#cook:ソース

[vegehana-food]

✿ 塩麹トマトソース

[kkimura]

今回の動画で、ついついお箸が止まらない、セサミチキンを作りました！

鶏むね肉を揚げて、甘辛いたれを絡め、ごはんのおかずにもお酒のおつまみにもよく合う一品です。

よければご覧下さい！🥡🍺🥢😋

In this video, I made “Crispy Sesame Chicken” but much better than take out

It’s double fried and super crispy! Similar to Korean fried chicken but less spicy and a bit sweeter. White rice and a beer is a must to have with it!!

Watch the video to see how I make it 😉 Enjoy!!

[shntr]

#とん平焼き #バズレシピ より。半熟玉子を乗せた #とんぺい焼き 。#オタフクソース の #だしと醤油のきいたたこ焼きソース が旨かった #レモンサワー #料理 #手料理 #おうちごはん #cooking https://www.instagram.com/p/CqQR8WUy5uf/?igshid=NGJjMDIxMWI=

[niraistylesphotos]

焼きそば、キャンプなどで鉄板の上でつくられめす。バーベキューでは余った食材をトッピングして、豪華な焼きそばになりがち。とても美味しくなっていきます。写真は無料でダウンロードできるようにしていますので自由に利用してください。

Yakisoba is often cooked on an iron griddle during camping trips. At barbecues, leftover ingredients are added as toppings, making the yakisoba even more luxurious and delicious. Feel free to use the photos, as they are available for free download.

[najia-cooks]

[ID: A plate full of thick noodles in a light sauce, topped with carrots, cabbage, scallions, red pickled ginger, and vegetarian beef. Second image is a close-up showing the texture of the beef. End ID]

焼きうどん / Yaki udon (Japanese fried noodles)

Yaki ("fried" or "grilled") udon combines thick, chewy udon with vegetables, seared meat, and a savory sauce. It's flavorful, filling, and, if you already have udon on hand, fast!

Udon have a place in 和食 (washoku; "Japanese food" or "harmonious food")—'traditional' Japanese food that predates the increased opening of Japan to foreign trade and influence in the Meiji period. Yaki udon, though, like curry udon and yakisoba, is a more recent entry into Japanese cuisine, and is associated with 洋食(yoshoku; Western-style food).

Udon may be purchased dried, frozen, or, if you have a local east Asian grocery store, fresh; or, you can make them yourself at home.

Recipe under the cut!

Patreon | Tip jar

A couple different types of sauce are commonly eaten with yaki udon; instructions to make each are given below.

Serves 2.

Ingredients:

For the dish:

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small yellow onion, thinly sliced

3 leaves green cabbage, cut into bite-sized pieces

2 inches (55g) carrot, julienned

3 scallions, cut into 2-inch (5cm) pieces

3 shiitake mushrooms, thinly sliced

1 Tbsp neutral oil

Ground black pepper, to taste

Benishoga (pickled red ginger), to garnish

Green "cannonball" cabbage (the kind most commonly sold in the U.S.) is the type usually used for yaki udon; if you choose to use napa cabbage, add it in a bit later in the cooking time than the rest of the vegetables.

For the meat:

1/4 cup (9g) heo lát chay or bò lát chay (optional)

1 cup hot water

1/2 tsp vegetarian 'beef' stock concentrate, or 'beef' pho seasoning

Heo lát chay (vegetarian pork slices) or bò lát chay (vegetarian beef slices) are Vietnamese meat replacements that can be found in the dried goods section of an Asian grocery store. They may also be labelled "vegetarian food," "vegetarian meat slice," or "vegan food." Pork belly is the most common meat used in yaki udon, but any meat or seafood substitute will work—or just omit the meat.

For the sauce:

Version 1:

1/4 cup usata sosu (ウスターソース), also often known as sosu (ソース)

1 tsp Japanese soy sauce, such as Kikkoman's

The linked recipe is for a from-scratch version of usata sosu, but you can also check my yakisoba recipe for a quick version.

Version 2:

Another common choice of sauce for yaki udon combines mentsuyu and soy sauce, instead of combining usata sosu and soy sauce (in the same proportion given above). If you don't have mentsuyu, you may substitute for it by combining:

2 Tbsp Japanese soy sauce

2 Tbsp sake

1 tsp mirin or granulated sugar

3/4 tsp kombu dashi powder, or powdered shiitake mushroom

Along with the 1 tsp soy sauce from above.

Instructions:

To cook the noodles:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and "koshi" (こし or コシ; "with body," "al dente").

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the meat:

1. Whisk stock concentrate into hot water until combined. Add heo or bò lát chay and allow to soak until rehydrated.

2. Simmer lát chay and stock in a small sauce pot until all the liquid has evaporated. Set aside.

For the dish:

1. Heat a large skillet or wok on medium-high for several minutes and then add oil. Sear lát chay, turning once, until browned on both sides.

