Reports - レポート

German - Japanese Youthleader Exchange 2006

13th - 27th of September 2006

# Recipies - Gunma Cooking College

Shawamushi

Ingredients

- 5 Eggs
- vegetable stock
- Scampis
- chicken
- Shiitake-Mushrooms
- Soy sauce
- japanese cress
- citron paring



Preparation

- put the eggs in a bowl, mix it with the stock, then pour it all through a filter
- put the chicken and the scampis in some soy sauce
- cut the ends of the mushrooms, do not wash it, cut in thin layers
- cut the cress in 1.5cm pieces
- put a little bit of everything in the bowls, fill up with the stock, 6-7min in a steam cooker
- finish up with some citron paring splits

Tempura

Ingredients

- Scampi
- Kisu-Fish
- Octopus
- Aubergine
- mild Peperoni
- Shiitake-Mushrooms
- Egg - Water - flour


Preparation

- cut off the scampi fin just a bit, the black thingy has to disappear, put away the gut, pull the body a little bit, dry it with a towel
- dry the octopus
- dry the Kisu-Fish and cut off the fin
- Aubergine: cut off the stump, cut it in smaller pieces, cut it fanlike on the back
- Shiitake: cut the lower side away, carve some decoration on it
- Peperoni: spear it, cut ends off - Dough: put egg yolk in a bowl, 360ml of water, one cup of flour, mix it short
- dry the fish again
- when the oil is hot: start frying the fish, after that the vegetables