第四道：鮭魚飯 4th Dish: Salmon Rice

第四道：鮭魚飯 4th Dish: Salmon Rice

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



鮭魚飯是日本家庭裏非常普遍的一道菜。鮭魚， 在日文裏叫“SAKE”， 起源自日本北部少數民族-“愛奴”族的語言- “Sakuibe”。 Sakuibe的意思是“夏天的食物”。

材料：
鹽制鮭魚 - 2 片


昆布上湯 - 430ML （可用昆布粉末湯料和水調製）
白米 - 360ML
芝麻 - 適量

做法：
（1）首先， 將白米洗淨后， 泡水30分鐘。
（2）將鹽制鮭魚兩面煎熟


（3）將煎熟的鮭魚去骨， 撥開弄散



（4）將白米的水分倒掉，加入昆布上湯和鮭魚
（5）加入適量的水調整 （因爲種類不同的白米會需要不同分量的水）
（6）放入飯鍋煮熟
（7）煮熟后， 放置于飯鍋内3-6分鐘



（8）加入適量的芝麻， 攪拌均勻

老實講， 這道菜真的真的超簡單。 我傢老小還要求今天再煮一次。但是重點是， 一定要買鹽制鮭魚和用昆布上湯。
原因是這道菜基本上都沒有用任何調味料。記得哦， 鹽制鮭魚不同于腌製或是Smoke Salmon. 然後上湯用昆布比較搭； 用雞湯就怪怪的。

祝用餐愉快！

The Salmon Rice is a very simple dish and can be found in almost all Japanese Family's dinner list. In Japanese, Salmon called "SAKE", origin from Japan's Northen Ethnic Group - AINU - calls "Sakuibe", which means "The Summer's Food"

Ingredients:
Salted Salmon - 2 pc
Kunbu Soup - 430ML
Rice - 360ML
Sesame

How to Cook:
(1) Rinse the rice and leave it soak with water for 30min
(2) Grill the Salmon until the surface turns into golden colour
(3) Remove the Salmon's bone and flakes the fresh
(4) Throw away the water of rice, add in the Kubun Soup and Salmon into rice
(5) You may consider to adjust the water level according to the type of rice that you are using
(6) Cook with the Rice Cooker
(7) Once cooked, leave it steam for 3-6 mins
(8) Add in some sesame and ready for serve

Bon Appetite!

第三道：親子蓋飯 3rd Dish: Oyako Don (Chicken & Egg's Rice)

第三道：親子蓋飯　3rd Dish: Oyako Don (Chicken & Egg's Rice)

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





親子蓋飯大概是日本餐廳餐牌裏面， 最常見的一道菜。
顧名思義，親， 就是父母， 子， 就是孩子。這道菜裏面的親是雞肉， 子就是雞蛋了。
在日本北海道，親子蓋飯還有另一個Version, 就是鮭魚和鮭魚卵的親子搭配。

材料：

雞腿肉 - 200g
大洋蔥 - 1個
上湯 - 300cc

雞蛋 - 1分飯， 一個蛋的分量

調味料：
生抽 - 2湯匙
味晽 - 1.5湯匙
料理酒 - 1.5湯匙
砂糖 - 2湯匙

做法：
（1）將雞腿肉切成丁狀
（2）將洋蔥切成絲狀
（3）將300cc的上湯，調味料用大火煮沸
（4）把雞腿肉和洋蔥放入煮沸了的湯料裏面烹煮

準備一個人的分量時，將白飯盛入碗内，
（1）打散一個蛋，加入兩湯匙的湯汁，攪拌均勻
（2）另起另一個炒鍋，把煮好的雞肉，洋蔥和湯汁，一個人分移到炒鍋裏。
（3）清炒雞肉和洋蔥，當湯汁快收的時候， 加入攪拌好的雞蛋。
（4）快手攪拌雞蛋，慢慢地讓雞蛋外圍成型。
（5）外圍成型， 裏面還半熟的狀態下起鍋， 將蛋鋪在飯上即完成。

孩子和女傭吃這道簡單的料理， 吃的喜滋滋的。其實當家裏有多餘的雞肉， 而媽媽又不想做菜時， 這個料理其實是不錯的選擇啦。如果雞肉沒了， 沒關係， 可以換成牛肉， 就變成了另一道日本家庭料理“他人蓋飯”了（牛肉和蛋當然是他人拉！）； 記得用牛肉的話， 就不要煮太久， 肉會老掉哦！



Today this dish I tried was rather simple but the significant ala carte menu of most of the Japanese Restaurant: Oyako Don - the Chicken and Egg Rice.
Why we called it Oyako Don? "Oya" means Parent, of course here is the Chicken, and "Ko" means child, the EGG. In Japan, there is another Oyako Don's version in Hokkaido, which is Salmon and Salmon Egg.

Ingredient:
Chicken Thigh - 200g
Onion - 1 pc
Stock - 300cc

Egg - 1 per serving

Seasoning:
Light Soya Sauce - 2 big spoon
Mirin - 1.5 big spoon
Cooking Sake - 1.5 big spoon
Sugar - 2 big spoon

How to Cook:
(1) Slice the Chicken thigh into small cube
(2) Slice the Onion into slices
(3) Put the Stock & all seasoning into pot and boil it.
(4) Once Stock is boiled, add in Chicken cube & onion to cook it.

When you ready to prepare for the 1st serving, add the white rice into bowl,
(1) Stir one egg in a bowl, add in 2 big spoon of boiled stock and stir again.
(2) Heat another fry pan, add in 1 (one) serving of cooked Chicken, onion and some stock
(3)Stir fry the chicken & onion, once notice the stock is almost gone, add in the EGG.
(4)Once add in the EGG, quickly stir the EGG.
(5) Once the outer ring of EGG is done, and inner still remain half done, move the EGG & Chicken above the rice.

Bon Appetite!