tag:blogger.com,1999:blog-59734076457392739932024-03-12T21:27:21.727-07:00La tienda de MiyaRecetas de cocina japonesa y presentación de productos
Unknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-5973407645739273993.post-33187189755519338942014-09-25T12:09:00.000-07:002014-10-25T12:57:08.869-07:00KATUDON<div class="separator" style="clear: both; text-align: center;">
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Método de preparación de katuedon (cuenco de empanada de cerdo con arroz).<br />
La preparación de<a href="http://latiendademiya.blogspot.com.es/2014/06/tonkatu.html#more"> empanada de cedo japones aquí</a>.<br />
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<span style="color: red;"><u>INGREDIENTES</u></span></h2>
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<span style="color: red;"><span style="color: black;"><span style="font-weight: normal;">para 1 persona </span></span><u><br /></u></span></div>
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<span style="color: red;"><span style="color: black;">Para la empanada: (preparación aquí)</span></span><br />
<ul>
<li><span style="color: red;"><span style="color: black;">Filete de cerdo unidad</span></span></li>
<li><span style="color: red;"><span style="color: black;">Harina </span></span></li>
<li><span style="color: red;"><span style="color: black;">Huevo unidad</span></span></li>
<li><span style="color: red;"><span style="color: black;">PANKO (pan rallado japones)</span></span></li>
<li><span style="color: red;"><span style="color: black;">Aceite para freir </span></span></li>
</ul>
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<span style="color: red;"><span style="color: black;">para el caldo:</span></span></div>
<ul>
<li><span style="color: red;"><span style="color: black;">agua 100ml</span></span></li>
<li><span style="color: red;"><span style="color: black;">polvo de dashi 1cucharadita(pequeña)</span></span></li>
<li><span style="color: red;"><span style="color: black;">salsa de soja 1cucharadas (grande)</span></span></li>
<li><span style="color: red;"><span style="color: black;">mirin 2cucharadas (grande)</span></span></li>
<li><span style="color: red;"><span style="color: black;">azùcar 1cucharadita(pequeña)</span></span></li>
<li><span class="Apple-style-span" style="color: blue;">*Si tiene la salsa <a href="http://latiendademiya.blogspot.com.es/2013/06/comprimido-mentuyu.html">MENTUYU</a>
no hace falta preparar el caldo. Tiene muchos usos en la cocina
japonesa y solo hay que descomprimirlo a la proporción adecuada. (Seria
poner al sartén 30ml de MENTUYU y 70ml de agua)</span></li>
</ul>
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<li><span style="color: red;"><span style="color: black;">Cebolla 1/2unidad</span></span></li>
<li><span style="color: red;"><span style="color: black;">Huevo 2unidades (a parte de la de la empanada) </span></span></li>
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<b><u><span style="color: red;">Preparación</span></u></b></h2>
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<span style="color: red;"><span style="color: black;">1.Tener preparado la empanada y dejarlo cortado.</span></span></div>
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<span style="color: red;"><span style="color: black;"><a href="http://latiendademiya.blogspot.com.es/2014/06/tonkatu.html#more">Preparación aquí</a></span></span></div>
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(Se puede dejar preparado dias anteriores o usar la de sobra de cuando preparen tonkatu<span style="color: red;"><span style="color: black;">)</span></span></div>
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<span style="color: red;"><span style="color: black;">2. </span></span><span style="color: red;"><span style="color: black;">Cortar la cebolla finamente y poner en un sartén con los ingredientes para el caldo (agua, dashi, salsa de soja, mirin,)</span></span><b><span style="color: red;"><span style="color: black;"></span></span><u><span style="color: red;"><span style="color: black;"></span> </span></u></b></div>
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<span style="color: red;"><span style="color: black;">Calentar hasta que la cebolla quede blando.</span></span></div>
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<span style="color: red;"><span style="color: black;">Dejar batidos los huevos.</span></span></div>
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3. Una vez que la cebolla esté echa poner la empanada cortada en el sartén, caentarlo un poco y echar el huevo batido encima de manera que cubra la epanada.Tamar el sarén y a fuego lento esperar a que el huevo quede bien hecho<br />
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<span style="color: red;"><span style="color: black;">4. Poner el arroz en un cuenco y echar el contenido del sartén.</span></span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5973407645739273993.post-89982718137914613722014-09-09T09:02:00.002-07:002015-10-30T18:29:31.095-07:00YAKISOBA<!--[if gte mso 9]><xml>
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<w:NoLineBreaksBefore Lang="JA">!%),.:;?]}¢°’”‰′″℃、。々〉》」』】〕゛゜ゝゞ・ヽヾ!%),.:;?]}。」、・゙゚¢</w:NoLineBreaksBefore>
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<div class="MsoNormal">
<span lang="ES-TRAD">Fideos fritos a al estilo japonés </span></div>
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<span lang="ES-TRAD"></span><br />
<a name='more'></a><br />
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<h2 style="text-align: center;">
<span style="color: red;"><u><b><span lang="ES-TRAD">Material</span></b></u></span></h2>
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<span lang="ES-TRAD">Sartén</span></div>
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<span lang="ES-TRAD">Microondas (para facilitar el trabajo)</span></div>
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<h2>
<b><u><span style="color: red;"><span lang="ES-TRAD"> </span></span></u></b></h2>
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<span style="color: red;"><b><u><span lang="ES-TRAD">Ingredientes (para 1 persona)</span></u></b></span></h2>
</div>
<ul>
<li><span lang="ES-TRAD">Fideos preparados para yakisoba 1 bolsa</span></li>
<li><span lang="ES-TRAD">Salsa yakisoba 2 cucharadas o más
dependiendo del gusto</span></li>
<li><span lang="ES-TRAD">Pimientos media unidad</span></li>
<li><span lang="ES-TRAD">Zanahorias media unidad</span></li>
<li><span lang="ES-TRAD">Col 1 hoja</span></li>
<li><span lang="ES-TRAD">Carne de cerdo 50g</span></li>
<li><span lang="ES-TRAD">maricsos (como gambas, caramares, dependiendo del gusto) </span></li>
<li><span lang="ES-TRAD">Aceite una cucharadita para freir</span></li>
<li><span lang="ES-TRAD">Sake para cocinar una cucharada</span></li>
<li><span lang="ES-TRAD">Alga nori verde un poco</span></li>
<li><span lang="ES-TRAD">Sal un poco</span></li>
<li><span lang="ES-TRAD">pimientos</span></li>
</ul>
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<span lang="ES-TRAD"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqg8auzMJWjMLBOk_RKO8TKu94HaPsXQDV9LtMKrR_2c5UW9kx3zhAVgJDloe8Ivy1YE9x2_e3S2-b6FapG6sQmt35XUF_Y5skdWGtTLsUjs7nFLvq3O6-b7pvQpLfdF97nD3sFnTFxw/s1600/V3KtTU8hDTDjdqmwLGGSCeX7bVce5UlEjGMVnYYE6Avrut5vnLn2hCgsnLlIhPafyHF-ig=w565-h434.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqg8auzMJWjMLBOk_RKO8TKu94HaPsXQDV9LtMKrR_2c5UW9kx3zhAVgJDloe8Ivy1YE9x2_e3S2-b6FapG6sQmt35XUF_Y5skdWGtTLsUjs7nFLvq3O6-b7pvQpLfdF97nD3sFnTFxw/s1600/V3KtTU8hDTDjdqmwLGGSCeX7bVce5UlEjGMVnYYE6Avrut5vnLn2hCgsnLlIhPafyHF-ig=w565-h434.jpeg" title="Salsa de yakisoba" width="200" /></a></span></div>
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<u><b><span style="color: red;"><span lang="ES-TRAD">Preparación</span></span></b></u></h2>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1. </span></span><!--[endif]--><span lang="ES-TRAD">Cortar en trozos pequeños la
carne, los mariscos y las verduras</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> 2. </span></span><!--[endif]--><span lang="ES-TRAD"><span style="mso-spacerun: yes;">Cortar un extremo de la bosa</span> el paquete de fideos preparados(para que no se estalle) y
ponerlo a microondas durante 1 minuto (se puede preparar hirviendo con agua también
pero a microondas sale menos aguado y más fácil). </span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3. </span></span><!--[endif]--><span lang="ES-TRAD">Poner un
poco de aceite al sartén y freir las verduras(más o menos hasta que el col se
vuelva blando ). Una vez freido poner la
carne y los mariscos al sartén y freir hasta que la carne esté hecha.</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> 4. </span></span><!--[endif]--><span lang="ES-TRAD">Introducir
al sartén los fideos calentados y mezclar de manera que queden os fideos suetos. iIntroducir sake sal, pimientos y la salsa yakisoba(la cantidad de salsa al
gusto)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Aolv5WqDZ7e0iP0v8e9nUaWZ4BuSK7DI3sBog6yNeSgMxmkr9BcNrxG5QjL8g9GKGiUWhCi_BU7fzcd24MW4Zr6oPvY5VyIbFZDDOHhaM6JHJas1l11UBSjXKBRecdKWogT7lJJKp94/s1600/LHIVELPGVAvNTAZqvzjy_I3ZWB5Xc2CeILyRsdHnNPuFb1wPj1XavNrEogQUDmrd8Knagw=w565-h434.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Aolv5WqDZ7e0iP0v8e9nUaWZ4BuSK7DI3sBog6yNeSgMxmkr9BcNrxG5QjL8g9GKGiUWhCi_BU7fzcd24MW4Zr6oPvY5VyIbFZDDOHhaM6JHJas1l11UBSjXKBRecdKWogT7lJJKp94/s1600/LHIVELPGVAvNTAZqvzjy_I3ZWB5Xc2CeILyRsdHnNPuFb1wPj1XavNrEogQUDmrd8Knagw=w565-h434.jpeg" width="200" /></a></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5. </span></span><!--[endif]--><span lang="ES-TRAD">Al servir
se decora con alga verde</span><br />
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<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<div style="text-align: left;">
Todos
los ingredientes los puedes encontrar en el mercado y en mi tinda (Salsa de yakisoba, fideos) si tiene alguna dudasobre la
preparación pregunteme un día cuando visiten el mercado.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
</div>
<div>
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span></div>
</div>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-5389944718951897082014-06-29T08:00:00.000-07:002014-06-29T08:00:21.797-07:00TONKATU<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyIp9-8cfqv3FHe0rfCHNUCRFCkXI88v4VTa4omkDpLoT5ElyK8_Pv0M1gw8LUIvr8eCaQmHDgm3uv6VMOTVoDUy_E_8weae72OT9UMNSeQa8J2SxZqNuzOS0xuRw_m-CCC8jZcwPy04/s1600/800px-Tonkatsu_by_ayustety_in_Tokyo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyIp9-8cfqv3FHe0rfCHNUCRFCkXI88v4VTa4omkDpLoT5ElyK8_Pv0M1gw8LUIvr8eCaQmHDgm3uv6VMOTVoDUy_E_8weae72OT9UMNSeQa8J2SxZqNuzOS0xuRw_m-CCC8jZcwPy04/s1600/800px-Tonkatsu_by_ayustety_in_Tokyo.jpg" height="150" width="200" /></a></div>
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<br />
Empanada de cerdo al estilo japones.<br />
Es una receta muy simple,la diferencia con la empanada española es que utiliza PANKO (pan rallada japones) y que se toma con sasa de tonkatu.<br />
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<h2>
<span style="color: red;"><u>INGREDIENTES</u></span></h2>
<div style="text-align: center;">
<span style="color: red;"><span style="color: black;">Filete de cerdo </span></span></div>
<div style="text-align: center;">
<span style="color: red;"><span style="color: black;">Harina</span></span></div>
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<span style="color: red;"><span style="color: black;">Huevo</span></span></div>
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<span style="color: red;"><span style="color: black;">PANKO (pan rallado japones)</span></span></div>
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<span style="color: red;"><span style="color: black;">Aceite para freir </span></span></div>
<div style="text-align: center;">
<span style="color: red;"><span style="color: black;">Salsa de Tonkatu </span><u> </u></span></div>
<div style="text-align: center;">
<span style="color: red;"><u><br /></u></span></div>
<h2 style="text-align: center;">
<span style="color: red;"><u>Preparación</u></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxCa7k6ARr-MNkpjMdeGf754ATFtcUcd_P0GMiS_7zpK_2Wyx3KyerByUbUSP7HsZVua4Otcnl0RsNXRw17tZ6Yq_BvsNWeZ8ClGSCUPGoilb9T3EaPCKpQzujRf2XE2L-syhDpDdIBM/s1600/2014-06-19+13.02.56.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxCa7k6ARr-MNkpjMdeGf754ATFtcUcd_P0GMiS_7zpK_2Wyx3KyerByUbUSP7HsZVua4Otcnl0RsNXRw17tZ6Yq_BvsNWeZ8ClGSCUPGoilb9T3EaPCKpQzujRf2XE2L-syhDpDdIBM/s1600/2014-06-19+13.02.56.jpg" height="150" width="200" /></a></div>
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<span style="color: red;"><span style="color: black;"><span style="color: black;"><span style="color: black;">1. Salpimentar </span></span><span style="color: black;">la carne cortar los trendones si es nesesario.</span></span></span></div>
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<span style="color: red;"><span style="color: black;"><span style="color: black;">2. Preparar en 3 recipientes la harina, el huevo batido, y el PANKO y poner a la carne la masa en orden de harina huevo y PANKO al final.</span></span></span></div>
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<span style="color: red;"><span style="color: black;"><span style="color: black;">3. Freir con aceite a fuego medio y quitar el aceite en exceso con papel de cocina</span></span></span></div>
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<span style="color: red;"><span style="color: black;"><span style="color: black;">4. Ponerlo al plato y echar salsa de tonkatu. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhkCVSqiEqh93tfOwgEtftpeBYDwvxeUsJ6mCtur7iFi8YHDOMXtV6eQxrVMem0z17qb2mleLbBi6ea8B-qpmm61NAotUSAGCHD4-Y_aN88-_jrcgaL3wDgPkqyJkNHhc7Vc_Mk5WSLw/s1600/2014-06-19+13.34.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhkCVSqiEqh93tfOwgEtftpeBYDwvxeUsJ6mCtur7iFi8YHDOMXtV6eQxrVMem0z17qb2mleLbBi6ea8B-qpmm61NAotUSAGCHD4-Y_aN88-_jrcgaL3wDgPkqyJkNHhc7Vc_Mk5WSLw/s1600/2014-06-19+13.34.42.jpg" height="150" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1Kq5QNDnGGsdx9_fzID19Ol3bOiJ75YtPkMHSD9Lkx4hKAe9ur2jZ17BqQHpOzxAUhH1uPouZxqDnqnASjJNW-zCttO0oyvAZP81kQY-hs7egB8Iv9vbA6-gCKql_nRhMLnEgKlq-XY/s1600/2014-06-19+13.35.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1Kq5QNDnGGsdx9_fzID19Ol3bOiJ75YtPkMHSD9Lkx4hKAe9ur2jZ17BqQHpOzxAUhH1uPouZxqDnqnASjJNW-zCttO0oyvAZP81kQY-hs7egB8Iv9vbA6-gCKql_nRhMLnEgKlq-XY/s1600/2014-06-19+13.35.46.jpg" height="150" width="200" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
Este filete de Tonkatu se puede utiizar para hacer Katudon </div>
<br />
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<div style="text-align: left;">
Todos
los ingredientes los puede encontrar en el mercado(<span style="color: black;">Salsa de tonkatu,</span>Panko) si tiene alguna duda sobre la
preparación pregunteme un día cuando visiten el mercado.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
</div>
<div>
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-22780985410515792052014-06-24T14:54:00.002-07:002014-06-24T14:54:27.856-07:00WAKAME AL VINAGRE(SUNMONO)<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOyVH3fz2eujw0VsX14YIMyvsBLkzykqvluB_czPMaZz7av6zH8OPFo3PvTW8Aroz_iUQgueccRkjG4BBSXX2Kbwf5zfz41fJZknoJZJ6i0-MZWUmg08SqgMNll90nFXRVoUwHgoa5PY/s1600/2013-06-01+21.38.27.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOyVH3fz2eujw0VsX14YIMyvsBLkzykqvluB_czPMaZz7av6zH8OPFo3PvTW8Aroz_iUQgueccRkjG4BBSXX2Kbwf5zfz41fJZknoJZJ6i0-MZWUmg08SqgMNll90nFXRVoUwHgoa5PY/s200/2013-06-01+21.38.27.jpg" height="150" width="200" /></a></div>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
Una receta muy fácil para tomar alga
wakame</div>
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<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b></b></u></span><br />
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<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b>Ingredientes:</b></u></span></div>
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<ul>
<li>Pepino unidad</li>
<li>Alga WAKAME medio puñado de disecado</li>
<li>Vinagre de arroz 3cucharaditas</li>
<li>Azucar 2cucharaditas</li>
<li>Salsa de soja 1cucharadita</li>
<li>Sésamo un poco (al gusto)</li>
<li>Sal un poco</li>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="background-color: white; color: red;">1.</span></b> H</span></span><span lang="ES-TRAD">idratar el alga wakame con agua. (Esperar hasta que las hojas se abran del
todo) y quitar el agua en exceso comprimiendo.</span><br />
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="color: red;"><br /></span></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="color: red;"><br /></span></b></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="color: red;">2.</span></b> </span></span><!--[endif]--><span lang="ES-TRAD">Mientras
cortar el pepino finamente y echarle un poco de sal. Y esperar 3 minutos.
