= = = = = = = =////====== = = = = 日本美食所有内容来源网络公开资料// = = 知识的意义在于分享。 = 来源互联网公开资料整合如有侵权请联系。 = = 尊重原创鼓励开源。// = = = / = = = = = / = = 简介//// = = / = = 来源网络/ = = 日本美食主要分为传统和食与日式洋食两大体系既有讲究季节感的寿司、刺身也有融入本土风味的拉面、咖喱饭 年和食还被列入了人类非物质文化遗产 。/ = = / = = = / = = = = = / = = 食谱//// = = = = 【手握寿司】// = / = = = = = = = =////====== = / = / = = 来源下厨房「晚酌派家庭江户前寿司」/ = = / = = 食材刺身拼盘三文鱼、金枪鱼、白真鲷、鲜虾、鳗鱼、熟白米饭合、赤醋、寿司醋、芥末、海苔片、腌姜/ = = 步骤/ = = 米饭煮熟后趁热倒入大盆淋入赤醋用饭勺混合搅散同时用扇子降温 寿司醋与纯净水混合成寿司醋水湿润双手防粘 左手握生鱼片蘸芥末右手团一个蛋黄大的米饭轻轻握紧放在鱼片上翻转按压 依次制作金枪鱼、三文鱼、鲷鱼、鳗鱼、鲜虾寿司盛盘搭配腌姜即可。/ = = 关键米饭温度左右拌醋口感最佳手法要轻不要用力压米饭。/ = = / = = = = 【三文鱼寿司卷】// = / = = = = = = = =//// = / = / = = 来源百文网「简单的十道日本料理及做法」/ = = / = = 食材三文鱼块、熟米饭克、海苔张、胡萝卜根、黄瓜根、寿司醋汤匙、糖/茶匙、黑胡椒/茶匙/ = = 步骤/ = = 米饭蒸熟晾至不烫手加入寿司醋、糖、黑胡椒、盐拌匀 胡萝卜焯水分钟过冷水黄瓜和三文鱼切成与海苔等长的条 寿司帘上铺海苔光滑面朝下手上沾水将米饭薄薄铺匀 依次放三文鱼、胡萝卜、黄瓜条卷紧后刀沾水切片即可。/ = = 关键米饭不能太厚卷的时候要用力均匀拉紧。/ = = / = = = = 【刺身拼盘】// = / = = = = = = = =////====== = / = / = = 来源综合日料刺身处理技法/ = = / = = 食材新鲜三文鱼、金枪鱼、鲷鱼、白萝卜丝、紫苏叶、芥末、日式酱油/ = = 步骤/ = = 鱼生提前冷藏小时便于切片刀磨锋利砧板擦干 三文鱼斜刀推切厚度约金枪鱼垂直纹理切片鲷鱼越薄越透明越好 盘底铺白萝卜丝和紫苏叶将鱼生整齐码放芥末放盘边酱油单独装碟。/ = = 关键鱼生务必新鲜切片时一刀到底不可来回拉锯。/ = = / = = = = 【天妇罗/天丼天妇罗盖饭】// = / = = = = = = = =////====== = / = / = = 来源下厨房「日式经典天丼」/ = = / = = 食材大虾只、墨鱼片片、茄子块、南瓜片、红薯片、香菇朵、四季豆根、面糊蛋黄个冰水低筋粉土豆淀粉泡打粉、浇汁万字酱油勺本味醂勺绵白糖勺/ = = 步骤/ = = 粉类混合冷藏冰水冷藏。蔬菜洗净彻底吸干水分大虾去头去壳留尾并腹部斜切防卷曲 浇汁材料入锅中小火烧开转小火分钟至微稠 油温蔬菜/海鲜食材先裹薄干粉再蘸面糊入锅炸至金黄酥脆 米饭盛碗码上炸好的天妇罗淋浇汁。/ = = 关键面糊必须用冰水调制食材务必吸干水分炸制中勤捞油渣。/ = = / = = = = 【日式炸鸡块】// = / = = = = = = = =////======= = / = / = = 来源下厨房「唐扬日式炸鸡」/ = = / = = 食材去骨鸡腿肉、腌料清酒汤匙蒜泥瓣姜泥海盐茶匙糖茶匙香油茶匙、裹粉面粉汤匙玉米淀粉汤匙/ = = 步骤/ = = 鸡腿肉切一口大小约块每块带皮腌料混合后揉搓腌制至少小时 面粉和淀粉混合鸡块裹满干粉 油温炸约分钟至金黄捞出油温升至复炸约分钟至酥脆捞出沥油挤柠檬汁食用。/ = = 关键两段式炸法是外脆里嫩的关键低温炸熟高温炸脆逼出油分。