1. Wajinshoku (和定食) Japanese portions of rice. Usually lunch with this menu, its main feature is simple, rapid, economical,
Guests come to the restaurant can eat fixed food, soup dishes in a tray tray out. In this way, it can meet the requirements of those customers who still
have to go to work after lunch, or are pressed for time. And fixed meals are generally based on a certain dish, accompanied by small dishes, rice,
soy sauce soup, pickles. The arrangement of the dishes when they are served can depend on the dish, but the main dish plate must be placed in the upper center, in the
front of the small dishes for the wine, because the guests have to eat the wine first. Rice and pickles are placed on the left, miso soup on the right, and chopsticks are placed in the lower middle
square. This arrangement is unchanged, only the side dishes are put in depending on the gap. There must be rice, pickles, miso soup or clear
soup inside the Wadin food, and other dishes can be mixed according to the price.
2. Bento (弁当) is a boxed lunch. This is a way of serving rice in a delicate lunch box. A typical lunch box is a lacquered wooden product
with four or five compartments, each of which protects one type of dish and the corresponding onigiri (rice ball). Therefore, the general specifications of the restaurant bento is also divided
for four dishes, five dishes, two kinds of soup, with what dishes can be based on the price, and other ancillary food should be adjusted according to the side dishes
. Japan's famous Nadaman restaurant four-course meal benedict includes:
(1) Sake menu: grilled fish, egg rolls, fried fish cake, chrysanthemum radish, boiled shrimp five kinds.
(2) A plate of grilled fish with sauce and marinade.
(3) One plate of boiled radish.
(4) Two rice balls with two slices of pickled vegetables on a soup sheet.
3. Seasonal menus are representative of the different seasons. The name of this menu is usually named according to the chef's preference
. Major restaurants are not the same, but generally like to call the Tong, pine, bamboo, plum, wind, etc., its role is simply for the table
Show a set of portions of rice dishes and prices. This has an advantage, guests can avoid directly say the number of money, so as not to make some guests
in the point of economic dishes were next to hear the price in order to have the decency.
For example, the following menus indicate that the dishes are different, and their prices are different.
Kirin:
Paying first: persimmon strips topped with sesame sauce
Appetizers: marinated mackerel topped with pickled egg yolk, sweet and sour daikon radish, deep-fried abalone with black sesame seeds
First bowl, quail meatballs in soup
Sashimi: sliced sashimi of sea bream
Poaching: shrimp and taro
Broiling: marinated bahaba in a roasted white soy sauce
Vinegared: sea cucumber in vinegar acid Dishes
Stop bowl: tofu miso soup
Oyako: baby clams on rice
Aromatic items: yellow radish pickles
Matsuri:
First pay: baby spinach mushrooms pickled in juice
Appetizers: steamed abalone in wine sauce, deep-fried chrysanthemum shrimp balls, pickled green bamboo shoots in soy sauce
First bowl: snapper in clear broth
Sashimi: thinly sliced sliced partially sliced fish sashimi
Sashimi: thinly sliced partially sliced fish sashimi<
Cooking: boiled daikon radish topped with yuzu dashi
Broiling: salt-grilled snapper
Vegetarian: crabmeat with vinegar and vegetables
Stopping: small clams in miso soup
Onigiri: white rice
Aromatic: carrot and cucumber pickles, soy sauce melon pickles, and pickled cucumber
Fruit: white zucchini
Bamboo:
Appetizers: raw sea oysters, shrimp tetrazzini, small fish in sauce, chrysanthemum radish, deep-fried sliced cichlid mushrooms
Bowl first: shrimp croquettes in clear broth
Sashimi: tuna, snapper, and parrish sashimi platter
Boiling: seaweed and caviar roe rolls
Burned: roasted ganjang seabass
Engineered: aged clam vinegar pickles
Booking: old clam vinaigrette<
Stop bowl: tofu miso soup
Obi: white rice
Aroma: pickled vegetables with soy sauce
Fruit: lychee
Plums:
First course: red roe with mashed daikon radish
Appetizers: egg yolk in miso sauce, pickled plums, jellyfish in yundan sauce, pickled lotus root, and grilled fish chunks
First course: wakazukuri juice
Sashimi: tuna, snapper sashimi
Boiled items: chicken cooked with veggies
Broiled items: grilled eel
Fried items: prawn tempura
Combination items: chawanmusu
Vinegared items: jellyfish with vinegared vegetables
Stopping bowls: tofu and bean curd miso soup with baby mushrooms
Aromatic items: pickled carrots and radish, pickled vegetables with soy sauce, pickled cucumbers
Fruit: watermelon
The above menus are for reference only, according to the different seasons, the supply of raw materials, at any time to change the menu
content and dishes, so that this menu has seasonal, fresh to attract customers. Its price should be high and low. Guests want to
eat high-level portions of rice also have, general dishes portions of rice also have, as far as possible to suit the needs of the guests, showing a variety of dishes, so that
guests are coming.
