tag:blogger.com,1999:blog-80612766354141441652024-02-20T02:49:51.074+01:00Japończyk GotujeAnonymoushttp://www.blogger.com/profile/03395797027632503284noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-8061276635414144165.post-90344579587550370772017-07-22T22:08:00.000+02:002017-07-22T22:13:37.550+02:00Na jeden kęs - onigiri z węgorzem<div class="MsoNormal">
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<b><span lang="PL"><span style="font-size: large;">Na jeden kęs - onigiri z węgorzem 鰻の一口焼きおにぎり</span><o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3wTjAFYcaBC9syqLVuAGr3L6P73OfqIxAf2rsdgUJmR4KStgQgE8e7gMEHcX3f30EXLI9FXwIWSmGXO_Zp3YqbmlkuJBkn0Oi-H_sHmwEuuuJF4HyytZcrq1HM5KI8v9RsoDJn3oTn_j/s1600/IMG_9764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3wTjAFYcaBC9syqLVuAGr3L6P73OfqIxAf2rsdgUJmR4KStgQgE8e7gMEHcX3f30EXLI9FXwIWSmGXO_Zp3YqbmlkuJBkn0Oi-H_sHmwEuuuJF4HyytZcrq1HM5KI8v9RsoDJn3oTn_j/s1600/IMG_9764.JPG" /></a></div>
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<span style="font-size: large;"><i><span lang="PL">W Japonii
istnieje zwyczaj Doyono ushi no hi (</span><span style="font-family: "ms 明朝" , serif; mso-ansi-language: PL; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">土用の丑の日</span></i></span><span lang="PL"><span style="font-size: large;"><i>), jest to dzień jedzenia węgorza. W tym roku wypada on 25-go lipca i 6-go
sierpnia. W tym dniu je się unaju(うな重、うな丼) - węgorza serwowanego na ryżu. </i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF67OSRUiQ56x7II1ZykcsroBFdPDwK1hQZ-vZQBJMW60TI98NKOgzLvAb-u_3KaV7OGCemwKxeBQj66wx3NGp6oQnd9RhGGJERbfiQ4z3MzyK6SAvejOluOFzlGhWSXOfPZg80cDfOyXM/s1600/IMG_9776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF67OSRUiQ56x7II1ZykcsroBFdPDwK1hQZ-vZQBJMW60TI98NKOgzLvAb-u_3KaV7OGCemwKxeBQj66wx3NGp6oQnd9RhGGJERbfiQ4z3MzyK6SAvejOluOFzlGhWSXOfPZg80cDfOyXM/s400/IMG_9776.JPG" width="400" /></a></div>
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<span lang="PL"><span style="font-size: large;"><i>Dziś,
zainspirowani tym zwyczajem pokażemy Wam przepis na węgorza w trochę innej
odsłonie. </i></span><o:p></o:p></span></div>
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<span lang="PL"><span style="font-size: large;">Składniki:<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・ryż kleisty
(inaczej słodki) 150g<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・kombu (do
kupienia w Kuchnie Świata) 5 cm <o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・szczypta <o:p></o:p></span></span><span style="font-size: large;">soli</span></div>
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<span lang="PL"><span style="font-size: large;">・węgorz kabayaki
(filet z węgorza pieczonego w sosie) 1szt. (do kupienia w sklepach z azjatycką
żywnością)<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">Sos:<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・sos sojowy 25ml<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・cukier 1 łyżeczka<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・mirin 50ml<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・sake 1 łyżka<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">Dodatkowo:<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・oliwa z oliwek do
smażenia<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">・sake do
zagotowania węgorza trochę</span></span></div>
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<span lang="PL"><span style="font-size: large;">・Sansyo (japoński
pieprz syczuański) do kupienia w sklepach z azjatycką żywnością</span><o:p></o:p></span></div>
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<span style="font-size: large;">Zagotuj ryż kleisty z kombu i szczyptą soli, następnie usuń kombu. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghV1fLWiwRLCUznM8AO3LcKWc5aE8lMx4M-FRP9H2aYqtN_JpYnSSMUHLNbtI-jDIE-BQkPn337zoxjaOu_dHW9R43-gQdTJi1Vg-2WXzoQiIs_Hrf5gryinxKe8wV5ON_eL1_lgi5oPRa/s1600/IMG_9759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghV1fLWiwRLCUznM8AO3LcKWc5aE8lMx4M-FRP9H2aYqtN_JpYnSSMUHLNbtI-jDIE-BQkPn337zoxjaOu_dHW9R43-gQdTJi1Vg-2WXzoQiIs_Hrf5gryinxKe8wV5ON_eL1_lgi5oPRa/s320/IMG_9759.JPG" width="320" /></a></div>
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<span style="font-size: large;">W garnku wymieszaj wszystkie składniki na sos i zagotuj. Trzymaj na ogniu aż do odparowania alkoholu (nie za długo). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1BNRSu2F0-TeR0CC40BXh4_QkH5w3E9r6S76HG5tm5Bwq7UgEVZRBi-emlFy7oA9SBRNma0PxsZEXypGgZRK2wPUiqCUuXSWzuXJ44Dwz-CJ-qdqwcHHshmgrydAYrg5Qb-p5uT8-n1l/s1600/IMG_9758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1BNRSu2F0-TeR0CC40BXh4_QkH5w3E9r6S76HG5tm5Bwq7UgEVZRBi-emlFy7oA9SBRNma0PxsZEXypGgZRK2wPUiqCUuXSWzuXJ44Dwz-CJ-qdqwcHHshmgrydAYrg5Qb-p5uT8-n1l/s320/IMG_9758.JPG" width="320" /></a></div>
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<span style="font-size: large;">Ugotowany ryż wymieszaj z przygotowanym sosem. Ryż powinien zabarwić się na lekko brązowy kolor. W razie potrzeby można go doprawić dodatkowo solą. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSx44rAlybG7HBVuno2DzZ4_CxgQjGGZ2OzIbR3LbrF2CkEa2G6EbPOjRA1QLu6swfvdPuEBG9L2-00y6u2kX7Vf4Zkv29VAgLMBnApWUG9A6jZv-ZaKLPvaFQBveh2ryfxipAUSY4p7Dk/s1600/IMG_9760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSx44rAlybG7HBVuno2DzZ4_CxgQjGGZ2OzIbR3LbrF2CkEa2G6EbPOjRA1QLu6swfvdPuEBG9L2-00y6u2kX7Vf4Zkv29VAgLMBnApWUG9A6jZv-ZaKLPvaFQBveh2ryfxipAUSY4p7Dk/s320/IMG_9760.JPG" width="320" /></a></div>
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<span style="font-size: large;">Uformuj z ryżu kulki na jeden kęs. Przełóż ryżowe kulki na rozgrzaną patelnię z oliwą. Smaż, aż ryż stanie się chrupki, następnie obróć kulki i tak samo usmaż z drugiej strony. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YiXzvE685cR8tpncmR_3aEsR2LzmfqqfTc4wKHo_sh0a4YQEv5qhGz9vDmtomiwZpcZp1rCK5Gl471j7DwPQcwnZLSk5lpau6mu1HC1S6TrI-prVX0LApGgFsggg7r9kjixLma2xzKK5/s1600/IMG_9761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YiXzvE685cR8tpncmR_3aEsR2LzmfqqfTc4wKHo_sh0a4YQEv5qhGz9vDmtomiwZpcZp1rCK5Gl471j7DwPQcwnZLSk5lpau6mu1HC1S6TrI-prVX0LApGgFsggg7r9kjixLma2xzKK5/s320/IMG_9761.JPG" width="320" /></a></div>
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<span style="font-size: large;">W międzyczasie pokrój węgorza na kawałki na jeden kęs. Przełóż na pustą patelnię, polej sake i zagotuj - dzięki temu ryba zmięknie. Na usmażonych kulkach z ryżu ułóż kawałki ryby i posyp Sansyo. Serwuj, gdy danie jest wciąż ciepłe, najlepiej smakuje od razu po przygotowaniu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoevJ1XD0FUUuuEyPxkwCArA9BWuyAj3h0_9Ge34dSIKOH8p2EfFnTDc1WNbPAbm3gB0LBOc8bL0YefCAxFf2D8o7AygaWsFVGZczzzxhyUc_zTYVXio91AJu54n1pffSjGj2-6dy_PJCf/s1600/IMG_9769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoevJ1XD0FUUuuEyPxkwCArA9BWuyAj3h0_9Ge34dSIKOH8p2EfFnTDc1WNbPAbm3gB0LBOc8bL0YefCAxFf2D8o7AygaWsFVGZczzzxhyUc_zTYVXio91AJu54n1pffSjGj2-6dy_PJCf/s320/IMG_9769.JPG" width="320" /></a></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-50331348813396520162016-09-13T16:52:00.002+02:002016-09-13T19:53:03.932+02:00Somen na zimno<div class="MsoNormal" style="text-align: center;">
<span lang="PL"><b><span style="font-size: large;">Somen na zimno 冷やしソーメン</span></b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQHdUqvbZVDhbugguYWF_Ek3ofv7Qx2VTCeT2nlfp002HMyJ1mC67oW1pA2zoKAFP_ASFLgTqUEhCW5_DUny_9SNGPCW8cLOCFBNGn85jviq1SVUc5qSoVnUC8Sk_qxwRkT9DOUpJeSi9/s1600/IMG_9362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQHdUqvbZVDhbugguYWF_Ek3ofv7Qx2VTCeT2nlfp002HMyJ1mC67oW1pA2zoKAFP_ASFLgTqUEhCW5_DUny_9SNGPCW8cLOCFBNGn85jviq1SVUc5qSoVnUC8Sk_qxwRkT9DOUpJeSi9/s640/IMG_9362.JPG" width="640" /></a></div>
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<span lang="PL"><span style="font-size: large;"><i>Mimo, że mamy już wrzesień pogoda nadal upalna! Dlatego chcielibyśmy
Wam dziś zaproponować makaron somen na zimno. Można go kupić w sklepach z
azjatyckimi produktami, ale jak przygotować sos? Jest to specjalny rodzaj sosu
do maczania makaronu somen. Po japońsku nazywa się men tsuyu. Pokażemy Wam jak
go przygotować w domu oraz zaproponujemy dodatki do somen na zimno.</i></span><o:p></o:p></span></div>
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<span lang="PL"><span style="font-size: large;"><i><br /></i></span></span></div>
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<span lang="PL"><span style="font-size: large;">Składniki:<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">Men tsuyu:<o:p></o:p></span></span></div>
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<ul>
<li><span style="font-size: large;">konbu kawałek 5cm x 5 cm (do kupienia w sklepach z azjatyckimi
produktami)</span></li>
<li><span style="font-size: large;">bonito 15g (do kupienia w sklepach z azjatyckimi produktami)</span></li>
