Hot Plate Tofu Cumi-Hot Plate Cumi Tofu

This one-dish suitable for squid lovers.
Meat tasty chewy squid mixed with soft tofu and a tasty sauce spray a little sweet.
Serve hot and enjoy with a sprinkling of sesame seeds to taste even more delicious.

Material:

* 250 g squid that are clean, cut crosswise
* 300 g tofu, cut into pieces
* 100 g mushrooms shimeji

Sauce, mix together:

* 2 tablespoons vegetable oil
* 1 tablespoon chopped green onion
* 1 clove garlic, minced
* 1 tbsp tomato sauce
* 2 tablespoons BBQ sauce
* 1 tablespoon soy sauce
* 1 / 2 tsp pepper powder
* 1 / 2 tsp sugar
* 1 teaspoon salt

Topping:

* 1 teaspoon sesame seeds, toasted

How to make:

* Heat the hot plate to heat properly. Lift, set on the container / wood base.
* Pour the sauce into the hot plate.
* Arrange squid, tofu and mushrooms on top. Cook until all ingredients are cooked.
* Sprinkle with sesame seeds.
* Serve or eat immediately.


Hidangan yang satu ini cocok buat pencinta cumi.
Daging cumi yang kenyal gurih dipadu dengan tofu yang lembut serta siraman saus yang gurih sedikit manis.
Sajikan dan nikmati panas dengan taburan biji wijen hingga makin lezat rasanya.

Bahan:

* 250 g cumi-cumi yang sudah bersih, potong melintang
* 300 g tofu, potong-potong
* 100 g jamur shimeji

Saus, aduk rata:

* 2 sdm minyak sayur
* 1 sdm daun bawang cincang
* 1 siung bawang putih, cincang halus
* 1 sdm saus tomat
* 2 sdm saus BBQ
* 1 sdm kecap manis
* 1/2 sdt merica bubuk
* 1/2 sdt gula pasir
* 1 sdt garam

Taburan:

* 1 sdt biji wijen, sangrai

Cara membuat:

* Panaskan hot plate hingga panas benar. Angkat, taruh di atas wadah/alas kayu.
* Tuangkan Saus ke dalam hot plate.
* Susun cumi, tofu dan jamur di atasnya. Masak hingga semua bahan matang.
* Taburi biji wijen.
* Sajikan atau santap segera.

Source : DetikFood.com

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Simmered Japanese butterbur

Ingredients
1 bunch Japanese butterbur

1 2/3 cups (400ml) soup stock

sake, mirin, salt, soy sauce

Directions
Prepare big pot, and cut Japanese butterbur into shorter than diameter of pot.

Rub Japanese butterbur with salt on the cutting board.
Boil enough water (a copper pot is more better, because Japanese butterbur become bright green).

Put Japanese butterbur in thickness order and boil 2-3 minutes.
Soak boiled Japanese butterbur in cold water, and string.

Cut Thick part lenghtwise into four, and cut it into 2 inch pieces.
Boil 1 2/3 cups (400ml) soup stock, add Japanese butterbur, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce.

Boil again, take harshness carefully.
Stop to heat, leave overnight. Sumber dari nsknet.or.jp

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Grilled squid-Cumi Bakar

Serving size: 3 people
Ingredients

* 500 g squid, cleaned
* 2 tablespoons tomato sauce
* 1 tablespoon mushroom soy sauce
* * 3 cloves garlic
* 3 pieces of red onion
* 1 teaspoon lemon juice
* 1 teaspoon salt
* 1 / 2 teaspoon pepper powder

How to make

* Puree the garlic and onion, then add tomato sauce, mushroom soy sauce, lemon juice, salt, and pepper powder, mix well.
* Mauskkan squid, stir well, then store in refrigerator for 1 hour.
* Enter this squid mixture to the pan and cook until half cooked, lift, and then grilled calamari until cooked and golden brown color, lift.

Ukuran porsi: 3 orang
Bahan-bahan

* 500 gram cumi, bersihkan
* 2 sendok makan saus tomat
* 1 sendok makan kecap jamur
* 3 siung bawang putih
* 3 buah bawang merah
* 1 sendok teh air jeruk nipis
* 1 sendok teh garam
* 1/2 sendok teh merica bubuk

Cara membuat

* Haluskan bawang putih dan bawang merah, lalu tambahkan saus tomat, kecap jamur, air jeruk nipis, garam, dan merica bubuk, aduk hingga rata.
* Mauskkan cumi, aduk rata, lalu simpan dalam kulkas selama 1 jam.
* Masukkan campuran cumi tadi ke dalam wajan, masak hingga setengah matang, angkat, lalu panggang cumi hingga matang dan berwarna kuning kecoklatan, angkat.

Source : http://www.geocities.com/claudie_lum/Seafood/cumi_bakar.htm

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