4. A piece of cuisine that is zero menu, guests can be based on their own preferences to dishes.
5. Cocktail party Japanese large-scale cocktail party is generally not seated. There are stalls for soup, grilled food, fried food, sashimi, and boiled food.
These foods are placed in wooden boat models, wickerwork or other artfully shaped objects. Some of the food is also threaded with
toothpicks, and they are neatly arranged in a variety of colorful and colorful ways, with pine branches and green leaves for a unique look.
Appetizer. 1
1. Boiled baby conch
Main ingredient: baby conch 1 catty
Ingredients: white radish a little bit of ginger a little bit
Seasoning: water 4 two sake 2 two flavor wine 2 two sugar 2 two clawed seaweed 3 pieces of thick mouth soy sauce, a little salt
Practice:
(1) first will be the baby conch blanching water, remove the skin of the cover Wash it.
(2) the conch will be put in the pot add water, sake, kelp, white radish slices, cook for about 2 hours, and so the meat is soft, and then blended into the
sugar, miso wine to cook for a while, and then into the ginger, thick mouth soy sauce, and then cook for a while, put the salt on the mouth can be.
(3) This dish is used in appetizers or lunch boxes.
Features: light and fresh flavor, slightly sweet and salty.
Appetizers. 2
2. boiled chestnuts
Main ingredient: chestnuts 1 catty
Instruments: gardenia 2 (play a role in the yellow color) rice bran water 1 catty
Seasoning (sugar-water ratio): 2 catty of water, sugar, 1 catty of 5 taels of egg whites 1
Practice:
(1) first, chestnuts will be peeled, peeled into a flat round shape with lines. Put in rice bran water pig. Then put in the gardenia to cook until cooked,
fished out and put in sugar water to soak for a day, can be eaten.
(2) sugar water boiling method: first mix sugar into egg white mix well. Then put into the water. Micro-fire slowly boil. Remove the foam over the wicker can
Eat.
(3) when serving chestnuts roasted on an open fire, so that the color, can be used as appetizers, can also be used with grilled fish.
Features: sweet and fragrant taste, bright yellow color.
Appetizer. 3
3. Diced Beef Tokyu Boiled
Main Ingredients: Diced Beef 4 taels
Ingredients: Konjac Vermicelli 2 taels Shredded Ginger 1 tael
Seasonings: 1 tael of Sake 5 taels of Red Wine 1 tael of Strong Soy Sauce, 1 tael of Heavy Soy Sauce 1 tael of Sugar, Chili Peppers 1 jin of Water
Methods:
(1)First, rinse the Diced Beef with boiling water. Rinse it and wash it. Put it into a pot, add the right amount of water and sake and cook until done. Then add red wine, thick soy sauce, heavy soy sauce, sugar, ginger, chili pepper and vermicelli and cook until the soup is dry, then let it cool.
(2) It is usually served in a small jar for appetizers.
Features: sweet and salty taste slightly spicy, black and red color.
Appetizers. 4
4. fried lobster chrysanthemum ball
Main ingredient: lobster 1
Applications: 1 two pieces of vermicelli Salad oil 1 catty Flour a little bit Egg white 1
Seasoning: salt, a little MSG
Practice:
(1) the lobster head off, from the side of the body of the shrimp cut, take out the flesh of the shrimp, the sandy line pulled out. Cut in half from the center, and then the meat
After a few cuts, cut into segments, kneaded into a ball, dipped in flour, egg whites, and vermicelli segments standby.
(2) Heat soy sauce, add dipped shrimp balls. Warm fire fried removed, sprinkle with salt, monosodium glutamate can be used. Generally do before
dish with.
Features: color white like chrysanthemums, taste fragrant, tender.