<li><span style="font-size: large;">niboshi 15g (suszone anchois - mrożone można kupić w sklepie Shila </span><span style="font-size: large;"><span style="font-size: large;">na</span> </span></li>
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<span style="font-size: large;"> Natolinie)</span><br />
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<li><span style="font-size: large;">sos sojowy 3,5 łyżki</span></li>
<li><span style="font-size: large;">mirin 4 łyżki (japoński alkohol do gotowania, do kupienia w sklepach </span><span style="font-size: large;"><span style="font-size: large;">z</span> </span></li>
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<span style="font-size: large;"> azjatyckimi produktami)</span><br />
<ul>
<li><span style="font-size: large;">cukier 1 łyżka</span></li>
<li><span style="font-size: large;">woda 300ml</span></li>
</ul>
<span style="font-size: large;"><br /></span><span style="font-size: large;">Skrócona wersja na men tsuyu (jeśli macie problemy z dostaniem
składników wymienionych powyżej):</span><br />
<ul>
<li><span style="font-size: large;">sos sojowy 5 łyżek</span></li>
<li><span style="font-size: large;">mirin 5 łyżek</span></li>
<li><span style="font-size: large;">woda 100ml</span></li>
<li><span style="font-size: large;">hon dashi 4g (do kupienia w sklepach z azjatyckimi produktami)</span></li>
</ul>
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<ul>
<li><span style="font-size: large;">makaron somen 1 opakowanie (do kupienia w większych supermarketach)</span></li>
</ul>
<span style="font-size: large;">ogórek, pomidor, gotowana pierś z kurczaka, posiekany szczypiorek,
cienki omlet z jajka, prażony sezam, cieniutkie paseczki nori, świeżo starty
imbir i inne – są to dodatki do somen. Możecie wybrać na co i w jakiej ilości
macie ochotę.</span><br />
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<span lang="PL"><span style="font-size: large;">Do garnka nalej wodę, włóż konbu i niboshi, postaw na małym gazie. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5jdo5XXTtzMfyDrY_DABlHo-GOPTIm7zv_BGEq9onvc2eNV3trC4AjSoX830gwgCUhEsnSUrHHAEEUdd7_rykPHyPLccu7CMuKpyqDj9dyJniVmkw6fJEODdcPpFrfgfX0pQipw8DL3j/s1600/IMG_9342%25E3%2581%25AE%25E3%2582%25B3%25E3%2583%2594%25E3%2583%25BC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5jdo5XXTtzMfyDrY_DABlHo-GOPTIm7zv_BGEq9onvc2eNV3trC4AjSoX830gwgCUhEsnSUrHHAEEUdd7_rykPHyPLccu7CMuKpyqDj9dyJniVmkw6fJEODdcPpFrfgfX0pQipw8DL3j/s320/IMG_9342%25E3%2581%25AE%25E3%2582%25B3%25E3%2583%2594%25E3%2583%25BC.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbu34p6DBNlw2cI63HUPLticfUqWctnUBhdd7vu3w2XxlI2xSk_RXI17kqbIKH4hB1TB-mynpDZSsSW3wQc9lXyAeNDPycKEOlmRNAd3auA2AdOrLPHlsBIopzlb3Q77yDroaighYHkuM/s1600/IMG_9344%25E3%2581%25AE%25E3%2582%25B3%25E3%2583%2594%25E3%2583%25BC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbu34p6DBNlw2cI63HUPLticfUqWctnUBhdd7vu3w2XxlI2xSk_RXI17kqbIKH4hB1TB-mynpDZSsSW3wQc9lXyAeNDPycKEOlmRNAd3auA2AdOrLPHlsBIopzlb3Q77yDroaighYHkuM/s320/IMG_9344%25E3%2581%25AE%25E3%2582%25B3%25E3%2583%2594%25E3%2583%25BC.jpg" width="320" /></a></div>
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<span lang="PL"><span style="font-size: large;">Przed zagotowaniem wyjmij konbu a dodaj bonito, zaczekaj aż wszystko się zagotuje.<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">Następnie przelej przez sitko i pozostaw w garnku tylko czysty wywar.</span></span></div>
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<span style="font-size: large; text-align: justify;">Dodaj sos sojowy, mirin i cukier. Gotuj przez około 30-40sek., aby odparować alkohol.</span></div>
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<span style="font-size: large;">Po zagotowaniu zdejmij z ognia i pozostaw do ostygnięcia.</span></div>
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<span lang="PL"><span style="font-size: large;">W przypadku skróconej wersji na men tsuyu – wymieszaj w garnku wszystkie składniki (sos sojowy, mirin, wodę i hon dashi), gotuj przez około 30-40sek., a następnie zostaw do ostygnięcia.</span></span></div>
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<span lang="PL"><span style="font-size: large;">Zagotuj wodę na makaron somen.<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">W międzyczasie przygotuj warzywa i mięso jako dodatki.<o:p></o:p></span></span></div>
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<span lang="PL"><span style="font-size: large;">Przygotuj somen wg przepisu na opakowaniu – my proponujemy odcedzić makaron 30sek. wcześniej niż zaleca producent.</span></span></div>
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<span style="font-size: large; text-align: justify;">Następnie pod zimną wodą delikatnie umyj makaron.</span></div>
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<span style="font-size: large; text-align: justify;">Makaron przełóż na talerze, dodatki wyłóż na jednym dużym talerzu, sos men tsuyu przelej do miseczek. Do sosu w miseczkach dolej wodę w proporcjach 1:1 (w zależności jak mocny smak men tsuyu preferujesz możesz zmniejszyć ilość wody). Jedz, maczając makaron i dodatki w sosie (szczypiorek, sezam i imbir należy wymieszać z sosem).</span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-83161807915876871712016-05-30T22:34:00.002+02:002016-05-30T22:48:28.583+02:00Chikuwa curry<div style="text-align: center;">
<b><span style="font-size: large;">Chikuwa curry ちくわカレー</span></b></div>
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<span lang="PL"><span style="font-size: large;">Obejrzeliście już film "<i><b>Nasza młodsza
siostra</b></i>"? Jeśli nie to nadal macie szansę, nie tylko w kinie Muranów, ale
także w innych miastach w Polsce. Dla zachęty zamieszczamy kolejny smakowity
przepis na danie pojawiające się w filmie! Chikuwa curry! Bohaterki filmu miały
podzielone zdanie na jego temat, dwie z nich nie zachwycały się nim, dwie
kolejne go uwielbiały! Spróbujcie i przekonajcie się sami, czy Wam pasuje</span></span><span lang="PL"><span style="font-size: large;">.</span><o:p></o:p></span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/j-gNyAM0xRc/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/j-gNyAM0xRc?feature=player_embedded" width="320"></iframe></div>
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<span lang="PL"><span style="font-size: large;">Składniki (dla 4
osób):<o:p></o:p></span></span></div>
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<ul>
<li><span style="font-size: large;"><a href="https://pl.wikipedia.org/wiki/Chikuwa" target="_blank">chikuwa</a> <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span>3-4szt. (do
kupienia w sklepie <a href="http://www.shilla.pl/Info,id39.html" target="_blank">Shilla</a> na Natolinie)</span></li>
<li><span style="font-size: large;">wieprzowina na
gulasz <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・</span>300g</span></li>
<li><span style="font-size: large;">cebula <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・</span>1 szt.</span></li>
<li><span style="font-size: large;">marchewka <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span>1 szt.</span></li>
<li><span style="font-size: large;">ziemniaki <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span>2-3
szt.</span></li>
<li><span style="font-size: large;">czosnek <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span>1 ząbek</span></li>
<li><span style="font-size: large;">pomidor <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span>1 szt.</span></li>
<li><span style="font-size: large;">jabłko <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span>1/4</span></li>
<li><span style="font-size: large;">jogurt naturalny <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・</span>3 łyżki</span></li>
<li><span style="font-size: large;">olej <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・・・・・・</span>2-3 łyżki</span></li>
<li><span style="font-size: large;">woda <span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: small; line-height: 17.6px;">・・・・・・・・・・・・・・・・</span>600ml</span></li>
<li><span style="font-size: large;">curry roux 1
opakowanie (do kupienia w sklepach z azjatyckimi
produktami; w zależności od marki curry roux ilość wody potrzebna do przepisu
może się różnić - sprawdź opis na opakowaniu curry roux)*</span></li>
<li><span style="font-size: large;">ugotowany ryż</span></li>
<li><span style="font-size: large;">sól i pieprz</span></li>
</ul>
<span style="font-size: large;">*najlepszy smak
otrzymasz mieszając curry roux dwóch różnych marek</span><br /><ul>
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<span style="font-size: large;">Kawałki mięsa dopraw solą i pieprzem. </span></div>
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<span style="font-size: large;">Pokrój cebulę oraz marchewkę, jak na zdjęciu. </span></div>