Después quitar un poco de agua del pepino comprimiendo</span> con la mano.</div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b><br /></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b><br /></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b><br /></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b><br /></b></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b>3. </b></span></span><!--[endif]--><span lang="ES-TRAD">Mezclar azúcar, vinagre de arroz y soja en un cuenco.</span></div>
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<div class="MsoListParagraph" style="margin-left: 12.0pt; mso-add-space: auto;">
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><b>4. </b></span>Mezclar todos los ingredientes en un cuenco o plato. Echar sésamo al gusto.</span><br />
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD" style="color: blue;"><br /></span>
<span lang="ES-TRAD" style="color: blue;">Todos los ingredientes los tengo en la tienda, las verduras los
pueden encontrar en las verdulerías que están en el mercado que estoy. Son de
muy buena calidad. Si tiene alguna duda sobre la preparación pregunteme un día
cuando vengan a visitar a la tienda. </span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"></span><br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></span></address>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-76112582673431369732014-06-20T12:26:00.001-07:002014-06-20T12:26:14.930-07:00TAKOYAKI<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Método de preparación de bolas de pulpo japones.<br />
Lo tenemos congelado también.<br />
Para prepararlo hace falta una tableta especial(pregunteme en la tienda) <br />
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<br />
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<br />
<a name='more'></a><br />
<br />
<h2 style="text-align: center;">
<span style="color: red;"><b><u> MATERIAL</u></b></span></h2>
<div style="text-align: left;">
<span style="color: red;"><span style="color: black;">Tableta especial para takoyaki </span></span></div>
<div style="text-align: left;">
<span style="color: red;"><span style="color: black;">Un palillo metalico, de madera, de baboo...</span></span></div>
<div style="text-align: left;">
<span style="color: red;"><span style="color: black;">papel de ccina para untar aceite </span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<h2 style="text-align: center;">
<span style="color: red;"> <u>INGREDIENTES </u></span></h2>
<h2 style="text-align: center;">
<span style="color: red;"><u><br /><div class="separator" style="clear: both; text-align: center;">
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</u></span></h2>
<ul>
<li><span style="color: red;"><span style="color: black;">Harina 200g</span></span></li>
<li><span style="color: red;"><span style="color: black;">Huevos 3unidades</span></span></li>
<li><span style="color: red;"><span style="color: black;">Puerro unidad</span></span></li>
<li><span style="color: red;"><span style="color: black;">Pulpo cocido </span></span></li>
<li><span style="color: red;"><span style="color: black;">Agua 600ml </span></span></li>
<li><span style="color: red;"><span style="color: black;"> polvo de dashi una cucharadita</span></span></li>
<li><span style="color: red;"><span style="color: black;">azúcar una cucharadita</span></span></li>
<li><span style="color: red;"><span style="color: black;">salsa de soja una cucharadita</span></span></li>
</ul>
<span style="color: red;"><span style="color: black;"> </span></span><span style="color: red;"><span style="color: black;">Para tomar</span></span><br />
<ul>
<li><span style="color: red;"><span style="color: black;"> Salsa de okonomiyaki/tonkatu</span></span></li>
<li><span style="color: red;"><span style="color: black;">mayonesa japonesa</span></span></li>
<li><span style="color: red;"><span style="color: black;">bonito seco</span></span></li>
<li><span style="color: red;"><span style="color: black;">polvo de alga verde </span></span></li>
</ul>
<span style="color: red;"><span style="color: black;"><br /></span></span>
<br />
<h2 style="text-align: center;">
<span style="color: red;"><u>Preparacón</u></span></h2>
<div style="text-align: left;">
<span style="color: red;"><span style="color: black;">1.Cortar el pulpo y el puerro, el pulpo en trozos pequeños y el puerro picado</span></span></div>
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2.En un recipiente, mezclar la harina, los huevos, el agua, dashi, azúcar, salsa de soja y puerro rallado bien sin dejar grumos <br />
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3. Calentar bien el asador y untar aceite en toda la tabla con un papel de cocina (no solo en el agujero). Hacer esto cada vez que se ponga masa nueva.<br />
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4. Echar la masa en la tabla y poner el pulpo dentro.<br />
No importa aunque sobresalga del agujero.<br />
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5.Cuando la masa se vaya quedando dura ir rotandolo con el palillo introduciendo la masa que sobresale adentro.<br />
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6. Una vez que esté hecha del todo y quede redonda, ponerlo en un plato y echar la salsa, mayonesa, polvo de alga verde y bonito seco encima.<br />
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<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Todos
los ingredientes los puede encontrar en el mercado, la tabeta de takoyaki pregunteme en la tienda. Si tiene alguna duda sobre la
preparación pregunteme un día cuando visiten el mercado.<br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
<div>
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span></div>
</div>
<br />
<h2>
<span style="color: red;"></span></h2>
<h2>
</h2>
<h2>
</h2>
<h2>
</h2>
<h2>
</h2>
<h2>
</h2>
<h2>
<span style="color: red;"></span></h2>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-23686443575467623852014-06-03T09:29:00.000-07:002014-06-03T09:33:47.513-07:00Curry al estilo japones<!--[if gte mso 9]><xml>
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<w:NoLineBreaksBefore Lang="JA">!%),.:;?]}¢°’”‰′″℃、。々〉》」』】〕゛゜ゝゞ・ヽヾ!%),.:;?]}。」、・゙゚¢</w:NoLineBreaksBefore>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="ES-TRAD"><br /><o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<span lang="ES-TRAD">El curry japones es uno de los<span style="mso-spacerun: yes;">
</span>plato más preferido para los niños y adultos. EL curry al estilo
japones es muy fácil de preparar con la pasta de curry japonesa que tengo en
la tienda. Existen un montón de variantes(curry veranal, curry de mariscos,
curry seco…) pero aquí pongo el más básico</span></div>
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<h2 style="text-align: center;">
<span style="font-size: large;"><b><u><span style="color: red;"><span lang="ES-TRAD"> </span></span></u></b></span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><b><u><span style="color: red;"><span lang="ES-TRAD"> </span></span></u></b></span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;"><b><u><span style="color: red;"><span lang="ES-TRAD">Ingredientes </span></span></u></b></span></h2>
<div style="text-align: center;">
<span lang="ES-TRAD">(para 4 o 5 platos)</span></div>
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<span lang="ES-TRAD">PATATA unidad grende </span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">CEBOLLA unidad</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">ZANAHORIA unidad</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Carne de cerdo 200g</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD"><span style="color: red;">Pasta de curry media caja (es la caja amarila encima de la zanahoria)</span></span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Agua 800ml</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Arroz <a href="http://latiendademiya.blogspot.com.es/2013/05/metodo-de-preparacion-del-arroz-japones_23.html">(método de preparación de arrozjapones aquí)</a></span></div>
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<span lang="ES-TRAD">Un poco de aceite</span></div>
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<h2>
<span style="font-size: large;"><u><span style="color: red;"><span lang="ES-TRAD"> </span></span></u></span></h2>
<h2>
<span style="font-size: large;"><u><span style="color: red;"><span lang="ES-TRAD"> </span></span></u></span></h2>
<h2>
<span style="font-size: large;"><u><span style="color: red;"><span lang="ES-TRAD">Material </span></span></u></span></h2>
</div>
<div class="MsoNormal">
<span lang="ES-TRAD">Una olla grande (la de hacer pasta por
ejemplo)</span></div>
<div class="MsoNormal">
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<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<h2>
<span style="font-size: large;"><u><span style="color: red;"><span lang="ES-TRAD">Preparación </span></span></u></span></h2>
</div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1. </span></span><!--[endif]--><span lang="ES-TRAD">cortar
los ingredientes: las patatas y las zanahorias en boques. la cebolla en laminas, la carne en bloques pequeños que se pueda comer de un bocado.</span><br />
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2. </span></span><!--[endif]--><span lang="ES-TRAD">Calentar
la olla a fuego medio y poner un poco de aceite en ellas. Echar la cebolla a la
olla y mezclar hasta que la cebolla cambie de color.</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3. </span></span><!--[endif]--><span lang="ES-TRAD">Echar la
carne y seguir removiendo hasta que la carne cambie de color más o menos.</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllDqQeGs4sVyh5OMkrGBNGosidp8IvNTN72N3mKde-LTmRsmy8ut41UZJ0n3zdf2mJYQ7FGiSVCQC1o_zPc9rMPeXHZhY9GvHSqvyBLONBtngiXUqQsprl75rCMMfoEuHV9DvSa9O0UE/s1600/2014-06-01+19.28.55.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllDqQeGs4sVyh5OMkrGBNGosidp8IvNTN72N3mKde-LTmRsmy8ut41UZJ0n3zdf2mJYQ7FGiSVCQC1o_zPc9rMPeXHZhY9GvHSqvyBLONBtngiXUqQsprl75rCMMfoEuHV9DvSa9O0UE/s1600/2014-06-01+19.28.55.jpg" height="150" width="200" /></a></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4. </span></span><span lang="ES-TRAD">Echar el
agua, las zanahorias y las patatas y dejar hervir hasta que la zanahoria y la
patata queden blandas removiendolo a veces.</span><br />
<span lang="ES-TRAD">(hasta que las zanahorias y las patatas dejen atravesar el tenedor sin forzar) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-YYxUrz-Tb0LTZIm5WQozDVk-wFc8BYxfk46PJ6jqZo0TebGPM6ukPcDpor-OfX_Qwa8NzoHziGFanMnyHr_CdwH0FP6Js7BzL7RCfFwzlHAuW1ymPs1BvOBo7-1G7VQDZz8AW7ifYE/s1600/2014-06-01+19.45.49.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-YYxUrz-Tb0LTZIm5WQozDVk-wFc8BYxfk46PJ6jqZo0TebGPM6ukPcDpor-OfX_Qwa8NzoHziGFanMnyHr_CdwH0FP6Js7BzL7RCfFwzlHAuW1ymPs1BvOBo7-1G7VQDZz8AW7ifYE/s1600/2014-06-01+19.45.49.jpg" height="150" width="200" /></a></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> 5. </span></span><!--[endif]--><span lang="ES-TRAD">Cuando
las zanahorias y las patatas queden blandas poner fuego lento y echar el pasta
de curry. Removerlo suavemente para que no se rompan las patatas y que se funda
la pasta del todo. </span></div>
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<br />
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6. </span></span><!--[endif]--><span lang="ES-TRAD">Cuando la
pasta haya fundido del todo dejar caletandolo durate uno o dos minutos teniendo
cuidado de que no se queme por el fondo de la olla.</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">7. </span></span><!--[endif]--><span lang="ES-TRAD">Servir el
arroz en el plato y echar el curry encima. </span></div>
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<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Todos
los ingredientes los puede encontrar en el mercado(la pasta de curry en mi tienda), si tiene alguna duda sobre la
preparación pregunteme un día cuando visiten el mercado.<br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
<div>
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span></div>
</div>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-3320414875835083042014-03-24T13:28:00.001-07:002014-06-26T11:16:15.876-07:00AGEDASHI TOFU (Tofu frito con salsa)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qU8dsvU-FpShfkApIuTy7fbDOHrfNEEu0BmcSvu1M1_W8dnvkGxc7UdVKPqTj_OKtCQdWpmTqIBB23r1oJxeD3zmFUQe8gy9M19PALjqJ6xyXcntjPiXNlALJlKo5QpVj4Pgyfmnw5Q/s1600/a0002_004800.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qU8dsvU-FpShfkApIuTy7fbDOHrfNEEu0BmcSvu1M1_W8dnvkGxc7UdVKPqTj_OKtCQdWpmTqIBB23r1oJxeD3zmFUQe8gy9M19PALjqJ6xyXcntjPiXNlALJlKo5QpVj4Pgyfmnw5Q/s200/a0002_004800.jpg" height="149" width="200" /></a></div>
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<br /></div>
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<br /></div>
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<br /></div>
<div data-mce-style="text-align: justify;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px; text-align: justify;">
El tofu se puede tomar de muchos modos a parte de ensaladas</div>
<div data-mce-style="text-align: justify;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px; text-align: justify;">
Este es un plato de tofu muy fácil de preparar.<br />
<br /></div>
<h2 data-mce-style="text-align: center;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 1.5em; line-height: 19px; text-align: center;">
</h2>
<div>
<br /></div>
<div>
<a name='more'></a><br /></div>
<h2 data-mce-style="text-align: center;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 1.5em; line-height: 19px; text-align: center;">
<span class="Apple-style-span" style="color: red;"><u>Ingredientes</u></span></h2>
<div>
<span class="Apple-style-span" style="color: red;"><u><br /></u></span></div>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<li>Tofu (momen:dura) 1/2unidad</li>
<li>Almidón de patata</li>
<li>Aceite para freir (cualquiera )</li>
<li><span data-mce-style="color: #3366ff;" style="color: #3366ff;">Salsa</span></li>
<li><span data-mce-style="color: #3366ff;" style="color: #3366ff;">-Dashi (salsa de atún japonesa) 200ml</span></li>
<li><span data-mce-style="color: #3366ff;" style="color: #3366ff;">-Salsa de soja 50ml</span></li>
<li><span data-mce-style="color: #3366ff;" style="color: #3366ff;">-Mirin 25ml</span></li>
</ul>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;">*En mi tienda tengo un comprimido de esta mezcla (salsa MENTUYU) y no hace falta preparar la salsa. Además de este plato tiene muchos usos en cocina japonesa.</span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px; text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Materiales</b></u></span></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px; text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px; text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
</div>
<ul>
<li>Olla o sartén para freir</li>
<li>Papel de cocina (para quitar agua y también grasa)</li>
<li>Platos con profundidad (es recomendable para que se moje bien en salsa)</li>
</ul>
<div>
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<div>
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<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px; text-align: center;">
<b><span class="Apple-style-span" style="color: red; font-size: large;"><u>Preparación</u></span></b></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px; text-align: center;">