/ = = / = = = = 【日式炸猪排豚】// = / = = = = = = = =////====== = / = / = = 来源下厨房/ = = / = = 食材猪里脊肉排块约厚、盐、黑胡椒、面粉、鸡蛋个、面包糠、炸油/ = = 步骤/ = = 猪排用肉锤两面轻敲松软正反面撒盐和黑胡椒腌分钟 依次裹面粉薄层蛋液面包糠轻压 油温中小火炸约分钟翻面再炸分钟至金黄捞出吸油稍凉切片配卷心菜丝和猪排酱食用。/ = = 关键裹粉顺序不能乱面包糠要轻压使其沾附牢固。/ = = / = = = = 【日式可乐饼】// = / = = = = = = = =//// = / = / = = 来源下厨房「日式可乐饼」/ = = / = = 食材土豆个、培根片、胡萝卜、玉米粒、豌豆粒、盐、黑胡椒、黄油、面粉、鸡蛋个、面包糠/ = = 步骤/ = = 土豆去皮切块煮至筷子可戳透沥干趁热压成泥保留颗粒感 培根切丁小火煎出油加胡萝卜丁、玉米粒、豌豆粒翻炒加盐、黑胡椒、黄油关火 土豆泥与炒料混合调味略咸一点炸后会变淡分份捏扁圆形 裹面粉蛋液面包糠冷藏分钟定型油温中小火每面炸约分钟至金黄。/ = = 关键冷藏定型防炸裂调味要略咸因油炸会中和咸度。/ = = / = = = = 【照烧鸡腿】// = / = = = = = = = =////==== = / = / = = 来源金兰食品「日式家庭料理零失败指南」/ = = / = = 食材去骨鸡腿肉只、照烧酱酱油大匙味醂大匙清酒大匙砂糖大匙水、盐、胡椒粉、白芝麻、葱花/ = = 步骤/ = = 鸡腿去除多余脂肪用叉子肉面均匀戳孔加盐、胡椒、米酒腌分钟 热锅不放油鸡皮朝下中小火煎至出油金黄上色翻面厨房纸吸除多余油脂 倒入照烧酱转小火盖锅盖煮中途翻动次使均匀入味 开盖收汁至略浓稠切片装盘淋酱汁撒白芝麻和葱花。/ = = 关键照烧酱黄金比例酱油味醂清酒=鸡皮先煎可逼出多余油脂更香脆。/ = = / = = = = 【烧鸟日式烤鸡肉串】// = / = = = = = = = =////====== = / = / = = 来源下厨房「日式烧鸟」/ = = / = = 食材鸡大腿只、大葱根只用葱白、酱汁鸡汁勺糖/勺酱油勺水勺/ = = 步骤/ = = 大葱取葱白切段鸡腿去骨切麻将大小块 竹签交替串入葱段和鸡块每串段葱 酱汁混合搅至糖融化 平底锅放油鸡肉串一面煎至焦黄翻面淋酱汁煎煮至收浓撒白芝麻。/ = = 关键鸡腿肉比鸡胸肉更嫩烤箱版可烤分钟中途刷酱。/ = = / = = = = 【蒲烧鳗鱼饭】// = / = = = = = = = =//// = / = / = = 来源下厨房「蒲烧鳗鱼饭」/ = = / = = 食材蒲烧鳗鱼即食、米饭碗、鸡蛋个、西兰花半朵、味淋、生抽、细砂糖/ = = 步骤/ = = 鳗鱼解冻烤箱中层烤分钟或微波高火分钟 味淋、生抽、水、细砂糖入锅煮开小火煮至微浓稠成蒲烧酱汁 鸡蛋加水加盐搅匀平底锅煎成蛋卷切段西兰花焯水加盐加油 米饭盛碗码烤鳗鱼段、蛋卷、西兰花淋酱汁撒芝麻海苔丝。/ = = 关键即食鳗鱼已调味家庭版无需从生鳗鱼做起。/ = = / = = = = 【照烧三文鱼】// = / = = = = = = = =////====== = / = / = = 来源新浪网「种滋味满满的日式家庭料理」/ = = / = = 食材三文鱼块、照烧汁清酒半杯味醂/杯酱油/杯、植物油大勺、山椒粉/ = = 步骤/ = = 照烧汁材料混合均匀平底锅加热植物油 三文鱼撒少许盐鱼皮面朝下煎约分钟至皮变脆变色翻面煎至变色盛盘 照烧汁倒入锅中中火加热约分钟变稠放入三文鱼浇遍酱汁撒山椒粉即可。/ = = 关键照烧汁收浓时不要过火否则会变苦。/ = = / = = = = 【寿喜烧】// = / = = = = = = = =////====== = / = / = = 来源下厨房「寿喜烧火锅」/ = = / = = 食材牛肉薄片、老豆腐半块、香菇朵、大葱、胡萝卜、娃娃菜、茼蒿、魔芋结、汤底昆布木鱼花水浓口酱油味醂糖小勺、牛油小块、可生食鸡蛋/ = = 步骤/ = = 昆布泡水半小时后小火加热至冒泡关火捞出加入木鱼花煮至沉底关火泡分钟捞出得日式高汤 高汤中加入糖、酱油、味醂调成汤底尝味需比直接喝的汤更咸 豆腐切片煎至两面金黄涮锅烧热转小火放牛油煎出油脂放葱白段煎至变色 锅中摆放所有食材倒入汤底调料开火煮熟牛肉蘸生蛋液食用最正宗。