Culinary Studio Karinary Art 2021.Janu.
Ingredients - White Amazake Nikujaga
| Potatoes |
220g (net weight) ... Cut into bite-sized pieces. |
| Onion |
100g ... Cut into 1cm-wide wedges. |
| Carrot |
50g ... Slice into 8mm rounds. |
| Sliced pork |
100g ... Cut into larger pieces, blanch in boiling water, and drain well. |
| Snow peas |
As needed ... Boil beforehand. |
Seasoning A
| Amazake |
50ml |
| Water |
3 tbsp |
| Salt |
2/3 tsp (4g) |
Instructions
- In a pot, combine the potatoes, onions, carrots, and . Let sit for about 15 minutes.
- Heat over medium-low, bring to a boil, then simmer for about 12 minutes (reduce heat halfway through). When the potatoes are tender, add the pork and simmer for another 3 minutes, stirring occasionally.
- Check the seasoning, plate, and garnish with boiled snow peas.
Ingredients - Red Amazake Nikujaga
| Same quantities and preparation for potatoes to snow peas as above. |
Seasoning B
| Tomato juice |
100ml |
| Amazake |
50ml |
| Water |
3 tbsp |
| Light soy sauce |
1 tbsp |
Instructions
Replace with . Follow the same steps as for "White Amazake Nikujaga."
Ingredients - Yuzu-flavored Amazake Sorbet
| Amazake |
100ml |
| Plain yogurt |
50ml |
| Yuzu jam |
2 tbsp or more (use your preferred jam) |
| Lemon juice |
A small amount |
Instructions
Mix the amazake, yogurt, yuzu jam, and lemon juice thoroughly. Transfer to a freezer-safe bag and freeze for 3-4 hours. Massage to break it up into a sorbet consistency before serving.