<b><span class="Apple-style-span" style="color: red; font-size: large;"><u><br /></u></span></b></div>
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<b><span class="Apple-style-span" style="color: red; font-size: large;"><u><br /></u></span></b></div>
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1. Se corta la mitad de tofu en 8 bloques. (Sale bien con un tamaño aproximado de 3x5x2 cm)</div>
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*Se hace muy fácil cortandolo sobre la mano<br />
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2. Se quita el exceso de agua poniendo el papel de cocina encima y debajo del tofu, se deja unos instantes asi.<br />
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3. Se pone el almidón de patata sobre un plato o en algún recipiente plano y poner el tofu sobre ellas y cubrir con almidón el tofu (quitar el exceso de polvo con las manos).<br />
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4. Preparar la salsa: Meclar el dashi, soja y mirin en una olla o sartén a fuego lento y detener el fuego antes de que ebulla (cuando se caliente y empiece a salir vapor)</div>
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*si tiene el comprimido que he indicado arriba no hace falta hacerlo<br />
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5. Freir el tofu con aceite a unos 170 grados hacta que se dore, después de freirlo se pone sobre el papel de cocina para quitar el exceso de grasa.<br />
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6. Se pone el tofu sobre el plato y se le echa la salsa,el comprimido o la salsa de shiso. Queda muy bien decorarlo con pimientos fritos y rábanos japoneses rallados, bonito seco…<br />
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<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Todos los ingredientes los tengo en la tienda, si tiene alguna duda sobre la preparación pregunteme un día cuando visiten el mercado.<br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
<div>
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-72834905230518684052014-03-02T10:34:00.000-08:002014-03-02T10:34:57.313-08:00SUSHI en casa <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrih6CSDs01Y0eIRLWhDV9QKM-UryKUbGoBDyslV0AzrP_-PGz5RkXC9LSMjXr_buk0NwMpoXbEx1s8CclyOhUHqVkIg2Vpd3F4ezzMo0FGD8AvXpoV2C-nFJQ1WUU8IWNYyddfEWveE/s1600/a1180_006525.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrih6CSDs01Y0eIRLWhDV9QKM-UryKUbGoBDyslV0AzrP_-PGz5RkXC9LSMjXr_buk0NwMpoXbEx1s8CclyOhUHqVkIg2Vpd3F4ezzMo0FGD8AvXpoV2C-nFJQ1WUU8IWNYyddfEWveE/s200/a1180_006525.jpg" height="159" width="200" /></a></div>
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<br />
Un resumen y guía simple para hacer SUSHI en casa.<br />
Como son recetas simplificadas mejor mirad las recetas estas para hacer el arroz:<br />
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Ingredientes</b></u></span></span></div>
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<span lang="ES-TRAD">(para 2 o 3 personas )</span></div>
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<ul>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: Mona; line-height: normal;"><b>Arroz japonés</b> </span>450g (recomiendo la de variedad japonesa )</li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><b>Agua para arroz </b> 540ml (por cada vaso de arroz un vaso de agua )</li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span data-mce-style="color: #0000ff;" style="color: blue;"><b>Mezclado de vinagre</b> </span></li>
<li style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span data-mce-style="color: #0000ff;" style="color: blue;"> -</span><span data-mce-style="color: #0000ff;" style="color: blue;">Vinagre</span><span data-mce-style="color: #0000ff;" style="color: blue;"> </span><span data-mce-style="color: #0000ff;" style="color: red;"> de arroz</span><span data-mce-style="color: #0000ff;" style="color: blue;"> </span><span data-mce-style="color: #0000ff;" style="color: blue;">6cucharadas</span></li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span data-mce-style="color: #0000ff;" style="color: blue;"> -Azucar 5 cucharadas</span></li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span data-mce-style="color: #0000ff;" style="color: blue;"> -Sal un pellizco</span></li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span data-mce-style="color: #0000ff;" style="color: blue;"> -Kombu (un tipo de alga) 1lamina pequeña</span></li>
<li style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span class="Apple-style-span" style="font-family: Mona; line-height: normal;"><span class="Apple-style-span" style="color: blue;">O <b>vinagre preparado </b> 100ml (</span></span><span class="Apple-style-span" style="color: blue; font-family: Mona; line-height: normal;">es una mezcla de vinagre ya preparado para sushi , solo hace falta echarlo al arroz)</span></li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: Mona; line-height: normal;"><b>ALGA NORI </b> 10 laminas </span></li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: Mona; line-height: normal;"><b>Wasabi </b> para los que quieran</span></li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: Mona; line-height: normal;"><b>Sésamo </b> </span>para los que quieran</li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><b>Salsa de soja</b></li>
<li style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: Mona; line-height: normal;"><b>Jengibre</b> </span>para los que quieran, (tiene la función de mejorar la digestión)</li>
<li style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: Mona; line-height: normal;"><b>Pescado </b></span><span class="Apple-style-span" style="font-family: Mona; line-height: normal;"><span class="Apple-style-span" style="color: red;"><b>NO la de la pescadería normal</b></span></span><span class="Apple-style-span" style="color: black; font-family: Mona; line-height: normal;">,
pedidlo en una pescadería como la de Chamartín (lo venden para restaurantes
japoneses también). Si no teneis cerca una pescaderia de estas,se puede preparar
sushi con salmón ahumado, atun en lata, huevas de salmón, sardinas al vinagre…
Meor que no lo hagais con pescados normales.</span></li>
<li style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><b>Otros ingredientes</b> : Langostinos, anguilas, pulpo, calamar, huevas de salmón…(los tengo congelados)</li>
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<span lang="ES-TRAD"><b><u><span class="Apple-style-span" style="color: red; font-size: large;">Preparacion de arroz </span></u></b></span></div>
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<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">1. </span>L</span></span><span lang="ES-TRAD">avar el
arroz con agua muy bien de hasta que el agua no quede blanca Dejar media hora
en reposo con agua. </span><br />
<span lang="ES-TRAD">(no importa la cantidad de agua en este proceso).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPk49LECh4FSiA5HK7fo3r-Mpt9aZguVRwvwrxy9JC_57gpJRnd2r9nht6Ndx3iFQOkteoLkmSaYCD9f1f9AjFvBzphwVImrUuRvI0fLEhyphenhyphenjwo-3sno01gPQqXbpJWkLaihoJLRo1jq-g/s1600/2013-05-22+10.31.48.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPk49LECh4FSiA5HK7fo3r-Mpt9aZguVRwvwrxy9JC_57gpJRnd2r9nht6Ndx3iFQOkteoLkmSaYCD9f1f9AjFvBzphwVImrUuRvI0fLEhyphenhyphenjwo-3sno01gPQqXbpJWkLaihoJLRo1jq-g/s200/2013-05-22+10.31.48.jpg" height="150" width="200" /></a></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 9.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -9.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">2. </span></span></span><span lang="ES-TRAD">Introducir
la cantidad de agua calculada (por cada 150g de arroz 180ml de agua). En una olla y </span>tapar. Ponerlo a fuego fuerte hasta que hierva el agua, después de<u> dejar 1
minuto hirviendo</u> poner <u>a fuego lento y asi 5 minutos más</u>. Apagar el fuego y
<u>dejarlo tapado 5 minutos.</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi7WGINxuzm4xbzPggDubBI46OFV5MGIPyGJEwDjDDgjUGDNRAG2Nb0dxKzrMoDYXeOLXsxchXOHQ8F6o-jUsULT7zCXdUR16KDGxGcUKVm2e0fMZeFTqNLxB5vtWAPTaqyNnNd0IPN8/s1600/2013-05-23+22.01.43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi7WGINxuzm4xbzPggDubBI46OFV5MGIPyGJEwDjDDgjUGDNRAG2Nb0dxKzrMoDYXeOLXsxchXOHQ8F6o-jUsULT7zCXdUR16KDGxGcUKVm2e0fMZeFTqNLxB5vtWAPTaqyNnNd0IPN8/s200/2013-05-23+22.01.43.jpg" height="150" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;">3. </span></span><span lang="ES-TRAD">En caso
de no usar vinagre preparado, calentar los ingredientes de vinagre en una olla
hasta que comience a salir vapor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNACYW8JSSKvCp-3uyVaBipStP8uWU538bRGrHgI-hznoDMSm5RK3UiWIy9xvujJazkEJtkvn4xr6a9K5Vkqvhtjzb7i6FE-desw69hPk5O8gqwkcTPt96yBplH44jOyLC4Qh9CIWugo/s1600/2013-05-23+22.09.13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNACYW8JSSKvCp-3uyVaBipStP8uWU538bRGrHgI-hznoDMSm5RK3UiWIy9xvujJazkEJtkvn4xr6a9K5Vkqvhtjzb7i6FE-desw69hPk5O8gqwkcTPt96yBplH44jOyLC4Qh9CIWugo/s200/2013-05-23+22.09.13.jpg" height="150" width="200" /></a><br />
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span>
<span lang="ES-TRAD"></span><br />
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<span lang="ES-TRAD"><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;">4. </span></span><span lang="ES-TRAD">Poner el arroz en un bowl y echar el vinagre preprado (se quita el KOMBU)y mezclar. Después de mezclarlo dejar enfriar abanicando con un abanico (el motivo de hacerlo).</span></span></div>
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span></div>
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span>
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Sushi básico </b></u></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1K0-fVXiWsaUpOKWZb074kR2ljsSAjcq7Bplhpxu21pR61ojfwwnwAbdhhwPne0QA8vtd8npYdyYzt5Zjp6lU0bHYmu-dnXShXjRd_sGQXMh0mJST6hYyuNveVO885fBq6jbEcdea0s/s1600/a0007_002093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1K0-fVXiWsaUpOKWZb074kR2ljsSAjcq7Bplhpxu21pR61ojfwwnwAbdhhwPne0QA8vtd8npYdyYzt5Zjp6lU0bHYmu-dnXShXjRd_sGQXMh0mJST6hYyuNveVO885fBq6jbEcdea0s/s200/a0007_002093.jpg" height="133" width="200" /></a></div>
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><u><b><br /></b></u></span></span></div>
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><u><b><br /></b></u></span></span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Se corta el pescado y otros ingredientes
que querais poner. Conformar el arroz de esta manera.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVNUPx9zIkvhqNno3vX_sW8XbT03f3sxD8xNe7CB2E-L9iBTrT4akMcWExaiHlbsikRASK1n5UFYBECfWA2J0bvi3CyfpuyE09rXFVYvGJHge2Pb1ayGLFnnwW48EL_pHQrU4JaqZV1U/s1600/2013-05-23+22.50.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVNUPx9zIkvhqNno3vX_sW8XbT03f3sxD8xNe7CB2E-L9iBTrT4akMcWExaiHlbsikRASK1n5UFYBECfWA2J0bvi3CyfpuyE09rXFVYvGJHge2Pb1ayGLFnnwW48EL_pHQrU4JaqZV1U/s200/2013-05-23+22.50.34.jpg" height="150" width="200" /></a></div>
<span lang="ES-TRAD"><br /></span></div>
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Es recomendable tener un bowl con agua para mojar la mano de
vez en cuando para que no se quede el arroz pegado a la mano . Se pone el pescado encima y listo.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Gunkan</b></u></span></span></div>
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<span lang="ES-TRAD">para huevas, ensaladas, aún picado...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QY_eQmQ0wpfzklvT1ue9WRMdy82uP6tsaEcpl0t6GrbciLtJtFJrUQVMFCNwBQL6SE2PUCm0EPfNnobabp7D7KW2A5kOvXnqZcJmNxunM19OXgV4kkYUyRZ6hIFk32bWHwMAChA0tBE/s1600/a0002_000966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QY_eQmQ0wpfzklvT1ue9WRMdy82uP6tsaEcpl0t6GrbciLtJtFJrUQVMFCNwBQL6SE2PUCm0EPfNnobabp7D7KW2A5kOvXnqZcJmNxunM19OXgV4kkYUyRZ6hIFk32bWHwMAChA0tBE/s200/a0002_000966.jpg" height="132" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ELT6Cym0OkTpHGy6cRmhcUkJcrEwvoo5nWQU2n0wv7iR9TSjqW3IWqdNZUKQQP70_TywH0NKGT5OwcjiSBFgJYdKs81-PFRc7GNRcMnAzMxrafEZwFYO8KynBTv4FB7pJqVvUkoH0Ng/s1600/2013-05-23+22.52.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ELT6Cym0OkTpHGy6cRmhcUkJcrEwvoo5nWQU2n0wv7iR9TSjqW3IWqdNZUKQQP70_TywH0NKGT5OwcjiSBFgJYdKs81-PFRc7GNRcMnAzMxrafEZwFYO8KynBTv4FB7pJqVvUkoH0Ng/s200/2013-05-23+22.52.50.jpg" height="150" width="200" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="ES-TRAD"><br /></span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Se corta el alga de esta forma larga y se
rodear el arroz, el extremo se deja pegado con granos de arroz. Se pone los ingredientes en el espacio que queda arriba: huevas de salmón, huevas tobiko... </span></div>
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<span lang="ES-TRAD"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="ES-TRAD"><b><u><span class="Apple-style-span" style="color: red; font-size: large;">Sushi temaki</span></u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8FOOgn12X3Odrqdf-X_G4Dv66aSzSfW8C-TgIwWF4iYHHn6hY_4zRDV1xbTZHqrIxg9swhFmElPpwNSivmvMRDSCgjWAQRQ4Eix3aEh0MJZHy3Hra3Z-_H96sY8Zt0b91V07DJqz9Zs/s1600/2013-05-23+22.28.51.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqhYmcQrgB8DwiljUyi6HiYclHlhGp211zxMnP5PmPaBbohtN3oj4KjWIZKKNHCxIwhbkcRMvTX7FSjv5xaQAaIrQu_bUSFv5RDEjcQOg4N7EZp8burexECwxWDq9UqN7Fxzk5dg4C18/s1600/susi_a23.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqhYmcQrgB8DwiljUyi6HiYclHlhGp211zxMnP5PmPaBbohtN3oj4KjWIZKKNHCxIwhbkcRMvTX7FSjv5xaQAaIrQu_bUSFv5RDEjcQOg4N7EZp8burexECwxWDq9UqN7Fxzk5dg4C18/s200/susi_a23.png" height="135" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8FOOgn12X3Odrqdf-X_G4Dv66aSzSfW8C-TgIwWF4iYHHn6hY_4zRDV1xbTZHqrIxg9swhFmElPpwNSivmvMRDSCgjWAQRQ4Eix3aEh0MJZHy3Hra3Z-_H96sY8Zt0b91V07DJqz9Zs/s1600/2013-05-23+22.28.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8FOOgn12X3Odrqdf-X_G4Dv66aSzSfW8C-TgIwWF4iYHHn6hY_4zRDV1xbTZHqrIxg9swhFmElPpwNSivmvMRDSCgjWAQRQ4Eix3aEh0MJZHy3Hra3Z-_H96sY8Zt0b91V07DJqz9Zs/s200/2013-05-23+22.28.51.jpg" height="150" width="200" /></a></div>
<span lang="ES-TRAD"><b><u><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></u></b></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="ES-TRAD"><b><u><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></u></b></span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Es un tipo de sushi que se hace mucho en
Japón. Se deja cortados los ingredietes en barras con ALGA NORI para que la gente
haga makis por su cuenta a mano.</span><br />
<br /></div>
<div class="MsoNormal">
<div style="text-align: center;">
<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b>SUSHI maki</b></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRV6YDiG1vhRL7MMY2y4suUUazxkhdibhOrZaw1XNdSQCtn6rLhyAKEOap1JBZf5ay4K1AhvRp1FeiLFJ_hM8vOPoQ3bxlXRat9DHApLcrEIZg7SPKQq6fgH2fZaXAwgp3YBPQNgl_7rA/s1600/a0002_010532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRV6YDiG1vhRL7MMY2y4suUUazxkhdibhOrZaw1XNdSQCtn6rLhyAKEOap1JBZf5ay4K1AhvRp1FeiLFJ_hM8vOPoQ3bxlXRat9DHApLcrEIZg7SPKQq6fgH2fZaXAwgp3YBPQNgl_7rA/s200/a0002_010532.jpg" height="149" width="200" /></a></div>
<span class="Apple-style-span" style="color: red; font-size: large;"><b><u><br /></u></b></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
<span lang="ES-TRAD">SUSHI enrollado en alga con una esterilla. </span><br />
<span lang="ES-TRAD"><br /></span></div>