/ = = 关键生鸡蛋蘸料是寿喜烧的灵魂需选用可生食鸡蛋。/ = = / = = = = 【涮涮锅】// = / = = = = = = = =//// = / = / = = 来源 / = = / = = 食材猪肉薄片、大白菜、金针菇、大葱、汤底昆布片水柴鱼片、蘸酱柚子醋、芝麻酱/ = = 步骤/ = = 水和昆布入锅中火加热即将沸腾前取出昆布煮沸后关火加柴鱼片静置分钟过滤得高汤 大白菜切一口大小金针菇去根对半切大葱斜切 高汤保持微沸不要滚沸先放入难熟蔬菜再放入肉片快速涮烫变色即捞出 蘸柚子醋或芝麻酱食用最后可在汤中煮乌冬面或加米饭做成杂炊。/ = = 关键与寿喜烧区别涮涮锅汤底清淡偏咸香蘸酱吃寿喜烧汤底浓甜食材直接在酱汁中煮。/ = = / = = = = 【相扑锅】// = / = = = = = = = =////====== = / = / = = 来源今日头条「种日式火锅食谱」/ = = / = = 食材鸡腿肉、猪肉薄片、鸡肉丸鸡绞肉葱末姜末鸡蛋个淀粉、白菜、韭菜、胡萝卜、菌菇、油豆腐、豆腐、高汤、酱油、味醂、米酒/ = = 步骤/ = = 鸡肉丸材料混合搅拌搓成丸子高汤中先放鸡腿肉煮熟捞除浮沫 加酱油、味醂、米酒调出汤底放入鸡肉丸和所有蔬菜、豆腐煮至熟透 吃完后汤汁加米饭、蛋液、葱花煮成杂炊收尾。/ = = 关键相扑锅料足汤浓是日本相扑手的增重餐食家庭版可减少分量。/ = = / = = = = 【豚骨拉面】// = / = = = = = = = =////======= = / = / = = 来源下厨房「日式豚骨拉面」/ = = / = = 食材猪骨筒骨脊骨、水、葱姜各、料酒、拉面面条、叉烧肉、溏心蛋个、木耳丝、笋片、葱花、海苔片、黑蒜油/ = = 步骤/ = = 猪骨敲断冷水下锅加料酒、姜大火煮沸撇浮沫捞出冲洗 深锅加水、猪骨、葱姜大火煮沸持续大火煮分钟汤白秘诀转小火慢炖小时后过滤取汤 叉烧五花肉卷成卷棉线扎紧煎上色加冰糖炒至焦糖色加酱油、味醂、葱姜炖小时冷藏后切片 溏心蛋水开后放鸡蛋煮分钟立即冰水冷却剥壳放卤汁浸泡 煮面至成熟碗底加黑蒜油倒热汤放面条依次摆叉烧、溏心蛋、木耳丝、笋片、葱花、海苔。/ = = 关键大火煮沸阶段是汤白的关键猪骨需敲断骨髓才能熬出奶白色。/ = = / = = = = 【味噌拉面】// = / = = = = = = = =////====== = / = / = = 来源新浪博客「日式拉面种做法」/ = = / = = 食材豚骨汤底、味噌酱大勺、拉面面条、叉烧、溏心蛋、豆芽、葱花、蒜油大蒜头花椒粒五香粉盐热油/ = = 步骤/ = = 蒜油大蒜捣碎拌五香粉和盐锅中热油炸花椒热油淋入蒜泥拌匀 取大勺味噌在热豚骨汤中慢慢化开加大勺叉烧卤汁增味 面条煮约分钟捞出过冷水沥干拌上蒜油放入碗中 注入味噌汤底摆叉烧、溏心蛋、焯熟豆芽、葱花撒熟芝麻碎淋香油。/ = = 关键白味噌适合清淡口味赤味噌浓郁厚重适合冬天。/ = = / = = = = 【酱油拉面】// = / = = = = = = = =//// = / = / = = 来源同上/ = = / = = 食材豚骨汤底、拉面面条、叉烧、溏心蛋、笋干、葱花、海苔、叉烧卤汁/ = = 步骤/ = = 汤底中不放味噌改用更多叉烧卤汁本身即为酱油基底调味 面条煮分钟捞出过冷水沥干拌蒜油放入碗中 注入酱油汤底摆叉烧、溏心蛋、笋干、葱花、海苔。/ = = 关键酱油拉面汤色清澄口感清爽是日式拉面最经典的风味之一。