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Menu
of dinner often gets stereotyped
because it is repeated every day.
Then, it is recommended that you
should cook with a little of time
and labor to create new flavor of
yourself.
Applying freshly pickled
tea leaves to cook aemono
(foods dressed with sauce), ohitashi
(souced greens), cha meshi
(rice boiled in tea with salt),
sweets. Using the remains of tea,
you can cook furikake (powdered
food to be sprinkled over rice)
or tsukudani (food boiled
down with soy sauce). There is a
lot of combination in using tea
leaves besides these lists. Green
tea cooking will change the atmosphere
at the table into enjoyable and
make the cooking tasty.
This
dish uses preparing powdered tea
(ten cha) instead of paceli,
it can soften the oily taste which
has a slight bitterness. You can
also use powdered tea remained on
the cup unless ten cha.
various bowls on the cupboard should
be used to dish up in place of standard
one.
I suppose that you can
do without bringing stereotyped
cooking style if you try to cook
such a novel way. |
| Ingredients
(4 servings) |
| · | 300g
(10 1/2 oz) boiled octopus |
| · | 8
sheets shiitake mushrooms |
| · | 1/4
piece onion |
| · | 1
piece garlic | |
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| · | 2
eshallot |
| · | 70g
(2 1/2 oz) butter |
| · | 2
tablespoons preparing powdered tea |
| · | a
pinch of salt and pepper |
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 | To
prepare all the ingredients:
Cut boiled octopus and shiitake
mushrooms into bite-sized pieces. |
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 | To
prepare ingredients of butter with
tea flavor:
Prepare
putter and keep it at room temparature.
Chop cnicn, garic, eshallot into
fine pieces.
Soak preparing
powdered tea into lukewarm water,
and make it soft.
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 | To
make butter with tea flavor:
Add (2) to smoothed butter,
stir well, and season with a pinch
of salt, pepper.
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To
bake in oven at 400ºC:
Add (1) to your favorite
small bowl, spread a plenty of butter
with tea taste. Bake in oven for
about 10 minutes at 400ºC.
After spreading butter, serve during
hot.
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