<span lang="ES-TRAD"><br /></span></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>SUSHI INARI</b></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIswBD6QpCnnU0XDZGj3gEa5lGSA1otKUxh5B1xUpYUSG-F0LzG0gZ9R0sCtnI3Y9XEAS5v-VwKtcYcpWN9k7w9LLa-NeSiZASzlT7RFmrfi8pb0ZkAFXejQ4Zvbfa3lDuSf-uQbp5U-A/s1600/a0002_003133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIswBD6QpCnnU0XDZGj3gEa5lGSA1otKUxh5B1xUpYUSG-F0LzG0gZ9R0sCtnI3Y9XEAS5v-VwKtcYcpWN9k7w9LLa-NeSiZASzlT7RFmrfi8pb0ZkAFXejQ4Zvbfa3lDuSf-uQbp5U-A/s200/a0002_003133.jpg" height="132" width="200" /></a></div>
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div style="text-align: center;">
Un sushi que se hace con laminas de soja
frita.<br />
<br />
<br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: blue;">Todos los ingredientes los podéis encontrarlo en mi tienda y en la pescadería del mercado.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: blue;">Si tenéis dudas sobre la preparación pregúnteme un día cuando paséis por el mercado.</span></div>
<br />
<br />
<address style="color: #333333; font-size: 13px; text-align: left;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;">La tienda de Miya </span></address>
<address style="color: #333333; font-size: 13px; text-align: left;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;">Mercado Chamartín planta baja</span></address>
<address style="color: #333333; font-size: 13px; text-align: left;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</span></address>
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<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-82248252737230698462013-06-28T11:03:00.000-07:002013-06-28T11:10:48.135-07:00NIKUJAGA (SHIRATAKI con patatas y carne)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50-U_nZXX55yXyBc-WD64126RM2kKyFxjddGe5PFsnYyZg5oVgGYBSHQYDLlF_tzeSqMFaOjjrsOBwCOxXxRPSl9cyekOwyJWOTJ8DCHA7TCDrkNs1E6MLxWG2bo12lXK53DLCY7Byc0/s1600/IMG_40281-600x450.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50-U_nZXX55yXyBc-WD64126RM2kKyFxjddGe5PFsnYyZg5oVgGYBSHQYDLlF_tzeSqMFaOjjrsOBwCOxXxRPSl9cyekOwyJWOTJ8DCHA7TCDrkNs1E6MLxWG2bo12lXK53DLCY7Byc0/s200/IMG_40281-600x450.jpg" width="200" /></a></div>
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Una receta para tomar <span class="Apple-style-span" style="color: red;">SHIRATAKI: </span>es un alimento que no tiene caloría y buena para la estética por llevar mucha fibra. Se puede hacer con pollo o sin carne también. <br />
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<span class="Apple-style-span" style="font-size: large;"><u><span class="Apple-style-span" style="color: red;"><b>Ingredientes</b></span></u></span></div>
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<ul>
<li style="text-align: left;">Patatas 4 unidades (mediana)</li>
<li style="text-align: left;">Carne de ternera/pollo/credo 150g</li>
<li style="text-align: left;">SHIRATAKI 1 paquete</li>
<li style="text-align: left;">cebolla unidad</li>
<li style="text-align: left;">zanahorias unidad </li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: blue;">Para la sopa:</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: blue;">-agua 1l</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: blue;">-DASHI 3 cucharaditas</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: blue;">-Sake 4cucharadas</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: blue;">-MIRIN 4cucharadas</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: blue;">-Azúcar 5 cucharadas</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: blue;">-Salsa de soja 4 cucharadas</span></li>
<li style="text-align: left;"><b><span class="Apple-style-span" style="color: red;">O</span></b><span class="Apple-style-span" style="color: blue;"><b> <a href="http://latiendademiya.blogspot.com.es/2013/06/comprimido-mentuyu.html">Comprimido Mentuyu</a> </b> 150ml (comprimido preparado para el caldo con esto no hace falta DASHI, SAKE, MIRIN, AZUCAR y salsa de soja)</span></li>
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<b><u><span class="Apple-style-span" style="color: red; font-size: large;">Preparación</span></u></b></div>
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<span class="Apple-style-span" style="color: red;"><b><br /></b></span>
<span class="Apple-style-span" style="color: red;"><b>1. </b></span>Cortar los ingredientes : </div>
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-Las patatas pelar y cortar en 4 partes.</div>
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-La Cebolla en forma de peine.</div>
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-La zanahoria en forma de media luna.</div>
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-La carne en pequeños trozos para que sea fácil de tomar.</div>
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<b><span class="Apple-style-span" style="color: red;">2.</span></b>Calentar la olla y poner un poco de aceite. Freir la cebolla hasta que quede trasparente y después introducir la carne.</div>
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<b><span class="Apple-style-span" style="color: red;">3.</span></b>Cuando la carne cambie de color echar a la olla las patatas, las zanahorias y SHIRASTAKI.</div>
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y freir un poco más. Después echar agua y<span class="Apple-style-span" style="color: blue;"> DASHI(en caso de no usar el <a href="http://latiendademiya.blogspot.com.es/2013/06/comprimido-mentuyu.html">COMPRIMIDO</a>).</span></div>
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Y calentarlo a fuego medio unos 10 minutos hasta que la patata quede blando.</div>
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<b><span class="Apple-style-span" style="color: red;">4.</span></b> Introducir el COMPRIMIDO MENTUYU o los ingredientes para la sopa y dejar calentando a fuego medio unos 25 minutos más hasta que disminuya la sopa. </div>
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<span class="Apple-style-span" style="color: blue;">El SHIRATAKI, salsa de soja, comprimido MENTUYU lo puede eoncontrar en mi tienda. </span><br />
<span class="Apple-style-span" style="color: blue;">SI tiene dudas sobre la preparación pregúnteme un día cuando pasen por el mercado.</span><br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></address>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-74069046570564252962013-06-27T09:42:00.000-07:002013-06-28T11:09:17.397-07:00UDON CON SOPA (fideos de harina japonesa)<!--[if gte mso 9]><xml>
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El UDON son fideos de harina japonesa
gruesas. En la tienda los tengo secos,<span style="mso-spacerun: yes;">
</span>preparados y congelados. Los secos se hacen igual que los espaguetis. Se
conservan mejor y es apropiada para tomarlo sin salsa. La preparada es
apropiado para tomarlo con salsa y se prepara más fácilmente y la congelada
igual que la preparada pero están mejor para mi gusto.<br />
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<u><span class="Apple-style-span" style="color: red; font-size: large;"><b>Ingredientes</b></span></u> </div>
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<span lang="ES-TRAD">para 1 persona<u><o:p></o:p></u></span></div>
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<li><span lang="ES-TRAD">UDON preparado o congelado 1unidad</span></li>
<li><span lang="ES-TRAD" style="background-color: white; color: blue;">Sopa:</span></li>
<li><span lang="ES-TRAD" style="background-color: white; color: blue;">agua 400ml</span></li>
<li><span lang="ES-TRAD" style="background-color: white; color: blue;"><a href="http://latiendademiya.blogspot.com.es/2013/06/dashi-sopa-basica-japonesa.html">Dashi</a> 4g (una cucharadita)</span></li>
<li><span lang="ES-TRAD" style="background-color: white; color: blue;">Salsa de soja 3 cucharadas</span></li>
<li><span lang="ES-TRAD" style="background-color: white; color: blue;">Mirin 2 cucharadas</span></li>
<li><span lang="ES-TRAD" style="background-color: white; color: red;">O </span><span lang="ES-TRAD" style="background-color: white; color: blue;">el<a href="http://latiendademiya.blogspot.com.es/2013/06/comprimido-mentuyu.html"> comprimido MENTUYU </a> para 400ml de agua 40ml de comprimido (3cucharadas)</span></li>
<li>Otros ingredientes: KAMABOKO(puding de
pescado japones)、puerros, espinacas cocidas, pollo, TEMPURA, KITYUNE (tofu frito con sabor) ALGA NORI, huevos, ALGA
WAKAME … también en Japón hay un tipo de UDON que se pone croquetas encima.</li>
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<span lang="ES-TRAD" style="color: red; font-size: large;"><b><u>Preparación</u></b></span></div>
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<span lang="ES-TRAD" style="color: red; font-size: large;"><b><u><br /></u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmkVxQY-k0zS87yB4Ojjyr7i-kyyrPL89yGjCa7wjiwWo0wDZgpGbJf1W7mCsxDTEqOidZIKJa3bNiv3xzZzKpKZFgYEM-NvRYvXsVaB7hfMuNS_F3CNutncMkS-7JAfB_YQo7wZAbSk/s1600/2013-06-24+14.56.12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmkVxQY-k0zS87yB4Ojjyr7i-kyyrPL89yGjCa7wjiwWo0wDZgpGbJf1W7mCsxDTEqOidZIKJa3bNiv3xzZzKpKZFgYEM-NvRYvXsVaB7hfMuNS_F3CNutncMkS-7JAfB_YQo7wZAbSk/s200/2013-06-24+14.56.12.jpg" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b>1. </b></span></span><!--[endif]--><span lang="ES-TRAD">Hacer la
salsa: poner en una olla el <a href="http://latiendademiya.blogspot.com.es/2013/06/dashi-sopa-basica-japonesa.html">dashi</a>, salsa de soja y mirin a fuego medio hasata
que se caliente teniendo cuidado de que no ebulla *<span class="Apple-style-span" style="color: blue;">en caso de utilizar el
comprimido poner el agua y el comprimido y calentarlo</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5olihnhH4mFD2QX3KZbVRFQmM_v9ckyWSnkvjfapDUNU-JEQ5HAI6sBKIB7cfWDJhgIJypRxWdJ7SP1WahtyG0Vo5bU7e4C-KsBcrM_pgmIPeRDBaytke2h7IZjf1uAyh8ujgHBCApU/s1600/2013-06-24+15.00.14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5olihnhH4mFD2QX3KZbVRFQmM_v9ckyWSnkvjfapDUNU-JEQ5HAI6sBKIB7cfWDJhgIJypRxWdJ7SP1WahtyG0Vo5bU7e4C-KsBcrM_pgmIPeRDBaytke2h7IZjf1uAyh8ujgHBCApU/s200/2013-06-24+15.00.14.jpg" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b><br /></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b><br /></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b><br /></b></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><b>2. </b></span></span><!--[endif]--><span lang="ES-TRAD">Poner el
UDON preparado o congelado y calentar hasta que los fideos queden suletos uno
en uno, más blando y queden calientes </span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88wurY9JbWacZbMhS46jGU36WQCbu72XqlOEFTksdrsXCE15kZ8rJJL3aEa38fM7kHCxDWcmwy5MFe-piT3qnLA5nx0eP-8nAQeelgdArr2h1VVjT8Br6CIfZjZEBbaZ0TOB_owJf8C8/s1600/2013-06-24+15.07.24.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88wurY9JbWacZbMhS46jGU36WQCbu72XqlOEFTksdrsXCE15kZ8rJJL3aEa38fM7kHCxDWcmwy5MFe-piT3qnLA5nx0eP-8nAQeelgdArr2h1VVjT8Br6CIfZjZEBbaZ0TOB_owJf8C8/s200/2013-06-24+15.07.24.jpg" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b>3.</b></span> </span></span><!--[endif]--><span lang="ES-TRAD">Ponerlo
en un cuenco y decorar con los ingredientes que le guste. Se puede suele echar
SHICHIMI(polvo pimientos rojos )la gente que le guste un poco condimentado. Y
se toma caliente.</span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span><br />
<span class="Apple-style-span" style="color: blue;">El UDON, el comprimido, DASHI y ingredientes para la receta lo puede encontrar en mi tienda.</span><br />
<span class="Apple-style-span" style="color: blue;">Si tiene dudas sobre la preparación pregúnteme un día cuando pasen por el mercado </span><br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
<div>
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span></div>
<div>
</div>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-44228909219710769462013-06-24T10:17:00.000-07:002013-06-28T11:11:22.443-07:00COMPRIMIDO MENTUYU<!--[if gte mso 9]><xml>
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<w:NoLineBreaksBefore Lang="JA">!%),.:;?]}¢°’”‰′″℃、。々〉》」』】〕゛゜ゝゞ・ヽヾ!%),.:;?]}。」、・゙゚¢</w:NoLineBreaksBefore>
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OCiT0KOernQm7wU7hHiG6XX3p5IS8J8c8lQGD_Aofau-I_oqZ-bwI3f5FzthtqRm1JGlzj5SsJ7aKdePQ_uyuvWi__12UFfJUUDq9P8wEB3K5XLg34l1SikIAy8yUqDrl448PeW6EFU/s1600/2013-06-17+18.40.23.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OCiT0KOernQm7wU7hHiG6XX3p5IS8J8c8lQGD_Aofau-I_oqZ-bwI3f5FzthtqRm1JGlzj5SsJ7aKdePQ_uyuvWi__12UFfJUUDq9P8wEB3K5XLg34l1SikIAy8yUqDrl448PeW6EFU/s200/2013-06-17+18.40.23.jpg" width="150" /></a></div>
<u><br /></u></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Es <u>un producto muy útil</u> que tengo en mi
tienda. </span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Es un comprimido hecho con salsas
esenciales para la cocina japonesa.</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Teniendo este comprimido muchas veces <u>se
puede evitar tener que comprar salsa de soja, dashi, mirin, sake para cocinar</u>.</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Se pueden emplear para hacer UDON, SOBA,
TEMPURA, KATYUDON,TOFU FRITO, OYAKO DON, verduras cocidas, tortilla al estilo
japones… </span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Recomiendo que tenga uno en casa si a
menudo hacen cocinas japonesas.</span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"></span><br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></span></address>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-64013626710020656002013-06-20T05:46:00.000-07:002013-06-28T11:12:28.773-07:00Galletas de té matcha.<!--[if gte mso 9]><xml>
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<w:NoLineBreaksBefore Lang="JA">!%),.:;?]}¢°’”‰′″℃、。々〉》」』】〕゛゜ゝゞ・ヽヾ!%),.:;?]}。」、・゙゚¢</w:NoLineBreaksBefore>
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<br />
Galletas en icebox con matcha</div>
<div class="MsoNormal">
<span lang="ES-TRAD"><br /></span>
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<br />
<div style="text-align: center;">
<span lang="ES-TRAD" style="color: red; font-size: large;"><b><u>Ingredientes</u></b></span></div>
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</div>
<ul>
<li style="text-align: left;">Mantequilla sin sal 60g</li>
<li style="text-align: left;">Azúcar en polvo 40g</li>
<li style="text-align: left;">Yema del huevo unidad </li>
<li style="text-align: left;">Harina 90g</li>
<li style="text-align: left;">Polvo de matcha 5g</li>
</ul>
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<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b>Preparación</b></u></span></div>
<div style="text-align: center;">
<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
</div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;">1. </span></span><!--[endif]--><span lang="ES-TRAD">Poner la
mantequilla en un recipiente resistente a fuego y calentar con microondas 30
segundos. </span>Introducir la mantequilla el azúcar en polvo y la yema al bowl y mezclarlo bien.</div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">2.</span> </span></span><span lang="ES-TRAD">Cuando
quede bien mezclado introducir la harina y el polvo de té matcha poco a poco mezclandolo.</span><br />
<span lang="ES-TRAD"><br /></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;">3. </span></span><span lang="ES-TRAD">Cuando
forme una masa hacer una forma alargada y cubrirlo con film trasparente.
