Aomori Tanaka Educational Academy
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12-1,Kanda,Yokouchi,
Aomori City,Aomori
030-0132 JAPAN

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This topic shows variety of recipes using local products in Aomori.  

Cooking Recipes

·Cooking with Dutch oven : Root Vegetables Gratin

Ingredients for four people

  • Turnips 300g (Chinese Yam, Potatoes)
  • Broccoli 350g
  • Pumpkin 1/4
  • Japanese Leek
  • A piece of Ginger
  • A piece of Garlic
  • A can of White Sauce (300g)
  • A piece of solid consommé
  • 2 cups of water
  • Butter 10g
  • Cheese for Pizza 60g
  • Salt and Pepper
  • 3 Sliced Bread

How to Cook

  1. Peel turnip and cut those in cube (about 1 centimeter ) .Also cut a pumpkin in cube. Break broccoli into small pieces. Chop Japanese leek, ginger and garlic into fine pieces. Tear the bread into tiny pieces or grate the bread as bread crumb.
  2. Put the butter in Dutch oven and sauté garlic, ginger and Japanese leek.
  3. Add turnip, pumpkin, broccoli and sauté those lightly. Add water and a piece of solid consommé and cover the oven and cook on low heat.
  4. If the vegetables are cooked, add white sauce, salt and pepper to taste.
  5. Cover with bread crumb and cheese and cook. Put many coals on the top of Dutch oven and put a few less coals to the bottom.
  6. If the bread crumb and cheese turns brown, it is done.
  7. Dish out Gratin and put pepper on it if you need.
·Cooking with Dutch oven : Smoked Chiken

Ingredients for four people

  • 12 Chicken wings
  • Thyme
  • Salt and Pepper
  • Woodchips to smoke
  •  

How to cook

  1. Put the aluminum foil to the bottom of Dutch oven pan. Put the woodchips on the foil and put another aluminum foil on the woodchips and set the net for grill.
    * If you do not put the aluminum foil on the woodchips, the fat of chicken falls down to the woodchips and burned odor clings to the chicken.
  2. Add salt , pepper and thyme to taste.
    * Add extra salt and pepper to get rid of reek of blood.
  3. Put the chicken on Dutch oven with a lid. Smoke slowly until golden brown with coals. (Put 15 coals to the top and 8 coals to the bottom)
    *Smoke about 45 minutes on low heat. Please adjust the amount of coals depending on the size of Dutch oven.
·Cooking with Dutch oven : Smoked Pork Back Ribs

Ingredients of 4 to 6 people

  • Pork Back Rigs (meat block) 500g to 1kg
  • Salt and Pepper
  • Woodchips
  • Use pork back ribs with less fat.

How to cook

  1. Put the aluminum foil to the bottom of Dutch oven pan. Put the woodchips on the foil and put another aluminum foil on the woodchips and set the net for grill.
  2. Put salt and pepper to the pork and smoke. Put the lid on Dutch oven.
    *Add extra salt and pepper to pork.
  3. Smoke pork back rigs for 30 to 40 minutes. Put 16 coals to the top of the oven and 9 coals to the bottom.
    * Please adjust the amount of coals depending on the size of Dutch oven.
·Chinese-inspired sautéed freshwater clams

Ingredients for 2 or 3 people

  • Freshwater clams・・・500g
  • 1 or 2 pieces of Garlic
  • 1 piece of Ginger
  • 1 Japanese Leek
  • Sake・・・45g
  • Soy sauce・・・17g
  • Oyster sauce・・・15g
  • Cooking oil・・・14g
  • Sesame oil・・・10g

How to cook

  1. Prepare freshwater clams which are taken sand out. Mince garlic, ginger and Japanese leek.
  2. Put cooking oil in a pad and fry garlic, ginger and Japanese leek until aromatic
  3. Add freshwater clams and put some wine and cover with the lid. If the shell is open, add soy sauce, oyster sauce and mix those.
  4. At last, add some sesame oil in the pan and place cooked freshwater clams into the dish and put minced Japanese leek on the top.
·Green Curry with Codfish

Ingredients for 5 people

  • Codfish (fillet)···300g
  • Coconut milk···400ml
  • A bag of Green Curry Paste
  • 3 Egg Plants
  • Bamboo Shoot···150g
  • Red Paprika···1/2
  • Yellow Paprika···1/2
  • Nam pla···30g
  • Sugar···10g
  • Water···300ml
  • Cooking oil
  • Cooked rice

How to cook

  1. Remove the bones of codfish and cut it in half. Cut egg plant into thin sticks. Cut out the hard part of bamboo shoot and cut it in the size which is easy to eat.
  2. Put cooking oil in the pan and grill the codfish. Take out the codfish from the pan and leave it to the dish. Cook the green curry paste to be soporific using the same pan.
  3. Add egg plants and bamboo shoots to ② and cook it for 8 minutes. After that, add water and coconut milk.
  4. Add the ingredients (Nan pla and sugar), codfish and paprika and boil for 10 minutes.
·White Stew

