sauce:
Kikkoman soy sauce 150 cc
100 cc ponzu / lemon juice
1 tablespoon granulated sugar
5 cm horseradish, finely grated
3 cloves garlic, mashed
3 cm ginger, finely grated
1 tablespoon sesame seeds, roasted, mashed

How to make

Ingredients: chicken broth simmer, put green onions, stir well, and enter the beef, mushrooms, tofu, glass noodles,cabbage, collards and pok choy, cooked, not stirred.

Dyers sauce: Mix soy sauce kikoman, sugar, and ponzu /lemon juice, stir, bring to a boil, remove from heat, let cool,then put grated horseradish, garlic, ginger, and sesame seeds and stir well.

Shabu-shabu is usually served with sauce dye

^^  However, shabu shabu has many versions and materials processing. Although even with staples that remain, namelymeat. In his version of shabu shabu every taste anddistinctively special. After two recipes that I have givenbefore, here are more recipes that I have. The followingrecipe .. 

ingredients:
1 liter of water
1 box (2x10 g) beef broth
250 g beef for sukiyaki
100 g cabbage, cut into 2 cm
150 g carrots, sliced ​​0.4 cm oblique
Japan 50 g spinach, leaves picked
4 hioko fresh mushrooms, slice-slice
200 g tofu, cut the size of 2x3x1 cm
2 stalks scallions, sliced ​​1 cm oblique
Marinade:
1 clove garlic, grated
1 tablespoon white sesame seeds, toasted
30 g of peanuts, roasted, mashed
1 tablespoon lemon juice
2 tsp sugar
75 ml seasoning
How to make:

Marinade: Combine all ingredients and mix until smoothand dissolved. set aside


Prepare a bowl or pan shabu-shabu, pour the water, enter the Beef Broth and
bring to a boil. Boil separately; slices of meat, cabbage,carrots, spinach,
mushrooms, tofu, and scallions.

Dip each into the marinade ingredients. Eat while hot.
For 4 people
tips:
Beef for sukiyaki beef is sliced ​​thin with a little
usual fat processed for sukiyaki, Japanese dishes. sold in
state ready for use. If there is no meat could be replacedwith a cow has a
thinly sliced​​.

If there is no special pot of shabu-shabu, use heat-resistantearthenware pot
or a flat pan.

Boiling soup is usually eaten as a soup and enjoyed withwhite rice 
Good luck ^ ^ 

^ ^ Hello all .. This is the fourth post ..
This time I will discuss about Yakiniku .. Yes, Yakiniku is a Japanese food is very well known ..

^^ Yakiniku is a Japanese term for meat that is grilled or roasted over a fire. In broad terms, yakiniku also includes a variety of dishes as beef, pork, or grilled offal, such as steak, roast lamb (jingisukan), and the barbeque .. 

   At yakiniku restaurant, guests choose their own desired raw meat, one by one according to the type or a set of meat on a plate. Visitors are welcome to eat roast their own home the meat. Grill meat on the table visitors, and can be a source of meat grills gas or charcoal fire. Before eating, meat dhpped in a sauce called tare. Tare sauce has 2 types of soup niku tare and tare. Before roasting, meat and seafood options niku dipped in tare sauce, which is made from a mixture of ingredients such as soy sauce, sake, sugar, garlic, and sesame. Rectangular cuts of meat are often pierced by the puncture of the metal before baking. Vegetables such as peppers, onions sometimes also baked with meat.

   Once cooked to taste, the meat is still hot dipped in tare sauce soup (without sesame sauce), and ready to eat with white rice. In addition, yakiniku often enjoyed with salt, pepper, and lemon juice. Yakiniku is eaten with white rice, while the typical Korean foods like kimchi, nameul, Bibimbap is often served as a snack. 

^^ Yakiniku recipe

material
· 400 grams of beef sukiyaki
· 1 onion, chopped
· 1 green bell pepper, cut into pieces
· 2 tablespoons of butter / margarine

sauce dye
· 2 pieces of garlic, grated
· 1 cm ginger, grated
Kikkoman soy sauce · 100 cc
· 50 cc mirin
· 1/4 teaspoon salt
· 1 teaspoon granulated sugar
· 1/4 teaspoon ground pepper
· 1/4 teaspoon seasoning

how

    1 Dyers sauce: Mix all ingredients, mix well and set aside.
    2 Mix the beef with some sauce dyers, let stand for 15 minutes.
    3 Heat the margarine, then enter the last beef, onions, and green pepper, cook until done while occasionally reversed.
    4 Yakiniku usually served with sauce dyers. 

PART - 3

Hi .. ^ ^ meet me again .. This is the third time I am giving information about Japanese cuisine .. and according to my promise, this time I will discuss about the ramen ..

^ ^ Ramen is a Japanese cuisine noodle soup that comes from China. The Japanese also called chuka soba or ramen as Shina because buckwheat soba or o-soba in Japanese often also means noodles.