/ = = / = = = = 【乌冬面基础清汤】// = / = = = = = = = =////====== = / = / = = 来源下厨房/ = = / = = 食材冷冻乌冬面份、日式高汤昆布片柴鱼片水、酱油大勺、味醂大勺、盐少许、配菜天妇罗碎、葱花、鱼板/ = = 步骤/ = = 昆布冷水泡分钟后小火加热至冒泡前捞出加柴鱼片煮分钟关火过滤得高汤 高汤加酱油、味醂、盐调味乌冬面下沸水煮至散开冷冻面约分钟捞出放入碗中 注入热高汤摆天妇罗碎、鱼板、葱花即可。/ = = 关键乌冬面煮的时间不宜过长保持弹牙口感。/ = = / = = = = 【日式炒面焼】// = / = = = = = = = =////====== = / = / = = 来源综合日式家庭料理做法/ = = / = = 食材日式炒面专用面条份、猪肉薄片、卷心菜、胡萝卜、豆芽、炒面酱或中浓酱酱油味醂混合、青海苔粉、红姜丝/ = = 步骤/ = = 卷心菜切粗丝胡萝卜切丝猪肉切一口大小 平底锅热油先炒猪肉至变色盛出同锅炒卷心菜和胡萝卜至软加豆芽和猪肉 面条微波稍加热后入锅用筷子拨散与蔬菜混合加炒面酱翻炒均匀 盛盘撒青海苔粉和红姜丝即可。/ = = 关键面条先用微波加热更易炒散青海苔粉和红姜丝是日式炒面的标志。/ = = / = = = = 【亲子丼】// = / = = = = = = = =////======= = / = / = = 来源金兰食品「日式家庭料理零失败指南」/ = = / = = 食材去骨鸡腿肉片、鸡蛋颗、洋葱、酱汁薄盐酱油大匙味醂大匙柴鱼高汤、白饭碗、海苔丝、七味粉/ = = 步骤/ = = 鸡蛋稍微打散不需搅太均匀让蛋白蛋黄分层 平底锅加油鸡皮朝下煎至金黄上色取出切片 同锅炒香洋葱丝倒入酱汁放入鸡腿片盖锅小火煮至鸡肉全熟 汤汁沸腾后先倒蛋白再倒蛋黄盖锅焖秒关火饭盛碗浇上鸡肉鸡蛋撒海苔丝七味粉。/ = = 关键正宗亲子丼蛋液半熟滑嫩不喜欢半生可多焖一会。/ = = / = = = = 【日式咖喱饭】// = / = = = = = = = =////====== = / = / = = 来源下厨房「可乐饼滑蛋肉酱咖喱饭」/ = = / = = 食材牛肉末、洋葱、土豆、胡萝卜、日式咖喱块盒块、水、黄油/ = = 步骤/ = = 洋葱、土豆、胡萝卜切小丁锅中放油将它们炒香加牛肉末炒至变色 加水炖煮分钟至蔬菜变软 关火后放入咖喱块利用余温搅拌至完全融化咖喱块一定要关火后再加 重新开小火煮至浓稠不停搅拌防粘锅米饭盛盘浇咖喱肉酱。/ = = 关键关火后加咖喱块否则不易溶解均匀。/ = = / = = = = 【蛋包饭】// = / = = = = = = = =//// = / = / = = 来源 「日本蛋包饭之神」/ = = / = = 食材鸡蛋颗号、鸡腿肉切块、洋葱切丁、米饭、番茄酱、黄油、盐、沙拉油/ = = 步骤/ = = 黄油入锅炒洋葱至透明加鸡肉炒变色加米饭和番茄酱翻炒均匀调味盛出 鸡蛋打散过滤加少许盐平底锅加油中火加热倒入蛋液用筷子快速搅拌成半熟炒蛋状 将蛋液集中在锅前端做出椭圆包状翻面成型 蛋包放炒饭上用刀在顶部划开使蛋皮散开覆盖炒饭挤番茄酱。/ = = 关键蛋液要过滤除泡沫才嫩滑蛋包内部保持半熟流动状态最完美。/ = = / = = = = 【日式饭团】// = / = = = = = = = =//// = / = / = = 来源下厨房「日式饭团」/ = = / = = 食材温热米饭、馅料任选盐腌三文鱼碎、明太子、梅干、金枪鱼沙拉、海苔片、盐/ = = 步骤/ = = 手心沾盐水防粘取约温热米饭入手心 拇指压出凹坑放约茶匙馅料收拢米饭包裹馅料双手轻捏成三角形 海苔片在明火上快速掠过烤香趁热包裹饭团 饭团间垫烘焙纸保存冷藏不超过天复热时喷水微波中火秒。/ = = 关键力度以米粒刚好黏合为宜不要用力压实。