Page 3 - Pengolahan Makanan Oriental
P. 3
Jepang ...................................................................................................................... 32
Teknik Pengolahan Makanan Oriental (Jepang) .................................................. 38
A. Bumbu Khas Jepang .................................................................................. 39
1. Shichimi Togarashi (7 bubuk bumbu) ................................................ 40
2. Dashi ..................................................................................................... 41
3. Shoyu (Japanese Soy Sauce) ............................................................ 43
4. Mirin dan Sake ..................................................................................... 45
5. Miso ...................................................................................................... 46
6. Wasabi ................................................................................................. 47
7. Gari ....................................................................................................... 48
8. Katsuo-bushi ......................................................................................... 48
9. Myouga ................................................................................................ 49
10. Su (Cuka Nasi) ...................................................................................... 50
B. Bahan Khas Jepang ................................................................................... 50
1. Aneka Mi Jepang ................................................................................... 50
a. Soba ..................................................................................................... 51
c. Harusame ............................................................................................. 51
d. Shirataki ................................................................................................ 53
e. Khisimen ............................................................................................... 53
2. Wijen ........................................................................................................ 53
3. Pan-Ko ..................................................................................................... 54
4. Abura-age ............................................................................................... 55
5. Rumput Laut ............................................................................................ 55
a. Nori ....................................................................................................... 55
b. Konbu ................................................................................................... 56
c. Wakame............................................................................................... 57
6. Ocha ........................................................................................................ 57
a. Gyukuro ................................................................................................ 57
c. Sencha, Bancha dan Hojicha ............................................................ 58
e. Konacha .............................................................................................. 59
C. Teknik Memasak ......................................................................................... 61
1. Blansir .................................................................................................... 61
2. Merebus (Nimono) .............................................................................. 61
3. Mengukus (Mushimono) ..................................................................... 61
4. Grill (Yakimono) ................................................................................... 62
5. Menggoreng (Age mono) .................................................................. 62
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