20110822 Your Japanese Kitchen - Kushikatsu & Spinach soup torrent

http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/index.html

Quote:

Kushikatsu Japanese Deep-fried Skewers

Ingredients (Serves 4)
- makes 8 skewers in total -
\400g block of pork shoulder
\1 onion
\1-2 Japanese leeks
\salt
\pepper

\[for the coating\]
\plain flour
\1 beaten egg
\breadcrumbs

\[miso sauce\]
\50g miso
\1 tbsp sake
\1 tbsp mirin sweet cooking sake
\1 tbsp sugar

→ Prepare the miso sauce. Combine the sake, mirin, sugar in a pan, and mix over a medium heat.
When it starts to bubble, turn the heat down to low, and simmer while stirring for 3 to 4 minutes.

→ Cut the pork into bite-size pieces and sprinkle a little salt and pepper on the pieces.

→ Slice the onion into 8 pieces, and cut the Japanese leek into 4 to 5cm long pieces.

→ Thread the ingredients onto bamboo skewers in the order you like.

→ Dust with plain flour, dip in beaten egg, and coat with bread crumbs.
Deep-fry until they become golden brown.

→ Serve the skewers with miso sauce.

RecipesTop
Chinese Vermicelli and Spinach Soup

Ingredients (Serves 4)
\60g Chinese vermicelli
\1 bunch spinach

\[seasoning\]
\4cup/800ml dashi stock
\1 tbsp sake
\2 tsp light soy sauce
\Salt
\pepper

\sesame oil
\chili oil
\vinegar

→ Cut off the roots of the spinach, and slice into 2cm pieces.

→ Pull apart the Chinese vermicelli, and cook it in boiling water for 30 seconds.
Turn off the heat, put on the lid, and let it steam for 30 seconds.

→ Cool it under running water, pull apart some more, and drain it again.
Cut it into 2-cm pieces.

→ Make the soup with the dashi stock, sake, and soy sauce, and season it with salt and pepper.

→ Boil the spinach in the soup for about 30 seconds, and add the Chinese vermicelli.

→ Serve the soup in a bowl. Sprinkle some sesame oil, chili oil and vinegar to taste.

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