Dejarlo en la nevera una hora hasta que se endurezca.</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">4.</span> </span></span><span lang="ES-TRAD">Quitar el
film y cortar con un cuchillo a un grosor de 1 cm. Dejar el horno calentado a
150 grados</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
<br />
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span>
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<div class="separator" style="clear: both; text-align: center;">
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><br /></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">5.</span> </span><span style="mso-list: Ignore;">Introducir</span></span><span lang="ES-TRAD"> las galletas al horno y calentar unos 15 minutos (el tiempo varia mucho según el horno
comprobad a menudo para que no se queme ). Dejar fuera las galletas hasta que
se enfríen y se endurezcan.</span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /><span class="Apple-style-span" style="color: blue;"><br /></span></span><br />
<span class="Apple-style-span" style="color: blue;"><span lang="ES-TRAD">El matcha que tengo es de barcelona y es de muy buena calidad. </span><span lang="ES-TRAD"></span></span><br />
<span lang="ES-TRAD" style="color: blue;">Lo recomiendo mucho para la gente que no haya tomado te matcha nunca.</span><br />
<span lang="ES-TRAD"><br /></span>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
<div>
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span></div>
<div>
</div>
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<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-74579593102348443172013-06-17T05:53:00.000-07:002013-06-17T05:53:58.660-07:00Tipos de TOFU<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD90BbBmgBtOIt9aJE99sjLoItSx3Q3o7b9PPD0PdUNA-l3JZJIoyIkIYCxUX1dVuRCObOlYMwkmr-3rvey1JJY2l7ui02xKz8mwLlMpg9b5XpS1w6z9NPV1yiXFam4vWQ0GeMUaOxnmc/s1600/2013-05-22+21.07.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD90BbBmgBtOIt9aJE99sjLoItSx3Q3o7b9PPD0PdUNA-l3JZJIoyIkIYCxUX1dVuRCObOlYMwkmr-3rvey1JJY2l7ui02xKz8mwLlMpg9b5XpS1w6z9NPV1yiXFam4vWQ0GeMUaOxnmc/s200/2013-05-22+21.07.40.jpg" width="200" /></a></div>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD">En la tienda tengo 2 variedades de tofu
distintos: <span class="Apple-style-span" style="color: red;">MOMEN</span> y<span class="Apple-style-span" style="color: blue;"> KINU</span></span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">La principal diferencia entre estas dos
variedades es su dureza:</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">El <span class="Apple-style-span" style="color: red;">TOFU MOMEN</span> es <span class="Apple-style-span" style="color: red;">más dura</span> y el <span class="Apple-style-span" style="color: blue;">TOFU KINU</span>
es <span class="Apple-style-span" style="color: blue;">más blanda</span>.</span><br />
<span lang="ES-TRAD"><br /></span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Por eso el <span class="Apple-style-span" style="color: red;">TOFU MOMEN </span>es recomendable
usarlo para freír ,cocer ,asar…</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Mientras que el <span class="Apple-style-span" style="color: blue;">TOFU KINU</span> es más para comerlo
crudo por su textura tierna.</span><br />
<span lang="ES-TRAD"><br /></span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Si tenéis dudas al comprar pregunteme en mi tienda y
le recomiendo el tofu que viene mejor para el plato que quiera preparar (los
dos cuestan lo mismo).</span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="ES-TRAD" style="font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-size: x-small;">MOMEN en japones significa algodón, se le
da este nombre por su forma de preparación. Antiguamente al hacer el tofu MOMEN,
en la fase final de la preparación se ponía la leche de soja y el
NIGARI(solidificante) en un recipiente cubierto por interior por una tela de
algodón y un peso encima para quitar agua. Esto era para quitar el
agua en exceso que podía molestar al cocinarlo.</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD" style="font-size: x-small;">KINU significa seda, se le da este nombre
por su textura que parece de seda. En este caso no se elimina agua con el
peso y se deja endurecer como tal para que quede más tierno.</span><br />
<span lang="ES-TRAD" style="font-size: x-small;"><br /></span>
<span lang="ES-TRAD" style="font-size: x-small;"></span><br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;">La tienda de Miya </span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;">Mercado Chamartín planta baja</span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</span></span></address>
<br />
<span lang="ES-TRAD" style="font-size: x-small;"><br /></span>
<span lang="ES-TRAD" style="font-size: x-small;"><br /></span></div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-55064066092824824752013-06-14T09:16:00.001-07:002013-06-14T09:20:30.954-07:00EBIMAYO (Tempura de langostinos con salsa cremosa picante)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqR4zou9oidetofO3vT2Il8IIGwJrS6aBH7v47jjZgfRritHYrAVjLXK83z4NHaSH-Zw_49f5oIbSbdZ07SHo6_QE89S6_GkYZZk77RhEvsADo4OwarWA4-Q5XEFOExHHem7i697NLxEw/s1600/2013-06-08+21.35.58.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqR4zou9oidetofO3vT2Il8IIGwJrS6aBH7v47jjZgfRritHYrAVjLXK83z4NHaSH-Zw_49f5oIbSbdZ07SHo6_QE89S6_GkYZZk77RhEvsADo4OwarWA4-Q5XEFOExHHem7i697NLxEw/s200/2013-06-08+21.35.58.jpg" width="200" /></a></div>
<br />
<br />
<br />
Es una de las recetas que me pregunta mucha gente.<br />
Que lo hacen en muchos restaurantes como 99 SUSHI BAR.<br />
Como no hay recetas detalladas en internet, lo pongo en este blog.<br />
<br />
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<div style="text-align: center;">
<b><u><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></u></b>
<b><u><span class="Apple-style-span" style="color: red; font-size: large;"></span></u></b><br />
<a name='more'></a><b><u><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></u></b>
<b><u><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></u></b>
<b><u><span class="Apple-style-span" style="color: red; font-size: large;">Ingredientes</span></u></b></div>
<div style="text-align: center;">
<b><u><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></u></b></div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Langostinos(tamaño mediano) 12 a 15 unidades</li>
<li style="text-align: left;">harina para tempura 2cucharadas</li>
<li style="text-align: left;">Sake un poco</li>
<li style="text-align: left;">jengibre(no importa si no hay) un poco</li>
<li style="text-align: left;">sal un poco</li>
<li style="text-align: left;">agua un poco</li>
<li style="text-align: left;">Aceite para freir</li>
<li style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">Para la salsa:</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">-Zumo o puré de mango 1 cucharada</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">-Salsa Kimchi 1 cucharada (más para los que le gusten picante)</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">-mayonesa japonesa 3 cucharadas</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">-leche 1 cucharadita</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">-azúcar un poco</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">-limón exprimido un poco</span></span></li>
</ul>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: red;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Preparación</b></u></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ11pPkAbMIIeh9SeaIVYI3H7GaGK23s1jN5Y-qdatEzNxmfpTwfcidtunHB6UszK-ITuvOXHhRMMtX-Z7XdlBt33pOEoxDtDbeJWfv4U2aiBNgzOR1hE-R1jjEJ6UJ3x375JQeOPbsgk/s1600/2013-06-02+13.39.45.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ11pPkAbMIIeh9SeaIVYI3H7GaGK23s1jN5Y-qdatEzNxmfpTwfcidtunHB6UszK-ITuvOXHhRMMtX-Z7XdlBt33pOEoxDtDbeJWfv4U2aiBNgzOR1hE-R1jjEJ6UJ3x375JQeOPbsgk/s200/2013-06-02+13.39.45.jpg" width="200" /></a></div>
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<br />
<b><span class="Apple-style-span" style="color: red;">1.</span></b>Preparar el langostino: Lavarlo bien con agua, quitar el intestino(lo negro de la espalda) con cuchillo y la cola. Ponerlo en un bowl, introducir SAKE y sal al bowl y dejarlo reposar. (el sake sirve para quitar el olor).</div>
<div style="text-align: left;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouWWj-whyphenhyphenbnF9AH-yLgJcmm4hPiHFoTpkON6ddljyiDOta7K72s_hYJTIq5dBCa1EGVS98VuVBvDjVsn-WKt6dAZk5Dptlyk0kStyT-5x3T77HcyAYd1Phhwxwhv0HPCxMvU86NHs1wI/s1600/2013-06-02+13.41.59.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouWWj-whyphenhyphenbnF9AH-yLgJcmm4hPiHFoTpkON6ddljyiDOta7K72s_hYJTIq5dBCa1EGVS98VuVBvDjVsn-WKt6dAZk5Dptlyk0kStyT-5x3T77HcyAYd1Phhwxwhv0HPCxMvU86NHs1wI/s200/2013-06-02+13.41.59.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouWWj-whyphenhyphenbnF9AH-yLgJcmm4hPiHFoTpkON6ddljyiDOta7K72s_hYJTIq5dBCa1EGVS98VuVBvDjVsn-WKt6dAZk5Dptlyk0kStyT-5x3T77HcyAYd1Phhwxwhv0HPCxMvU86NHs1wI/s1600/2013-06-02+13.41.59.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<br />
<b><span class="Apple-style-span" style="color: red;">2.</span></b>Hacer la salsa. Mezclando todos los ingredientes (<span class="Apple-style-span" style="color: red;">letra roja</span>)</div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
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<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxZfQ4nUffXWc9t17D1I9ocNtNeHl-rnt7l9DlqZlNxwwFvm379cP2t7Cj39g9AdDFO1TQwGQHRz4rUvxRbhulYNSUekUsjdcTqvb00yDlGr6aFPDL6b4KTEDNYAWyUncfkdGbv9zvpw/s1600/2013-06-08+21.11.39.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxZfQ4nUffXWc9t17D1I9ocNtNeHl-rnt7l9DlqZlNxwwFvm379cP2t7Cj39g9AdDFO1TQwGQHRz4rUvxRbhulYNSUekUsjdcTqvb00yDlGr6aFPDL6b4KTEDNYAWyUncfkdGbv9zvpw/s200/2013-06-08+21.11.39.jpg" width="200" /></a></div>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;">3. </span></b>En un bowl poner almidón de patata, clara del huevo, agua, sal, jengibre y<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;"> mezclar bien hasta que se haga merengue </span>(sale bien usando la batidora)</span>. Poner el langostino dentro y mezclar bien de nuevo </div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
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<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYXIQrwCN5NzokYNGPQJboQc7hMOVa8WX8yREa-YtwSB5ZotO0hOHnU4O4aFOF06D4XPGHyHLL1Hg5n4ZCkwo6U_CYqzmB7bOA3syyQTPKLRjwWnbQYvxI-an7g_YfvYbtLki5avRAR8/s1600/2013-06-08+21.23.51.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYXIQrwCN5NzokYNGPQJboQc7hMOVa8WX8yREa-YtwSB5ZotO0hOHnU4O4aFOF06D4XPGHyHLL1Hg5n4ZCkwo6U_CYqzmB7bOA3syyQTPKLRjwWnbQYvxI-an7g_YfvYbtLki5avRAR8/s200/2013-06-08+21.23.51.jpg" width="200" /></a></div>
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<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;">4.</span></b>Freir los langostinos con aceite. Ponerlo sobre un papel de cocina para quitar exceso de aceite.</div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PeKo5sCsnbK_TL4A1G3jODO8vjsyOBmcbdAsA3vjN2buI42AvEotkCi2iTnghBWADheNYrnmBHgsMsfSSeIle2uX11VgJQyZi50_BylxU7lgX2BilOh7Sg-oTajizL5TQuPTOkIPXAs/s1600/2013-06-02+14.02.34.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PeKo5sCsnbK_TL4A1G3jODO8vjsyOBmcbdAsA3vjN2buI42AvEotkCi2iTnghBWADheNYrnmBHgsMsfSSeIle2uX11VgJQyZi50_BylxU7lgX2BilOh7Sg-oTajizL5TQuPTOkIPXAs/s200/2013-06-02+14.02.34.jpg" width="200" /></a></div>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;"><br /></span></b>
<b><span class="Apple-style-span" style="color: red;">5. </span></b>Mezclarlo con salsa mientras esté caliente. Servir con verduras (lechuga, brócoli...).</div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<br />
<span class="Apple-style-span" style="color: blue;"><br /></span>
<span class="Apple-style-span" style="color: blue;"><br /></span>
<br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: blue;">Los ingredientes para la salsa(mayonesa japonesa, salsa KIMCHI) lo puede encontrar en mi tienda. Si tiene dudas sobre la preparación pregúnteme un día cuando pasen por el mercado.</span></div>
</div>
<br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-46384906273510595462013-06-13T08:02:00.000-07:002014-06-18T08:54:00.472-07:00OYAKO DON (cuenco de pollo y huevo)<!--[if gte mso 9]><xml>
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<span lang="ES-TRAD">OYAKO significa padre/madre con hijo/a .
Se llama así porque e hace con pollo(madre) e huevo (hijo)</span><br />
<span lang="ES-TRAD">En la foto está acompañado con sopa de miso</span></div>
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<a name='more'></a><span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span>
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;"><u><b>Ingredientes</b></u></span> </span></div>
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<span lang="ES-TRAD">para una persona</span></div>
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<ul>
<li>Arroz la forma de prepararlo</li>
<li>Pechuga o muslo de pollo 100g</li>
<li>Huevo unidad</li>
<li>Cebolla 1/4 de unidad</li>
<li><span class="Apple-style-span" style="color: blue;">Caldo:</span></li>
<li><span class="Apple-style-span" style="color: blue;">-Azúcar 1cucharadita</span></li>
<li><span class="Apple-style-span" style="color: blue;">-Sake 1cucharada</span></li>
<li><span class="Apple-style-span" style="color: blue;">-Mirin 2cucharadas </span></li>
<li><span class="Apple-style-span" style="color: blue;">-Salsa de soja 2 cucharadas</span></li>
<li><span class="Apple-style-span" style="color: blue;">-Dashi 2cucharadas</span></li>
<li><span class="Apple-style-span" style="color: blue;">*Si tiene la salsa <a href="http://latiendademiya.blogspot.com.es/2013/06/comprimido-mentuyu.html">MENTUYU</a> no hace falta preparar el caldo. Tiene muchos usos en la cocina
japonesa y solo hay que descomprimirlo a la proporción adecuada. (Seria poner al sartén 3 cucharadas de MENTUYU y 3 cucharadas de agua)</span></li>
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<span lang="ES-TRAD" style="color: red; font-size: large;"><u><b>Matreial </b></u></span></div>
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<ul>
<li>Sartén</li>
<li>Un cuenco profundo</li>
<li>Bowl o un pequelo cuenco para batir el
huevo.</li>
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<span lang="ES-TRAD" style="color: red; font-size: large;"><b><u>Preparación</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxvOuPURHYu5QlyrdMMMWL_5S3OZYeK9O5tFbEYg4NaNNb6uSxaT37lVwQCwAeGpuHf1T3Ae2tS12_Cv5qXnMjthAAlgCggwBiGfqgDJ_JeAHGOGFijVWrmZLzUwt-C86Hy6AggSfE6A/s1600/2013-05-24+21.39.01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxvOuPURHYu5QlyrdMMMWL_5S3OZYeK9O5tFbEYg4NaNNb6uSxaT37lVwQCwAeGpuHf1T3Ae2tS12_Cv5qXnMjthAAlgCggwBiGfqgDJ_JeAHGOGFijVWrmZLzUwt-C86Hy6AggSfE6A/s200/2013-05-24+21.39.01.jpg" height="150" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">1.</span> </span></span><!--[endif]--><span lang="ES-TRAD">Cortar el
pollo en un tamaño que se puede comer a un bocado. Y cortar finamente la
cebolla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NlKXuPvayK-8ewuvG6MyYKresdHnCAJd4xnZGL9yuE8f9vcq6cdL3BdL8OikDzF2k1JMMJCF6SD33bEc82IX974qiJiLpiR9sfP1UGq2FTl2CsMBctXtXAxPj5-UO5qYvMgllvXJEfc/s1600/2013-05-24+21.48.56.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NlKXuPvayK-8ewuvG6MyYKresdHnCAJd4xnZGL9yuE8f9vcq6cdL3BdL8OikDzF2k1JMMJCF6SD33bEc82IX974qiJiLpiR9sfP1UGq2FTl2CsMBctXtXAxPj5-UO5qYvMgllvXJEfc/s200/2013-05-24+21.48.56.jpg" height="150" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">2.</span> </span></span>Poner al
sartén sake, mirin, soja, azucar y dashi (<span class="Apple-style-span" style="color: blue;">o comprimido MENTUYU </span>)y poner el pollo y la
cebolla. Calentar a fuego lento durante 5 minutos tapado. Mientras
batir el huevo en un cuenco o en un bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bgZpZYCnsqjgfVKh7NhOtWvIIb1Fog0LFy7QdKnIImF-aDDEieHQ4cFzbXR3ZXI9F4vVkBP8EdchYJFZrNZ5q38rvLJLfv5a5sTHv9BiiveLesJUsiUW9BO76Q2Bq2uNdO5agsDBS80/s1600/2013-05-24+21.54.03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bgZpZYCnsqjgfVKh7NhOtWvIIb1Fog0LFy7QdKnIImF-aDDEieHQ4cFzbXR3ZXI9F4vVkBP8EdchYJFZrNZ5q38rvLJLfv5a5sTHv9BiiveLesJUsiUW9BO76Q2Bq2uNdO5agsDBS80/s200/2013-05-24+21.54.03.jpg" height="150" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="color: red; mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">3.</span> </span></span><span lang="ES-TRAD">Cuando se
haya calentado bien todos los ingredientes detener el fuego y echar el huevo
batido bien distendido. Poner la tapa y esperar 3 minutos</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb5THa-u8cTsUE4Ryh7Xv-PLht_1JGFPEC4kxlS-UzXYHl6WhSzydKEpDb4EComQU5kM6aS05hkiypZxg5l0Ik_JYCYZ9UAAWXDZse5YRHA9DbO6jyGZQaeps4Xe203sac7QeWDbB01U/s1600/IMG-20130524-WA0002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb5THa-u8cTsUE4Ryh7Xv-PLht_1JGFPEC4kxlS-UzXYHl6WhSzydKEpDb4EComQU5kM6aS05hkiypZxg5l0Ik_JYCYZ9UAAWXDZse5YRHA9DbO6jyGZQaeps4Xe203sac7QeWDbB01U/s200/IMG-20130524-WA0002.jpg" height="112" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">4.</span> </span></span><!--[endif]--><span lang="ES-TRAD">Se pone el