^^History
According to historical records Tokugawa Mitsukuni (Mito Komon) is often referred to as the first Japanese who eat ramen. Chinese-style noodle soup dish was first served at Tokugawa Mitsukuni. The author is a Confucian scholars in exile from the Ming Dynasty who was invited to come to the Mito Domain.
Ramen is expected to start enjoyed by many people in the Meiji era. At that time, ramen has entered into the menus of restaurants in the area berbagau Chinese settlement in Kobe and Yokohama. After that, in the Taisho era, the seller is selling noodles in Hokkaido ramen ramen known as people today.
In Japan, noodle soup is generally made up of two streams:

    * Mi gravy in a restaurant menu that managed immigrants from China, such as noodle soup with bean sprouts, noodles soup without a side dish (tanmen), noodle soup dumplings, or noodles Cantonese. Miso ramen with the flavor or taste zodiac is also included in the menu.
    * Mi gravy by street vendors at night and then open the house to eat ramen. Street vendors who peddle noodles around with wheelbarrows already exist in Japan since the Edo period. Seller ramen around wearing charamela cart, blowing trumpets. The songs sounded the tone "sol la si - la sol - sol sol la la la's -". Therefore, the seller circumference in Japanese ramen is often called charamela. Itinerant traders today are already using the tape player as a replacement charamela. Moreover, traders often use the car ramen and bring chairs to trade in crowded places.
Each region or city in Japan usually have a typical ramen dishes are used as tourist attraction. The tradition comes from the efforts of local ramen evoke the region's economy in the 1980s. One of them by promoting typical ramen uniqueness of each region in Japan. Promotion is also done through articles in various magazines. Which is considered one of the most successful promotion is the promotion of Sapporo ramen. Domestic tourists visited Hokkaido rollicking to eat Sapporo ramen. The uniqueness of local specialty ramen has a high commercial value. In Japan there are many best-selling books about ramen. Travel agencies also offer tour packages to get around to enjoy the famous ramen ramen from the seller.

Characteristic:
Chemicals that alter the alkaline nature of gluten in the flour and make a chewy noodles and activate flavonoid compounds contained in the flour so that the yellow noodles. Comparison of water and wheat flour is about 1: 35%, the more water the more soft top anyway dihasilkan.Di ramen noodles are generally added flavoring a variety of side dishes such as: chasiu, menma, boiled eggs, green vegetables (like spinach) , sliced ​​scallions, nori, or narutomaki as decoration. Boiled eggs to ramen usually brown because boiled in soup stew chasiu former. Vegetables as well as the most common flavoring for ramen is sliced ​​scallions. Before added to the ramen, some sellers first ramen fry sliced ​​leeks in cooking oil.

Soup

 Broth for the gravy can be drawn from a mixture of various ingredients such as pork bones, beef bones, chicken bones, katsuobushi, sababushi, niboshi, konbu, gongseng soybeans, shiitake mushrooms, onions or scallions.

Ramen can be classified based on the types of sauces such as sauce, soy sauce flavor, taste sauce tonkotsu (pork bone), a sense shio (salt), and a sense of miso
 

    * Japanese soy sauce flavor

 Ramen soup flavor with soy sauce (shoyu) is the most common type of ramen in Japan, especially on the island of Honshu. Derived from bone soup stew chicken and vegetables. Slightly brown colored sauce because the sauce with the main ingredients are poured soy sauce in the bottom of the bowl. As a flavoring commonly added pepper and flirt (spicy sesame oil).

 

   * Kuah sense tonkotsu (pork bone) 

White sauce is rather thick, tasty, greasy-oil because of the broth from the pork bones. Tonkotsu ramen flavor comes from Kyushu. Taste sauce, not very salty, and sometimes there is also a brownish white sauce. In Tokyo known tonkotsu shoyu ramen broth is a blend of salty soy sauce plus a pork bone soup is very thick.

 
  * Kuah sense shio (salt) 

Colored salt spiced sauce is almost clear, for example, is ramen Hakodate. Its origin is Chinese noodle dish that was introduced as Hokkaido ramen in 1933.

 
   * Favor miso sauce 

Aromatic sauce that comes from chicken bone broth with the addition of miso. Miso ramen flavor supposedly created by fans who want to enjoy eating ramen with miso soup.

^^ HOW TO MAKE RAMEN ^^

PART 2 ^^

^^ Hi .. Meet again with me .. =)
This time I will discuss about Japanese food called Onigiri.   

^^ History of Onigiri

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 In 1987 found clumps of carbonized rice grains Yayoi era relic from archaeological excavations conducted in Ishikawa Prefecture. Of rice that has been carbonized shaped Onigiri is found the remaining ex-press a finger is pressed by human hands. In addition, rice shaped like Onigiri are also found at the dig site Kanagawa Prefecture

^^ Onigiri is the Japanese name for food such as rice which solidified while still warm so it is triangular, round, or like the sacks of rice. Also known by other names Omusubi, a term reportedly first used among women in the palace of the emperor to call Onigiri. Onigiri eaten by hand, do not use chopsticks.

^^ How to Make onigiri

 Before making Onigiri, both hands should be moistened with boiled water to the rice does not stick in hand. Onigiri is formed by the palms of the hands that were given salt, whereas salt stuck to the surface of the flattened palms spread with movements such as hand washing.

Onigiri simplest type usually contain meat or grilled salmon Umeboshi located in the middle of rice. In addition, there Onigiri grilled having previously greased soy sauce or miso.