Dining with the chef / Archives
Jul. 8, Mon.
Authentic Japanese Cooking
Itameni Part2:Kimpira with Lotus Root and Carrot
Today's theme is"Itameni Quick Braising Part 2". We are going to learn this technique along with kimpira. Kimpira is one of the most popular dishes in restaurants as well as at home. Chef Saito is using lotus root instead of burdock root today, so that we can enjoy the crunchy, fun texture. By using the same technique and seasonings as kimpira, Chef Saito is going to make Gyudon, a beef rice bowl. Let's try cooking!
Kimpira with Lotus Root and Carrot
[Ingredients] *Serves 2170g lotus root
2 tbsp sesame oil
1 tbsp sake1 tbsp white sesame seeds, toasted
2 tbsp sugar
1 tbsp mirin
3 tbsp soy sauce
Powdered chili pepper
Aonori (green laver flakes)
1. Quarter the lotus root and thinly cut with a vegetable slicer. Drain in water to remove any bitterness. Drain off the water of lotus root and dry well. Slice the carrot and cut into the size of match sticks.
2. Heat the sesame oil in a frying pan and add the lotus root and carrot slices. Stir to coat them with the oil, add sake and sugar and mix. Then add soy sauce and simmer with the moisture which naturally comes out from the vegetables. Stir well, so it would not scorch.
3. When the moisture evaporates, transfer into a tray and cool. Sprinkle with sesame seeds and powdered chili pepper, mix well and arrange in a serving bowl. Sprinkle with the powdered Aonori.
Gyudon (Beef Rice Bowl)
[Ingredients] *Serves 4500g thinly sliced beef
2 tbsp vegetable oil
3 tbsp sugar
2 tbsp sake
1 tbsp mirin
3 1/2 tbsp soy sauce
2 cabbage leaves
4 servings of cooked rice
Beni-shoga (red pickled ginger), to taste
1. Cut the thin slices of beef into 5cm long pieces.
2. Heat the vegetable oil in a frying pan over medium heat and cook the beef. When the beef becomes opaque, add sugar, sake, mirin, soy sauce and simmer. When the clear fat is rendered, it's done.
3. Cut the cabbage into thin strips and arrange on top of each bowl of the cooked rice. Arrange the beef slices too and top with beni-shoga (red pickled ginger). Why not try these great recipes at your home?