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<span style="font-size: large;">Ziemniaki obierz i pokrój na kawałki wielkości jednego kęsa. </span></div>
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<span style="font-size: large;">Czosnek posiekaj. Chikuwa pokrój na mniejsze kawałki.</span></div>
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<span style="font-size: large;">Wodę, jogurt, jabłko i pomidor zblenduj. Do garnka nalej olej i na małym ogniu usmaż czosnek. Następnie dodaj cebulę i mięso. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpXLiqIh8sPu1aO1U61r4kYl0FLX4_rg4mIg4tI09vYkf1Z3ogsiMiOnIhJjmvrQkqxGhFknHuwY8oNVkKZJfHA9HxM9UJliSDZxvFykapnelg8yBQXmvWXl3v6Uu6j4ghANcWyONSaM6/s1600/IMG_8795a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpXLiqIh8sPu1aO1U61r4kYl0FLX4_rg4mIg4tI09vYkf1Z3ogsiMiOnIhJjmvrQkqxGhFknHuwY8oNVkKZJfHA9HxM9UJliSDZxvFykapnelg8yBQXmvWXl3v6Uu6j4ghANcWyONSaM6/s320/IMG_8795a.jpg" width="320" /></a></div>
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<span style="font-size: large;">Gdy mięso zmieni kolor dodaj zblendowaną wodę, jogurt, jabłko, pomidor, pokrojone ziemniaki i marchewkę, kawałki chikuwa. Zagotuj i zbierz powstałą na wierzchu pianę. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5Ve353iLjhe1estxIX4RdNFAEZF2RGe-8L-xxULB1XaMOcyJvGf0XHCHhGt0RgcfffeYgqMt8kLzcvXOiSCfobqGLr2RMC5fARYZoi_QG1JMRAVb7sqvKPiOvUhVK-3_i7KShOyD2iWt/s1600/IMG_8800a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5Ve353iLjhe1estxIX4RdNFAEZF2RGe-8L-xxULB1XaMOcyJvGf0XHCHhGt0RgcfffeYgqMt8kLzcvXOiSCfobqGLr2RMC5fARYZoi_QG1JMRAVb7sqvKPiOvUhVK-3_i7KShOyD2iWt/s320/IMG_8800a.jpg" width="320" /></a></div>
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<span style="font-size: large;">Gotuj na małym ogniu przez kolejne 20-30min. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz6fJF9JNqNh3riXY3CY68obIPuzpmmMy3iAA4I5SYR6Km3lUoScf_u7ayrELifsPtPqbiVZ704QRyNtVljkCL8VeLrnf3JfcEOCC8NNLa3jG1p_2oSHMJSCcCNZrXbyJajcCFC15D-fw/s1600/IMG_8808a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz6fJF9JNqNh3riXY3CY68obIPuzpmmMy3iAA4I5SYR6Km3lUoScf_u7ayrELifsPtPqbiVZ704QRyNtVljkCL8VeLrnf3JfcEOCC8NNLa3jG1p_2oSHMJSCcCNZrXbyJajcCFC15D-fw/s320/IMG_8808a.jpg" width="320" /></a></div>
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<span style="font-size: large;">Po tym czasie zdejmij z ognia i dodaj pokruszone curry roux. Wymieszaj, aż do całkowitego rozpuszczenia curry roux. Postaw na mały ogień i gotuj przez 5 min.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DT5iRq3_VQVjWv19oHZH6PRhAkBBRovwI1TZfQRfS_Asj5k6oZ6una5veAyIzo8aXdm9o6Yyw0A4NL8m_xx6erVgqDTAJrspIsXnE7nHTAeUCVWuiE7Gx2RiV8TWdUJz95pHGzEXJ_16/s1600/IMG_8809a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DT5iRq3_VQVjWv19oHZH6PRhAkBBRovwI1TZfQRfS_Asj5k6oZ6una5veAyIzo8aXdm9o6Yyw0A4NL8m_xx6erVgqDTAJrspIsXnE7nHTAeUCVWuiE7Gx2RiV8TWdUJz95pHGzEXJ_16/s320/IMG_8809a.jpg" width="320" /></a></div>
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<span lang="PL"><span style="font-size: large;">Podawaj w głębokim talerzu, nakładając curry na ugotowany ryż.</span></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com1tag:blogger.com,1999:blog-8061276635414144165.post-36778434960531611452016-05-09T14:24:00.001+02:002016-05-09T14:24:12.511+02:00Pomysł na owoce ume z Choya Extra Years:<div class="MsoNormal" style="text-align: center;">
<span lang="PL"><span style="font-size: large;">Pomysł na owoce ume z Choya Extra Years</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUdXBLCWmbhCPWGqFOKPIfCStZDMw51is2b_Gp1N-jN6g-3-EeSKm8dQeyAJkrYFFgjJXS3LG_EJT2RBbyIngq5FxrLES6XGRoyxYCTptcV6xX_n_xsa9rmmhN2AahQ0LTf_DhqZ6JOTc/s1600/IMG_8895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUdXBLCWmbhCPWGqFOKPIfCStZDMw51is2b_Gp1N-jN6g-3-EeSKm8dQeyAJkrYFFgjJXS3LG_EJT2RBbyIngq5FxrLES6XGRoyxYCTptcV6xX_n_xsa9rmmhN2AahQ0LTf_DhqZ6JOTc/s1600/IMG_8895.JPG" /></a></div>
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<span style="font-size: large;">Wypiliście już Choya umeshu, ale zostały Wam owoce? Przedstawiamy pomysł na ich wykorzystanie. W trakcie gotowania alkohol z ume jest odparowywany, ale w owocach mogą pozostać jego śladowe ilości. </span><br />
<span style="font-size: large;">Owoce ume przygotowane w ten sposób mogą być deserem lub dodatkiem. Wypróbujcie sami.</span><br />
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<span lang="PL"><span style="font-size: large;">Składniki:<o:p></o:p></span></span></div>
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<li><span style="font-size: large;">owoce ume</span><span style="font-size: large;"> </span><span style="font-size: large;">100g</span></li>
<li><span style="font-size: large;">woda</span><span style="font-size: large;"> </span></li>
<li><span style="font-size: large;">cukier </span><span style="font-size: large;"> </span><span style="font-size: large;">25g</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXRYRVI41KhXIIAO4o_IhGjRhaQ8-t7tgxo5TX48tjHzRQFsS8DAeTZRw20Xvm1xL1V3RHisuQ9-AsmXx272PvqZjNf6VWd9y6AzBuItfyjEhSfldAsbDqCegcm_9u3jLHQ9tG9za9dr5/s1600/IMG_8830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXRYRVI41KhXIIAO4o_IhGjRhaQ8-t7tgxo5TX48tjHzRQFsS8DAeTZRw20Xvm1xL1V3RHisuQ9-AsmXx272PvqZjNf6VWd9y6AzBuItfyjEhSfldAsbDqCegcm_9u3jLHQ9tG9za9dr5/s320/IMG_8830.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Przełóż owoce ume do garnka i zalej wodą tak, aby przykryć wszystkie owoce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe5DMigYC-CrEN8r4vquFK16ypPkJa5flPHox8_5Xn2DwnEYxOdwSUam4Uz1FOhwAZarjm2-wtE5PSiUvoid8DxgS8CB1eD-0U5L79tjXoU5vRTR13jpuD4C3rm8i-J4hClgHt5mHBabt/s1600/IMG_8832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe5DMigYC-CrEN8r4vquFK16ypPkJa5flPHox8_5Xn2DwnEYxOdwSUam4Uz1FOhwAZarjm2-wtE5PSiUvoid8DxgS8CB1eD-0U5L79tjXoU5vRTR13jpuD4C3rm8i-J4hClgHt5mHBabt/s320/IMG_8832.JPG" width="320" /></a></div>
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<span style="font-size: large;">Gotuj na małym ogniu przez 20min., następnie dodaj cukier. Gotuj aż woda zredukuje się o połowę (uwaga, aby nie przypalić!). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirndbBXETQSiX7RWW4xATDuVY8f4P5hXKLm4mxEXSDzxNLytgGLKs8qD8LlUor3wNxsM66se-5y5JUfaM5TlWgFTzSdM_PhvxT-G8e29UbqzBhZF9JJ5XVz2cq8yFpJ6onFZvogoTm2mak/s1600/IMG_8837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirndbBXETQSiX7RWW4xATDuVY8f4P5hXKLm4mxEXSDzxNLytgGLKs8qD8LlUor3wNxsM66se-5y5JUfaM5TlWgFTzSdM_PhvxT-G8e29UbqzBhZF9JJ5XVz2cq8yFpJ6onFZvogoTm2mak/s320/IMG_8837.JPG" width="320" /></a></div>
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<span style="font-size: large;">Ostudź, przełóż do pojemnika i przechowuj w lodówce. Przygotowane w ten sposób owoce są deserem, natomiast powstały syrop można wykorzystać np. do polania sorbetu. </span></div>
Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-16346989454464718552016-05-06T12:35:00.001+02:002016-05-06T12:44:50.121+02:00Sorbet z umeshu - deser tylko dla dorosłych!<div class="MsoNormal">
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<b><span style="font-size: large;">Sorbet z umeshu 梅酒シャーベット</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmYWIDYwjlQh6jj0-fNWHEuB-dSUqImU8fckkP7YeiHaHWZvgSiKmQIPVSzOdDh2AEoMr7n7iCSn2yVe7NybuifahEE63oabDVGGrMPgHZROvgDtl_5SPWCv1r9-KSa5oHO6JGs72gw19/s1600/IMG_8912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmYWIDYwjlQh6jj0-fNWHEuB-dSUqImU8fckkP7YeiHaHWZvgSiKmQIPVSzOdDh2AEoMr7n7iCSn2yVe7NybuifahEE63oabDVGGrMPgHZROvgDtl_5SPWCv1r9-KSa5oHO6JGs72gw19/s1600/IMG_8912.JPG" /></a></div>
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<span lang="PL" style="font-size: large;">Polska premiera japońskiego filmu <b>"Nasza młodsza siostra"</b> coraz bliżej! Mamy dla Was kolejny przepis mocno nim zainspirowany! Umeshu domowej roboty odegrało znaczącą rolę w filmie i podsunęło nam pomysł na nowy deser. Jest on tylko dla dorosłych ponieważ zawiera alkohol. Jest bardzo prosty w przygotowaniu i idealnie sprawdzi się w nadchodzące upalne dni ;)<o:p></o:p></span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/j-gNyAM0xRc/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/j-gNyAM0xRc?feature=player_embedded" width="320"></iframe></div>
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<span lang="PL"><span style="font-size: large;">Kilka słów o umeshu: ume to japońska morela, shu to alkohol. Umeshu można porównać do polskiej nalewki, ale przygotowanej z owoców ume. W filmie możemy się przekonać, że im dłużej umeshu 'leżakuje' tym jego smak staje się łagodniejszy. Bohaterki filmu przechowują je w ciemnym schowku przez 1-3 lat, a jedno z nich nawet przez 10 lat! W Polsce na razie nie są dostępne owoce ume, ale można kupić umeshu <b>Choya Extra Years</b>, które leżakuje co najmniej 3 lata, a wszystkie jego składniki są naturalne. W butelce znajdują się owoce ume.</span><o:p></o:p></span><br />