Ingredients for 2 people

  • 2 Chicken thigh with bones
  • 2 Potatoes
  • 2 Turnips
  • 2 Small onions
  • 8 Mushrooms
  • 2 Bay leaves
  • Black pepper
  • Olive oil・・・14g
  • Water・・・900ml
  • White wine・・・50ml
  • Salt・・・10g
  • Soy sauce・・・12g

A: for white sauce

  • Flour・・・40g
  • Butter・・・42g
  • Milk・・・250ml

B: for extra flavor

  • Mustard
  • Chopped parsley
  • Black pepper
  • Powdered rock salt
  • Powdered cheese

How to cook

  1. Make white sauce. You may buy white sauce at the supermarket. If you make white sauce by your own, please follow the instruction.
    Put the butter in a pod and add flour. Sauté flour with low heat. Add milk and mix with flour. Add milk little by little so that you could make smooth white sauce.
  2. Put salt on chicken thigh with bones lightly. Sauté chicken and pealed vegetables in a pan and remove those to the pod.
  3. Add water, white wine, bay leaves and black pepper in the pod and stew with removing scum.
  4. If the vegetables become soft, add white sauce, salt, soy sauce and stew. Please add extra flavor if you would like to.
·Chirashi-zushi using salom new

Ingredients for 2 people

  • Salmon・・・2 slices (120g)
  • Salt・・・1g
  • Japanese mustard・・・10g
  • Kidney beans・・・15g
  • A piece of ginger
  • 2 Japanese basils
  • 2 Eggs
  • 1 Roasted laver
  • Salt・・・1g
  • Vinegar・・・15g
  • Sugar・・・4.5g
  • Salt
  • Rice・・・300g

How to cook

  1. Put salt on pieces of salmon and grill those. Make salmon flakes.
  2. Cut Japanese mustard into 1cm. Boil kidney beans and cut those into stripes.
  3. Slice ginger and Japanese basil into stripes.
  4. Make an egg crape and cut it into thin stripes.
  5. Cut Roasted laver into 2cm stripes
  6. Mix vinegar, sugar and salt to make sweet vinegar. Put rice in a bowl and sprinkle sweet vinegar on rice. Put plastic wrap and put it in a microwave.
  7. Place the ingredients 2 to 5 on rice and mix with the ingredients.
·Korean pancake with Potatoes from Aomori new

Ingredients for 2 people

  • Potatoes・・・100g
  • Flour・・・100g
  • Water・・・100cc
  • Eggs・・・50g
  • Japanese leeks・・・50g
  • Carrots・・・50g
  • Onion・・・50g
  • Dried scallop eyes・・・30g (scallop eyes should be reconstituted)
  • Salt
  • 〔Sauce〕
  • Soy sauce・・・34g
  • Garlic・・・5g
  • Ginger・・・5g
  • Sugar・・・6g
  • Vinegar・・・15g
  • Sesame oil・・・7.5g

How to cook

  1. Grate potatoes and mix it with flour, water and egg.
  2. Slice Japanese leeks, carrots and onions, mix 1 with scallop eyes and add salt.
  3. Put oil in a pan and fry dough.
  4. Add the sauce.
·Juicy Shamorokku (brand chicken in Aomori) with sweet-sour sauce new

Ingredients for 2 people

  • 2 Chicken thighs (Shamorokku)
  • A piece of Garlic
  • Balsamic Vinegar・・・30cc
  • Red wine・・・30cc
  • White wine
  • Soy sauce・・・34g
  • Sugar・・・9g
  • Salt
  • Pepper
  • Olive oil
  • 4 Asparagus
  • Tomato・・・1/2

How to cook

  1. Mix red wine and balsamic vinegar and simmer in a pod. (cook out the acidic flavor )
  2. Put salt and pepper on chicken thighs.
  3. Put sliced garlic and olive oil in a pan and fry the surface of chicken thighs.
  4. When the surface turns brown sprinkle white wine and put the lid.
  5. When the chicken is cooked well, add sauce (1), soy sauce and sugar.
  6. Remove the hard part of asparagus and boil. Cut tomatoes into proper size.
  7. Place chicken and vegetables on the plate.
·Garlic pasta with freshwater clams new

Ingredients for 2 people

  • Clams…200g
  • Pasta…200g
  • Garlic…2 pieces (about 20g )
  • Shimeji mushroom…150g
  • Guinea pepper…1 piece (about 0.5g )
  • White wine…26cc
  • Salt…5g
  • Olive oil…28g
  • Leftover pasta water…300cc

How to cook

  1. Boil pasta with 1.5l of water dissolved 2.5g of salt.(boil in appropriate time)
    (boil in appropriate time)
  2. Cut off the stem of Shimeji mushrooms and tear the mushrooms with hand into half if those are big.
  3. Cut guinea pepper into quarter and remove seeds from inside.
  4. Slice the garlic and fry them with cut guinea pepper using 13g of olive oil till fragrance appears. After the fragrance appeared, add white wine, clams, and shimeji mushrooms on the pan
    and add 300cc of leftover pasta water.
  5. Cover the frying pan with the lid and boil till clam shells open. fter the clam shells are opened, add all of boiled pasta into the pan.
    Put all of salt and olive oil, and then blend them well.

