IMOMANJIYU (Japanese Steamed Bun)

Steam potatoes once, spread a potato, and wrap the tiger prawns. And takes it with YOSHINO-AN.

ingredients

• Potato
• Tiger prawn
• Eel
• Lily bulb
• Ginkgo
• Shiitake mushroom
• Shimeji mushroom
• Cracker
• Egg
• Wasabi
• Dried slice bonito

Seasoning

• Japanese soup stock
• Light color soy sauce
• Sweet sake
• Japanese Sake
• Salt
• Yoshino kuzu
• Rapeseed oil

HOW To Make

1. Potatoes are boil once, and to strain boiled potato.
2. Give lightly taste to ① by the salt.
3. The tiger prawn boil with salt.
4. The lily bulb boil with the hot water and the vinegar.
5. Boiled the ginkgo.
6. Simmer the shiitake mushroom tasty with salty-sweet.
7. Grill the eel ( KABAYAKI)
8. Wrap ③~⑦ with ②
9. Apply a egg whites on to ⑧
10. Breaking the cracker, and cover the surface of ⑧.
11. Deep frying with oil.
12. Make YOSHINO-AN, and add YOSHINO-AN from the side of the bowl.
13. The shimeji mushroom is cooked with SUIMONO taste, and scatter from above the YOSHIO-AN.
14. Grate a Japanese wasabi, and garnish it.

Eel split and grilled in soy sauce

1. Put eel on the cutting board of the wood.
2. hit the head with an awl, and fix the eel.
3. Cut the eel to belly.
4. Remove internal organs and, and wash with water.
5. Wipe off the water.
6. make the skin of the eel to top.
7. Skewer the eel on sticke like the fan from the side.
8. Grill an eel without UOTARE from the skin once.
9. After ⑧, add UOTARE , and grill lightly.
10. Grill the ell again.

Strain Food

1. Fine sieve is a fine mesh on the top, the bottom is designed to be placed on vessels, dishes, etc.
2. Place the materials at the part of the mesh.
3. Rub material with a wooden spatula.
4. Material passes through the net, it make smooth, and It fall on the bottom saucer.

YOSHIO-AN（KUZU-SOURCE）

1. Mix 10 cups of Japanese soup stock, 1 cup of Sweet sake、0.5 cup of Light color soy source、0.5 cup of salt, and simmer.
2. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
3. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
4. A dry sliced Bonito sinks, filter it through a lead and warm.
5. Dissolved YOSHINO－KUZU with water, put it in a soup , and make a KUZU-SOURCE ( YOSHINO-AN)

YOSHIO-Kuzu way of dissolving

Mix seasoning and cook once、put SASHIGATUO into seasoned soup, and dissolved YOSHIO-KUZU by water, then into the mixed soup stock.

Yoshino-kudzu and water are the same amount.

WHAT does SASHIGATUO (Insert Dried Slice Bonito) mean

Mix seasoning and cook once、by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.

How to make SASHIKATUO (Insert Slice Bonito)

1. When seasoned the soup stock boiled, put a dry sliced bonito into the pot.
2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
3. A dry sliced Bonito sinks, filter it through a lead and warm.

SUIJI

Mix 5 cup of Japanese soup stock, a little of salt a little of light color soy sauce.