2. Add sliced onion and continue to sauté, stirring occasionally, until translucent.

3. Add carrots, cabbage, mushrooms, and black pepper and stir to combine. Fry for a few minutes until vegetables are softened.

4. Add noodles and scallions and, using tongs or a spatula, stir to combine. Cook for a minute, until scallions are wilted.

5. Add sauce ingredients and stir. Cook for another few minutes, stirring occasionally, until the sauce has thickened slightly.

Top with more black pepper and benishoga and serve warm.

[falseandrealultravival]

Yakisoba (cooking)

Japanese unique noodle dish. Using Chinese noodles (with brine), stir-fry your favorite ingredients such as cabbage and shredded pork with the noodles, then season with a special sauce. Sea lettuce seaweed is often sprinkled as a topping. Add pickled ginger to make it more colorful. There are famous production areas all over Japan.

焼きそば（料理）

日本独自の麺料理。中華麺（鹹水）入りを流用し、キャベツ、豚肉の細切れなど、好みの具材を麺とともに炒め、専用のソースで味付けする。トッピングにアオサ海苔を振ることが多い。紅生姜も添えて、カラフルに食べる。日本各地に名産地がある。

(2023.10.04)

[tabeojacafe]

(Noodles) Okonomiyaki ★★★★

Tabegami: Konamonbushin Gankai (粉者武神・巌鎧) Battle Type: Tricker (トリッカー) Special Attack: Tenka Muso, Daihonetsu Zan (天下無双・大炎斬) Soul Ingredient: Takejin Pork Belly (武神豚バラ肉) Can be found in Tabé-O-Ja God Recipe 01: Wild Sauce Flavor (タベオウジャ 神レシピ ワイルドソース味 TB01) Description: The most powerful warlord of the "Okonomiyaki Warring States Period" who mastered the Kote-Ni-To style. His helmet, decorated with a golden iron and burning pork, and his armor made of okonomiyaki, will surely lead his vassals to victory by stimulating their morale and appetites. His motto is "If you won’t cook it, I'll cook it for you.” He is a master chef and a great general who cooks okonomiyaki according to the tastes of his customers. However, he will not hesitate to pour sauce on those who talk about okonomiyaki in the wrong way. 「コテニ刀流を極めた、 『お好み焼き戦国時代』 最強の武将。 黄金のコテと燃え盛る豚肉で装飾された 兜に、 お好み焼きでできた甲冑は、 家臣の士気と食欲を煽り、 必ずや勝利に 導く。 「焼かぬなら 焼いて見せよう お好みで 」 が座右の銘。 食べる者の好みに合わせて、 焼いてくれる名手であり名将である。 だが、間違ったお好み焼きのうんちくをたれる者には、容赦なくソースをたらす。」 Dish name: Unparalleled Meat of Ganryujima (肉無双・巌流島)

[cyunley]

なう(2023/02/21 20:20:51) ふるさと納税の返礼品で頂いた大阪は松原の ｢国産黒毛和牛100％ハンバーグ🥘✨｣ 赤ワインたっぷり自家製デミグラスソースで 煮込みハンバーグに仕上げました🍷✨ 和風ソースにしよかな？と思たけど赤ワイン 飲みたかったから😋 ハンバーグあまり期待はしてなかったけど めちゃくちゃ美味しかった😍やっぱブランドの 黒毛和牛は美味しいわ🥺❣️ #ふるさと納税返礼品 #さとふる #黒毛和牛100％ハンバーグ #茄子の揚げ浸し #蓮根のきんぴら #お新香 #バルデモンテ #スペインの赤ワイン #家呑み #おうち居酒屋 #おうちごはん #おうちごはん部 #おうちごはんlover #今日の晩ごはん #TodaysDinner #晩ごはん #晩ごはん記録 #献立記録 #てづくりごはん #手作りごはん #てづくりごはん365 #cooking #タベリー #フーディーテーブル #クッキングラム #キッチングラム #いいね返し #夫婦ごはん #ふたりごはん #豊かな食卓 肉汁ジュワー🤤でワインがよう進んだ🥰 ふるさと納税、他何注文したかな🙄？？？ 米を注文したのは覚えてる🌾あと豚肉とか 鶏肉を大量に頼んだ記憶があるんやが… 冷凍庫の整理整頓が必要やな🤭 https://www.instagram.com/p/Co7EQQbShQV/?igshid=NGJjMDIxMWI=

[chihiro0315]

カルディのウニクリームソースに、 海苔をイガイガのように乗せた 濃厚なソースで美味しい また買いにいこっと #cooking #tagliatelle #spaghetti #pasta #seaurchin #朝食 #ランチ #パスタ #スパゲティ #ウニクリームパスタ #うにクリームパスタ #タリアテッレ https://www.instagram.com/p/CkbzWheSUJf/?igshid=NGJjMDIxMWI=

[vegehana-food]

✿ ナゲット用 マスタードソース&BBQソース ✍️ お好みソース→中濃ソース大1/2,めんつゆ大1/4,砂糖大1/4

[kkimura]

今日はフレンチビストロ風なディナーにしてみました。ステーキはミディアムレアにしあげ、コニャックを使ったソースが凄くおいしく出来上がりました！ポテトもようやく外はカリッと中はホクホクに仕上がる揚げ方のこつをつかんだので、またそのうち動画にしてシェアします！

Made French bistro style dinner tonight!

