This is our Japanese inspired take on pao fan. This is so easy to prepare and make as well, and should prove highly comforting on this cold nights.
Start by cutting short slits around the edges of 1 piece of konbu. Add the konbu to a claypot and pour about 700ml water into it. Boil the konbu for about 10 minutes.
After 10 minutes, remove the konbu. Add 1 cup of bonito flakes and 1 cup of Bunashimeiji mushrooms. You can replace with shiitake mushrooms also. Simmer the mixture for around 30 minutes. This will form the dashi broth.
In the meantime, bake a store bought piece of unagi at 180 Celcius fan mode for around 8 minutes. Store bought ones are usually marinated with teriyaki sauce which makes this very convenient to cook.
After baking, remove the unagi and cut or chop into smaller pieces. Set aside.
After half hour of simmering the dashi broth, season the dashi with 1 tsp mirin and 2 or 3 tsp of light soya sauce, according to taste. Stir well.
Add 1/2 cup of blanched edamame pods, followed by cooked Japanese rice, roughly 1/2 cup for 2 persons. To make this even more Japanese, you can infuse a handful of hijiki when you cook the rice.
To finish, add the cut unagi slices and sprinkle some furikake for crunch. And that’s it. So easy and refreshingly delicious and comforting.
For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.
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