arroz en el cuenco y echar el contenido del sartén. Tomarlo caliente.</span></div>
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<span class="Apple-style-span" style="color: blue;">Todos los ingredientes para caldo lo podéis encontrarlo en mi tienda. El comprimido MENTUYU es muy recomendable para la gente que haga cocina japonesa a menudo.</span><br />
<span class="Apple-style-span" style="color: blue;">La cebolla y el pollo puede ser cualquiera pero en el mercado los podéis encontrarlo de muy buena calidad.</span><br />
<br />
<br />
<address style="color: #333333; font-size: 13px; text-align: left;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;">La tienda de Miya </span></address>
<address style="color: #333333; font-size: 13px; text-align: left;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;">Mercado Chamartín planta baja</span></address>
<address style="color: #333333; font-size: 13px; text-align: left;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</span></address>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-8707371776628578002013-06-11T09:04:00.000-07:002013-06-14T09:22:14.628-07:00DASHI (Sopa básica japonesa)<!--[if gte mso 9]><xml>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_OPJVhDz9PRYck6nvYGF2mQ5QhUjXFwJU6Gbt_tcCXqYZw6AS9NvbZp0zPZ5z06pFoxGJ0yRwhQeXJN1_p9Mbr40duZxo1xrFSXCaPk3IKI6ni0xwn6QlAzMYat9JBgtD1iLkaBHm9Q/s1600/2013-06-07+17.48.26.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_OPJVhDz9PRYck6nvYGF2mQ5QhUjXFwJU6Gbt_tcCXqYZw6AS9NvbZp0zPZ5z06pFoxGJ0yRwhQeXJN1_p9Mbr40duZxo1xrFSXCaPk3IKI6ni0xwn6QlAzMYat9JBgtD1iLkaBHm9Q/s320/2013-06-07+17.48.26.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HONDASHI</td></tr>
</tbody></table>
<span lang="ES-TRAD" style="mso-ascii-font-family: Century; mso-hansi-font-family: Century;">El <u>DASHI</u> es una sopa básica de cocina japonesa,
corresponde a </span><span lang="EN-US" style="color: #343434; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Century; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-fareast-language: JA; mso-hansi-font-family: Century;">fond de veau o </span><i><span lang="EN-US" style="line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Century; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 15.0pt; mso-fareast-language: JA; mso-hansi-font-family: Century;">Bouillon</span></i><span lang="EN-US" style="color: #343434; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Century; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-fareast-language: JA; mso-hansi-font-family: Century;">, de la cocina francesa o caldo de pollo en españa.</span></div>
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<span lang="EN-US" style="color: #343434; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-font-family: Century; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-fareast-language: JA; mso-hansi-font-family: Century;">Es esencial para hacer:<a href="http://latiendademiya.blogspot.com.es/2013/06/sopa-de-miso.html"> sopa de miso</a>, caldo de udon, salsa de tempura…<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="mso-ascii-font-family: Century; mso-hansi-font-family: Century;">Se prepara a base de bonito seco, alga kombu,
shiitake (setas secas japones) tradicionalmente.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="mso-ascii-font-family: Century; mso-hansi-font-family: Century;">Pero ahora tenemos un comprimido llamado
<u>HONDASHI </u>que solo hace falta echarlo al agua caliente. En las recetas cuando
utilizo la palabra DASHI me refiero a la sopa hecha con este comprimido. <o:p></o:p></span></div>
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<span lang="ES-TRAD" style="mso-ascii-font-family: Century; mso-hansi-font-family: Century;">Como el comprimido es seco se conservan bien y
tiene muchos usos. Recomiendo que tengan uno la gente que prepare cocina
japonesa a menudo.<o:p></o:p></span></div>
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<span lang="ES-TRAD" style="mso-ascii-font-family: Century; mso-hansi-font-family: Century;"><br /></span>
<span lang="ES-TRAD" style="mso-ascii-font-family: Century; mso-hansi-font-family: Century;">Si quieren prepararlo de manera tradicional
tenemos los ingredientes en la tienda (el comprimido también ) pregunteme si
tiene dudas en la forma de preparación.<o:p></o:p></span></div>
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<br />
<br />
<br />
<br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><br /></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
<br /></div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-22499995150209079682013-06-07T08:36:00.000-07:002013-06-07T09:21:51.254-07:00SOPA DE MISO<!--[if gte mso 9]><xml>
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<w:NoLineBreaksBefore Lang="JA">!%),.:;?]}¢°’”‰′″℃、。々〉》」』】〕゛゜ゝゞ・ヽヾ!%),.:;?]}。」、・゙゚¢</w:NoLineBreaksBefore>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCku14CAn1s28NvuXFUgfVL_RPB0ZCQHesEW8vQ9J38Yq3oAYhWqrhYKstrcEelbGuIKBaMlcqWwIe85u1ue6Ju0_zbLlOmZ1mp9Gt7Dw_FLPk4Zpfebwf8n_lbYbUv3app8zh2XbidE/s1600/a0027_002664.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCku14CAn1s28NvuXFUgfVL_RPB0ZCQHesEW8vQ9J38Yq3oAYhWqrhYKstrcEelbGuIKBaMlcqWwIe85u1ue6Ju0_zbLlOmZ1mp9Gt7Dw_FLPk4Zpfebwf8n_lbYbUv3app8zh2XbidE/s200/a0027_002664.jpg" width="200" /></a><span lang="ES-TRAD"></span><br />
<span lang="ES-TRAD"><span lang="ES-TRAD"><br /></span></span>
<span lang="ES-TRAD">Un plato básico de cocina japonesa.</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Es muy fácil de preparar. Recomiendo también las sopas de miso <u>instantáneas </u>y las de <u>freeze dry</u> que tengo. Solo hace falta echar agua caliente y son muy buenas.</span></div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b><u><br /></u></b></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b></b></u></span></span><br />
<a name='more'></a><span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span>
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Ingredientes</b></u></span> </div>
<div style="text-align: center;">
<span lang="ES-TRAD">(para 2 personas)</span></div>
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<ul>
<li>MISO (pasta de soja fermentado) 2
cuharadas</li>
<li>Agua 300ml</li>
<li>HONDASHI (polvo de caldo japonés) 1cucharaditas </li>
<li><span class="Apple-style-span" style="color: blue;">Otros ingredientes</span> : Lo normal es poner 2
o 3 ingredientes: tofu, ALGA WAKAME puerro, tofu frito, verduras como
espinacas, rábanos, patatas, nabos… <span class="Apple-style-span" style="color: blue;">(Esta vez lo hago con </span><span class="Apple-style-span" style="color: blue;">cebolla y alga WAKAME)</span></li>
</ul>
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<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><span style="mso-spacerun: yes;"> </span>Preparación</b></u></span><br />
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkScaDoNmvetcD8e-0Ni5vTy8WfyUrWkOdq4sHRPNQ5r5iLiqZNRW-pG4RrCDP7xSjnxOPIgLsx8Ni-LGW2sUy6cIbpAE1tj7OfK0yOdbEVb6_NZ_L6vJUrKzO37ncmU2ji703p1hv_M/s1600/2013-05-31+21.29.46.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkScaDoNmvetcD8e-0Ni5vTy8WfyUrWkOdq4sHRPNQ5r5iLiqZNRW-pG4RrCDP7xSjnxOPIgLsx8Ni-LGW2sUy6cIbpAE1tj7OfK0yOdbEVb6_NZ_L6vJUrKzO37ncmU2ji703p1hv_M/s200/2013-05-31+21.29.46.jpg" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="color: red;"><br /></span></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="color: red;"><br /></span></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="color: red;"><br /></span></b></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><b><span class="Apple-style-span" style="color: red;">1.</span></b> </span></span><span lang="ES-TRAD">Poner el
DASHI y agua en una olla y calentarlo (las verduras dejarlo hirviendo en agua caliente y echar DASHI cuando estén blandos).</span><br />
<span lang="ES-TRAD"><br /></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span class="Apple-style-span" style="color: red;"><b><br /></b></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaDuSfFaeaxXvG_fbMvhTDsEDjoumhsbOSMZmXdFa647V4zpmycVKYLrjMUXxqeM8vxgc_XlFB6D1A90DrSgXD0nBV9tJDDRUZXih20YNEnn2xGFDvqmXzsGxwg25LLxWvFGA0r40D-k/s1600/2013-05-31+21.33.12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaDuSfFaeaxXvG_fbMvhTDsEDjoumhsbOSMZmXdFa647V4zpmycVKYLrjMUXxqeM8vxgc_XlFB6D1A90DrSgXD0nBV9tJDDRUZXih20YNEnn2xGFDvqmXzsGxwg25LLxWvFGA0r40D-k/s200/2013-05-31+21.33.12.jpg" width="200" /></a></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><b>2.</b></span> </span></span><span lang="ES-TRAD">Cuando esté caliente detener el fuego y echar miso fundiendolo muy bien.</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 12.0pt; mso-add-space: auto;">
<span lang="ES-TRAD">*se puede usar un cuharón para fundirlo bien. </span><br />
<span lang="ES-TRAD"><br /></span></div>
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span>
<span class="Apple-style-span" style="color: red;"><b><br /></b></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQjvBReM2xz4vQ-1kng5wdNF8pEcXDzGG_Xr6anuKBaB0M5H4Kd0EJtW5km1vxjN3rSdrI6woAMzBIJQ7CI40v5F8iulYnRZUdNC-uQ-tBI0IpOdSeLmHVjqjW0HcQ4am18-5rFoJe00/s1600/2013-05-31+21.38.03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQjvBReM2xz4vQ-1kng5wdNF8pEcXDzGG_Xr6anuKBaB0M5H4Kd0EJtW5km1vxjN3rSdrI6woAMzBIJQ7CI40v5F8iulYnRZUdNC-uQ-tBI0IpOdSeLmHVjqjW0HcQ4am18-5rFoJe00/s200/2013-05-31+21.38.03.jpg" width="200" /></a></div>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><b><br /></b></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red;"><b>3.</b></span>Echar los ingredientes blandos (tofu,
tofu frito,ALGA WAKAME...) y calentarlo un poco. Sirve en un cuenco y se toma
caliente. </span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD" style="background-color: white; color: blue;">Todos los ingredientes (MISO, DASHI, alga WAKAME, TOFU...) lo podéis encontrar en mi tienda.</span><br />
<span lang="ES-TRAD" style="background-color: white; color: blue;">SI tenéis dudas sobre la preparación pregúnteme un día cuando paséis por el mercado.</span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"></span><br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></span></address>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-83368865363736863142013-06-02T01:00:00.000-07:002013-06-02T01:00:00.967-07:00ALGA NORI<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VV_RJ72esvxYH12VW3y6ginnDQ1hNwwnYPysLDZlf8YvDqVKzS-et-CJ4YCltCudfaEWztVZBbVYSRKbFzVox4s8BZlgqKic9yc5xkx5mHtojdhBxJ4Jbfk2W2aHWjsCQxPtky4BHu0/s1600/a0002_004886.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VV_RJ72esvxYH12VW3y6ginnDQ1hNwwnYPysLDZlf8YvDqVKzS-et-CJ4YCltCudfaEWztVZBbVYSRKbFzVox4s8BZlgqKic9yc5xkx5mHtojdhBxJ4Jbfk2W2aHWjsCQxPtky4BHu0/s200/a0002_004886.jpg" width="200" /></a></div>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD">El ALGA NORI es una lamina hecha de alga
llamado NORI.</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">Es un alga muy rico en <u>proteinas, fibra,
vitaminas, calcio, EPA, taurina, betacaroeno,aminoácidos</u>… muy buena para la
salud.</span></div>
<div class="MsoNormal">
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<br />
Es muy poco conocido pero el alga NORI
tiene una cara y una cruz.</div>
<div class="MsoNormal">
<span lang="ES-TRAD">La cara es por donde está mas brillante y
más liso y la cruz está más rugosa y poco brillante. A la hora de cocinar es
recomendable tenerlo en cuenta para que se vean bien(no se ve muy bien en la foto, pero se ve bien a la vista y tacto).</span><br />
<span lang="ES-TRAD"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5OAL_QFvjEVYuC_VuoEa2azHutMIHvE9yuyPPbPsxYuLzKcNxPlMefe257niN5VxGqc7cU5oj6BUmHZpNQzs1w7dgmX4HAU-fPayJRUrnOgXBEJPNy3dBkz5giTSbm1OFvY1Uu1ROzg/s1600/NORI.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5OAL_QFvjEVYuC_VuoEa2azHutMIHvE9yuyPPbPsxYuLzKcNxPlMefe257niN5VxGqc7cU5oj6BUmHZpNQzs1w7dgmX4HAU-fPayJRUrnOgXBEJPNy3dBkz5giTSbm1OFvY1Uu1ROzg/s320/NORI.png" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span lang="ES-TRAD" style="color: blue; font-size: x-small;">Cruz: izquierda Cara: derecha</span></div>
<div style="text-align: center;">
<span lang="ES-TRAD"><br /></span></div>
<div style="text-align: center;">
<span lang="ES-TRAD"><br /></span></div>
</div>
<div class="MsoNormal">
<span lang="ES-TRAD">Aparte de usarlo para sushi el ALGA NORI
se puede emplear como decoración cortandolo finamente. </span></div>
<div class="MsoNormal">
<span lang="ES-TRAD">A parte del ALGA NORI de 10 o de 50 hojas, en la
tienda tengo unos snaks de alga NORI para aperitivos también.</span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"></span><br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></address>
<div>
<span lang="ES-TRAD"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></span></div>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-7721579909921066662013-05-31T10:23:00.000-07:002013-05-31T10:24:08.026-07:00Arroz para sushi<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_XYMLubG43HOhxR4cql0aMoZ3O3cuDl933GL_Y1oE4E1j600br8bqo1Cv2taLmhIS3hqWkfe34iNwYE1MFK3kohE4sIqvlhGPcJJjzBRr7wJLvwR8v50ffBPJbrDHgcFC22MNG_BeKk/s1600/7372181910_999236cb6b_m.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_XYMLubG43HOhxR4cql0aMoZ3O3cuDl933GL_Y1oE4E1j600br8bqo1Cv2taLmhIS3hqWkfe34iNwYE1MFK3kohE4sIqvlhGPcJJjzBRr7wJLvwR8v50ffBPJbrDHgcFC22MNG_BeKk/s200/7372181910_999236cb6b_m.jpg" width="200" /></a></div>
<br />
Método de preparación detallado de arroz para sushi<br />
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<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
El arroz que se utiliza para hacer sushi está avinagrado con vinagre de arroz especial. A la hora de hacer arroz de sushi recomiendo que utilicen arroces de variedad japonesa(La que tengo en la tienda es de variedad SHINJU MAY) ya que salen muy distinto de haerlo con la variedad española.</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
La forma de hacer el arroz japones está en este vinculo:<br />
<a href="http://latiendademiya.blogspot.com.es/2013/05/metodo-de-preparacion-del-arroz-japones_23.html#more">http://latiendademiya.blogspot.com.es/2013/05/metodo-de-preparacion-del-arroz-japones_23.html#more</a><br />
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<h2 data-mce-style="text-align: center;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 1.5em; line-height: 19px; text-align: center;">
<a name='more'></a></h2>
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<h2 data-mce-style="text-align: center;" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 1.5em; line-height: 19px; text-align: center;">
<span class="Apple-style-span" style="color: red;"><u><br /></u></span></h2>
<h2 data-mce-style="text-align: center;" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 1.5em; line-height: 19px; text-align: center;">
<span class="Apple-style-span" style="color: red;"><u>
Material</u></span></h2>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;">
<li>Bowl para mezclar el arroz</li>
<li>Cucharón para arroz o simplemente una espátula de cocina (para mezclar el arroz)</li>
<li>Abanico (para enfriar el arroz)</li>
</ul>
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<u><span class="Apple-style-span" style="color: red;"><br /></span></u></h2>
<h2 data-mce-style="text-align: center;" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 1.5em; line-height: 19px; text-align: center;">
<u><span class="Apple-style-span" style="color: red;">Ingredientes</span></u></h2>
<div data-mce-style="text-align: center;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px; text-align: center;">
(está hecha para 450g de arroz para hacer suficiente para 2 o 3 personas, 20 sushis más o menos )</div>
<ul style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;">
<li style="color: #333333;">Arroz recien hecho (<a href="http://latiendademiya.blogspot.com.es/2013/05/metodo-de-preparacion-del-arroz-japones_23.html#more">método de preparación</a>) hecho con 450g de arroz</li>
<li style="color: #333333;"><span data-mce-style="color: #0000ff;" style="color: blue;">Mezclado de vinagre: </span></li>
<li><span data-mce-style="color: #0000ff;" style="color: blue;"> </span><span data-mce-style="color: #0000ff;" style="color: blue;"> -Vinagre</span><span data-mce-style="color: #0000ff;" style="color: blue;"> </span><span data-mce-style="color: #0000ff;" style="color: red;">de arroz</span><span data-mce-style="color: #0000ff;" style="color: blue;"> </span><span data-mce-style="color: #0000ff;" style="color: blue;"> 6cucharadas</span></li>
<li style="color: #333333;"><span data-mce-style="color: #0000ff;" style="color: blue;"> -Azucar 5 cucharadas</span></li>
<li style="color: #333333;"><span data-mce-style="color: #0000ff;" style="color: blue;"> -Sal un pellizco</span></li>