/ = = / = = = = 【味噌汤】// = / = = = = = = = =//// = / = / = = 来源美食网「日本料理菜谱大全」/ = = / = = 食材味噌酱大勺、昆布片、柴鱼片、嫩豆腐半块、干裙带菜大勺、味醂小勺、葱花/ = = 步骤/ = = 昆布入冷水泡分钟小火加热至接近沸腾取出昆布加柴鱼片煮分钟关火过滤得高汤 干裙带菜泡发分钟豆腐切小方块 高汤中加入豆腐和裙带菜小火炖煮 关火后加入味噌酱搅拌溶解味噌不能煮沸否则香味尽失加味醂、撒葱花即可。/ = = 关键味噌必须关火后加白味噌适合夏天清爽赤味噌适合冬天浓郁。/ = = / = = = = 【茶碗蒸】// = / = = = = = = = =//// = / = / = = 来源综合日式茶碗蒸做法/ = = / = = 食材鸡蛋个、日式高汤约为蛋液倍、盐少许、味醂小勺、酱油几滴、配菜虾仁只、鸡胸肉小块、香菇朵、鱼板片、银杏颗/ = = 步骤/ = = 鸡蛋打散加盐调味缓缓加入高汤和味醂用筷子轻轻搅匀后过滤去泡沫 虾仁去虾线鸡肉切薄片香菇切片所有配菜沸水略焯 配菜分入两个茶碗中缓缓倒入蛋液盖上茶碗盖或用锡纸封口 蒸锅水烧开放入茶碗大火蒸分钟后转极小火烧分钟竹签刺入流出透明汁液即熟透出锅滴几滴酱油增香。/ = = 关键蛋液一定要过滤除泡沫蒸出来才嫩滑如布丁。/ = = / = = = = 【玉子烧厚蛋烧】// = / = = = = = = = =//// = / = / = = 来源下厨房「蒲烧鳗鱼饭附玉子烧」/ = = / = = 食材鸡蛋个、日式高汤或牛奶大勺、糖小勺、盐少许、油/ = = 步骤/ = = 鸡蛋打散加高汤、糖、盐调味注意不要打出泡沫如有泡沫需过筛 玉子烧专用锅或小平底不粘锅刷薄油全程小火 倒入约/蛋液半熟时用筷子轻搅成滑蛋状用铲子从外向内推卷到锅边 空出锅面再刷油倒入剩余一半蛋液让蛋液流到卷好的蛋下面半熟时继续卷起重复至蛋液用完 关火后用铲子按压定型出锅放在竹帘上趁热卷起轻压整形稍凉后切厚片。/ = = 关键全程小火蛋液不要打出泡沫。/ = = / = = = = 【筑前煮】// = / = = = = = = = =////====== = / = / = = 来源下厨房「正宗筑前煮」/ = = / = = 食材鸡腿肉、莲藕节约、牛蒡根、胡萝卜根、干香菇朵、魔芋块、竹笋小半根、调味日式高汤砂糖大勺味醂大勺清酒大勺酱油大勺/ = = 步骤/ = = 莲藕滚刀切泡淡醋水分钟去涩牛蒡轻刮皮滚刀切迅速泡水魔芋焯水分钟干香菇泡发泡发水留用 锅中热芝麻油下鸡肉炒至表面变白依次加入魔芋、莲藕、牛蒡、胡萝卜、香菇、竹笋从硬到软逐步翻炒 调味顺序非常重要先加砂糖炒分钟加清酒加味醂加入高汤含香菇水最后才加酱油 盖锅小火炖分钟开盖中火收汁分钟至汤汁微粘食材静置小时后食用味道更融合。/ = = 关键酱油最后加否则食材会变硬筑前煮越放越好吃。/ = = / = = = = 【关东煮】// = / = = = = = = = =////======== = / = / = = 来源综合日式家庭料理做法/ = = / = = 食材白萝卜半根、鸡蛋个、魔芋块、竹轮、鱼丸、油豆腐、汤底昆布片柴鱼片水酱油大勺味醂大勺清酒大勺盐少许/ = = 步骤/ = = 昆布冷水泡分钟后煮到冒泡取出加柴鱼片煮分钟过滤得高汤加酱油、味醂、清酒、盐调成汤底 白萝卜去皮切厚圆片约边缘削圆表面划十字纹先单独用清水煮分钟至半透明 鸡蛋煮熟剥壳魔芋切三角块焯水 所有食材放入汤底中小火炖煮至少小时白萝卜呈透明琥珀色即入味吃时蘸日式芥末酱或柚子胡椒。/ = = 关键白萝卜要先单独煮过再入汤底才能充分入味。/ = = / = = = = 【大阪烧】// = / = = = = = = = =////======= = / = / = = 来源下厨房「大阪烧」/ = = / = = 食材中筋面粉、水、鸡蛋个、盐、日式酱油、糖、海苔丝、木鱼花、圆白菜切细丝、猪肉馅、虾仁剁碎、表面照烧酱、沙拉酱、木鱼花、海苔丝/ = = 步骤/ = = 面粉海苔丝切碎木鱼花混合鸡蛋打散盐日式酱油糖搅匀蛋液 蛋液加入混合面粉水圆白菜丝虾仁猪肉馅搅成稠厚面糊 平底锅热油倒入/面糊摊平成圆饼状中火煎至两面金黄 出锅涂照烧酱挤沙拉酱撒大量海苔丝和木鱼花热腾腾的木鱼花会在热气中跳舞。