There are a lot of people in the world who have roots in Japan, so I try to introduce Japanese home cooking recipes in English. I hope it will help somebody try these.
Kinpira-Gobo（きんぴらごぼう）
“Gobo” is “burdock” in English. I usually use gobo and carrots for ingredients, but this time I made it with gobo and peppers. You can also make Kinpira with the combination of peppers and carrots.
☆ what to need
gobo, carrots, fried tofu, soy sauce, sugar, mirin(sweet cooking rice seasoning, substitute it for sake), sesame
- Shred vegetables and fried tofu. Soak gobo in water for 30 seconds. Pour hot water over the fried tofu.
2. Stir-fry these vegetables with oil in a pan. (sesame oil is recommended, but olive oil is fine.)
3. When the vegetables get soft, add fried tofu. Then, add soy sauce, sugar, and mirin(or sake). (Equal amounts of soy sauce and mirin, and half the amount of sugar.)
4. When the sauce evaporated, turn off the heat. Serve it on a plate.
Simmered Flounder（ヒラメの煮付け）
White fish is good for fried, tenpura, or meuniere, but these recipes are high calorie. Simmered fish is healthier and it’s very good.
☆What to need
White fish (such as flounder, flatfish), soy sauce, sugar, dashi stock.
- Put fish in a deep pan. Add enough water to cover the fish and add dashi stock, then boil in medium heat.
2. Once it boils, add sou sauce and sugar. (Four curry spoons of sou sauce, two curry spoons of sugar)
3. Cover it with Aluminium foil and boil it in low to medium heat until the sauce is reduced. (Approximately 10-15 minutes, depends on how much sauce in the pan)
4. Put it in a plate. It’s easy to crumble, so be careful to keep it’s shape.
