Month: September 2022

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おつまみのアイデア お酒に合う料理 サラダ 夕飯メニューアイデア 時短メニュー 牛肉料理

さっぱり、ガッツリ！ビーフしゃぶしゃぶサラダ　柚子とトマトのドレッシングの作り方

こんにちは
こっちオーストラリアは春に入って段々と暑くなってきました。
朝晩はまだちょっと寒いかな〜って感じる時もあります。
日中は汗をかく時もあります。
もうすぐ夏が来ます。正直苦手です〜😩
さっぱりとしたものが食べたい、でも主人のためにガッツリとしたものを作りたいなと思い・・・
先日マーケットに出かけ、その時にオーガニックのサラダとラディッシュを買ったので、家にはしゃぶしゃぶ用の牛肉もあるな〜と思ったので夕飯にしゃぶしゃぶサラダを作ろうと決めました。
胡麻だれや醤油ベースもいいな〜と思ったのですが、家にトマトがたくさんあったのでトマトのドレッシングを作りました。

今回必要なものは
牛肉しゃぶしゃぶ用（豚でもいいですよ〜）
サラダミックス（お好きなものをお使いください）。
ラディッシュや胡瓜
柚子ジャム（なければレモンやオレンジのジャムでもいいですよ）

作り時の注意点
• みじん切りした玉ねぎは塩を振って５分ほど置いて後に洗って水気を切る。これで玉ねぎの辛みを抜きます。
• お肉は１枚ずつさっと茹でて、冷水につける。
• ドレッシングは先に作っておきます。
• とったトマトの種は、捨てずに、トマトソースやスープを作るときに使ってください。すぐに使わない時は冷凍しておいてもいいでしょう。

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ビーフしゃぶしゃぶサラダと柚子とトマトのドレッシング

さっぱりしていてガッツリ食べれるサラダです。
Course 夕飯献立
Cuisine 日本食
Keyword １０分でできる献立, おつまみ, おつまみになる献立, おつまみレシピ, サラダレシピ, 簡単にできる献立, 簡単夕飯
Prep Time 15 minutes
Cook Time 10 minutes
Author grazing wombat

Ingredients

  • 500 g 牛肉スライス しゃぶしゃぶ用
  • 180 g サラダミックス
  • ３−４ 個 ラディッシュ

柚子とトマトのドレッシング

  • ２ 個 トマト
  • 7 個 チェリートマト
  • 1 個 紫玉ねぎ
  • 1 大さじ 柚子ジャム
  • 50 ml 米酢
  • 90 ml オイル
  • 1 大さじ 醤油
  • 1 小さじ 塩
  • 少々 胡椒

Instructions

ドレッシングを作る

  • 紫玉ねぎはみじん切りにして、ボールに入れて塩を振って５分程度おいて辛みをとる。
  • トマトは４つ切りにしてタネをとり、皮の部分を小さめに切る。
  • チェリートマトは４つ切りにする。
  • 先ほどの紫玉ねぎを水で洗って水気をとる。
  • ボールに50mlの米酢、９０mlのオイルを入れて、大さじ１のゆずジャム、大さじ１の醤油、小さじ１の塩、胡椒を少々入れて混ぜておく。
  • 先ほどのトマトと紫玉ねぎをボールに入れて、柚子ジャムミックスを入れて混ぜて、これがドレッシングになります。
  • サラダミックスをボールに入れて冷たい水をはって１０分程度置いて、ザルに移して水気を切っておく。
  • ラディッシュをスライスする。
  • 冷水をボールに入れて用意しておく。（お肉用）
  • お鍋で水を沸騰させて、牛肉を１枚ずつ広げて湯がいていく、湯がいたお肉は冷水に入れる。
  • 湯がいたお肉はザルにあけて水気を切る。
  • サラダミックスとラディッシュをお皿に移し、お肉を乗せてドレッシングをかけて出来上がりです。

Video

こちらもどうぞ

簡単、時短にできるズッキーニと紫蘇３品のレシピ、おつまみにも夕飯のアイデアにもなります。

YouTubeチャンネル　グレイジングウォンバット　Grazing Wombat

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Categories
Beef dish Dinner menu Japanese food recipes Quick and easy Salad

Beef Shabu-Shabu Salad with Yuzu and Tomato Dressing

Hello how are you everyone?

It is getting warmer in Australia. The other day I bought some organic salad mix and radish at the market, so I thought I would make a Japanese shabu-shabu salad, something refreshing but filling for my husband.

What is Shabu Shabu?
Shabu-shabu is a Japanese Nabe dish. Bite-sized pieces of thinly sliced ingredients are cooked by dipping them into boiling water or broth simmering in a pot on the table, and then dipped into a small bowl of sauce. The sauce is usually ponzu (Japanese citrus juice) or sesame sauce

This time, instead of a hot-pot dish, we’re going to make a dish where the meat is quickly boiled and served on top of a salad with a dressing. Shabu-shabu salad is very popular in Japan and is often eaten at home. Sometimes the salad and meat are served on top of cold Udon noodles with sauce. Popular sauces includes sesame sauce and soy-based sauces.