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<span lang="PL"><span style="font-size: large;">Składniki:<o:p></o:p></span></span></div>
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<li><span style="font-size: large;">Choya Extra Years (<a href="http://www.choya.com/" target="_blank">CHOYA</a>)</span><span style="font-size: large;"> </span><span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: medium; line-height: 17.6px; text-align: left;">・・・・・・・・・</span>100ml</span></li>
<li><span style="font-size: large;">woda </span><span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: medium; line-height: 17.6px; text-align: left;">・・・・・・・・・・・・</span><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: medium; line-height: 17.6px; text-align: left;">・・・・・・<span style="line-height: 17.6px;">・・・</span>・・・</span> </span><span style="font-size: large;">250ml</span></li>
<li><span style="font-size: large;">miód</span><span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: medium; line-height: 17.6px; text-align: left;">・・・・・・・・・<span style="line-height: 17.6px;">・・・</span><span style="line-height: 17.6px;">・・・</span><span style="line-height: 17.6px;">・・</span><span style="line-height: 17.6px;">・</span><span style="line-height: 17.6px;">・・・</span><span style="line-height: 17.6px;">・・</span>・・・</span>2 łyżki</span></li>
<li><span style="font-size: large;">listki mięty</span><span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: "verdana" , "geneva" , sans-serif; font-size: medium; line-height: 17.6px; text-align: left;">・・・・・<span style="line-height: 17.6px;">・・・</span><span style="line-height: 17.6px;">・・・</span><span style="line-height: 17.6px;">・・</span>・・・・・・・</span>kilka</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2anllXH5s7XyDylnt19McmxPA26_vnmbnKOecSLLLnNgh10dnea66RLH_yZMqzh5gYaK8d8IfoeZVx26DhelL40-qM1CteWUcrQPGYyb_-P-VJ0UynA1AqCl9s9FmK-n9ETv-l2_4N3IW/s1600/IMG_8827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2anllXH5s7XyDylnt19McmxPA26_vnmbnKOecSLLLnNgh10dnea66RLH_yZMqzh5gYaK8d8IfoeZVx26DhelL40-qM1CteWUcrQPGYyb_-P-VJ0UynA1AqCl9s9FmK-n9ETv-l2_4N3IW/s400/IMG_8827.JPG" width="400" /></a></div>
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<span style="font-size: large;">Dokładnie wymieszaj Choya Extra Years z wodą i miodem.</span></div>
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<span style="font-size: large;">Przełóż do pojemnika i wstaw do zamrażalnika na około 2-3 godziny.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7seoCypz4sgWlAW883JIwzm245U_qH3_eo4kEgVu0caA4-OW0S-kD60SdXq_6IQZ0-BwhjFmKQzw5z1ASgppKXnKjelbsIrLfVHubupw-7gFs_WaOqC0Ic-k3_4-nUU6yOHmbfbkTAgyG/s1600/IMG_8839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7seoCypz4sgWlAW883JIwzm245U_qH3_eo4kEgVu0caA4-OW0S-kD60SdXq_6IQZ0-BwhjFmKQzw5z1ASgppKXnKjelbsIrLfVHubupw-7gFs_WaOqC0Ic-k3_4-nUU6yOHmbfbkTAgyG/s400/IMG_8839.JPG" width="400" /></a></div>
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<span style="font-size: large;">Po tym czasie wymieszaj zawartość widelcem (tak, aby do środka dostało się powietrze). Wstaw do zamrażalnika aż do całkowitego zamrożenia.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihY0Rl-oFBTKw9yzxfGZp7rj7qQmRjW2HJjgLzo-afpeFlVGKuQBXFkxBnes76151OSzDwAv4SYDrh3RgE8KMn8RaD1Ulw1fwkeZ6WR-Akw0tXA9sIEi8zuI1vpcLsukCvvofzKfM3HXky/s1600/IMG_8891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihY0Rl-oFBTKw9yzxfGZp7rj7qQmRjW2HJjgLzo-afpeFlVGKuQBXFkxBnes76151OSzDwAv4SYDrh3RgE8KMn8RaD1Ulw1fwkeZ6WR-Akw0tXA9sIEi8zuI1vpcLsukCvvofzKfM3HXky/s400/IMG_8891.JPG" width="400" /></a></div>
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<span style="font-size: large;">Sorbet podawaj udekorowany listkami mięty.</span></div>
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<b style="background-color: #fefefe; box-sizing: border-box; color: #373e4d; font-family: helvetica, arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; font-size: x-large; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><i style="box-sizing: border-box;">wersja do druku</i></b></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-87373146924479038532016-05-01T21:34:00.001+02:002016-05-06T12:39:24.844+02:00Aji fry - smażony ostrobok<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;"> smażony ostrobok アジのフライ</span></b></div>
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<span style="font-size: large;"><i>Dziś przedstawiamy Wam danie, które zapragnęliśmy przygotować po obejrzeniu filmu <b>"Nasza młodsza siostra"</b>. Jest to bardzo popularna potrawa w małych nadmorskich miasteczkach. Tak samo w filmie, w <b>restauracji "Umi neko"</b> było to jedno z najpopularniejszych dań, ponieważ ostrobok w takich miejscach jest bardzo świeży, co pozwala docenić smak jego mięsa. Tradycyjnie w restauracjach jest on podawany w zestawie z zupą miso, białym ryżem i surówką z cienko posiekanej białej kapusty. Zachęcamy Was do przygotowania tych rzeczy przed zabraniem się za aji fry.</i> </span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/j-gNyAM0xRc/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/j-gNyAM0xRc?feature=player_embedded" width="320"></iframe></div>
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<span style="font-size: large;">Składniki (dla 2-ch osób):</span><br />
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<li><span style="font-size: large;">ostrobok・・・・・・・・・・・・・・・・4 szt. </span></li>
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<span style="font-size: large;"> (każda poniżej 300g; my kupiliśmy je od <a href="http://fishlovers.pl/" target="_blank">FishLovers</a>)</span><br />
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<li><span style="font-size: large;">sól i pieprz・・・・・・・・・・・・・・trochę</span></li>
<li><span style="font-size: large;">mąka ・・・・・・・・・・・・・・・・・・trochę</span></li>
<li><span style="font-size: large;">roztrzepane jajka・・・・・・・・・2 szt.</span></li>
<li><span style="font-size: large;">panko </span></li>
</ul>
<span style="font-size: large;"> (panierka, do kupienia w sklepach z azjatyckimi produktami)</span><br />
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<li><span style="font-size: large;">olej do smażenia</span></li>
<li><span style="font-size: large;">cytryna・・・・・・・・・・・・・・・・・1/2</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1eyB0nlYZ-zWr8MFBE6pT7npNqQUT3HRvThjO3hrRBH3OTCY8WCOGADokx7my0b9GQH8VMI2dcQeYXLGfUDcMnpNlIlkDwGLblgOQ0a-b2EZsTvBcUF7iIs5JoS0d58wsx-oyV8Go0Jc/s1600/No.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1eyB0nlYZ-zWr8MFBE6pT7npNqQUT3HRvThjO3hrRBH3OTCY8WCOGADokx7my0b9GQH8VMI2dcQeYXLGfUDcMnpNlIlkDwGLblgOQ0a-b2EZsTvBcUF7iIs5JoS0d58wsx-oyV8Go0Jc/s400/No.1.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Najważniejsze jest odpowiednie przygotowanie ryb.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Zacznij od oskrobania ich z łusek. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Następnie z każdej ryby trzeba wyciąć miejsce tuż przed ogonem - jest ono bardzo twarde. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Zdjęcie pokazuje, o które miejsce chodzi. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Następnie wsuń nóż pod płetwę piersiową i odetnij głowę. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Kolejnym krokiem jest sebiraki, czyli rozcięcie ryby.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Natnij rybę od strony grzbietu (brzucha nie rozcinamy!) po obu stronach kręgosłupa - pozwoli to na jego łatwe usunięcie. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Otrzymamy filet połączony w części brzusznej (jak na zdjęciu). </span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large; text-align: justify;"></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Natrzyj wszystkie filety solą i pieprzem. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Obtocz w mące, jajku i panko.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK8giEMpZeI8yBdlHCo3_We5yDJ-thkxMS1v95BM-lryfmJoWtn62j1OV930UpwqeS9jnlw77IiGw05ajlPHiY-pX4OFAxLgDtnXtDLccYdCFciWaIvpj1LBv1nO8i79usVztyPPL1R0A/s1600/No.4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK8giEMpZeI8yBdlHCo3_We5yDJ-thkxMS1v95BM-lryfmJoWtn62j1OV930UpwqeS9jnlw77IiGw05ajlPHiY-pX4OFAxLgDtnXtDLccYdCFciWaIvpj1LBv1nO8i79usVztyPPL1R0A/s400/No.4.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Smaż na oleju rozgrzanym do około 170⁰C. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Podawaj z ćwiartką cytryny, ryżem, zupą miso i surówką z cienko posiekanej białej kapusty.</span></div>
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<span style="background-color: #fefefe; color: #373e4d; font-family: "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; line-height: 15.36px; white-space: pre-wrap;"><span style="font-size: x-large;"><b><i>wersja do druku</i></b></span></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com2tag:blogger.com,1999:blog-8061276635414144165.post-80735671384212609242016-02-28T15:32:00.001+01:002016-02-28T17:14:29.491+01:00Kaczka Kuwayaki z mirin i pomarańczą<div class="MsoNormal" style="text-align: center;">
