July 29, 2009

Maitake Pan-Fried with Butter/マイタケのバター焼き

I used the rest of the maitake to make "maitake no butter yaki" (maitake pan-fried with butter). I simply used butter and salt, and at the last minute, I added some soy sauce for flavoring. My children loved it!

I also made "buta no shoga yaki" (pork pan-fried with ginger). I often make this dish, but this time, I made an experiment: using umeshu (Japanese plum liqueur) for cooking. So, I combined grated ginger with 30 ml soy sauce and 30 ml umeshu (instead of mirin). Only my daughter discerned the difference.
豚のしょうが焼きも作りました。よくこの料理を作りますが、今回は実験をしました。梅酒を料理に使うことです。そこで、すったショウガをしょう油30 mlと(みりんの代わりに)梅酒30 mlとあわせました。違いが分かったのは娘だけでした。

I had this soup, which I made for supper today, which contained sliced onion, okra, Malabar spinach, and Mulukhiyah.

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