Day 24: Daily Activity (Eng Ver.)

Thursday, April 25, 2019




          Hi~ all of you who have read my Blog until this day, today is our last day of practice in this semester, and next week we will prepare ourselves for additional lessons in the final class and final exam.

My friends and I are in the kitchen, we will make a rotation menu II.1, Beef Rice Bowl. Today there are not many activities, we only finish the program today, or the menu that was prepared yesterday. The first thing to do is to take or prepare the material that was prepared yesterday. All prepared materials are stored in one place to make it easier if you want to take them.

Then take the stock pot and fill the water, boil the water and give salt in the blanch water. Add the cauliflower and cook broccoli to soften then lift and soak in ice water so the color is fresh, then blanch the carrots until the soften lifts and soak in water ice to stop the cooking process and maintain the color of the carrot to keep it fresh.

Next is, the meat saute that has been marinated for one night, the meat saute until the meat is soft. After all the meat has been cooked, then prepare the seasoning for the sauces. Prepare chili sauce, sweet soysauce, oyster sauce, chicken powder, black pepper, salt and pepper.

After that, prepare the saute pan for the meat saute. Heat the oil on the saute pan, then add onion, green bell pepper, red bell pepper saute until the fragrant aroma is smelled. Then add the spices to the saucepan in saute pan then taste, after the taste is good, then add the meat.

Cook until all the marinades soak into the meat, cook over low heat so that the marinade soaks well and the meat can cook evenly. After the meat is cooked, remove the meat. Prepare the bowl to be plating and then explored to Mr. Ical. Then place the rice in the insert bowl, carrot, broccoli and cauliflower and the meat into the bowl.

Today's practice has been completed, we clean all the tools that we have used, then we arrange according to the place. Then we do general cleaning together so that the kitchen we use remains clean. After that, we returned to our homes.

BEEF RICE BOWL

INGREDIENTS :

400 gr Beef short ribs (or sirloin, or tenderloin), thinly sliced (*see footnote 1)

2 tbsp Light soy sauce (*see footnote 2)

1 tbsp Japanese sake

1 tbsp Oyster sauce

1 tbsp Miso

1/2 Sugar

1/8 tbsp Black pepper powder

1 tbsp Peanut oil (or vegetable oil)

1/2 Onion, sliced

500 ml Chicken stock

1/2 pcs Brocolli or cauliower,(separated and cut to bite size)

2 pcs Small carrot, sliced Steamed rice

PROCEDURE :

1. To slice beef thinly, place fresh beef in the freezer for 20 minutes, or use half-thawed beef. Slice along the grain into 1/16 inch (2mm) thick pieces (or as thin as possible).

2.Cut and Prep veggies.

3. Combine light soy sauce, Japanese sake, oyster sauce, miso, sugar, and black pepper in a small bowl. Mix well and set aside.

4. Heat peanut oil in a large skillet over medium heat until warm. Add onion. Cook and stir until soft, about 2 minutes.

5. Add chicken stock and the mixed sauce. Cook until bringing to a boil.

6. Spread beef slices in the skillet. Cook until bringing to a gentle simmer and immediately turn to low heat.

7.Simmer uncovered until beef turns tender and the sauce thickens, for 40 to 50 minutes.

8. While simmering the beef, bring a pot of water to a boil. Add broccoli and carrots. Cook until just soft. Drain and set aside.

9. Add rice to serving bowls. Top with broccoli and carrots on one side, and the beef on the other side. Drizzle with the beef sauce. Serve warm.