<li style="color: #333333;"><span data-mce-style="color: #0000ff;" style="color: blue;"> -Kombu(un tipo de alga) 1lamina pequeña</span></li>
</ul>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;">
<span data-mce-style="color: #0000ff;" style="color: blue;">*Tenemos un vinagre especial ya preparado para SUSHI que solo hace falta mezclarlo con arroz y enfriarlo. Son 100ml en caso de usarlo.</span></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Preparación</b></u></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi7WGINxuzm4xbzPggDubBI46OFV5MGIPyGJEwDjDDgjUGDNRAG2Nb0dxKzrMoDYXeOLXsxchXOHQ8F6o-jUsULT7zCXdUR16KDGxGcUKVm2e0fMZeFTqNLxB5vtWAPTaqyNnNd0IPN8/s1600/2013-05-23+22.01.43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi7WGINxuzm4xbzPggDubBI46OFV5MGIPyGJEwDjDDgjUGDNRAG2Nb0dxKzrMoDYXeOLXsxchXOHQ8F6o-jUsULT7zCXdUR16KDGxGcUKVm2e0fMZeFTqNLxB5vtWAPTaqyNnNd0IPN8/s200/2013-05-23+22.01.43.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="color: red;">1.</span><span class="Apple-style-span" style="color: #333333;"> Preparar el mezclado de vinagre: se pone el vinagre, azúcar, sal y trozo de </span><span class="Apple-style-span" style="color: blue;">Kombu</span><span class="Apple-style-span" style="color: #333333;"> en una olla o sartén y calentar a fuego lento mezclándolo con la cuchara hasta que el azucar se funda del todo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNACYW8JSSKvCp-3uyVaBipStP8uWU538bRGrHgI-hznoDMSm5RK3UiWIy9xvujJazkEJtkvn4xr6a9K5Vkqvhtjzb7i6FE-desw69hPk5O8gqwkcTPt96yBplH44jOyLC4Qh9CIWugo/s1600/2013-05-23+22.09.13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNACYW8JSSKvCp-3uyVaBipStP8uWU538bRGrHgI-hznoDMSm5RK3UiWIy9xvujJazkEJtkvn4xr6a9K5Vkqvhtjzb7i6FE-desw69hPk5O8gqwkcTPt96yBplH44jOyLC4Qh9CIWugo/s200/2013-05-23+22.09.13.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="color: red;"><br /></span>
<span class="Apple-style-span" style="color: red;">2.</span><span class="Apple-style-span" style="color: #333333;"> Poner el arroz recién hecho en un bowl y echar el mezclado de vinagre o el </span><span class="Apple-style-span" style="color: blue;">vinagre preparado para SUSHI.</span></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;">
<span class="Apple-style-span" style="color: #333333;"> Mezlar el arroz con una </span><span class="Apple-style-span" style="color: blue;">espatula de arroz </span><span class="Apple-style-span" style="color: #333333;">o si no con una espatula de cocina.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudyibxZ5pCvgk1Sz8ImO3G4jbaFABPMTSA9ykp3XCI8HtRVNI4BCzRk8bWoX7KEGeGMSCaEwHtvHX2Z3Rx0LpO3jZFa9nHVx3btE_Rduo5n7wTYRkdXjz_q90JnAQxjL2A5aGYSbhiSM/s1600/2013-05-23+22.09.30.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudyibxZ5pCvgk1Sz8ImO3G4jbaFABPMTSA9ykp3XCI8HtRVNI4BCzRk8bWoX7KEGeGMSCaEwHtvHX2Z3Rx0LpO3jZFa9nHVx3btE_Rduo5n7wTYRkdXjz_q90JnAQxjL2A5aGYSbhiSM/s200/2013-05-23+22.09.30.jpg" width="200" /></a></div>
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<b><span class="Apple-style-span" style="color: red;">*Se mezcla como si “cortara”</span></b><span class="Apple-style-span" style="color: #333333;">(no aplastando los granos de arroz mucho, de manera que el vinagre difunda por los granos de arroz).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoCGFcE29Yt9gBZU1LGa396QdrtzRTENZ_QZ1BbAYgqsBwGSfCmW6qq7Y_1jFLWl4r13pevhdpaI9WC-1QBDIwEbdapjgzcmU2pLCbu-9qnSuKizm2mpehYJoz-35JSYrp57QZQuDuLE/s1600/2013-05-23+22.13.16.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoCGFcE29Yt9gBZU1LGa396QdrtzRTENZ_QZ1BbAYgqsBwGSfCmW6qq7Y_1jFLWl4r13pevhdpaI9WC-1QBDIwEbdapjgzcmU2pLCbu-9qnSuKizm2mpehYJoz-35JSYrp57QZQuDuLE/s200/2013-05-23+22.13.16.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="color: red;"><br /></span>
<span class="Apple-style-span" style="color: red;">4</span><span class="Apple-style-span" style="color: #333333;">.una vez mezclado bien abanicar para enfriarlo<u> (este proceso es importante porque al enfriar rápido </u></span><u><span class="Apple-style-span" style="color: #333333;"> el vinagre se</span><span class="Apple-style-span" style="color: #333333;"> difunde al interior del arroz y con el vapor se elimina el exceso de agua)</span></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVNUPx9zIkvhqNno3vX_sW8XbT03f3sxD8xNe7CB2E-L9iBTrT4akMcWExaiHlbsikRASK1n5UFYBECfWA2J0bvi3CyfpuyE09rXFVYvGJHge2Pb1ayGLFnnwW48EL_pHQrU4JaqZV1U/s1600/2013-05-23+22.50.34.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVNUPx9zIkvhqNno3vX_sW8XbT03f3sxD8xNe7CB2E-L9iBTrT4akMcWExaiHlbsikRASK1n5UFYBECfWA2J0bvi3CyfpuyE09rXFVYvGJHge2Pb1ayGLFnnwW48EL_pHQrU4JaqZV1U/s200/2013-05-23+22.50.34.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="color: red;">5.</span><span class="Apple-style-span" style="color: #333333;">Enfriado hasta la temperatura que pueda tocarlo, está listo para hacer sushi o maki.</span><br />
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Todos los ingredientes los tengo en mi tienda. Si tiene alguna duda sobre la preparación pueden preguntarme en la tienda cuando vengan a visitar el mercado.</div>
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</div>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></address>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></address>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></address>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></address>
<address style="font-family: Mona; font-size: 13px; line-height: normal;">
<span class="Apple-style-span" style="color: blue;"><span data-mce-style="color: #3366ff;">Foto de encabezado: (</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-style: normal; line-height: 17px;">JaggyBoss</span>)http://www.flickr.com/photos/jaggyboss/7372181910/# </span></address>
<br />
<div style="color: #333333; font-size: 13px;">
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-51479633788745657372013-05-30T11:14:00.000-07:002015-03-23T14:18:18.686-07:00KARAAGE (pollo frito japonés)<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLHHuu7kiexpC5d2XdxlJyaeohu-FtGQSNG9Bs5O4PDPCSaqUX2yH66HrhyKdmKxMlAw9Igx0exjUOwwBOnIlrR4S0oLTKQUMKVRkl72yAF4XDdPFYlOREAzhGyAsXE3PgA6KM6MgfJE/s1600/a1600_000178.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLHHuu7kiexpC5d2XdxlJyaeohu-FtGQSNG9Bs5O4PDPCSaqUX2yH66HrhyKdmKxMlAw9Igx0exjUOwwBOnIlrR4S0oLTKQUMKVRkl72yAF4XDdPFYlOREAzhGyAsXE3PgA6KM6MgfJE/s200/a1600_000178.jpg" height="132" width="200" /></a></div>
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<br /></div>
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Fácil de preparar, para tomarlo con vino, cerveza, SAKE...</div>
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Combina muy bien con mayonesa japonesa o salsa de shisho que tengo</div>
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<span lang="ES-TRAD"><br /></span></div>
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<span lang="ES-TRAD"><br /></span></div>
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<br /></div>
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b></b></u></span></span><br />
<a name='more'></a><span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></span></div>
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<span lang="ES-TRAD"><span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Material </b></u></span></span></div>
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<ul>
<li>Un bowl</li>
<li>Olla para freir</li>
<li>Papel de cocina para quitar aceite</li>
<li>Rallador</li>
<li>Bolsa de plastico pequeño facilita el
trabajo</li>
</ul>
<br />
<div class="MsoNormal" style="text-align: center;">
<span lang="ES-TRAD"><u><span class="Apple-style-span" style="color: red; font-size: large;"><b>Ingredientes</b></span></u></span></div>
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<span lang="ES-TRAD">(para 4 personas )</span></div>
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<ul>
<li>Pechuga/muslo/alitas de pollo<span style="mso-spacerun: yes;"> </span>400g</li>
<li>Sake 1 cucharada</li>
<li>Ajo 1 diente</li>
<li>Jengibre (no importa si no hay ) un trozo
pequeño</li>
<li>Salsa de soja 2cucharadas</li>
<li>Mirin 1cucharada</li>
<li>Harina de trigo 40g</li>
<li>Almidón de patata 10g</li>
<li>Aceite para freir</li>
</ul>
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<span lang="ES-TRAD"><b><u><span class="Apple-style-span" style="color: red; font-size: large;">Preparación</span></u></b></span></div>
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<span lang="ES-TRAD"><b><u><span class="Apple-style-span" style="color: red; font-size: large;"><br /></span></u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-V2_tC8olaU0Gu7D7EDtvkCLgXDxbCvdvFBxFQ8Jsvwv0Ps1yNB9I_7ywDgb2lKlO5CnQcWRDpn8IXS72nBzjD-SILLXTQss-nebUz8CPumaYec3i_-7r4Ueg8KiwPtRcpmX0Szh-Tk/s1600/2013-05-23+14.42.34.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-V2_tC8olaU0Gu7D7EDtvkCLgXDxbCvdvFBxFQ8Jsvwv0Ps1yNB9I_7ywDgb2lKlO5CnQcWRDpn8IXS72nBzjD-SILLXTQss-nebUz8CPumaYec3i_-7r4Ueg8KiwPtRcpmX0Szh-Tk/s200/2013-05-23+14.42.34.jpg" height="150" width="200" /></a></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><br /></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">1. </span></span></span><!--[endif]--><span lang="ES-TRAD">Cortar el
pollo en bloques no demasiado pequeño. Rallar el ajo y el genjibre. </span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">2. </span></span></span><!--[endif]--><span lang="ES-TRAD">Introducir a un bowl el pollo, la salsa de soja, el sake y el ajo y el jengibre rallado.
Mezclarlo y dejar en reposo media hora.</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">3. </span></span></span><span lang="ES-TRAD">Poner en
la bolsa de plástico la harina y el almidón y mezclar. Quitar la soja en exceso y polvorear el pollo en la bolsa . Cuando se haya cubierto la carne de
harina, sacarlo quitando la harina en exceso. (se puede hacer en un plato también)</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnjGbBM8THR3GVMe5c9FDzS0OIbPaQ7darQCjqofIMy4hku8-1mcrDNEZ7KisHg_WIrPhDk3cMGGvNsTlTQ7FXxIX0hJGlj461ULe8sqMk7U2gdNMxZLleY7O9OMuLOK4L3jpb1GqcJs/s1600/2013-05-23+15.05.43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnjGbBM8THR3GVMe5c9FDzS0OIbPaQ7darQCjqofIMy4hku8-1mcrDNEZ7KisHg_WIrPhDk3cMGGvNsTlTQ7FXxIX0hJGlj461ULe8sqMk7U2gdNMxZLleY7O9OMuLOK4L3jpb1GqcJs/s200/2013-05-23+15.05.43.jpg" height="150" width="200" /></a></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<!--[if !supportLists]--><span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">4. </span></span></span><!--[endif]--><span lang="ES-TRAD">Freír a
180grados con aceite y ponerlo sobre el papel de cocina para quitar aceite.</span></div>
<div class="MsoNormal">
<br />
<br />
<br />
<br />
<br />
<span class="Apple-style-span" style="color: blue;">Los condimentos (soja, mirin sake...) los puede encontrar en mi tienda. El pollo se puede encontrar de muy buena calidad en el mercado que estoy. </span><br />
<span class="Apple-style-span" style="color: blue;">Si tiene dudas sobre la preparación pregúnteme un día cuando pasen por el mercado.</span><br />
<br />
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></span></address>
<address style="color: #333333; font-size: 13px;">
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></span></address>
<div>
<span lang="ES-TRAD" style="font-size: x-small;"><span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></span></div>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-7066886189113293492013-05-28T02:14:00.000-07:002013-05-28T23:10:22.796-07:00TOFU<!--[if gte mso 9]><xml>
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<w:WordDocument>
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</w:Compatibility>
<w:NoLineBreaksAfter Lang="JA">$([\{£¥‘“〈《「『【〔$([{「£¥</w:NoLineBreaksAfter>
<w:NoLineBreaksBefore Lang="JA">!%),.:;?]}¢°’”‰′″℃、。々〉》」』】〕゛゜ゝゞ・ヽヾ!%),.:;?]}。」、・゙゚¢</w:NoLineBreaksBefore>
</w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrMCxs0Z0WVsNq93amXhAwOtyLWjXQkrAbspvIRCPbcmUIlz7qo0PfSmfxrPhmVBOJwQzMaAW6Sl6l3R_OwndfQnV2cfWqON4CQkbfgFVq9NypwfTnMSaU3MB51ybsVtoLiL7NDlmxE4/s1600/am00-34-1024x768.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrMCxs0Z0WVsNq93amXhAwOtyLWjXQkrAbspvIRCPbcmUIlz7qo0PfSmfxrPhmVBOJwQzMaAW6Sl6l3R_OwndfQnV2cfWqON4CQkbfgFVq9NypwfTnMSaU3MB51ybsVtoLiL7NDlmxE4/s200/am00-34-1024x768.jpg" width="200" /></a></div>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD">El TOFU es uno de los alimentos más consumidos en Japón.</span><br />
<span lang="ES-TRAD">E</span>stá elaborado de leche de soja (soja
exprimido) solidificado con un solidificante (nigari).<br />
<br /></div>
<div class="MsoNormal">
Es un producto muy sano que contiene alta cantidad de <u>proteínas,
oligosacáridos, calcio</u>… Es buena para la digestión y contiene gran variedad de
productos buenos para la salud. Por ejemplo la <u>isofrabona</u> que evita la
arterioesclerosis y cancer de mama, la <u>lecitina</u> que ayuda a quemar la grasa, <u>la
saponina</u> que previene el envejecimiento…</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
En mi tienda tengo dos tipos distintos de TOFU tanto para tomar crudo como cocinando. Cuando vengan a comprar TOFU pregúnteme para poder elegir el TOFU más apropiado para la forma que quieran tomarlo.<br />
<br />
<br />
<span class="Apple-style-span" style="color: #3366ff; font-size: 13px; font-style: italic;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></div>
<div class="MsoNormal">
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></address>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></address>
<div>
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></div>
<div>
</div>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-11683270219533106472013-05-25T00:06:00.000-07:002013-05-27T14:33:12.472-07:00SAN SHOKU DON (cuenco de tres colores)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNcWWU8Iu1rHV66FbRuHVLVIQ5mHMzk9pbFv4yZPvY8vxMzeRYtAxc0hMGZkM113mIzCDfbcTyM5zD6TikhF0Ss31R_Z8KgwmnqgGhx43RotZXBp2AQBcofZbbGAkZ9wq1Hc4YUA1NAM/s1600/2013-05-22+12.45.57.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNcWWU8Iu1rHV66FbRuHVLVIQ5mHMzk9pbFv4yZPvY8vxMzeRYtAxc0hMGZkM113mIzCDfbcTyM5zD6TikhF0Ss31R_Z8KgwmnqgGhx43RotZXBp2AQBcofZbbGAkZ9wq1Hc4YUA1NAM/s200/2013-05-22+12.45.57.jpg" width="200" /></a></div>
<br />
<br />
<br />
Un plato de <a href="http://latiendademiya.blogspot.com.es/2013/05/metodo-de-preparacion-del-arroz-japones_23.html">arroz</a> muy fácil de preparar.<br />
Seria divertido hacerlo de 4 o 5 colores añadiendo zanahorias, setas, algas...<br />
<br />
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: -webkit-auto;">
<br />
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b></b></u></span></div>
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<br />
<a name='more'></a><span class="Apple-style-span" style="color: red; font-size: large;"><b><u><br /></u></b></span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Matreial </b></u></span></div>
<div class="MsoNormal">
</div>
<ul>
<li>Sartén</li>
<li>Un cuenco por persona</li>
</ul>
<br />
<div class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Ingredientes </b></u></span><br />
para 1 cuenco</div>
<div class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span class="Apple-style-span" style="color: red;">Carne picada de cerdo 100g</span></li>
<li><span class="Apple-style-span" style="color: red;">Azúcar 1 cucharada (=cuchara sopera)</span></li>
<li><span class="Apple-style-span" style="color: red;">Mirin 1 cucharada</span></li>
<li><span class="Apple-style-span" style="color: red;">Salsa de soja 2 cucharadas</span></li>
<li><span class="Apple-style-span" style="color: red;">Sake 1 cucharada </span></li>
<li><span class="Apple-style-span" style="color: #ffd966;">Huevo unidad</span></li>
<li><span class="Apple-style-span" style="color: #ffd966;">Mirin 1 cucharada</span></li>
<li><span class="Apple-style-span" style="color: #ffd966;">Azúcar 1 cucharada</span></li>
<li><span class="Apple-style-span" style="color: #ffd966;">Salasa de soja 1cucharadita = cuchara de café</span></li>
<li><span class="Apple-style-span" style="color: #ffd966;">Agua 1 cucharada</span></li>
<li><span class="Apple-style-span" style="color: #93c47d;">Guisantes (valen las congeladas) cantidad deseada</span></li>
<li><a href="http://latiendademiya.blogspot.com.es/2013/05/metodo-de-preparacion-del-arroz-japones_23.html">Arroz preparado (método de preparación aquí)</a></li>
</ul>
<div>
<span class="Apple-style-span" style="color: #93c47d;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: #93c47d;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b>Preparación</b></u></span><br />
