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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, for the dashi sauce, combine the dashi stock, sake,

  • mirin,

  • soy sauce

  • and salt,

  • and turn on the burner.

  • Lightly stir the mixture.

  • Bring it to a boil

  • and then turn off the heat.

  • Add the shredded ginger root.

  • Then, pour the sauce into a bowl chilled with ice

  • and let it sit to cool.

  • Next, trim off the stem end and the bottom of the kabocha squash.

  • Slice off the firm skin.

  • Cut the kabocha wedge into 4 pieces.

  • Then, slice each into 6mm or 1/4 inch slices.

  • Peel the firm outer skin on the bottom third of the asparagus spears.

  • Trim off the bottom ends.

  • Then, cut them into 4 equal pieces.

  • Next, remove the stem end of the string bean pods.

  • Then, cut the bean pods into 3 equal pieces.

  • Remove the stem end and the seeds of the red bell pepper.

  • Cut it in half lengthwise.

  • Then, cut each half into 3 pieces.

  • Trim off the cap of the eggplant.

  • Watch out for the small thorns on the cap and stem.

  • Cut the eggplant in half lengthwise.

  • Make numerous shallow cuts along the outer skin diagonally.

  • Cut each half into 3 pieces.

  • Then, lightly rinse the eggplant

  • to remove any unwanted flavor.

  • Remove the excess water with a paper towel.

  • Now, place all the vegetables into a plastic bag.

  • Add the olive oil or any type of vegetable oil.

  • Then, shake the bag to coat the pieces with the oil evenly.

  • And now, let’s grill the vegetables.

  • First, place the eggplant on the grill

  • with the skin side facing down.

  • Brown the skin and then flip the pieces over.

  • When the eggplant softens,

  • place the pieces into the bowl of the dashi sauce.

  • Next, arrange the kabocha slices on the grill.

  • Kabocha take a long time to cook so grill them on low heat.

  • Pierce the slices with a bamboo stick

  • to check if they are ready.

  • Drop the kabocha into the dashi sauce.

  • Finally, grill the asparagus, string bean pod and bell pepper together

  • since they require about the same cooking time.

  • Lightly brown the vegetables.

  • Then, place the pieces into the sauce.

  • Grill the rest of the vegetables

  • and soak them in the sauce as well.

  • Let the bowl sit in the fridge for 1 to 2 hours

  • to help the vegetables absorb the dashi sauce.

  • Now, place the vegetables into a bowl.

  • Arrange the pieces in the bowl

  • to make the dish more presentable.

  • Pour a generous amount of the dashi sauce over the vegetables.

  • Finally, top with the itogatsuo,

  • very thin strips of dried bonito.

  • Grilling the ingredients will bring out the umami, savory taste.

  • Okra, shishito peppers, zucchini and mushrooms

  • also go great with this recipe.

  • Chilled yakibitashi is even more delicious on the next day

  • so don’t hesitate to make a large amount of the dish.

  • Good luck in the kitchen.

Hi, I’m Francis,


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B2 中高級

夏菜燒飯 (Summer Vegetable Yakibitashi)

  • 52 14
    阿多賓 發佈於 2021 年 01 月 14 日