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Tonkatsu ~Pork cutlet~

Tonkatsu ~Pork cutlet~_f0348444_09783.jpg

Deep fried pork. I also have fried the salmon in season .
Put pork in a cold oil, put out at 130 °C.
Put in again at 190 °C, then deep fried 30 seconds ~1 minutes.
My daughter was so pleased when she came back home from the school because she saw that I cook the pork cutlet.
She loves deep fried things.
I should take care of family's weight. Particularly me !

とんかつとついでに秋サケも揚げました。
揚げもの好きな子どもは大喜び(笑)。
から揚げもとんかつも冷たい油にいれて130度位まで加熱したら一度取り出し、190度位の高温でカラッと2度揚げにしています。ほんのりピンクにやわらかく出来上がり♪



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# by yurico25 | 2014-10-10 00:12 | everyday menu

Oyako don ~Rice bowl of the chicken and eggs~

Oyako don ~Rice bowl of the chicken and eggs~_f0348444_22213691.jpg


I make Oyako don when there isn't much time and many ingredients.
We can make it easy and short time when we have the chicken meat, an onion and eggs.
Most of Japanese like it.
Of course my family and me like it very much too.
I pour in two times the eggs for soft-boiled. This is a point !

冷蔵庫の中身が空っぽな日に登場する親子丼。
それでも家族の好物なので、楽チンな上に喜ばれるという奇跡の一品(笑)。
玉子と鶏肉の愛称は間違いなく完璧ですね。まさに親子♪



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# by yurico25 | 2014-10-08 22:25 | traditional menu

Nov 2014 schdule

Monday & Wednesday & Friday : 11:00~14:00 and 15:00~18:00
Tuesday & Thursday : 11:00~14:00

The end time may be advance and late.

Traditional menu class : Takikomi gohan(Japanese piraf) & miso soup & seasonable side dish
Everyday menu class : Okonomiyaki & miso soup & seasonable side dish
Udon noodle class : Kitsune udon (Simmered deep fried tofu)

4th(mon) 5th(wed) 6th(thu) 7th(fri)
10th(mon) 11st(tue) 13th(thu) 14th(fri)
18th(tue) 19th(wed) 20th(thu) 21st(fri)
25th(tue) 27th(thu) 28th(fri)


Please ask me if you want to come on another day and menu.
yuriaoka77@gmail.com




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# by yurico25 | 2014-10-05 23:32 | schedule

Soaked fried eggplant and grated radish

Soaked fried eggplant and grated radish_f0348444_22453179.jpg


I soaked fried eggplants into the soup which made from dashi, soy sauce, mirin and plum vinegar.
It absorb a lot of oil, when deep fry an eggplant.
We don't feel much oil when soak to soup and grated radish them.
Grated radish has the effect of helping the digestion.
We eat served with grated radish on various things.
Grilled fish, roast meat, tempura, Japanese pot, Japanese omelet, etc.
I love it.

いつもは焼き茄子ですが、今日は揚げびたしにしてみました。
大根おろしを子どもが食べるようになったので、メニューの幅も広がります(笑)。
茄子は油をたくさん吸ってしまうので、カロリーと胃もたれが心配ですが、ちょっと食べる分には美味しい♪



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# by yurico25 | 2014-10-03 22:49 | traditional menu

Shaved dried bonito

Shaved dried bonito_f0348444_22575379.jpg
Shaved dried bonito_f0348444_22581214.jpg

Shaved dried bonito_f0348444_22582141.jpg

Shaved dried bonito_f0348444_22583372.jpg


I bought a tool which shave the dried bonito . I had wanted it long time.
Have you seen it ? The name of tool is "Okaka" made by Aikogyo.
I never known this style before I looked for.
The traditional type is beautiful and nice but the maintenance is so difficult to me, so I chose this modern type.
It needs little force but not too difficult. It's so fun.
My dog smelled dried bonito eagerly and wanted to eat it.
Actually, it is very good smell and taste.
I can make good dashi than before, maybe.

以前から欲しかった鰹節削りを買いました。
木製のが欲しかったけど、刃のメンテナンスを考えると二の足を踏んでいました。
そうしたら、こんなお道具を発見!その名も「オカカ」(笑)。刃が傷んだら300円くらいの替刃を取り換えればいいらしいです。
うまく削れるか心配したけど思いのほか簡単に出来ました。香りと味ばかりか、色まですっごくきれいで、用もないのについ削っちゃいます。
とりあえずおかかおにぎりにして、お味噌汁にして、湯豆腐にかけたりしたらすっごく美味しかった♪
お味噌汁は煮干し派だけど、たまには鰹節で作ってみようかと思います☆



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# by yurico25 | 2014-10-02 23:03 | daily event