Steak au Poivre and frites!

Perfectly cooked medium rare steak with amazing sauce with cognac in it. Also I finally found the best way to make French fries with super crispy on the outside and fluffy on the inside. I will make a video someday to share the tricks and recipe : ))

[learningsohard]

【英単語】duxellesを徹底解説！意味、使い方、例文、読み方

duxellesは【細かくスライスしたキノコ、タマネギ、ハーブの混合物で、ソースを作ったり、料理に風味を加えるためによく使われる】意味として使われています。 和訳：【デュクセル】読み方はdʌkˈselです。豊富な例文及び運用法を通して「duxelles」の意味.. 例文Cook the duxelles over a low heat so that you don’t burn the mushrooms.きのこを焦がさないように弱火でデュクセルを調理します。 例文The fish sits on a bed of mushroom duxelles.魚はキノコのデュクセルのベッドに座っています。 【英単語】duxellesを徹底解説！意味、使い方、例文、読み方

[sonar-knowledge-center]

Top 10 Asian Sauces Every Kitchen Needs: A Comprehensive List

Dive into the heart of Asian culinary traditions with our curated list of 10 essential sauces, each a testament to the diverse flavors and cooking techniques across China, Japan, and Korea. These sauces are not mere condiments but transformative elements that introduce savory, spicy, sweet, or sour notes to a variety of dishes, from stir-fries to steamed and cold preparations.

From China, explore the umami-rich world of soy sauce(醬油), the oceanic depths of oyster sauce(蠔油), the complex layers of Scallop XO sauce(干貝XO醬), and the spicy kick of chili bean sauce(辣豆瓣醬). Each brings a unique flavor profile that enhances dishes like soy sauce fried rice, oyster sauce stew tofu, and ma po tofu.

Japan offers the nuanced sweetness and saltiness of its soy sauce(しょうゆ), the rich glaze of teriyaki sauce(照り焼きソース), and the refreshing zest of ponzu sauce(ポン酢), perfect for sushi, teriyaki beef, and citrusy dressings.

Korea's pantry essentials include gochujang(고추장), with its spicy sweetness and umami depth, doenjang(된장) for its robust saltiness and spiciness, and ssamjang(쌈장), a blend that adds a spicy, sweet, and salty balance to grilled meats and vegetables.

SIANG JI ASIA stands out by offering an authentic taste of these culinary traditions, with a range of condiments and sauces that cater to diverse tastes, ensuring every dish is elevated with authentic Asian flavors. Whether you're a restaurant owner or a home cook, their customization services promise a tailored culinary experience that brings the essence of Asia to your table.

For an in-depth understanding and further insights, please see the full article at The Essential Guide to Control Arms in Vehicle Suspensions.

[cooking256]

あぶらあんかけ 会津の郷土料理

「あぶらあんかけ」とは、福島市周辺で親しまれている郷土料理の一つです。豚肉や野菜を使い、特製のあんかけソースで炒めた料理です。名前の通り、「あぶら」とは油脂を意味し、しっかりとした味わいのある料理と���て知られています。 一般的なあぶらあんかけの作り方は、まず野菜（キャベツや玉ねぎ、にんじんなど）と豚肉をフライパンで炒めます。そして、特製のあんかけソースを加えて絡め、仕上げにとろみをつけることで完成します。あんかけソースは、醤油やみりん、砂糖、だし汁などをベースにした甘めのソースで、豚肉と野菜に絡ませることで、ほどよいコクと旨味を出します。 あぶらあんかけは、しっかりとした味わいが特徴であり、地域の食材を使った郷土料理として、福島市周辺で親しまれています。ご飯のおかずとして楽しむことができるほか、家庭料理や居酒屋などで提供されることもあります。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Oil sauce Local cuisine of Aizu

``Aburankake'' is one of the local dishes that is popular around Fukushima City. A dish made with pork and vegetables stir-fried with a special ankake sauce. As the name suggests, ``Abura'' means oil and fat, and it is known as a dish with a strong flavor. A typical way to make aburankake is to first stir-fry vegetables (cabbage, onions, carrots, etc.) and pork in a frying pan. Then, the special ankake sauce is added to mix it up to give it a thick finish. Ankake sauce is a sweet sauce based on soy sauce, mirin, sugar, and dashi stock, and by mixing it with pork and vegetables, it gives it just the right amount of richness and flavor. Abura Ankake is characterized by its strong flavor and is popular around Fukushima City as a local dish made with local ingredients. It can be enjoyed as a side dish with rice, and is sometimes served at home cooking or in izakaya restaurants.