第七道：芝麻牛蒡 7th Dish: Tataki Gobou (Sesame Burdock Root)

24 Jan 2013
(English translation is right after Mandarin version)


這道菜屬於一品料理， 也是日本年夜菜（OsechiRyori）的菜色之一， 取其意在新的一年裏， 會有個健康的身體， 強壯的體魄。

材料：
牛蒡 - 1根
芝麻 - 1 湯匙

調味料：
生抽 - 2 湯匙
味晽 - 1 湯匙
醋 - 1 大匙

做法：

（1）首先洗淨牛蒡 （請參考《牛蒡金平》）， 再把牛蒡切成3公分長的小段
（2）將一湯匙的芝麻在不焦鍋稍微干煎一下，磨碎至還帶一些顆粒的感覺， 待用
（３）燒熱一鍋水，　放入少許鹽和醋，　加入牛蒡，　再度煮沸。煮沸后，　讓牛蒡繼續滾１－２分鐘。
（４）在芝麻裏面，　加入調味料，　攪拌均勻
（５）把牛蒡從鍋裏撈起來，　加入芝麻醬裏面攪拌均勻，　放置３０分鐘后上菜

這道菜，　絕對是小朋友和老人家不宜的，　哈哈哈哈。這個牛蒡吃起來很有嚼勁，　而且還帶脆脆的感覺；味道還不錯，　適合儅一個下酒菜。　我和老公就合著梅酒，　兩個人樂呵呵地幹掉了這碗小菜。

祝用餐愉快！

This simple dish actually is part of Japanese New Year Traditional Dinner (Osechi Ryori). By eating this dish during New Year, you will be in the pink of health.

Ingredients:
Gobou (Burdock Root)－ 1pc
Sesame - 1 big spoon

Seasoning：
Light Soya Sauce: 2 big spoon
Mirin - 1 big spoon
Vineger - 1 big spoon

How to cook:
(1) Clean the Burdock Root (please refer to ), and cut it into 3cm length
(2) Stir fry the sesame (without adding in any oil) in the non-sticky fry pan for few min; remove it from fry pan and grinding it into powder with some grain texture.
(3) Boiled a pot of water, adding some vineger & salt. Adding in the Burdock Root, reboil the water. Once boiled, leave it continuously boil for another 1-2 min.
(4) Add the seasoning into the sesame powder， stir it well
(5) Remove the Burdock Root from the pot and put it into the sesame paste while it is still warm. Mix the Burdock Root with the paste well, leave it to cool down for 30min.
(6) ready to serve

Bon Appetite!

第六道：牛蒡蘿蔔金平 6th Dish: Kinpira Gobou

22 Jan 2013
(English translation is right after Mandarin version)



牛蒡蘿蔔金平是日本常見的家常菜，經常用來做儲備菜或是前菜。牛蒡金平的語源自日本江戶時代， 《金平淨琉璃》-音樂劇裏面的主人翁 - 阪田金平。 在劇中， 阪田金平是一個具有怪力， 很強壯的一個人，和牛蒡在日本人的心中的形象很接近：深深植入土裏， 強壯健康。所以經常在喜慶佳節的菜肴裏面， 看得見牛蒡的影子。

材料：
牛蒡 - 1條

紅蘿蔔 - 半條
芝麻 - 適量

調味料：
生抽 - 2湯匙
味晽 - 2湯匙
砂糖 - 2小匙

做法：
（1）首先將牛蒡用水洗淨， 然後再用刷乾淨外皮。 不能刷淨的部分可以用刀背刮乾淨。

（２）然後準備一碗清水。　
（３）依照下圖的方法，在牛蒡中央切一刀，再用刮皮刀刮成細絲。
（４）刮下的牛蒡立刻放入清水裏面待用。

（５）紅蘿蔔洗淨刮皮后，　切成絲細。

（６）在炒鍋裏面加入1.5湯匙的油
（7）將牛蒡的水瀝乾， 和蘿蔔一起加入超過裏面熱炒。
（8）炒至8分熟時， 倒入調味料， 迅速攪拌
（9）等調味料快收干時， 撒入適量的芝麻攪拌均勻， 即可上桌

對不起， 這道菜又再獲得好評， 真的很“Paisei”。發現到不會烹飪的人， 只要緊緊地跟隨食譜， 不要多也不要少，不要快也不要慢， 就能燒好一碟菜。 從以前留學時就很喜歡這道牛蒡金平，現在自己學會做了， 真的想好好地讚美自己！

祝用餐愉快！

Kinpira Gobou is very common dish in Japan. It often served as an appetizer or store for day to day side dish. The name of Kinpira Gobou origined from Japan Edo Period, took from the popular character of a musical theater show -. In this show, the character Kinpira Sakada is the strongest man in the world, no one on earth can beat him. The strong image is very similar with Gobou in Japan; a plant with the strong and healthy root. Hence Gobou also is the popular food during festive dinner table.

Ingredients:
Gobou (Burdock Root) - 1pc
Carrot - 1/2pc
Sesame

Seasoning:
Light Soya Sauce - 2 big spoon
Mirin - 2 big spoon
Sugar - 2 small spoon

How to cook it:
(1) Wash away the dirt on Bordock Root. Then use the brush to clean it further. You even can use the back of knife to clean away the stubborn dirt. (picture above)
(2) Prepare a bowl of clear water
(3) Have a deep cut in the centre of Burdock Root (picture above), then use the peeler to peel the Burdock root into thin slice (picture above)
(4) Once peeled, placed the Burdock Root into the clear water immediately (if not the Burdock Root will turn dark)
(5) Slice the Carrot into thin slices as well (picture above)
(6) Add 1.5 big spoon of oil into fry pan
(7) Dried the Burdock Root, and add it into the fry pan together with the Carrot
(8) Stir fry it till 80% done
(9) Adding in the seasonning and quickly stir it to avoid burn
(10) When the sauce is almost gone, adding in sesame and mix it well
(11) Ready to serve

Bon Appetite!