至潮推介 What’s On

這是一道非常容易烹調的菜式，而且你會愛上它。
牛油果和橄欖油配合細膩的吞拿魚/三文魚， 給你一個不能忘記的味道。
而且牛油果和橄欖油都充滿不飽和脂肪和維生素E 。

材料:
– 日式米飯*2杯
– 吞拿魚/三文魚*6片 (6安士)
– 牛油果*1 (切片)
– 雞蛋*1
– 日本白醋*(適量)
– 醬油*2湯匙
– 芥末*(適量)
– 檸檬汁*1湯匙
– 橄欖油*(適量)

製作方法:
– 若是急凍吞拿魚/三文魚，先解凍。
– 將牛油果切片，把吞拿魚/三文魚放入碗裡，加入橄欖油，芥末和檸檬汁拌勻
– 煎一隻太陽蛋，最後把各配料放在煮好的米飯上即成。

This is really easy to make and you’ll love it.
A memorable taste is made from the combination of Avocado, olive oil and the delicacy of
tuna/salmon. Both avocado and olive oil consist of plenty of good monounsaturated fat and

Vitamin E.

Ingredients:
– 2 cups cooked Japanese white rice
– 6 slices tuna/salmon (6 oz)
– 1 avocado, sliced
– 1 eggs
– white vinegar (to taste)
– 2 tablespoons soy sauce
– wasabi paste (to taste)
– 1 tablespoons lemon juice
– Olive oil (to taste)

Cooking direction:
Thaw the tuna or salmon if frozen. Cut the avocado in slice. Place the tuna/salmon in a bowl
and add the olive oil, soy sauce, wasabi and lemon juice. Make sunny-side-up egg.
Spoon the mixture over bowls of cooked rice.

天婦羅是日式料理中最受歡迎的菜式之一。各種天婦羅中，大蝦天婦羅可說是最廣為人知的。

材料:
– 大蝦*10隻
– 鹽* ½ 湯匙
– 白胡椒*適量
– 蛋*1隻
– 油* ¼ 杯
– 發粉* ¼ 湯匙
– 麵粉* 3湯匙

製作方法:
– 若為急凍大蝦，先將大蝦解凍和抺乾
– 將蛋打進碗中，加入凍水拌勻。
– 加入鹽，發粉，麵粉，白胡椒，拌勻成蛋漿
– 將大蝦均勻沾上蛋漿
– 在鍋上預熱油至170 ℃，加入大蝦，炸至金黃色，用油紙把油吸乾

Tempura is one of the most popular type of Japanese food. Shrimp tempura is probably most common one as you have seen.

Ingredients:
– 10 large shrimps
– ½ tablespoons Salt
– ½ tablespoons white pepper
– 1 egg
– ¼ cup oil
– ¼ tablespoons baking powder
– 3 tablespoons flour

Cooking direction:
– Thaw the shrimp if frozen and pat dry thoroughly with paper towels.
– Make the batter by beating the egg white with ice cold water in a bowl.
– Add the salt, baking powder , flour and white pepper in the bowl and mix lightly.
– Roll each shrimp with it so as to cover all sides.
– Preheat the oil for deep-frying to 170℃ in a heavy pot.
– Cook until golden. Remove and drain on paper towels.

“日式豆腐”—是一道傳統和受歡迎的日式料理,更是一道非常合式素食者的菜餚。

材料:
– 豆腐大半磚
– 麵粉*1湯匙
– 粟粉*1湯匙
– 油-適量
– 蔥蒜-少量
– 柴魚高湯*2湯匙
– 醬油*2湯匙
– 味醂*2湯匙

可添加你喜歡的香料,例如薑或辣椒粉!

製作方法:
– 盡可能抺乾豆腐,將豆腐切成塊。
– 將切割後的豆腐均勻沾裹上麵粉。
– 放入170度油炸成金黃色
– 在炸豆腐淋上醬汁，最後撒上蔥蒜末。

“Agedashidofu” is a very popular and traditional Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!

Ingredients:
-Tofu (Momen tofu) 1/2 a large piece (can of course be increased!)
-Flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
-Cornstarch: 1 tablespoon
-Oil for deep-frying
-Freshly grated daikon (to taste)
-Thinly chopped leek (to taste)
-Dashi (konbu/seawed dashi): 100 ml
-Soy sauce: 2 tablespoons
-Mirin/sweet sake:2 tablespoons

You may add spices of your choice, especially grated ginger and hot chili powder!

Cooking direction:
– Press as much water out the tofu as possible. Cut the tofu into large pieces.
– Roll the tofu pieces into the flour so as to cover all sides.
– Drop in deep-frying oil at 170 degrees.
– Prepare the sauce by heating the Bonito Dashi , soy sauce and mirin (and extra spices if wanted).
– Pour the sauce in fired tofu. Top tofu with freshly chopped leek.