/ = = 关键照烧酱、沙拉酱、木鱼花、海苔丝是大阪烧四大精髓缺一不可。/ = = / = = = = 【章鱼烧】// = / = = = = = = = =//// = / = / = = 来源搜狗百科「日本小吃」/ = = / = = 食材马铃薯泥、小章鱼、鸡蛋个、底筋面粉、面包糠、盐、黑胡椒粉、表面柴鱼片、青海苔、照烧酱、沙拉酱/ = = 步骤/ = = 马铃薯去皮切薄片蒸熟压成泥小章鱼洗净焯水后切成小粒 马铃薯泥中加入章鱼粒、盐、黑胡椒粉拌匀 戴手套取一汤匙薯泥搓圆裹底筋面粉蛋液面包糠 油温六七成热炸至金黄色捞出挤沙拉酱和照烧酱撒柴鱼片和青海苔。/ = = 关键正宗章鱼烧需专用铁板此家庭版用薯泥替代面糊更简便。/ = = / = = = = 【日式煎饺】// = / = = = = = = = =//// = / = / = = 来源下厨房「日式饺子」/ = = / = = 食材饺子皮张、猪肉馅、圆白菜、韭菜、大蒜瓣、生姜小块、酱油大勺、芝麻油大勺、盐少许、清水、油/ = = 步骤/ = = 圆白菜切细碎撒盐腌分钟挤干水分韭菜切小段蒜姜磨成泥 猪肉馅加酱油、芝麻油、盐搅拌上劲加入圆白菜、韭菜、蒜姜泥拌匀成馅料 饺子皮包入馅料日式饺子形状较长扁两面捏褶 平底锅热油排列饺子中火煎至底部金黄倒入约/高度的热水立刻盖锅盖焖分钟 开盖让水分完全蒸发沿锅边淋一圈芝麻油继续煎至底部焦脆即可出锅搭配酱油醋辣油的蘸料。/ = = 关键加水焖蒸是日式饺子皮薄底脆的秘密。/ = = / = = = = 【冷奴凉拌豆腐】// = / = = = = = = = =/////= = / = / = = 来源综合日式家庭料理做法/ = = / = = 食材绢豆腐盒约、葱花适量、姜泥小勺、柴鱼片少许、酱油大勺、芝麻油少许可选/ = = 步骤/ = = 豆腐从盒中小心取出用厨房纸轻轻吸去表面多余水分 整块豆腐放入小碗中淋上酱油 依次放上姜泥、葱花撒上柴鱼片可加几滴芝麻油提香 夏天吃之前先放冰箱冷藏分钟口感更清凉爽滑。/ = = 关键一定要选绢豆腐嫩豆腐口感才顺滑。/ = = / = = = = 【日式腌黄瓜】// = / = = = = = = = =////= = / = / = = 来源下厨房「日式腌渍黄瓜」/ = = / = = 食材黄瓜根、盐小勺、酱油大勺、味醂大勺、芝麻油小勺、白芝麻适量、姜丝少许/ = = 步骤/ = = 黄瓜洗净用刀背轻拍至微裂切滚刀块或斜刀片 撒盐抓匀腌分钟杀出水后用凉白开冲洗挤干多余水分 酱油、味醂、芝麻油调成腌汁加入姜丝 黄瓜块放入腌汁中拌匀撒白芝麻冷藏分钟即可食用。/ = = 关键拍黄瓜使裂纹吸汁更多腌汁比例可根据口味调整。/ = = / = = = = 【浅渍泡菜一夜渍】// = / = = = = = = = =////========== = / = / = = 来源综合日式渍物做法/ = = / = = 食材白萝卜、黄瓜根、胡萝卜半根、昆布小片约、盐小勺、昆布高汤、米醋大勺、砂糖小勺/ = = 步骤/ = = 白萝卜、胡萝卜去皮切薄片约黄瓜切薄片 所有蔬菜撒盐轻揉放置分钟出水后挤干 昆布高汤、米醋、砂糖混合搅匀成浅渍汁 挤干蔬菜放入密封盒加入剪成细条的昆布倒入浅渍汁拌匀 盖盖放入冰箱腌制至少小时隔夜更入味天内吃完。/ = = 关键挤干水分才能让调味汁充分渗透。/ = = / = = = = 【酒蒸鸡肉】// = / = = = = = = = =//// = / = / = = 来源下厨房「酒蒸鸡胸肉」/ = = / = = 食材鸡胸肉块约、清酒大勺、姜片片、葱段根、盐少许、芝麻油小勺/ = = 步骤/ = = 鸡胸肉用叉子在表面扎孔便于入味两面均匀撒少许盐 平底锅中铺姜片和葱段放上鸡胸肉淋清酒和芝麻油 盖锅盖大火烧开后立即转最小火蒸分钟 关火后不要开盖用余热焖分钟取出鸡肉稍凉后切片 蒸出的汤汁过滤后可作为蘸料或拌面汁鸡肉嫩滑多汁不柴。