CHASOBA (GREEN TEA) NOODLES WITH RED WINE SAUCE

Chasoba (Green Tea) Noodles Ingredients:

- 180 ml red wine replacement for sake

- 180 ml shoyu/ soya sauce

- 630 ml katsuo dashi/ bonito stock

- 270 ml mirin/ japan sweet cooking wine

- 5 gr dashinomoto/ bonito stock powder

- 10 gr katsuo bushi/ dried bonito flake

Method:

1. Boil noodle in boiled water until the noodle soft, pick up noodle from water immediately put in ice water to keep chill. 

2. Boil mirin and red wine until boiling, pour the dashi water and shoyu. 

3. The last put hondashi and katsuo bushi. 

4. Remove the pan from the stove, put on ice water until the sauce is cold. 

Maguro Tataki (Half Cook Tuna)

Item required: Fish Maguro/ Tuna

Ingredients:

- 200 ml red wine

- 50 ml ponzu sauce

- 30 gr sugar

- 60 gr grated white radish

- 1 tsp cornstarch

- 5 gr wasabi

- 5 gr mustard

Method:

1. Touch of salt & pepper on tuna and cooking with burner. 

2. Burn all surface of Tuna (not inside)

Sauce:

1. To make the sauce, combine red wine, ponzu and sugar in a pot and bring to a boil over medium heat. 

2. Mix starch with water. Return the above liquid in the pot and bring to a boil. While stirring constantly with a ladle that touches the bottom of the pot, add the starch mixture bit by bit. 

3. Mix for about 30 seconds at a boil. Remove from heat. 

4. After sauce is cool add Daikon oroshi and wasabi until completely mixed. 

Chicken Teppanyaki

Chicken Breast

Ingredients:

- 180 ml red wine

- 60 ml shoyu/ soya sauce

- 45 gr sugar

- 1 tsp dashinomoto/ bonito stock powder

- 1 tsp cornstarch

Method:

1. Head up a fry pan and add cooking oil, put chicken breast on pan, and dash of salt and pepper to taste. 

2. Toss and turn the meat pieces until cook. When chicken is done, put red wine, shoyu, sugar and dashinomoto and mix well, mix starch with water. 

3. Return the above liquid in the pot and bring to a boil. 

4. While stirring constantly with a ladle that touches the bottom of the pot, add the starch mixture bit by bit. 

Enjoy your cooking with your loved one

Sumber majalah: Farid indrawan, Bareca, 5 november- 5 december 2015