<span lang="PL"><span style="font-size: large;"><b>Kaczka Kuwayaki z
mirin i pomarańczą 鴨のくわ焼き みりんとオレンジ風味</b></span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpmYNUrYv7AH57sdSJ-3E9ZoQkfAGmM1ir4Pt8w4bQdTKluKXLdccOLNXiFkR1PLNnKnF7qMHZiPfqaOCG_wTPa4r5usByQcTfjql4276ODO4R6HE-0cybnrM_FSppKO_LZeoNRuju4IzM/s1600/IMG_7717aaa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpmYNUrYv7AH57sdSJ-3E9ZoQkfAGmM1ir4Pt8w4bQdTKluKXLdccOLNXiFkR1PLNnKnF7qMHZiPfqaOCG_wTPa4r5usByQcTfjql4276ODO4R6HE-0cybnrM_FSppKO_LZeoNRuju4IzM/s1600/IMG_7717aaa.jpg" /></a></div>
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<span style="font-size: large;"><i><span lang="PL"></span></i></span></div>
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<span lang="PL"><span style="font-size: large;"><i>Początki kaczki kuwayaki są bardzo
interesujące. Kuwa(鍬 くわ) to motyka. Bardzo dawno temu rolnicy używali motyki jako
patelni i na niej przygotowywali smażone mięso z drobiu. Robili to w ukryciu,
gdyż ogólnie panujący buddyzm zabraniał spożywania mięsa. Do dziś używa się
nazwy kuayaki na określenie smażonych dań z drobiu z sosem słodko-słonym. Dziś
pokażemy Wam przepis z wykorzystaniem mirin i pomarańczy.</i></span><o:p></o:p></span></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-31831066509744480242016-02-20T20:51:00.005+01:002016-02-20T21:06:47.883+01:00Popularne neto meshi - Dukedon z łososiem i czarnym pieprzem<div style="text-align: center;">
<span style="font-size: large;"><b>Dukedon z łososiem i czarnym pieprzem サーモンの黒胡椒漬け丼</b></span></div>
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<span lang="PL"><span style="font-size: large;"><i>Większość z Was pewnie nie słyszała o neto meshi「ねとめし」. Są to
dania, które stały się popularne w japońskim internecie. W zeszłym roku 'sławę'
zdobyły np. mleczne risotto, mozzarella z brzoskwinią czy smażony na głębokim
oleju udon. Obecnie właśnie dukedon z łososiem i pieprzem jest najbardziej
popularnym przepisem. Jest on bardzo łatwy a jednocześnie pyszny. A więc do
dzieła! <o:p></o:p></i></span></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-7382050086594635602015-12-22T17:32:00.000+01:002015-12-22T17:32:05.264+01:00Niezwykła (jadalna) choinka<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Niezwykła (jadalna) choinka 簡単抹茶のクリスマスツリー</span></div>
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<span lang="EN-US"><span style="font-size: large;"><i>Święta tuż tuż! Pewnie już macie
zaplanowane potrawy na świąteczny stół, a my dziś chcielibyśmy Wam zaproponować
coś, co może być dekoracją, ale też elementem deseru - decyzja należy do Was </i>:)</span></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-17086034973646577222015-12-17T19:53:00.002+01:002015-12-17T19:54:08.129+01:00Lekkie Matcha tofu tiramisu<div style="text-align: center;">
<span lang="PL" style="font-family: "calibri" , sans-serif; line-height: 115%;"><span style="font-size: large;">Matcha tofu tiramisu 抹茶豆腐ティラミス</span></span></div>
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<span lang="PL"><span style="font-size: large;"><i>W tym przepisie nie używamy śmietany,
dzięki czemu tiramisu ma mniej kalorii. Tofu można oczywiście dostać obecnie w
większości marketów, lecz jeśli
spróbujecie przygotować je samodzielnie w domu, jego smak będzie delikatniejszy
i słodszy od tego kupionego.</i></span><o:p></o:p></span></div>
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<span lang="PL"><b style="background-color: white; box-sizing: border-box; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 11px; line-height: 17.6px; text-align: center;">Copyright © All Rights Reserved Japończyk Gotuje</b></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-48020937839843125322015-12-05T17:28:00.001+01:002015-12-05T17:28:28.006+01:00Agedashi Taro [VEGAN]<div class="MsoNormal" style="text-align: center;">
<span lang="PL"><span style="font-size: large;"><b>Agedashi Taro 里芋の揚げ出し</b></span><o:p></o:p></span></div>
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<span lang="PL"><span style="font-size: large;"><i>Oryginalnie w tym
przepisie używa się "satoimo" (coś na kształt azjatyckiego ziemniaka),
ale niestety nie można go kupić w Polsce (my go nie znaleźliśmy). Satoimo można
zastąpić bulwą taro, która jest w sprzedaży praktycznie w każdym sklepie z
azjatyckimi produktami/warzywami. Oba warzywa mają mało kalorii i dużo
błonnika. Dobrze wpływają na pracę żołądka. Mają więcej smaku 'umami' niż
zwykły ziemniak. W tym przepisie taro jest smażone, dzięki czemu smak 'umami'
jest mocniejszy. </i></span><o:p></o:p></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-51728366879811422642015-11-26T21:37:00.000+01:002015-11-26T21:37:07.862+01:00Dyniowe Nitsuke<div style="text-align: center;">
<b><span style="font-size: large;">Dyniowe Nitsuke かぼちゃのそぼろ煮</span></b></div>
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<span lang="PL"><span style="font-size: large;"><i>Ponieważ sezon na dynię nadal trwa,
spieszymy się aby przedstawić Wam japoński przykład wykorzystania dyni w
kuchni! Nasza propozycja to dynia z mielonym mięsem. Przepis ten jest bardzo
prosty i szybki, a dynia w tym wydaniu naprawdę pyszna!</i></span><o:p></o:p></span></div>
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<b>Copyright © All Rights Reserved Japończyk Gotuje</b></div>
Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-2924483928061232402015-11-12T21:17:00.003+01:002015-11-13T07:57:14.200+01:00Lekko gorzkie ciasteczka z zieloną herbatą <div style="text-align: center;">
<b><span style="font-size: large;">Ciasteczka z zieloną herbatą 抹茶チョコチップクッキー</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xmfp3Ke60RVDuJZfa86Rs0GXi1BMrIeqw7hW1dnoQdt9UyH74wyMES91nwr6n_JBgojJgwSfYcOcIa07Xg0E3-pXWttV7odzUWZIG6pPyUXiA1TNPi5O71NZZFC133Cxk-tkux0MHDOJ/s1600/IMG_7373.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xmfp3Ke60RVDuJZfa86Rs0GXi1BMrIeqw7hW1dnoQdt9UyH74wyMES91nwr6n_JBgojJgwSfYcOcIa07Xg0E3-pXWttV7odzUWZIG6pPyUXiA1TNPi5O71NZZFC133Cxk-tkux0MHDOJ/s1600/IMG_7373.JPG" /></a></div>
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<span lang="PL"><span style="font-size: large;"><i>Powoli zbliżają się święta. To czas na
domowe gotowanie i pieczenie, przygotowywanie podarunków. A może zaskoczyć
najbliższych trochę innymi niż co roku słodkościami? ;) Oto przepis na
ciasteczka z zieloną herbatą! Sprawdzą się jako dodatek do kawy czy herbaty,
ale także jako podarunek - wystarczy je pięknie zapakować. Jeśli znacie gust
swoich gości możecie dla nich zmienić smak ciasteczek. Dla lubiących mniej
słodkie słodycze - zrezygnujcie z dodatku cukru a zwiększcie ilość matcha do
10g. Dla łasuchów - przygotujcie ciasteczka wg przepisu.</i></span><o:p></o:p></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com1tag:blogger.com,1999:blog-8061276635414144165.post-83086946422059922702015-07-11T18:49:00.000+02:002015-07-11T18:49:05.434+02:00Zdrowy napój na lato - sok z shiso<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Sok z shiso 赤シソジュース</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-Z_GOormWOOcbTM8OcBF4IDxvhYVRf1mrr_wQFwykGEYnbAMH1d52HnsAlRe2pes5_IJYiyhyqwobVqTtR2CBdRPYBL9w6rLUIKYOzQ04YDAYpdMq3_S7J_bTqXBe46O7E0Xwt59MQVx/s1600/IMG_6013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-Z_GOormWOOcbTM8OcBF4IDxvhYVRf1mrr_wQFwykGEYnbAMH1d52HnsAlRe2pes5_IJYiyhyqwobVqTtR2CBdRPYBL9w6rLUIKYOzQ04YDAYpdMq3_S7J_bTqXBe46O7E0Xwt59MQVx/s640/IMG_6013.jpg" width="640" /></a></div>
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<i><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-color: #f7f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial, sans-serif; font-size: 16pt;"><b>Shiso</b> jest bogate w witaminy i minerały. Dzięki
możliwej synergii z substancjami zapachowymi, znane jest jako obfite w wartości
odżywcze warzywo z grupy bogatej w β-karoten. Góruje nad innymi warzywami szczególnie pod względem
zawartości <span style="background-attachment: initial; background-clip: initial; background-color: yellow; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">β-karotenu</span>,
<span style="background-attachment: initial; background-clip: initial; background-color: yellow; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">wapnia</span> i <span style="background-attachment: initial; background-clip: initial; background-color: yellow; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">witaminy B1</span>. Zawiera w
sobie ponadto <span style="background-attachment: initial; background-clip: initial; background-color: yellow; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">witaminy B2,
B6, C, E, K i niacynę</span>, minerały takie jak żelazo, potas, magnez, cynk.