Appetizers.5
5. Pickled fish pouring sour mayonnaise
Main ingredients: bully fish 5 two cucumber 2 two
Applications: 2 pieces of kelp 2 pieces of thin kelp
Seasoning: salt 2 vinegar 1 catty
Sour yolk will be the proportion of: egg yolks 15 fish flower broth 4 two vinegar 7 money Thick soy sauce 7 money salt, monosodium glutamate, a little
Practice:
Practice: 15 egg yolks, 4 vinegar 7 money, a little salt, MSG
This is the first time in the history of the world that we have used the same method.
(1) first take off the bully fish meat dipped in salt marinade for 4 to 5 hours, see the skin hardened.
(2) the fish meat on the salt wash away, put in vinegar soak for 30 minutes, see the fish meat whitening fish out, with kelp top and bottom pressure, pickle
one or two days.
(3) cucumber seeds, cut thin slices, salt squeeze out the water, standby.
(4) Tear off the outer skin of the marinated fish. Cut the fish into thick slices, then lay a layer of thin seaweed in a wooden frame, top with a
layer of fish slices, a layer of cucumber slices, and then a layer of fish slices and a layer of cucumber slices. Top it off with another layer of layer of fish slices, thin sea
bands, and something pressed on top for half a day.
(5) the mayonnaise ingredients are mixed, the receptacle is placed in a pot of boiling water constantly stirring the yolk juice that is a paste, over the wok to dry after
available.
(6) pour the fish out of the wooden frame, cut into small rectangular strips, yard in the plate, pour sour mayonnaise can be.
Features: salty and sour taste, distinctive color.
Appetizer. 6
6. Pickled egg yolks
Main ingredient: 4 eggs
Seasoning: Ishino Shirataki 5 taels of sake 5 money, 5 money of ginjyosu
Methods:
(1) Warm the eggs in 70 ° C water for 22 minutes, and then fish out the shells and whites of the eggs, leaving the yolks alone, and set aside.
(2) mix 5 taels of dashi with 5 chambers of sake, 5 chambers of mirin, and 5 chambers of sugar and set aside.
(3) Place half of the mixed dashi on the bottom of a container, spread a layer of gauze on top, and use a cleaned egg shell
to press a hole in the dashi and put the yolk into the hole. Then put a layer of gauze on top and cover with a layer of the sauce. Marinate for 6 hours that is
ready.
Features: salty and sweet taste, apricot yellow color, shiny.
Appetizer. 7
7. Chrysanthemum Radish
Main ingredient: 2 taels of white radish
Seasoning: 2 taels of vinegar 1.5 taels of granulated sugar 1 pinch of salt 1 dried chili pepper
Method:
(1) Peel the white radish and wash it, and then slice the round segment of 1-inch high. Then cross mark the knife on the round segment plane, depth in
about three-quarters of the radish, the top of the thin silk. Then sprinkle with salt and pickle.
(2) Mix vinegar, sugar and salt according to the amount of seasoning and melt it on the fire, put the dried chili pepper in and let it cool.
(3) Squeeze the radish and marinate it in the vinegar sauce for 24 hours.
(4) when serving the radish bottom part of the block, the top silk separate, in the shape of a chrysanthemum, in the middle of a piece of chili, can be served.
In addition to appetizers, it can also be used as a side dish to garnish.
Features: sweet and sour flavor, can relieve grease.
Appetizers.8
8. Sour Lotus Root
Main ingredient: Sour Lotus Root 1 catty
Accessories: 2 red chili peppers, 1 two seaweed
Seasonings: vinegar 1 catty, 2 two sugar, 7 two salt
Practice:
(1)Wash the lotus root peeled, sliced, put in a small amount of vinegar added to the water soak for about 20 minutes, and then fished into the
Blanch it in boiling water, and rinse it with cool water to control the water.
(2) soak kelp in water, cut 1-inch julienne strips and mix with lotus root in a container.
(3) mix the vinaigrette in proportion, simmer on the fire, add chili pepper to cool, pour into the lotus root slices marinated for 24 hours.
(4) To serve, place the lotus root on a plate and top with shredded seaweed. Cut the red pepper into circles and arrange on top of the lotus root to serve. It can be used as a side dish in addition to
appetizers.
Features: sweet and sour flavor, white lotus root is crisp, and it can relieve grease.
Appetizers.9
9. Fried Cigu Sea Urchin Slices
Main ingredient: Cigu 3 two Sea Urchin Sauce 5 money
Accessories: egg yolks 1 flavorful wine a little lettuce oil 1 catty
Practice:
The Cigu Peeled, peeled six-pronged, and then thinly sliced and dried.
