Maguro(Tuna) with Yuzu Kosho Avocado Sauce

It is very wonderful to eat this cooking with Sake etc..
日本語レシピ：http://cookpad.com/recipe/1317973
한국어：http://blog.naver.com/ouchanyoko/140120686724

INGREDIENTS：

A： Maguro(Tuna) Sashimi  200g
      1 tbsp Noodle Dipping Sauce  

B：  1 Avocado

       Lemon Juice

Seasoning：

       2 tbsp Yuzu Kosho

       1 tbsp Lemon Juice

＊Yuzu Kosho is a spicy, hot Japanese condiment.

Let's start A：

①Cut the Maguro(Tuna) into bite size pieces. Combine the Maguro(Tuna), Noodle dipping sause

    in a bow.                                                              

←This is a Noodle dipping sause ”Mentsuyu(めんつゆ）”

Let's start B：

②Cut the Avocado into 1cm-square pieces. Combine the avocado&Lemon juice in a bowl.

 

Mashing 1/3 avocado, mixing them in the bowl.

 ③Mix all of seasonings(Yuzu Kosho& Lemon juice) well. And mix with ②.

④Put Maguro(Tuna)① on a serving plate. Put the ③ on the top of the Maguro.

KIRITANPO NABE RECIPE

Let me introduce to you Japanese nabe "Kiritanpo nabe". Kiritanpo is local specialities in Akita region
日本語レシピ：http://cookpad.com/recipe/1252063

한국어：http://blog.naver.com/ouchanyoko/140120385795

Ingredients:

• Kiritanpo                         1 Pack
• Boneless chicken thigh     300g
• 1 burdock(Gobo)
• Maitake mushrooms        160g
• Shirataki noodles             1 Pack
• Silken tofu                       1 Pack
• Japanese leek                  120g
• Japanese parsley(dropwort) 100

A: Dashi (Soup Stock)

• Water                              1200ml
• About 3cm x 10cm square konbu kelp
• Dried bonito flakes           40g

B: Seasonings

• Noodle dipping sause       200cc
• Soy sauce                        100cc
• Sake                                100cc

Preparation
Let's make "Dashi"(Soup Stock)

①　　　　　　          　　　　　　　     　　　　　　　   ②

 

③　　　　　　　　　          　　　　     　　　　　　　   ④

 

①Soak in the water for 30 minutes. A formal way is Rinse or Wise the Konbu with a towel, but

    I always don't do it... I am lazy... Anyway.... Turn the heat on high. Remove the kelp just before
    the water comes to a boil.
②Bring the water to a boil. Add the bonito flakes. Boil again, and after 3 minutes then turn off the heat.
③Wait until the flakes sink to the bottom of the pot. Sink the flakes to the bottom, Strain the soup to the pot.

④This is Dashi(soup stock)! in the pot.

KIRITANPO: Kiritanpo crash rice and make it. Cyliner-shaped rice cake. Cut Kiritanpo diagonaly.

BURDOCK: Peel the burdock. Chop the burdock into thin strips. Soak it in water.

SHIRATAKI NOODLES: Cut in 1/3 length. Bring the water to a boil(1minutes) then drain well.

 

CHICKEN&TOFU: Cut the boneless chicken thigh & Tofu into bite size pieces.

Japanese leek& Japanese parsley(dropwort):

Slice the Japanese leek diagonally into 2cm think pieces. Cut the Japanese parsley(dropwort) into 3cm size pieces.








Let's make KIRITANPO

①Put Dashi in a large Donabe pot(earthenware pot)or pot. Heat the soup&bring to a boil.
    Turn down the heat low. Add chicken, burdock in the pot.

 

②Put  seasonings in the pot. Add Shirataki noodles, Maitake mushrooms, Tofu, Japanese leek, and
    Kiritanpo in the pot. (Tear maitake mushrooms bite-sized pieces by hand)
    Simmer for 15～20 minutes.

 

③GOAL!                                                               

Add the Japanese parsley(dropwort) at last
and cook for a minutes.