Sunday, December 21, 2008
Harami:tender meat around the diaphragm
Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) .
Friday, December 19, 2008
Thursday, December 18, 2008
Noodle is very delicious.today's lunch.
This is Recipe of noodle
(For two. )
Two noodle of chow mein
The carving spring onion cabbage
the carrot, and the bean sprout, seafoods,etc
slice of pork
・One salt teaspoon or less
・lemon soup teaspoon 1or2
・a slice of garlic
・Chinese soup teaspoon 1or2
The chow mein noodle with the cooking stove for two minutes in each
bag is hotted.
Cutting vegetable and seafoods and pork we can eat.
Tare is additionally mixed.
Meat, vegetable and pork and seafoods are stir-fried with sesame oil.
And it stir-fries adding the noodle.
It stir-fries adding Tare firmly.
Seasoning : freely as you like.
Stir-fry the vegetable firmly.