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPk49LECh4FSiA5HK7fo3r-Mpt9aZguVRwvwrxy9JC_57gpJRnd2r9nht6Ndx3iFQOkteoLkmSaYCD9f1f9AjFvBzphwVImrUuRvI0fLEhyphenhyphenjwo-3sno01gPQqXbpJWkLaihoJLRo1jq-g/s1600/2013-05-22+10.31.48.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPk49LECh4FSiA5HK7fo3r-Mpt9aZguVRwvwrxy9JC_57gpJRnd2r9nht6Ndx3iFQOkteoLkmSaYCD9f1f9AjFvBzphwVImrUuRvI0fLEhyphenhyphenjwo-3sno01gPQqXbpJWkLaihoJLRo1jq-g/s200/2013-05-22+10.31.48.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="color: red; font-size: large;"><u><b><br /></b></u></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">1.</span><a href="http://latiendademiya.blogspot.com.es/2013/05/metodo-de-preparacion-del-arroz-japones_23.html">Tener preparado el arroz</a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSVO-P0M9Xb3gQ_0btlFTqshqjM7UL_FnECKeNrMBMxffhmsLAePRZoOSR4YnT2kBdUyLNzxlC0XOA-7EJlHvWkRxAsVEOKexLk77dbP414hVogEzLBcYvlV55I6cM7s7DJ2yq6J-U4U/s1600/2013-05-22+10.46.11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSVO-P0M9Xb3gQ_0btlFTqshqjM7UL_FnECKeNrMBMxffhmsLAePRZoOSR4YnT2kBdUyLNzxlC0XOA-7EJlHvWkRxAsVEOKexLk77dbP414hVogEzLBcYvlV55I6cM7s7DJ2yq6J-U4U/s200/2013-05-22+10.46.11.jpg" width="200" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="background-color: white;"><span class="Apple-style-span" style="color: red;">2. </span></span><span lang="ES-TRAD">Poner un poco de aceite al sartén precalentado (fuego medio) y saltear la carne picada de manera que queden en granos.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"></span></div>
<div>
<span lang="ES-TRAD"><br /></span></div>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">3.</span> </span></span><span lang="ES-TRAD">Cuando se
quede de color blanco echar sake, azucar, mirin y salsa de soja al sartén e ir
mezclando hasta que se difunda bien.</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span class="Apple-style-span" style="color: red;"><br /></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span>
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"> 4.</span> </span></span><span lang="ES-TRAD">Dejar un
minuto hirviendo con el jugo. Sacar la carne en un recipiente para utilizarlo después</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7gjNZHh16cIx5kERITHOXn7zMWDBaxoR5-zkBnOWqlhEGIFt6k_vfbFR5ju4y4xr6HuLOpB98RDs0KgczVO8HvE7n6QIEo-YoZMPhTX7dkcmZtcVuSFcW-qBivSEvmJNUjWMh-p70L0/s1600/2013-05-22+12.39.40.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7gjNZHh16cIx5kERITHOXn7zMWDBaxoR5-zkBnOWqlhEGIFt6k_vfbFR5ju4y4xr6HuLOpB98RDs0KgczVO8HvE7n6QIEo-YoZMPhTX7dkcmZtcVuSFcW-qBivSEvmJNUjWMh-p70L0/s200/2013-05-22+12.39.40.jpg" width="200" /></a></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 12.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -12.0pt;">
<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">5. </span>L</span></span><span lang="ES-TRAD">avar el
sartén y hacer huevos revueltos. Al final introducir mirin azucar slasa de soja
y agua mezclar haciendo que queden fragmentados. Y p</span><span lang="ES-TRAD">reparar
los guisantes (yo lo hago a microondas)</span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;"><br /></span></span></span></div>
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<span lang="ES-TRAD" style="mso-bidi-font-family: Century; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Century; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span class="Apple-style-span" style="color: red;">6.</span> </span></span><!--[endif]--><span lang="ES-TRAD">Poner en
un cuenco el arroz y decorarlo con carne huevo y guisantes. </span><br />
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /></span>
<span lang="ES-TRAD"><br /><span class="Apple-style-span" style="color: blue;"><br /></span></span><br />
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: blue;"><br /></span></span>
<span lang="ES-TRAD"><span class="Apple-style-span" style="color: blue;">La soja, mirin y sake para cocinar los podéis encontrar en mi tienda. </span></span><br />
<span class="Apple-style-span" style="color: blue;">Si tenéis dudas sobre la preparación preguntadme un día cuando paséis por el mercado.</span><br />
<span class="Apple-style-span" style="color: blue;"><br /></span>
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<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html"><br /></a></span></address>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></address>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></address>
<address style="color: #333333; font-family: Mona; font-size: 13px; line-height: normal;">
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></address>
<div>
<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><br /></span></div>
</div>
<!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-40448855003757470832013-05-23T14:31:00.000-07:002013-05-27T14:33:33.750-07:00Método de preparación del arroz japonés <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNNxd2qec9hgi4PZiDtMdX1paGgWt92KFCQ4wt7gFW1nQKY4Mhx1yeW00HJ1r8ags22EWegpVCa_X1bgMg-Vz7eIaxc8HwFcwX2MfRYgy3sQ6g_C5gusctj2aiSrydWpb5DTNuU-wmB0/s1600/a0002_010851.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNNxd2qec9hgi4PZiDtMdX1paGgWt92KFCQ4wt7gFW1nQKY4Mhx1yeW00HJ1r8ags22EWegpVCa_X1bgMg-Vz7eIaxc8HwFcwX2MfRYgy3sQ6g_C5gusctj2aiSrydWpb5DTNuU-wmB0/s200/a0002_010851.jpg" width="200" /></a></div>
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El arroz es un plato básico de la cocina japonesa.</div>
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Como mucha gente me pregunta como hacer el arroz japonés. </div>
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Voy a publicar el método de preparación detalladamente.</div>
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Al preparar el arroz japonés es esencial medir la proporción de agua y arroz.</div>
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Si la proporción no es la adecuada pueden salir muy duras, poco hechas, quemadas…</div>
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La prporción correcta de agua y arroz es:<br />
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<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><span class="Apple-style-span" style="font-size: large;"><strong>Por cada 150g de arroz 180ml </strong></span></span><span class="Apple-style-span" style="color: #3366ff; font-size: large;"><strong>de agua.</strong></span></h2>
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<span class="Apple-style-span" style="color: #3366ff; font-size: x-small;">La proporción es más o menos 1 vaso de arroz por un vaso de agua</span></div>
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<span class="Apple-style-span" style="color: #333333; font-size: 13px; font-weight: bold;">*Recomiendo que hagan al menos 300g de arroz (360ml de agua en este caso) en una porque si se hace muy poca cantidad se quema muy fácilmente. Con 300g salen más o menos sarros para 3 o 4 platos pero el arroz hecho se puede conservar en la nevera y tomarlo de nuevo calentandolo con la microonda.</span></div>
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<span class="Apple-style-span" style="color: red;"><strong><span class="Apple-style-span" style="font-size: large;"><u>Material de preparación</u></span></strong></span></h2>
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<strong></strong><span class="Apple-style-span" data-mce-style="font-size: 13px; font-weight: normal;" style="font-size: 13px;">1. una olla con tapa o la maquina de arroz</span></h2>
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<a data-mce-href="http://latiendademiya.files.wordpress.com/2013/05/arroz-1.png" href="http://latiendademiya.files.wordpress.com/2013/05/arroz-1.png"><img alt="arroz 1" class="aligncenter size-medium wp-image-280" data-mce-src="http://latiendademiya.files.wordpress.com/2013/05/arroz-1.png?w=300" height="104" src="http://latiendademiya.files.wordpress.com/2013/05/arroz-1.png?w=300" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: block; margin-left: auto; margin-right: auto;" width="300" /></a></h2>
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<span data-mce-style="color: #ff0000;" style="color: red;"><strong><u>Preparación</u></strong></span></h2>
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<span data-mce-style="color: #ff0000;" style="color: red;">1. </span><span data-mce-style="color: #ff0000;">Poner</span><span class="Apple-style-span" style="color: #333333;"> el arroz en un bowl o en la olla directamente(en el caso de la maquina en el bowl adjunto directamente) y se ‘lava” el arroz con agua (no importa la cantidad de agua en este proceso) poniendo y quitando el agua continuamente. Así hasta que el agua del arroz ya no cambie al color blanco.</span></div>
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<a data-mce-href="http://latiendademiya.files.wordpress.com/2013/05/arroz2.png" href="http://latiendademiya.files.wordpress.com/2013/05/arroz2.png"><img alt="arroz2" class="aligncenter size-medium wp-image-281" data-mce-src="http://latiendademiya.files.wordpress.com/2013/05/arroz2.png?w=300" height="73" src="http://latiendademiya.files.wordpress.com/2013/05/arroz2.png?w=300" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a></div>
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<span data-mce-style="color: #ff0000;" style="color: red;"><strong>2.</strong> </span>Dejarlo en reposo unos 30minutos con agua hasta que los granos de arroz queden de color blanco. (el tiempo depende de la temperatura que haga, en invierno hay que dejarlo más tiempo)</div>
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<a data-mce-href="http://latiendademiya.files.wordpress.com/2013/05/dsc_0995.jpg" href="http://latiendademiya.files.wordpress.com/2013/05/dsc_0995.jpg"><img alt="DSC_0995" class="aligncenter size-medium wp-image-274" data-mce-src="http://latiendademiya.files.wordpress.com/2013/05/dsc_0995.jpg?w=300" height="112" src="http://latiendademiya.files.wordpress.com/2013/05/dsc_0995.jpg?w=300" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="200" /></a></div>
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<strong><span data-mce-style="color: #ff0000;" style="color: red;">3.</span> </strong>Quitar todo el agua y poner el arroz en la olla con la cantidad calculada de agua <span data-mce-style="color: #3366ff;" style="color: #3366ff;">(la proporción 180ml por 150g de arroz)</span></div>
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<a data-mce-href="http://latiendademiya.files.wordpress.com/2013/05/dsc_0996.jpg" href="http://latiendademiya.files.wordpress.com/2013/05/dsc_0996.jpg"><img alt="DSC_0996" class="size-medium wp-image-275 aligncenter" data-mce-src="http://latiendademiya.files.wordpress.com/2013/05/dsc_0996.jpg?w=300" height="112" src="http://latiendademiya.files.wordpress.com/2013/05/dsc_0996.jpg?w=300" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="200" /></a></div>
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<strong><span data-mce-style="color: #ff0000;" style="color: red;">4.</span></strong> Poner la tapa y calentar a fuego fuerte hasta que el agua hierva. Cuando empiece a hervir esperar <u>2<span data-mce-style="text-decoration: underline;"> minutos</span> </u>y poner a fuego lento <span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">de 5 a 7 minutos</span>. Después, apagar el fuego y dejar reposar con la tapa unos<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"> 5 minutos más</span> hasta que se vaya todo el agua. Servirlo con un cucharón o cuchara de arroz a un cuenco.</div>
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El arroz que sobre se puede conservar en la nevera y calentarlo de nuevo en microondas al tomarlo.</div>
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mezclarlo bien al final para que quede homogéneo</div>
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En el caso de la maquina de arroz la proporción de agua y arroz se mide muy fácilmente con el vasito adjunto y las líneas que vienen en el bowl.<br />
1 vasito de arroz correponden a 150g y se pone el agua hasta la línea que indica el número de vasitos de arroz que hayas echado.Por ejemplo si has echado 3 vasitos de arroz (450g) se pone el agua hasta la linea que indica el número 3.</div>
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<a data-mce-href="http://latiendademiya.files.wordpress.com/2013/05/arroz-3.png" href="http://latiendademiya.files.wordpress.com/2013/05/arroz-3.png"><img alt="arroz 3" class="aligncenter size-medium wp-image-283" data-mce-src="http://latiendademiya.files.wordpress.com/2013/05/arroz-3.png?w=300" height="122" src="http://latiendademiya.files.wordpress.com/2013/05/arroz-3.png?w=300" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdaHH4DlZoiVl6Du434rQbZEpqDNODzSF3RDlX6ZZLN-mI0utWrv3A1LN6kMWlYr7PgUDHZf_HRnmY9kLDu0Wbssz2ugFOsXt4DCcTz4KbKSj167xt9p2dDR0kRsy-KztNOG2aNs1myw/s1600/2013-05-23+22.02.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdaHH4DlZoiVl6Du434rQbZEpqDNODzSF3RDlX6ZZLN-mI0utWrv3A1LN6kMWlYr7PgUDHZf_HRnmY9kLDu0Wbssz2ugFOsXt4DCcTz4KbKSj167xt9p2dDR0kRsy-KztNOG2aNs1myw/s200/2013-05-23+22.02.48.jpg" width="200" /></a></div>
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Con la máquina solo hace falta lavar el arroz, reposarlo y nunca salen mal.</div>
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El Arroz es un plato básico para la comida japonesa. El arroz japones es una variedad distinta a la que se venden en España. Los arroces japoneses al cocinar confiere un poco de viscosidad y el sabor un poco dulce de almidón que es esencial para que se combine bien con otros platos japoneses . Por eso recomiendo que a la hora de preparar arroz para sushi utilicen arroz japones porque aunque cocinandolo del mismo modo la japonesa y la española salen muy distintas.</div>
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Las que tengo en mi tienda son de variedad japonés llamado SHINJU MAY</div>
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<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">La tienda de Miya </a></span></address>
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<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Mercado Chamartín planta baja</a></span></address>
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<span data-mce-style="color: #3366ff;" style="color: #3366ff;"><a href="http://latiendademiya.blogspot.com.es/2013/05/localizacion.html">Calle Bolivia, 9 (metro colombia de lineas 8 y 9)</a></span></address>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-67159391462162620552013-05-20T08:17:00.001-07:002013-05-27T14:59:06.226-07:00Localización<br />
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<span class="Apple-style-span" style="font-size: x-large;"><i style="font-weight: normal;"><u>Mercado Chamartín </u></i></span></div>
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<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;"><i>Calle Bolivia 9 (metro Colombia líneas <span class="Apple-style-span" style="color: #a64d79;">8</span> y <span class="Apple-style-span" style="color: purple;">9</span>)</i></span></div>
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<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;"><i>en la planta baja</i></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><i><span class="Apple-style-span" style="font-size: large;">Abierto los lunes a viernes de 10:00 a 14:00 y 17:00 a 20:00</span></i></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><i><span class="Apple-style-span" style="font-size: large;">Sábados de 10:00 a 14:00</span></i></span></div>
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<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;"><i><a href="http://www.mercadodechamartin.es/">http://www.mercadodechamartin.es/</a></i></span></div>
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<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;">Facebook: <a href="https://www.facebook.com/pages/La-tienda-de-Miya-alimentaci%C3%B3n-japonesa-en-Madrid/101982933215054">La tienda de Miya(alimentación japonesa en madrid)</a></span></div>
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<small><a href="https://maps.google.es/maps?f=q&source=embed&hl=es&geocode=&q=Mercado+de+Chamart%C3%ADn,+Madrid&aq=0&oq=mercado+chama&sll=40.525282,-3.81603&sspn=2.066726,4.938354&ie=UTF8&hq=Mercado+de+Chamart%C3%ADn,+Madrid&t=m&z=15&iwloc=A" style="color: blue; text-align: left;">Ver mapa más grande</a></small>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5973407645739273993.post-91932745190994004992013-05-20T07:51:00.002-07:002013-05-20T08:18:21.005-07:00Presentación<br />
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Hola, me llamo Miya</div>
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Tengo una tienda de alimentaci<span style="font: 16.0px 'Lucida Grande';">ó</span>n japonesa en el Mercado Chamart<span style="font: 16.0px 'Lucida Grande';">í</span>n</div>
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En este blog voy a ir presentando productos que tengo en la tienda y algunas recetas detalladas de cocina japonesa para que as<span style="font: 16.0px 'Lucida Grande';">í</span> mis clientes puedan preparar platos japoneses en casa f<span style="font: 16.0px 'Lucida Grande';">á</span>cilmente.</div>
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