Ponadto Akajiso (czerwone shiso) zawiera też <span style="background-attachment: initial; background-clip: initial; background-color: yellow; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">kwas rozmarynowy</span>, jeden z <span style="background-attachment: initial; background-clip: initial; background-color: yellow; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">rodzajów polifenoli</span>. Specyficzny zapach
liście Shiso zawdzięczają zawartości aldehydu perilowego, jednego z polifenoli.
Aldehyd perilowy ma właściwości</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 13.0pt; mso-bidi-theme-font: major-latin; mso-fareast-language: JA; mso-hansi-theme-font: major-latin;"> </span><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-color: #f7f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial, sans-serif; font-size: 16pt;">antybakteryjne i antyseptyczne.</span></i><b><span lang="EN-US" style="background: #F7F7F7; font-family: "Arial","sans-serif"; font-size: 16.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 13.0pt; mso-bidi-theme-font: major-latin; mso-fareast-language: JA; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></b></div>
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<span style="background-color: #f6f7f8; color: #373e4d; font-family: helvetica, arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; font-size: large; line-height: 12.2880001068115px; text-align: left; text-indent: 0px; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: #f6f7f8; color: #373e4d; font-family: helvetica, arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; font-size: large; line-height: 12.2880001068115px; text-align: left; text-indent: 0px; white-space: pre-wrap;">Liście shiso do kupienia na </span><span style="background-color: #f6f7f8; font-family: helvetica, arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; font-size: large; line-height: 12.2880001068115px; text-align: left; text-indent: 0px; white-space: pre-wrap;"><span style="color: orange;">BioBazarze</span></span></div>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;">D</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">ziałanie kwasu
α-linolenowego</span><span lang="EN-US" style="background: #F7F7F7; font-family: "MS 明朝","serif"; font-size: 13.0pt; mso-ascii-font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Helvetica;">、</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">luteoliny</span><span lang="EN-US" style="background: #F7F7F7; font-family: "MS 明朝","serif"; font-size: 13.0pt; mso-ascii-font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Helvetica;">、</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">kwasu rozmarynowego</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;">P</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">oprzez zawartość
substancji zapachowej -aldehydu perilowego</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<li><span style="background-color: #f7f7f7; font-family: Helvetica, sans-serif; font-size: 22pt; line-height: 22pt; text-indent: -21pt;">Pozytywnie wpływa na wzrok</span></li>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 12.0pt;">Shiso
zawiera dużo β-karotenu, który w organizmie pracuje jako witaminaA</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 12.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<ul>
<li><span style="background-color: #f7f7f7; font-family: Helvetica, sans-serif; font-size: 22pt; line-height: 22pt; text-indent: -21pt;">Wzmacnia odporność</span></li>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;">W</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">skutek synergii
β-karotenu i witaminy C</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<li><span style="background-color: #f7f7f7; font-family: Helvetica, sans-serif; font-size: 22pt; line-height: 22pt; text-indent: -21pt;">Wzmacnia kości i zęby</span></li>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;">Z</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">awiera wiele wapnia,
tworzącego kości, a także magnez i cynk</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<li><span style="background-color: #f7f7f7; font-family: Helvetica, sans-serif; font-size: 22pt; line-height: 22pt; text-indent: -21pt;">Ma właściwości uspokajające</span></li>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;">D</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">zięki zawartości
witaminy C i wapnia</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<li><span style="background-color: #f7f7f7; font-family: Helvetica, sans-serif; font-size: 22pt; line-height: 22pt; text-indent: -21pt;">Likwiduje zmęczenie</span></li>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;">D</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">ziałanie witaminy B</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<li><span style="background-color: #f7f7f7; font-family: Helvetica, sans-serif; font-size: 22pt; line-height: 22pt; text-indent: -21pt;">Poprawia przepływ krwi</span></li>
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<span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;">K</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt;">was
α-linolenowy zamienia się w organizmie w EPA, zmniejsza zawartość cholesterolu
(LDL) i trójglicerydów, dzięki czemu wpływa dodatnio na jakość krwi</span><span lang="EN-US" style="background: #F7F7F7; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="background-color: #f6f7f8; color: #373e4d; font-family: helvetica, arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; line-height: 12.2880001068115px; text-align: left; white-space: pre-wrap;"><span style="font-size: large;">W przepisie znajduje się cukier, ale śmiało możecie go zastąpić miodem lub stewią.</span></span></div>
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<span style="background-color: #f6f7f8; color: #373e4d; font-family: helvetica, arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; font-size: 12px; line-height: 12.2880001068115px; text-align: left; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: #f6f7f8; color: #373e4d; font-family: helvetica, arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; line-height: 12.2880001068115px; text-align: left; white-space: pre-wrap;"><span style="font-size: large;">Ilustracje - <a href="http://kejko.me/" target="_blank">K:KO</a></span></span></div>
<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com6tag:blogger.com,1999:blog-8061276635414144165.post-14511470815483130532015-06-12T19:28:00.001+02:002015-06-19T15:07:11.897+02:00Rostbef po japońsku?!<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Rostbef po japońsku 和風ローストビーフ</span></div>
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<a href="http://japonczyk-gotuje.blogspot.com/p/blog-page_12.html" target="_blank"><span style="font-size: large;"> Rostbef po japońsku</span></a></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-88011580975062955612015-05-01T17:40:00.002+02:002015-05-01T17:47:16.688+02:00Relaksujące Hojitea Latte<div class="separator" style="clear: both; text-align: center;">
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<span lang="PL"><span style="font-size: large;"><b>Hojitea Latte ほうじ茶ラテ</b></span><o:p></o:p></span></div>
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<span lang="PL"><i><span style="font-size: large;">Hojitea ma długą
historię w Japonii, jest to często pijana herbata. Nie zawiera kofeiny, w
związku z tym ma bardziej relaksujące,
odprężające działanie. W japońskim Starbucks na jej bazie przygotowuje się bardzo
popularne latte, ale można je przygotować również w domu - wystarczy mieć
liście hojitea (do kupienia tutaj <a href="http://www.kokoro.pl/" target="_blank">Kokoro</a>).</span></i><o:p></o:p></span></div>
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<span style="font-size: large;"><b><a href="http://www.kokoro.pl/" target="_blank">Kokoro</a> Houji-cha</b></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-31018343549826295772015-04-29T16:38:00.000+02:002015-04-29T16:39:19.992+02:00Śliwkowy sernik dla dorosłych! x CHOYA<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><b>Śliwkowy sernik 大人の味、梅酒チーズケーキ</b></span></div>
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<i><span style="font-size: large;">Dlaczego dla
dorosłych? Ponieważ do przygotowania tego sernika wykorzystamy śliwki z wina
<a href="http://www.choya.com/" target="_blank">Choya Ume Shu,</a> w związku z tym jest on trochę 'alkoholowy'. Najlepsze będą
śliwki z wina <a href="http://www.choya.com/extra_series.html" target="_blank">Choya Extra Years</a>. Można też użyć śliwek z <a href="http://www.choya.com/extra_series.html" target="_blank">Choya Extra Shiso</a>,
wtedy sernik będzie miał lekko różowy kolor.</span></i></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com1tag:blogger.com,1999:blog-8061276635414144165.post-44665252873799654812015-04-23T00:50:00.001+02:002015-04-23T20:14:57.242+02:00Soczyste karaage<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Karaage 唐揚げ</span></b></div>
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<span style="font-size: large;"><i> Karaage to kurczak smażony w głębokim oleju. Jest jednym z bardziej popularnych dań w Japonii - na lunch, obiad, do bento (japoński lunch box), w izakayach (miejsca serwujące alkohol i przekąski). Różnica między karaage a smażonym kurczakiem (typu np. KFC) to sposób przyrządzenia. Kurczaka do karaage najpierw zanurza się w marynacie (aby mięso nabrało smaku), następnie obtacza w mące i smaży dwukrotnie. Przygotowując smażonego kurczaka (typu KFC) obtacza się go w panierce i przyprawach, a następnie smaży jeden raz - mięso ma więc inny smak.</i></span></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-2856177515407442252015-04-10T15:00:00.004+02:002015-04-10T15:12:07.814+02:00Chrupiący Kakiage-don<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Kakiage-don 海老かき揚げ丼</span></b></div>
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<span style="font-size: large;"><i> "Kakiage" to jeden z rodzajów tempury - drobno pokrojone warzywa i świeże krewetki usmażone na głębokim oleju. "Don" oznacza "na ryżu", a więc całość to tempura na ryżu. W zależności od regionu Japonii skład tempury może się trochę różnić, np. krewetki mogą być zastąpione małymi rybami. </i></span></div>
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<span style="font-size: xx-small;">(ref:: http://kuni.way-nifty.com/photos/uncategorized/2013/10/27/20131027.jpg , </span><span style="font-size: xx-small;">http://livedoor.blogimg.jp/mikoshi354/imgs/5/e/5e1f1a06.jpg , </span><span style="font-size: xx-small;">http://blogimg.goo.ne.jp/user_image/23/11/9d1f655ab06cfe0b042623f888811158.jpg)</span><br />
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Kakiage <a href="http://www.ukiuki.pl/" target="_blank">(Ukiuki-Warszawa)</a></div>
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<a href="http://fishlovers.pl/" target="_blank"><b>Fish Lovers</b></a></div>
<br />
<div style="text-align: justify;">
<i style="text-align: justify;"><span style="font-size: large;">Aby kakiage wyszło smaczne muszą być spełnione 2 podstawowe warunki:</span></i><br />
<i style="text-align: justify;"><span style="font-size: large;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-size: large;">1) warzywa i krewetki muszą być mocno schłodzone</span></i></div>
<div style="text-align: justify;">
<i><span style="font-size: large;">2) temperatura oleju powinna być cały czas taka sama.</span></i></div>
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: justify;">
<i><span style="font-size: large;">Spełnienie tych warunków w domu jest trudne, ale spróbujemy Wam pokazać jak przygotować taką tempurę na patelni. </span></i></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-11932860715963292842015-04-07T16:49:00.001+02:002015-04-07T19:40:53.890+02:00Zdrowy i dietetyczny ryż imbirowy z ziarnami [VEGAN]<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;"> Ryż imbirowy z ziarnami ショウガの雑穀炊き込みご飯</span></b></div>
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<span lang="PL"><i><span style="font-size: large;">Ostatnio Japończycy coraz bardziej dbają o
swoją dietę, m.in. o to, aby była bogata w minerały. Biały ryż, którego używają
na co dzień to głównie węglowodany, dlatego coraz popularniejsze staje się
dodawanie ziaren różnego rodzaju, aby cały posiłek był bardziej zbilansowany.
