Text 24804, 83 rader
Skriven 2012-05-14 07:30:34 av Dave Drum (1:18/200.0)
  Kommentar till text 24760 av MICHAEL LOO (1:123/140)
Ärende: curry
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> As far as eating curry only sporadically, that's a surprise.
 ML> The better ones have a lot in common with your chilli.

Generally when I am in a place where curry is on offer I have gone there with
some other dish in mind.
 
 DD> But, I have also seen burdock root called out in the odd
 DD> recipe here and there and have never to my knowledge made or consumed
 DD> anything with that as an ingredient.

 ML> Better known as Gobo and "what's that nasty bitter stuff."

So I'm not missing a lot, then.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Simmered Bony Parts Of Sea Bream
 Categories: Oriental, Seafood
      Yield: 4 servings
 
           Head and bony parts of a sea
           - bream
      2    Burdock roots
           Kinome; (buds of Japanese
           - pepper), as required

MMMMM--------------------------BROTH--------------------------------
  2 1/2 c  Water
      1 c  Sake
  4 1/3 tb Mirin
      3 tb Granulated sugar
      5 tb Soy sauce
      1 tb Tamari soy sauce
      2 ts Ginger juice
 
  Wash the burdock with a scrubbing brush. Cut into sticks
  that are 5cm-long and pencil-sized in diameter. Dip into
  water for an instant and drain. 

  Cut the head of the fish in 6 to 8 pieces. Cut the dorsal
  fin and tip of the other fins off the bony parts, then cut
  into appropriate sizes. Discard the fins. Put all the
  parts of the fish in a bowl.
  
  Add a little amount of water to boiling water. Pour it
  into the bowl while stirring with chopsticks to blanch the
  surface of the fish. When the surface of the fish is
  white, add some water to cool the hot water. Remove the
  bloody parts and the scales around the eyes by rubbing
  with your finger. 

  Place the burdock in a pot. Place the fish on top and set
  the eyes of the fish at the center of the pot. Add the
  water and the sake for the broth. Place on a drop-lid (*)
  and heat on high. 

  (*) A drop-lid is a lightweight wooden lid a little
  smaller than the pot. 

  When the broth is boiled, reduce the flame and simmer
  while skimming. When the eyes of the fish are white, add
  the mirin and the granulated sugar. Simmer for 10 minutes.
  When 1/3 of the broth remains, add the soy sauce. When the
  broth evaporates further, remove the drop-lid and turn the
  flame to low. 

  Add the tamari soy sauce and the ginger juice. Simmer
  while pouring the broth onto the fish until glazed.
  Transfer to a dish and put the kinome on top.

  EMIKO KAMINUMA's Cooking Time

  The Asahi Broadcasting Corporation; http://www.asahi.co.jp
  
  Uncle Dirty Dave's Archives
 
MMMMM

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