【Roast beef bowl】
material
300g beef thigh (chunk)
1 egg yolk
10g butter
Appropriate amount of rice
A
2 tablespoons soy sauce
4 tablespoons of alcohol
4 tablespoons mirin
2 tablespoons red wine
1/4 grated onion
1 teaspoon grated garlic
How to make
① Bring the beef to room temperature and wipe off any moisture.
Rub salt all over.
② Heat oil in a frying pan and brown the surface of the beef.
③Take out the beef, put it in a ziplock bag, and boil it at 60 degrees for 30-40 minutes. After boiling and cooling, cut into bite-sized pieces.
④ Melt the butter in the frying pan where you sautéed the meat, add A and bring to a boil.
⑤ Place ③ on top of the rice and top with egg yolk. Pour the sauce from ④ on top.
[Avocado cheese potato roll with prosciutto]
material
1 potato
1 avocado
45g cream cheese
Proper amount of raw ham
Appropriate amount of olive oil
Appropriate amount of black pepper
A
3 tablespoons mayonnaise
a little salt and pepper
How to make
① Remove the sprouts from the potatoes, peel them, and cut them into appropriate sizes. Transfer to a heat-resistant container, cover with plastic wrap, and heat in the microwave (600W) for 6 minutes.
②Add the peeled and seeded avocado and cream cheese, mash well, and mix in A.
③ Wrap ② in raw ham and sprinkle with olive oil and black pepper.
[Pear Caprese]
material
1 piece of mozzarella cheese
1/2 pear
Appropriate amount of black pepper
Selfie appropriate amount
A
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
pinch of salt
How to make
① Cut the pear into bite-sized pieces, put them in a bowl and sprinkle with salt.
② Add cut pears/shredded mozzarella cheese/A into a bowl and mix.
③ Arrange on a plate, sprinkle with black pepper, EXV olive oil, and sprinkle with selffille.
[Red sea bream carpaccio]
ingredients
Thai (for sashimi) 100g
Mizuna (appropriate amount)
Appropriate amount of green perilla
Appropriate amount of ginger
A
1 pickled plum (beaten)
1 tablespoon olive oil
1 teaspoon soy sauce
1/2 tablespoon water
a little black pepper
a little sugar
How to make
① Cut the mizuna into 3cm wide pieces, and cut the green perilla and myo into strips.
② Arrange the red sea bream in a bowl and put ① on top.
③Pour mixed A and ① all over.
[Smoked salmon and scallop pasta with lemon cream sauce]
material
30g smoked salmon
Scallops 50g
2 asparagus
1/2 lemon
100g pasta
100ml fresh cream
20g powdered cheese
Appropriate amount of olive oil
Appropriate amount of salt
How to make
① Boil water in a pot, add salt and boil the pasta.
② Heat olive oil in a frying pan and add the scallops and asparagus cut into bite-sized pieces. Sprinkle salt and brown, then remove.
③Put the cream in a frying pan, season with salt, and simmer until it thickens.
④Add the boiled pasta and ② and mix.
⑤ Squeeze the grated cheese and lemon fruit and mix well.
⑥Place in a bowl, top with smoked salmon, and sprinkle with grated lemon zest. Garnish with lemon.
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