Mimo, że kalendarzowa wiosna już się rozpoczęła pogoda nadal nas nie
rozpieszcza, dlatego polecamy Wam przygotowywać ryż do posiłków w ten sposób,
bo oprócz tego że jest zdrowy - dzięki zawartości imbiru również rozgrzewa
ciało.</span></i><o:p></o:p></span></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-72208674715698559662015-03-29T21:56:00.003+02:002015-03-30T09:41:41.137+02:00Pyszna galaretka z wina śliwkowego (Choya Ume Shu)<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Galaretka z wina śliwkowego 梅酒ゼリー</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx16bxabme-n27-OP2f8tfoQN-hCwKLVkBYpurJkLjdeg97FiEZffX8fwbYPlbmiBxDvG4dIvyDbtYrDPInS1pUH9_JarpsheRCqsRy8QQ_z68wTHYjdt9Nx2NdekljrB1JEbVrHA08FSI/s1600/IMG_3707a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx16bxabme-n27-OP2f8tfoQN-hCwKLVkBYpurJkLjdeg97FiEZffX8fwbYPlbmiBxDvG4dIvyDbtYrDPInS1pUH9_JarpsheRCqsRy8QQ_z68wTHYjdt9Nx2NdekljrB1JEbVrHA08FSI/s1600/IMG_3707a.jpg" /></a></div>
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<span lang="PL"></span></div>
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<div class="MsoNormal" style="text-align: justify;">
<span lang="PL"> <span style="font-size: large;"><i>Czy piliście wino
śliwkowe <a href="https://www.facebook.com/choyaglobal">Choya</a> Ume Shu? Jest łatwo dostępne w naszych sklepach alkoholowych jak
również restauracjach serwujących japońskie potrawy. Być może znacie już jego
smak. Ale dziś Was zaskoczymy! Wino <a href="https://www.facebook.com/choyaglobal">Choya</a> w nietypowej postaci - jako
galaretka. Oczywiście podany niżej przepis zawiera alkohol, ale jeśli
chcielibyście przygotować wersję dla dzieci, wystarczy wino zagotować i
odparować cały alkohol.<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="PL"><span style="font-size: large;"><i>Jeśli używacie
<a href="https://www.facebook.com/choyaglobal">Choya</a> z owocem śliwki w butelce, możecie ją pokroić na małe kawałki i dodać do
galaretki.<o:p></o:p></i></span></span></div>
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<span lang="PL"><span style="font-size: large;"><i>Dla vegan:
żelatynę można zastąpić agarem (dostępny w sklepach z żywnością bio).<o:p></o:p></i></span></span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-35802535087177158232015-03-24T16:02:00.000+01:002015-03-24T20:41:46.829+01:00Takoyaki <div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Takoyaki たこ焼き</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfQ9duUdZhDG6VenWSY_VRgoeXj4mF8z5MckgepbaLJUlnW4cczu-yWXgNZIKV816cmVnsvZHhiVnHVIpctH2mw6FUn2oZzsbFrGgCT562ApFuj4t6dMTO7RWbGDRLGna_7rM9DZsu6T8/s1600/IMG_0594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfQ9duUdZhDG6VenWSY_VRgoeXj4mF8z5MckgepbaLJUlnW4cczu-yWXgNZIKV816cmVnsvZHhiVnHVIpctH2mw6FUn2oZzsbFrGgCT562ApFuj4t6dMTO7RWbGDRLGna_7rM9DZsu6T8/s1600/IMG_0594.JPG" height="480" width="640" /></a></div>
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<span lang="PL"><span style="font-size: large;"><i>Takoyaki to 'soul
food' (pokarm dla duszy) w Osace. W zeszłym roku na <a href="https://www.facebook.com/Matsuri2014?fref=ts" target="_blank">Festiwalu Matsuri wWarszawie</a> było to najpopularniejsze danie. Przed stoiskiem z takoyaki ustawiła
się najdłuższa kolejka chętnych do spróbowania tej pysznej potrawy. Obecnie
również na <a href="http://targsniadaniowy.pl/" target="_blank">Targu Śniadaniowym</a> na Żoliborzu można spróbować kulek takoyaki na
jednym ze stoisk. A jak ktoś z Was jest z Poznania to zachęcamy do odwiedzin w YetzTu, tam również serwują takoyaki.</i></span></span></div>
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<span lang="PL"><span style="font-size: large;"><i>Zapraszamy Was
serdecznie na tegoroczny <a href="https://www.facebook.com/Matsuri2014?fref=ts" target="_blank">Festiwal Matsuri</a>, gdzie będziecie mogli zobaczyć
wyniki współpracy Japończyk Gotuje ze stoiskiem sprzedającym takoyaki. <o:p></o:p></i></span></span></div>
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<span lang="PL"><span style="font-size: large;"><i>Niestety do
przygotowania takoyaki potrzebna jest specjalna patelnia lub maszyna. Możną ją
zamówić przez <a href="http://japanfood.eu/">japanfood.eu</a> lub na ebay. W przypadku maszyny z Japonii pamiętajcie,
że niezbędna będzie również przetwornica napięcia, ponieważ prąd w Japonii ma
inne natężenie w gniazdku niż w Polsce.<o:p></o:p></i></span></span></div>
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<span lang="PL"><span style="font-size: large;"><i>Przedstawiamy Wam
przepis na Osaka style takoyaki, gdzie najważniejszymi składnikami są:
ośmiornica i płatki tempura. <o:p></o:p></i></span></span></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com3tag:blogger.com,1999:blog-8061276635414144165.post-34765621959844624732015-03-21T22:44:00.002+01:002015-03-22T09:04:12.158+01:00Sernik bez pieczenia. Eh?! Tofu?<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRzYeJLho7wLbodrdIfq1nAb8U13YrWwp7EKK6MJQZkB01J7hY2rLepYmhczYUTTG2f2gsNPMlxnViE3xq233x3wgLrT6husGmCc_aIROS62CgiIZ5AtHp1PexNHx8lNP_enR_Scw3iVa/s1600/IMG_4010a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRzYeJLho7wLbodrdIfq1nAb8U13YrWwp7EKK6MJQZkB01J7hY2rLepYmhczYUTTG2f2gsNPMlxnViE3xq233x3wgLrT6husGmCc_aIROS62CgiIZ5AtHp1PexNHx8lNP_enR_Scw3iVa/s1600/IMG_4010a.jpg" height="480" width="640" /></a></div>
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<span lang="PL"><span style="font-size: large;"><i>Tofu staje się
coraz bardziej popularnym składnikiem deserów. Jego zalety to mało kalorii a
dużo protein. Wcześniej pokazaliśmy Wam jak przygotować Tofu donuts, tym razem
przedstawiamy sernik. Ta wersja nie wymaga pieczenia, więc osoby nie
posiadające piekarnika bez problemu go przygotują. <o:p></o:p></i></span></span></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0tag:blogger.com,1999:blog-8061276635414144165.post-52635561809002657772015-03-17T00:09:00.001+01:002015-03-17T09:46:06.838+01:00Wyśmienity gyudon z polską wołowiną<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><b>Gyudon 牛丼</b></span></div>
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<span style="font-size: large;"><i>Gyudon jest obecnie bardzo popularnym daniem, zaliczanym do fast food'ów. Powstają restauracje specjalizujące się tylko i wyłącznie w serwowaniu tej potrawy. 3 główne cechy gyudon'u to: niska cena, dobry smak i krótki czas przygotowania. </i></span></div>
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<br />Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com1tag:blogger.com,1999:blog-8061276635414144165.post-1268576325909941312015-03-09T18:11:00.003+01:002015-03-09T21:34:31.621+01:00Sukiyaki × Polskie Steki<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Sukiyaki すき焼き </span></b><b style="text-align: justify;"><span style="font-size: large;"><span style="text-indent: 5.5pt;">w Polsce</span></span></b></div>
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<span lang="PL"><span style="font-size: large;"><i>Sukiyaki to jeden
z rodzajów "hot pot" - czyli gotowania przy stole. Na palniku lub
specjalnie wbudowanej w stół kuchence stawia się garnek z wrzącym sosem,
warzywami i mięsem. Je się prosto ze wspólnego garnka. To danie jada się
głównie na specjalne okazje, takie jak spotkania rodzinne lub wizyta gości. W
Japonii używa się specjalnych żelaznych garnków do sukiyaki, w Polsce można je
spokojnie zastąpić patelnią lub dowolnym garnkiem.</i></span></span></div>
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<span lang="PL"><a href="http://takumi-genta.com/">http://takumi-genta.com/</a></span><span style="font-family: "MS 明朝","serif"; mso-ansi-language: PL; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span><span lang="PL">(</span><span style="font-family: "MS 明朝","serif"; mso-ansi-language: PL; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">板さんのブログ</span><span lang="PL">)</span><span style="font-family: "MS 明朝","serif"; mso-ansi-language: PL; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">より</span><span lang="PL"><o:p></o:p></span></div>
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<span lang="PL"><span style="font-size: large;"><i>W Japonii do tego dania używa się wołowiny, która ma dużo tłuszczu - ten
rodzaj mięsa niełatwo kupić w Polsce, tutaj preferuje się mięso bez tłuszczu. Z
pomocą przyszły nam <a href="http://www.polskiesteki.pl/" target="_blank">Polskie Steki</a>, gdzie dostaliśmy odpowiedni rodzaj wołowiny.