What you need for this recipe
Thin sliced shabu shabu cut beef from Asian supermarkets
Yuzu Jam– Asian supermarkets or you can use orange jam.
Soy sauce- Supermarkets or Asian shops.
Rice vinegar-Supermarkets or Asian shops (I like to use rice vinegar because I found it’s not as sharp a taste. If you prefer a sharper taste other such vinegars like apple or to your liking can be used.

What is Yuzu?

Yuzu is a type of citrus fruit classified in the tangerine family. It is a member of the tangerine, lemon, sudachi, and kabosu family, and has a distinctive fresh aroma and sour taste.
Because of its strong acidity and hard peel, yuzu is not often eaten as-is like mandarin oranges.
However, the juice, peel, and of course the fruit itself can be used in a variety of dishes, and is attracting attention not only in Japanese cuisine but also in France and other countries.

 

Tips for this recipe
• Make the dressing ahead of time.
• Soak the salad in water for 5-10 minutes to crisp it up.
• When boiling the meat, spread the meat out one piece at a time for about 15-20 seconds. When the meat is no longer reddish, remove the meat from the hot water and immediately place in cold water. Putting the meat into the cold water stops it cooking further and becoming chewy.
• After chopping the onion, sprinkle salt on it and let it sit for about 5 minutes. This will eliminate the pungent taste of the onion.
• Keep the tomato seeds, you can use it for making tomato sauce or soup. If you don’t want to use soon, put them in the freezer.

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Beef Shabu Shabu Salad with Yuzu and Tomato Dressing

A refreshing, yet filling shabu-shabu salad with yuzu and tomato dressing
Course dinner
Cuisine Japanese
Keyword dinner ideas, dinner menu, easy to make, Japanese authentic food
Prep Time 15 minutes
Cook Time 10 minutes
Servings 3 people
Author grazing wombat

Ingredients

Yuzu and Tomato Dressing

  • 2 each Tomato small one 3 each
  • 7 each Cherry Tomato
  • 1 each Red onion
  • 1 tbsp Yuzu Jam
  • 50 ml Rice vinegar
  • 90 ml Rice oil
  • 1 tbsp Soy sauce
  • 1 tsp Salt
  • A pinch Pepper

For Salad

  • 500 g Beef thin sliced Shabu Shabu cut
  • 180 g Salad mix
  • 3-4 each Radish

Instructions

Making Dressing

  • Chop the red onion finely, put it into a bowl, sprinkle with salt, and leave 5mins.
  • Cut tomato into quarters, remove seeds, and chop finely.
  • Cut sherry tomato into quarters.
  • Wash the onion and drain the water.
  • Put the rice vinegar, rice oil, yuzu jam, soy sauce, salt and pepper into a bowl and mix well.
  • Put the cut tomatoes and the onion into a bowl. Add the yuzu jam mixture and mix well.
  • This is yuzu and tomato dressing.
  • Put the salad mix into a bowl and add cold water. Let it sit for 5mins then drain the water.
  • Slice the radish.
  • Prep cold water in a bowl.
  • In boiling water cook the beef. Spread the slices out one piece at a time for about 15-20 seconds or when the meat is no longer reddish.
  • Put the meat into the bowl of cold water.
  • Pour the meat into a sieve and drain the water.
  • Put the salad mix on a plate. Put the radish and the cooked meat on top of the salad.
  • Pour the dressing on top of the meat and you’re done.

Video

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How to make Japanese Dashi stock with a tea pot

YouTube Channel  Grazing Wombat Channel

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Categories
Beef dish Bento Ideas Dinner menu Izakaya menu Japanese food recipes Quick and easy

Mother’s taste Nikujaga- potato and beef stew with Dashi

Hello! How are you everyone?

Nikujaga is Meat and potatoes are a staple dish for Japanese people.
It is also called “mother’s taste” in Japan.
It is a dish that has been around for a long time and is probably one of the dishes passed down from mother to daughter.
These days, many households make it simply by using dashi (soup stock) powder instead of soup stock.
This is probably due to the fact that they are both working and have little time to cook.
However, I would like to introduce a delicious Nikujaga using a freshly made dashi.
Please refer to the previous article on how to make dashi using a teapot.

What you will need this time
Potato
Carrot
Onion
Konjac noodles (You can buy at Coles or Asian shops).
Beef thin sliced (You can buy at Asian shops, and they are already sliced). called shabu shabu style beef.
Soy sauce, Sake, Mirin. (You can buy at Asian ships or sometime find them at Woolworth or Coles)

Beef shabu shabu style cut from asian shops
Shirataki-konjac noodles from asian shops

 

 

 

 

 

 

Tip for making Nikujaga
Choose thin beef with a good amount of fat.
The amount of fat in beef used for Nikujyaga is crucial.
Too much fat will result in a greasy texture, while too little will result in a bland texture.