Sweets Recipes

·Cooking with Dutch oven : Pumpkin Pudding

Ingredients for four people

  • A punpmpkin ( the size is about 10 centimeters of diameter)
  • Pudding seasoning
  • Milk
    *Put some syrup if you need more sweetness
    *Prepare the extra pumpkins in case there are worms in the pumpkin
    *If you do not have pudding seasoning, you may put butter and sugar inside the pumpkin after scooping out the flesh. Also it is tasty if you put the top of the pumpkin and bake.

How to cook

  1. Cut the top of the pumpkin
    * It is very difficult if you do not have the tool; straw cutter.
  2. Scoop out the flesh of the pumpkin. Take out the seeds and fiber with spoon.
  3. Wrap the pumpkin with wet kitchen paper and wrap it with aluminum foil.
    * To wrap the pumpkin tight, put the aluminum foil crosswise and put the pumpkin with the wet kitchen paper and wrap it.
  4. Put the wrapped pumpkin to Dutch oven and bake it for 20 minutes(2 or 3 pumpkins in a Dutch oven). Check the pumpkin with bamboo skewer. If the pumpkin is soft enough, take out the pumpkin from the oven.
  5. Make pudding with Pudding Seasoning and put it into the pumpkin.
  6. Place the pumpkin in the refrigerator until the pudding has set.
·Cooking with Dutch oven : Cinnamon Roll using rice flour

Ingredients for six to eight people

  • Bread flour・・・150g
  • Rice flour・・・150gg
  • Dry yeast・・・6g
  • Sugar・・・25g
  • Salt・・・5g
  • Butter・・・30g
  • A raw egg and milk・・・190g
  • Condensed milk・・・10g
  • Cinnamon sugar
    Cinnamon powder・・・8g
    Granulated sugar・・・80g
  • Icing sugar
  • Granulated sugar・・・50g
  • Water・・・10ml

How to cook

  1. Mix egg, milk and condensed milk and warm it to body temperature.
  2. Combine dry yeast, sugar and salt to the bowl and mix with those and egg mixture.
  3. Add bread flour and rice flour to ②. Mix well with flour and egg mixture. If you mix those to combine evenly, make dough.
  4. If the dough is mixed enough, spread melted butter on dough little by little and mix at the same time.
  5. Roll the dough and wrap bowl and raise the dough for 40 minutes.
  6. Make the dough flat(60cm×35cm) by rolling pin. Leave 5 cm of one side edge and spread cinnamon sugar overall.
  7. Roll the dough from near side and cut into 16 pieces with wet knife.
  8. Place cinnamon rolls into Dutch oven. Cover the oven with wet kitchen towel and raise the dough for 30 minutes.
  9. Bake the dough for 20 minutes on a medium fire(180℃, 19 to 20 coals on the lid and 8to 10 coals at the bottom).
  10. Add water to Granulated sugar and make icing sugar. Put it to cinnamon rolls while it is hot.
    *You may use cocoa powder, instant coffee powder as well as cinnamon sugar.
·Douhua

Ingredients for 5 people

  • A cake of Cotton Tofu

Dark molasses

  • Brown sugar···50g
  • Water···100ml

Rice Dumpling

  • Rice flour for dumpling···100g
  • Water···90ml
  • White sesame···5g

How to Cook

  1. Put seasoning for dark molasses in a pod and simmer to make dark molasses.
  2. Mix white sesame with rice flour. Add water little by little and make a dumpling.
  3. Make dumplings and boil them.( 2 or 3 dumplings for a person)
  4. Place tofu and rice dumplings in a bowl and put dark molasses.
·Tomato Jelly new

Ingredients for 4 people

  • 2 Tomatoes
  • Gelatin・・・5g
  • Water・・・210ml
  • Sugar・・・40g
  • Lemon juice・・・12g
  • Mint Leaves

How to cook

  1. Make Gelatin soft by soaking in 30g of water.
  2. Remove the hull of tomatoes and cook with water in a pod at medium heat. Remove the coat and mash tomatoes.
  3. Simmer it for 10 minutes and turn off the heat. Add sugar, gelatin and lemon juice.
  4. Pour the soup into the bowl and put it in the refrigerator. If it gets hard as jelly, put mint leaves on the top.

 


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