Are you passionate about Japanese food or Japanese food Menu (เมนู อาหาร ญี่ปุ่น which is the term in Thai)? This type of oriental cuisine conquered the world for its simplicity and flavor quality, opening several houses specialized in its dishes in several cities and capitals. But if you want to take this type of food to prepare in your own home, we will help you! Check out these Japanese food recipes for you to make for your next lunch or dinner!
Sunomono
japanese food – sunomono
Ingredients
- 1 Japanese cucumber;
- 1 tablespoon of sea salt;
- 2 tablespoons of crystal sugar;
- 3 tablespoons of rice vinegar;
- 2 tablespoons of black and white sesame;
- Salt, black pepper, and sesame oil to taste.
Method Of Preparation
Wash and dry the cucumber well, and then slice it into skinny strips with a knife, slicer, or cutter. Then toast the sesame seeds directly in the skillet to make them taste better. Prepare the sauce that will be used to season the cucumbers. Use sugar, mix with rice vinegar in a saucepan, and place over low heat. The sugar must melt entirely for you to have the sauce ready. Then let it cool down.
Place the sliced cucumbers in a deep dish and add salt to encourage them to dehydrate. Then place the slices in a colander for 15 minutes so that as much liquid as drained as possible. Then rinse the cucumbers under running water and remove the rest of what’s left. Dry well with a paper towel and place in a container to receive the sauce.
Mix the cucumbers well with the sauce, the roasted sesame, and a few drops of the sesame oil. Serve immediately.
- sushi rice
- Japanese food – sushi rice
- Seasoning Ingredients (Su)
- ½ cup of sugar tea;
- 1 cup of rice vinegar;
- 4 teaspoons of salt;
- 4 cm of seaweed.
- rice ingredients
- 4 cups of rice tea;
- 4 and ¼ teacups of water.
Method Of Preparation
Start by preparing the Su. Use a small saucepan to add all the ingredients and bring to low heat, constantly stirring to help dissolve and not bring to a boil. Turn off the heat and set it aside, letting it cool.
Then prepare the rice. Wash the rice that will be used well and drain all the water you can, taking it directly to the pot. Place the cups of water and bring to very low heat, leaving it for 30 minutes with a covered pan, without opening.
After 30 minutes, open the lid and place a spoon to the bottom to check that the water has dried (if no bubbles have risen and the spoon is firm, it’s ready). Cover the pan and set aside for another 10 minutes off the heat.
Transfer the rice, still hot, to a plastic dish and pour a cup of Su tea (already cold) very slowly. Use a plastic spatula to mix the rice, using movements as if you were slicing the rice, avoiding making circles. This helps to break up any rice “balls” that can form. On the other hand, take a fan (or use a fan) and fan the rice to get rid of the steam and prevent it from continuing to cook.
Wait for the mixture to cool completely (you can wait up to 3 hours) so that the rice does not stick to your hands. When using for preparation, cover the rice with moistened plastic paper to not dry out.
