Great dinner at Kaori's - Kaori, you must post the menu/recipes! Lovely cake too! So girls, feel free to use this blog to post recipes, notice of next girls dinner etc.
-MARINADE- salt pepper 1 clove of garlic olive oil
-SAUCE- 1/2 thinly sliced onion 1 finely chopped spring onion a small grated piece of ginger a grated clove of garlic 50ml soy sauce 50ml Mirin 50ml red wine 50ml water 2 tablespoons honey 1 tablespoon lemon juice
1.(day before)Soak the beef in cold water for 1 hour, changing the water 3 times. Remove the beef from the water and pat dry.Trim the meat of excess fat. 2.Rub the beef with salt, pepper,grated garlic and olive oil. Wrap the meat with cling wrap then leave it in the fridge over night. 3.(next day)Preheat the oven to 200℃. Fry the meat in a pan with high heat all over until browned, then place the meat in to the oven and cook for 10 minutes. 4.Leave the meat to stand at room temperature until cool. 5.Meanwhile, make the sauce. Combine all the sauce ingredients in a pot and simmer. 6.Put the meat and the sauce together into Zip Lock plastic bag and leave it in the fridge for at least 2 hours. 7.Cut the meat into thin slices and serve with lettuce.
1.Fry the pork belly in a pan with high heat all over until browned (without oil). 2.Place the meat in a pot and add ginger, spring onion, Sake and 200ml of water, then cook with high heat until boiled. When it boiled, lower the heat to minimum then cook for 1 hour with a lid on. 3.Put all the sauce ingredients and boiled eggs in the pot and cover with more water. Put a lid on and cook with minimum heat for another 1 hour or until the meat is tender.
Roast Beef Japanese style[Tataki]
ReplyDelete300~400g Corned Silver side beef
-MARINADE-
salt
pepper
1 clove of garlic
olive oil
-SAUCE-
1/2 thinly sliced onion
1 finely chopped spring onion
a small grated piece of ginger
a grated clove of garlic
50ml soy sauce
50ml Mirin
50ml red wine
50ml water
2 tablespoons honey
1 tablespoon lemon juice
1.(day before)Soak the beef in cold water for 1 hour, changing the water 3 times.
Remove the beef from the water and pat dry.Trim the meat of excess fat.
2.Rub the beef with salt, pepper,grated garlic and olive oil. Wrap the meat with cling wrap then leave it in the fridge over night.
3.(next day)Preheat the oven to 200℃.
Fry the meat in a pan with high heat all over until browned, then place the meat in to the oven and cook for 10 minutes.
4.Leave the meat to stand at room temperature until cool.
5.Meanwhile, make the sauce.
Combine all the sauce ingredients in a pot and simmer.
6.Put the meat and the sauce together into Zip Lock plastic bag and leave it in the fridge for at least 2 hours.
7.Cut the meat into thin slices and serve with lettuce.
Pork belly "Kakuni"(Buta no Kakuni)
ReplyDelete500~600g Pork belly (boneless pork ribs)
3-6 boiled eggs (take the eggshell off)
3cm fresh ginger (fine strips)
1 spring onion(cut into 10-15cm)
-SAUCE-
100ml soy sauce
80ml Sake
60ml Mirin
2 Tbsp sugar
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1.Fry the pork belly in a pan with high heat all over until browned (without oil).
2.Place the meat in a pot and add ginger, spring onion, Sake and 200ml of water, then cook with high heat until boiled.
When it boiled, lower the heat to minimum then cook for 1 hour with a lid on.
3.Put all the sauce ingredients and boiled eggs in the pot and cover with more water. Put a lid on and cook with minimum heat for another 1 hour or until the meat is tender.
Hi girls,
ReplyDeletehow about dinner at my house next tuesday at 730?
Yummo! Can't wait to try these!
ReplyDelete