Sautee ingredients before simmering. Although nikujaga is a stewed dish, the process of adding water and simmering is only the “finishing touch.
By sautéing the ingredients first, it prevents them from falling apart. It also adds a savory flavour.

Remember stewed dishes have more flavour the next day.

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Nikujaga

Soft and flavour well potato, carrot and beef stew with Japanese stock
Course dinner, Main Course
Cuisine Japanese
Keyword dinner ideas, dinner manus, easy to make, Japanese authentic food
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3 people
Author grazing wombat

Ingredients

  • 200 g Beef thin sliced shabu shabu style cut
  • 4 each Potato 480g
  • 1 each Carrot 100g
  • 1 each Onion
  • 100 g Konjac noodles Shirataki
  • 450 ml Dashi stock
  • 3 tbsp Soy sauce
  • 2 tbsp Sake
  • 1.5 tbsp Mirin
  • 1.5 tbsp Sugar
  • 1.5 tbsp Oil

Instructions

  • Open the pack of konjac noodles, put them into a strainer, and wash well.
  • Put the konjac noodles into a bowl and using scissors and cut into short lengths.
  • Put the konjac noodles into a pot of boiling water and cook for 1-2mins.
  • After 2mins, strain the konjac noodles, rinse, and drain off water.
  • Wash and peel the potato and carrot.
  • Cut the potato and carrots into bite sized pieces.
  • Cut the onion in wedges.
  • Put the oil into a pot and turn the heat to mid.
  • Add the onion and cook until soft.
  • Put the beef in a pan and cook.
  • Add the potato and carrot and stir-fry the vegetables until they are slightly transparent on the surface.
  • Add konjac noodles and stir well.
  • Add the dashi stock.
  • Add sake, mirin, sugar and cover with a baking paper and let simmer for 15-20mins (cook the potato and carrot get soften).
  • Check the potato and carrot are soft and add soy sauce and cover baking paper and let simmer for 5-6mins and done.

Video

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Categories
Japanese food recipes Quick and easy

How to make Japanese Dashi stock with a tea pot

Hello everyone?

This time, even those who are not good at making soup stock can make it easily! You can make Dashi without putting it on the stove.

What is Japanese Dashi stock?

There are various types of Dashi, but the most used ingredients are probably dried bonito flakes, kelp, and dried sardines. Dashi, made from dried bonito flakes and dried sardines has a strong seafood flavour, while Dashi made from kelp has a refreshing taste.

Basically, dashi is made by boiling the ingredients in water and straining, but powdered or granulated Dashi can be used to make dashi broth more easily.

Powdered dashi broth is readily available at Asian supermarkets, but, if you want to make a more authentic version and don’t want the hassle, this may be the right choice for you.

You don’t even need a stove. Just put the ingredients in a teapot, pour boiling water into the teapot, wait one minute, and it’s ready to use.

I use sometime dashi powder, but I choose additive free dashi powder.

Where can get those ingredients.

Bonito flake (Katsuobushi)- Asian shops.

Kombu– Japanese shops or online.

If you can’t get kombu, I used this time dried Wakame from Asian shops or healthy shops.

Used this dried Wakame from Korean shops

 

Why use dashi stock for Japanese cooking?

Just delicious! The food tastes great!

Dashi made with umami seasoning has a strong, monotonous flavour, but dashi made properly with kombu and bonito has depth, and its aroma and richness spread gradually. The sixth taste, umami, is now attracting attention around the world. You can taste its umami.

Additive-free, healthy, tasty, low-sodium!
Soup stock made from natural ingredients is additive-free, safe, and healthy.
With umami, you can enjoy delicious dishes with less salt. Even those who do not try to reduce salt can enjoy dishes with a satisfying flavour if they have umami.
This is a particularly nice benefit for those who are concerned about lifestyle-related diseases.

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Japanese Dashi stock

Using a tea pot to make Dashi stock
Course Stock
Cuisine Japanese
Keyword bonito, easy to make, how to make Dashi, Japanese dashi, Kombu
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 people

Equipment

  • 1 Tea pot

Ingredients

  • 5 cm Dried Wakame or Kombu
  • 5 g Bonito flake
  • 450 ml Hot water

Instructions

  • Put bonito flakes and dried wakame in a tea pot’s strainer.
  • Pour 450ml of hot water into the tea pot, put the lid on, then leave 1 min.
  • After 1 min, pour into the bowl or jug and you’re done. (If you don’t have a strainer in your tea pot, use a strainer when you pour the dashi into a bowl)

Video

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Popular Izakayas Dish Age-Dashi Tofu at Home!

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