/ = = 关键全程盖盖利用蒸汽循环鸡胸肉才不会干柴。/ = = / = = = = 【土豆炖肉肉】// = / = = = = = = = =////==== = / = / = = 来源下厨房「日式马铃薯炖肉」/ = = / = = 食材牛肉薄片或猪肉片、马铃薯个约、洋葱个、胡萝卜根、调味高汤酱油大勺味醂大勺清酒大勺砂糖大勺、荷兰豆适量/ = = 步骤/ = = 马铃薯切块泡水去多余淀粉洋葱切粗丝胡萝卜滚刀切荷兰豆焯水备用 锅中热油先炒洋葱至透明散发甜味加入肉片炒至变色 加入马铃薯、胡萝卜稍翻炒加入高汤和所有调味料 煮开后撇去浮沫盖锅小火炖分钟至马铃薯软糯筷子能轻松穿透 关火静置分钟让味道进一步渗入盛盘后放焯过水的荷兰豆点缀。/ = = 关键肉是日本妈妈的味道炖好后静置是入味的关键。/ = = / = = = = 【南瓜煮物煮物】// = / = = = = = = = =////==== = / = / = = 来源下厨房「日式煮南瓜」/ = = / = = 食材南瓜半个约、日式高汤、酱油大勺、味醂大勺、砂糖大勺、清酒大勺/ = = 步骤/ = = 南瓜去瓤去籽带皮切成适口大小的块皮面可划几刀帮助入味 锅中放入高汤、酱油、味醂、砂糖、清酒搅匀烧开 南瓜皮朝下整齐排入锅中盖锅小火煮分钟 用竹签刺南瓜能轻松穿透即熟关火后静置分钟让甜味充分渗入南瓜内部。/ = = 关键皮朝下煮能让南瓜保持完整不散且颜色更鲜艳。/ = = / = = = = 【荞麦面】// = / = = = = = = = =////====== = / = / = = 来源综合日式荞麦面做法/ = = / = = 食材干荞麦面人份、蘸汁昆布高汤柴鱼高汤酱油大勺味醂大勺、点缀葱花、芥末、海苔丝、白芝麻/ = = 步骤/ = = 蘸汁昆布高汤和柴鱼高汤混合烧开加酱油和味醂煮分钟关火放凉 大锅水烧开荞麦面散开放入用筷子轻轻拨散防止粘连 按包装时间煮通常分钟煮好后立即捞出放入冰水中冲洗降温并洗去表面淀粉 沥干水分装盘撒上海苔丝蘸汁分小碗根据喜好加入葱花、芥末 吃法夹一筷荞麦面蘸入冰凉的蘸汁中吸溜入口。/ = = 关键冰水冲洗是荞麦面爽滑筋道的灵魂步骤。/ = = / = = = = 【咖喱乌冬面】// = / = = = = = = = =////======= = / = / = = 来源下厨房「咖喱乌冬面」/ = = / = = 食材冷冻乌冬面份、咖喱块块、洋葱半个、胡萝卜半根、猪肉薄片、高汤、酱油大勺、葱花适量/ = = 步骤/ = = 洋葱切薄片胡萝卜切薄片猪肉切适口大小 锅中少许油炒洋葱至透明下猪肉炒变色加胡萝卜片稍翻炒 倒入高汤烧开转中火煮分钟后加入咖喱块搅拌至融化加酱油调味 放入冷冻乌冬面煮分钟至乌冬面散开变软盛入碗中撒上葱花。/ = = 关键咖喱乌冬汤汁要比普通咖喱略稀一些才挂得住面。/ = = / = = = = 【铜锣烧】// = / = = = = = = = =//// = / = / = = 来源下厨房「铜锣烧」/ = = / = = 食材低筋面粉、鸡蛋个、牛奶、砂糖、蜂蜜大勺、泡打粉小勺、红豆沙馅适量约/ = = 步骤/ = = 鸡蛋和砂糖搅匀至糖融化加入牛奶和蜂蜜拌匀 低筋面粉和泡打粉混合过筛加入蛋液中轻拌至无干粉不要过度搅拌冷藏静置分钟 不粘平底锅擦薄油小火加热舀一勺面糊自然摊成圆形表面出现密集气泡时翻面再煎秒即出锅 两片面饼中间夹入红豆沙轻压使馅分布均匀趁热吃外软内甜。/ = = 关键面糊要冷藏静置煎出来的铜锣烧才会均匀上色。/ = = / = = = = 【草莓大福】// = / = = = = = = = =////======= = / = / = = 来源下厨房「草莓大福」/ = = / = = 食材糯米粉、细砂糖、水、玉米淀粉适量手粉、红豆沙、草莓个/ = = 步骤/ = = 糯米粉、砂糖和水搅成无颗粒糊状盖保鲜膜扎孔微波炉加热分钟取出搅拌再加热分秒搅拌再加热分钟至面团透明熟透 台上撒大量玉米淀粉将热糯米团倒在淀粉上表面也撒淀粉擀成约厚片 切成圆形皮每张皮上放一团红豆沙已包好一颗草莓收紧封口朝下摆放 包好后稍按压整形冷藏分钟后食用口感最佳草莓的酸甜与红豆沙和糯米皮的软糯完美融合。