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Welcom to 'Your Japanese Kitchen' !
Welcome to Your Japanese Kitchen!
Japanese cuisine has taken the world by storm although most people may not believe they can prepare these feasts at home. Hesitate no longer!
Your Japanese Kitchen provides many easy and fun recipes as well as practical tips for preparing Japanese dishes.
Harumi Kurihara, or the "charisma housewife" as she is known in Japan, is our instructor. She shares her way of combining traditional Japanese cooking in today's world.
Daniel Kahl & Harumi Kurihara
Broadcast Schedule
| UTC | ||
|---|---|---|
| NHK WORLD TV | Mon. |
00:30 - 01:00 04:30 - 05:00 08:30 - 09:00 12:30 - 13:00 16:30 - 17:00 20:30 - 21:00 |
| Digital Educational TV3 (in Japan) | Sun. | 13:30 - 14:00 (JST) |
Next Program
Feb. 15, Mon.
"Spicy Bean Sprouts"(encore)
Basics
- • How to cook the rice
- • How to make DASHI (soup stock)
Simmered Potatoes and sable fish with Sweet Soy Sauce
- Ingredients (Serves 4)
-
*10-13 potatoes (600g)
*4 sablefish fillets (360g)
*1 1/2 cups 300ml dashi stock
*5 tbsp soy sauce
*3 - 4 tbsp sugar
*2 tbsp sake
*4 tbsp mirin sweet cooking sake
1. Peel the potatoes, soak them in water and then drain.
2. Cut each fillet of sablefish into 2 to 3 pieces.
3. Parboil the potatoes, and drain them.
4. Combine the dashi stock, soy sauce, sugar, sake and mirin in a deep frying-pan.
When the mixture it comes to a boil, add the sablefish and potatoes, place a drop-lid over the ingredients, and simmer for 15 to 20 minutes.
5. Skim off the scum frequently. Sprinkle on the grated ginger.
Ginger Rice
- Ingredients (Serves 4)
-
*100g shimeji mushrooms
*30g ginger
*2 cups / 400ml rice
*1 tbsp light soy sauce
*1 tbsp sake
*1 tbsp mirin sweet cooking sake
*355ml dashi stock
*Salt
1. Cut off the roots of the shimeji mushrooms, cut the mushrooms in half, and divide them into small bunches. Chop the ginger.
2. Put the rice and shimeji mushrooms in a heavy pan.
Combine the light soy sauce, sake, mirin, and add the dashi stock to make 400ml of sauce.Add a little salt, and pour the sauce in the pan.
3. Put a lid on, and place over a high heat.
4. When it comes to a boil 2 to 3 minutes later, turn down the heat.
5. Cook for 10 minutes.
6. Turn off the heat, and add the ginger.
7. Let it steam for another 10 minutes.
