最終更新日：2017/09/30
Well cooked Kokabu served in thick sauce with ground chicken Ingredients (2 servings) 2 Kyoto Kokabu 50g ground chicken 1/4 Yuzu citrus (yellow) 300ml Dashi stock 50ml Sake 30ml potato starch solution (potato starch 1: water 2) (Ａ) 20ml Mirin 20ml sugar 20ml light soy sauce Directions (1) Cut Kyoto...
最終更新日：2017/08/07
Ingredients (4 servings) 1 Kyoto Kokabu 100g smoked salmon Leaves of 1 Kyoto Kokabu 1 pack, baby leaves 1/2 red oinon Salt, as needed For the marinade: 2 Tbsp. vinegar, 3 Tbsp. dark soy sauce, 3 Tbsp. olive oil Directions (1) Combine the marinating ingredients in a...
最終更新日：2017/08/07
Another Kyoto Kokabu dish also using the skin and leaves Ingredients (2 servings) Skin of 2 Kyoto Kokabu Leaves of 1/4 Kyoto Kokabu 5cm kelp 5~10cm salt Shichimi spices (Japanese blend of seven spices), to taste Soy sauce, as needed Directions (1) Julienne the skin of Kyoto...