/ = = 关键草莓不要去蒂包的时候带蒂更容易封口且好看。/ = = / = = = = 【抹茶铜锣烧】// = / = = = = = = = =////======= = / = / = = 来源下厨房「抹茶红豆铜锣烧」/ = = / = = 食材低筋面粉、抹茶粉、鸡蛋个、牛奶、砂糖、蜂蜜大勺、泡打粉小勺、红豆沙馅/ = = 步骤/ = = 低筋面粉、抹茶粉、泡打粉混合过筛备用 鸡蛋和砂糖打匀至糖融化加牛奶和蜂蜜搅匀 粉类加入蛋液中轻拌至无干粉面糊呈翠绿色冷藏静置分钟 不粘平底锅小火擦薄油舀一勺面糊自然摊成圆饼表面出现密集气泡时翻面煎秒出锅 两片抹茶面饼中间夹入红豆沙抹茶微苦与红豆的甜糯形成绝妙平衡。/ = = 关键抹茶粉要选烘焙用抹茶而非冲泡级颜色和风味都更好。/ = = / = = = = 【海鲜丼海鮮丼】// = / = = = = = = = =////======= = / = / = = 来源综合日式海鲜丼做法/ = = / = = 食材新鲜刺身级三文鱼、金枪鱼、甜虾只、扇贝个、海胆适量、鲑鱼籽大勺、寿司饭白米饭碗寿司醋大勺砂糖小勺、点缀紫苏叶、芥末、腌姜片/ = = 步骤/ = = 刚煮好的热米饭拌入寿司醋和砂糖用切拌手法拌匀后放凉至微温 三文鱼和金枪鱼切厚片约扇贝对半切开甜虾去壳保留尾部 在大碗中盛入寿司饭将各类海鲜按颜色搭配整齐摆放在饭上 中心放海胆点缀鲑鱼籽、紫苏叶和腌姜片配一小碟酱油和芥末。/ = = 关键海鲜必须选刺身级别家庭制作务必从可信渠道购买。/ = = / = = = = 【炸虾】// = / = = = = = = = =////======= = / = / = = 来源下厨房「日式炸虾」/ = = / = = 食材大虾只、鸡蛋个、低筋面粉适量、面包糠适量、盐少许、黑胡椒少许、蘸酱日式猪排酱或塔塔酱/ = = 步骤/ = = 大虾去壳留尾背部划开去虾线腹部轻切几刀防止炸制时弯曲撒盐和黑胡椒调味 虾依次裹上低筋面粉蛋液面包糠裹面包糠时用手轻压确保均匀附着 油温下锅炸约分钟至金黄酥脆捞出沥油 摆盘搭配日式猪排酱或自制塔塔酱蛋黄酱切碎水煮蛋洋葱碎酸黄瓜碎。/ = = 关键腹部划刀是防止虾卷曲的关键技巧。/ = = / = = = = 【炸猪排饭丼】// = / = = = = = = = =////======= = / = / = = 来源下厨房「亲子丼与炸猪排饭详解」/ = = / = = 食材炸好的猪排块做法参见炸猪排、洋葱半个、鸡蛋个、高汤、酱油大勺、味醂大勺、砂糖大勺、白米饭碗/ = = 步骤/ = = 炸猪排切成宽约的条状洋葱切薄丝 小锅中放入高汤、酱油、味醂、砂糖烧开加入洋葱丝煮约分钟至透明变软 将切好的猪排条排在洋葱上鸡蛋略打散不要完全打匀保留蛋白感淋在猪排上 盖锅小火煮约分钟至蛋液半凝固呈滑嫩状连同汤汁一起浇在热米饭上。/ = = 关键鸡蛋不要完全打散半熟的滑蛋状态才是最正宗的。/ = = / = = = = 【鲷鱼烧】// = / = = = = = = = =////======= = / = / = = 来源综合日式街头小吃做法/ = = / = = 食材低筋面粉、泡打粉小勺、鸡蛋个、牛奶、砂糖、蜂蜜大勺、融化黄油、红豆沙馅/ = = 步骤/ = = 鸡蛋和砂糖搅匀至糖融化加入牛奶、蜂蜜和融化黄油拌匀 低筋面粉和泡打粉混合过筛加入蛋液中轻拌至顺滑无颗粒冷藏静置分钟 鲷鱼烧模具两面刷薄油中小火预热先倒入约/面糊放入适量红豆沙馅再盖上面糊填满模具 合上模具中小火每面烤约分钟至两面金黄即可脱模趁热吃外酥里软。/ = = 关键如果没有鲷鱼烧模具可用平底锅煎成小圆饼夹馅做成今川烧替代。/
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