Nie jest ona tania, lecz smak to wynagradza. Przedstawiamy Wam przepis na sukiyaki z wykorzystaniem polskiej wołowiny.</i></span><o:p></o:p></span></div>
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<span lang="PL"><span style="font-size: large;"><i> <b> </b></i></span></span><span style="font-size: large;"><b>Mięso w Polsce</b></span><b><span style="font-size: large;"><span style="text-indent: 5.5pt;">.</span><span style="text-indent: 5.5pt;"> </span>Mięso<span style="text-indent: 5.5pt;"> w </span></span></b><b><span style="font-size: large;"><span style="text-indent: 5.5pt;">Japonii</span></span></b><b><span style="font-size: large;"><span style="text-indent: 5.5pt;">.</span></span></b></div>
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<span style="margin-left: 1em; margin-right: 1em;"><a href="http://www.polskiesteki.pl/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjmHSbAopvF7r3R8K3eAKNJjgQnkApLBGSnpnVcpOQiDxqBDjrcjCcYPWXQM4zjuEEqGrdiYCXR3GgbmFOFF3lZXBxNlK6SH7Gs4Z0CDQ84fGmYqLgRvDND81il4BzMx4FSOcXg7cyRtn/s1600/IMG_3793a.jpg" height="480" width="640" /></a></span></div>
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<span style="text-align: justify;"><a href="http://www.polskiesteki.pl/" target="_blank"><b>Polskie Steki</b></a></span></div>
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<span lang="PL" style="font-size: large;">W USA sukiyaki
kojarzy się głównie z bardzo popularną piosenką o tym właśnie tytule.</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/C35DrtPlUbc/0.jpg" frameborder="0" height="266" src="http://www.youtube.com/embed/C35DrtPlUbc?feature=player_embedded" width="320"></iframe></div>
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Makaron konyaku (Shirataki), Syungiku, Enoki </div>
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<span style="font-size: large;">W miseczce wymieszaj składniki sosu (sos sojowy, mirin, wino, cukier, miód). </span></div>
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<span style="font-size: large;">Pokrój wszystkie warzywa na kawałki. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxRGtmKWJzXW9chTa1QHeUly_5aORTMCbvVGwVnu_J3GIfdxFITOZgI0s13koEQW2d4a5P8W_3XIH_FLupy3bCKKsn1PYm9VwET-x1W_9OOeqvhUq46aervIiiRullbN1fcMDIxLxUPyv/s1600/IMG_3799a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxRGtmKWJzXW9chTa1QHeUly_5aORTMCbvVGwVnu_J3GIfdxFITOZgI0s13koEQW2d4a5P8W_3XIH_FLupy3bCKKsn1PYm9VwET-x1W_9OOeqvhUq46aervIiiRullbN1fcMDIxLxUPyv/s1600/IMG_3799a.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Z mięsa wykrój największy tłuszcz i ułóż go na dnie garnka. Podsmaż, aż zmieni kolor na różowy. Następnie wlej przygotowany wcześniej sos. Zagotuj. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1xL4s-37dD6ksR8Md3vKlIsx8RCa8f_peCGMUaFcSe6GL_do14_2rdV9wjyaqg2cBnjiHBHNXo-sO_pNvtd-G9GO9EQ0kls602jK9JTdLQJDWKTgfTLA7CvbjR8eX5tLthfIESkovMSq/s1600/IMG_3802a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1xL4s-37dD6ksR8Md3vKlIsx8RCa8f_peCGMUaFcSe6GL_do14_2rdV9wjyaqg2cBnjiHBHNXo-sO_pNvtd-G9GO9EQ0kls602jK9JTdLQJDWKTgfTLA7CvbjR8eX5tLthfIESkovMSq/s1600/IMG_3802a.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRy1sI8SlexxHmYIaK-ZS_MFu7h4MED2nm6UUwrsaQ5uyWdP2HncKNvJFfOmCbxmgc2wQVEwIWV2FglG56Y4kG9YxyXaOXP6jI2u7eZbd4cxh4fFWTSBkZBHk5JAKzXKomIVyM5nPLTg0/s1600/IMG_3805a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRy1sI8SlexxHmYIaK-ZS_MFu7h4MED2nm6UUwrsaQ5uyWdP2HncKNvJFfOmCbxmgc2wQVEwIWV2FglG56Y4kG9YxyXaOXP6jI2u7eZbd4cxh4fFWTSBkZBHk5JAKzXKomIVyM5nPLTg0/s1600/IMG_3805a.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Mięso jest gotowe do jedzenia. Najlepiej smakuje z dodatkiem startej białej rzodkiewki. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lYv4erNEAGOiUrByOv03Kd5aiydWO6e7QtR3H2Rc91nMT8thNNRHrFuhe2_qOwOO4fJh-Q3zZ4VNV7MttPdvgSaZKfgatUVrjdU6NnkaBUWKDl51BofbfhDFNtjSBTfOjpK9f-nDAR86/s1600/IMG_3807a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lYv4erNEAGOiUrByOv03Kd5aiydWO6e7QtR3H2Rc91nMT8thNNRHrFuhe2_qOwOO4fJh-Q3zZ4VNV7MttPdvgSaZKfgatUVrjdU6NnkaBUWKDl51BofbfhDFNtjSBTfOjpK9f-nDAR86/s1600/IMG_3807a.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Gdy w garnku zostanie sam sos włóż do niego wszystkie warzywa, tofu, makaron i pozostałe mięso. Zagotuj. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTLeM5-BZnWpsO3yQ7F2-98xXfg81dxksa6jDT_d0-2oqhrXEP-7HyxTsZdSn2DPqkA4lTGakmSsAPu4MdWc5B4Oe0a7WRLuyYXiLDjG-YNern4I1-TTbPwo5JH9KXCzhNVGG5Xna0mOp/s1600/IMG_3811a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTLeM5-BZnWpsO3yQ7F2-98xXfg81dxksa6jDT_d0-2oqhrXEP-7HyxTsZdSn2DPqkA4lTGakmSsAPu4MdWc5B4Oe0a7WRLuyYXiLDjG-YNern4I1-TTbPwo5JH9KXCzhNVGG5Xna0mOp/s1600/IMG_3811a.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgB9Q7o1-iOuM02PJYKTE9Voe42NkGDC55U7K7wN1EKWAsrtPXTgIngwd6Zr-QYepb1S_wplK3jXa08DJqZHLcCgd7RN3rUAC-rqhcspjbm9O5Or97kdbM9mP-XFNzG0eAiQ7AsqcR_fZ/s1600/IMG_3812a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgB9Q7o1-iOuM02PJYKTE9Voe42NkGDC55U7K7wN1EKWAsrtPXTgIngwd6Zr-QYepb1S_wplK3jXa08DJqZHLcCgd7RN3rUAC-rqhcspjbm9O5Or97kdbM9mP-XFNzG0eAiQ7AsqcR_fZ/s1600/IMG_3812a.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Danie jest gotowe. W małej miseczce możesz roztrzepać surowe jajko i maczać w nim kawałki mięsa oraz warzyw. Możesz również użyć startej rzodkiewki jako dodatku. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4mz6dYdKT7B-SLZXJzfK8R7zqmcWHB9g4kSHbYOmiOmknAH5w-YddTALv5p7APt6Zy4QXFgkUKQe6x_kaFVBE4WS2RHkHSljrkTLvczH5n0Jn_c-_RfR7obAFAzcB1lUyvr4GGrWpbAv/s1600/IMG_3822a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4mz6dYdKT7B-SLZXJzfK8R7zqmcWHB9g4kSHbYOmiOmknAH5w-YddTALv5p7APt6Zy4QXFgkUKQe6x_kaFVBE4WS2RHkHSljrkTLvczH5n0Jn_c-_RfR7obAFAzcB1lUyvr4GGrWpbAv/s1600/IMG_3822a.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48_bP_Zi5Il5sltpZuvba9ut9srXCzCNp3AD8Jk71E1lZt3HlkSN16NfL1NRGREqBao1FJ5plRoXeH80gWpwTiNeV2YBtP6x1BbcgkHw0NoyF0nYXkoMi6E2mNnL5zuTgGUFJN2MlBMS-/s1600/IMG_3815a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48_bP_Zi5Il5sltpZuvba9ut9srXCzCNp3AD8Jk71E1lZt3HlkSN16NfL1NRGREqBao1FJ5plRoXeH80gWpwTiNeV2YBtP6x1BbcgkHw0NoyF0nYXkoMi6E2mNnL5zuTgGUFJN2MlBMS-/s1600/IMG_3815a.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hJwcJxpoPOJD1mL_dDuh8ZVtNUmyHbuAmFoFYxYrRD1vf_6ObQNJ5xa9K5PGcdNPVRKYuO09E4wnDr7DApb2huZJ2QXA8zLflUAEx47h7XwvUDl4E8Y8TEUfTfC2072ETolN4htDJEaq/s1600/IMG_3819a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hJwcJxpoPOJD1mL_dDuh8ZVtNUmyHbuAmFoFYxYrRD1vf_6ObQNJ5xa9K5PGcdNPVRKYuO09E4wnDr7DApb2huZJ2QXA8zLflUAEx47h7XwvUDl4E8Y8TEUfTfC2072ETolN4htDJEaq/s1600/IMG_3819a.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Póki w garnku jest gorący sos możesz uzupełniać warzywa i mięso. Jeśli nie masz małej kuchenki gazowej, którą można postawić na stole, aby danie cały czas się gotowało wystarczy, że po zagotowaniu wszystkich składników postawisz garnek na stole. Po dołożeniu nowych warzyw lub mięsa znów postaw garnek na ogniu i zagotuj.</span></div>
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Japończyk Gotujehttp://www.blogger.com/profile/06837069744252051890noreply@blogger.com0