So happy to meet up with my bloggers friends again, I hope to see them soon and wanted to say a big thank you for coming.
Mirin and Ryori-shu (sake) are two very common ingredients found in Japanese home cooking and dishes.
For those who have attended my bento classes and have learnt side dishes would probably know by now :D
I also learnt something very special about Mirin and Ryori-shu after some research and reading onlone. Mirin is actually made from sweet glutinous rice and it is fermented to create the natural sugar This means that Mirin is actually healthy as the sugar is not refined sugar.
Recipe - Shiitake Mushrooms Tsukudani (rice condiment)
This dish is very delicious when paired with rice, it can be served as rice topping and is so easy to make. You can also add thin strips of kombu seaweed or bonito flakes (katsuobushi) leftovers (e.g. when you make dashi).
Ingredients
- 4 large dried shiitake mushrooms (soaked and sliced)
- 1 tbsp Japanese soy sauce
- 1 tbsp Hinode Mirin
- 0.5 tsp sugar *you can adjust this based on your sweetness preference
- 1.5 tbsp of mushroom stock *you can use the liquid that you soak the mushroom
- 3/4 tsp sesame oil
Method
1) In a non stick pan, heat the sesame oil.
2) Add in the mushrooms, and cook in the pan for about 1 min.
3) Add in the sauces and sugar (stock, soy sauce, Hinode Mirin, sugar - in this order) and cook the mushroom.
4) Stir fry the mushrooms to ensure even taste and when the sauce has thickened and almost all the liquid has been 'absorbed' by the mushrooms, it is done!
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Recipe - Ketchup Prawns
I love how easy this recipe is and I often pack this in my bento as they are so quick to make in the mornings. I also like the rich color in its presentation, aside from being yummy, it also looks good as a bento side dish.
Ingredients
- 5 to 6 large prawns (cleaned and shelled)
- 1 tbsp ketchup
- 1 tbsp Hinode Mirin
- 1 tsp Hinode Ryori-shu
- 3/4 tsp sesame oil
Method
1) In a non stick pan, heat the sesame oil.
2) Add in the prawns, cooked until the prawns are almost done.
3) Add in the ketchup, Hinode Mirin, Hinode Ryori-shu and stir fry quickly. The sauce will thickened and coat the prawns evenly. It is done! :)
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Here are more photos of the event highlights. I am so happy everyone had fun, over here each of them received a panda futomaki kit to make Panda sushi art roll.
If you are taking the kazarimaki certifcation course with me - there will be NO kits! You will have to make all the sushi art rolls by hand! :) Its fun that way, trust me. heheh.
Read more about my workshops here.
Follow my food art and bento creations on Facebook, LIKE my page here. :)
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