Fry the slices of Cigu in oil until dry, and absorb the oil with paper.
Whisk the sea urchin sauce with the egg yolk and mirin wine. Brush over the fried slices of tzatziki. Brush again when it dries, ***brush
three times, and then put it in the oven to dry.
Features: dry and crisp, suitable for wine dishes.
Appetizer. 10
10. fried black sesame abalone
Main ingredient: abalone 2 black sesame 2 taels
Ingredients: 2 slices of white radish 1 egg white a little flour 1 taels of kelp 5 taels of lettuce oil
Seasoning: sake, salt A little each
Methods:
To start with, wash the abalone. Pull out the meat and remove the internal organs. Then put the meat back into the original shell. Put a piece of seaweed under the bottom of the plate, cover a piece of white radish on top
, sprinkle a little sake on it, steam it on the fire, take it out and let it cool.
Slice the steamed abalone crosswise into thick slices with flutes, then sprinkle with a little salt, dip in flour, egg white, and then black sesame seeds.
Heat the oil and fry the abalone. Generally used as a platter.
Characteristics: charred on the outside and tender on the inside, fresh and fragrant.
Appetizer.11
11. Jellyfish in Sea Urchin Sauce
Main ingredient: 1 tael of sea urchin sauce 3 tael of jellyfish skin
Seasoning: a pinch of mirin wine
Methods:
Wash the jellyfish skin, cut it into shredded pieces, and then blanch it in boiling water, rinse it off, and then cut it into small pieces and set aside.
Squeeze the jellyfish dry, pour the sea urchin sauce into the shredded jellyfish and mix well. Make a wine dish or platter
Use.
Features: Crispness of jellyfish and flavor of sea urchin.
Appetizer.12
12. sea urchin sauce stuffed eggs
Main ingredient: sea urchin sauce 1 two eggs 4
Seasoning: a little bit of flavored wine
Practice:
Boil the eggs and peeled, cut in half, yolks out of the basket.
Mix the sea urchin sauce with a little gin, pour it into the egg yolk and mix well, then put it into a flower mouth and squeeze it into the egg white pit
Then put it on a platter and use it.
Features: The fresh flavor of sea urchin sauce.
Appetizers.13
13.Deep Fried White Fruit
Main Ingredients: 12 white fruits, egg and thin noodles (dry noodles) 2 taels
Working Ingredients: egg yolks, 1 starch, a little bit of starch, lettuce oil, 5 taels
Seasoning: a little bit of salt
Methods:
Remove the shells of the white fruits and cook them in boiling salted water, then peel the inner skins off and wash them well.
Cut the egg hanging noodles into 3-minute long sections.
Dip the fruits in the cornstarch and egg yolk and then in the noodles.
Heat the oil to 165℃, add the fruits and deep fry the noodles.
Garnish with pine leaves before serving. Use as a wine dish.
Features: dry, crisp, salty, golden color.
Appetizer.14
14.Salt Fried White Fruit
Main Ingredients: White Fruit 20
Seasoning: Salt, Sake, Water A little each
Practice:
Smash the skin of the white fruit to split, put it into lightly salted water, then add a little sake, pickle it for 24 hours and fish it out, put it in a pot add a little
salt water, and then put in a bit of Salt, until the water boiled dry, salt frosting, water fried dry. Put in a small plate can be served.
Features: salty flavor.
Appetizer. 15
15. egg roll
Main ingredient: 10 eggs
Applications: chrysanthemum radish 4 chrysanthemum leaves 4
Seasoning: salt 2 money sugar 1 two 5 money thick mouth soy sauce 5 money taste of wine 7 money wood fish flower soup 1 two 2 money taste of fine taste
Methods:
Eggs open blended into the salt, sugar, The eggs are opened and mixed with salt, sugar, thick soy sauce, mirin wine, mokumeboshi soup and monosodium glutamate (MSG).
Grease the baking dish, heat the egg juice into a little bit, and then rolled up, repeated a few times to become an omelette, pressed flat, put
Oven in the light baking a little bit, cut into pieces to plate.
Put chrysanthemum leaves on the plate, put the egg rolls on the yard, the side can be accompanied by small vegetables, chrysanthemums, radish and so on to the table. Can also be used as a platter of wine dishes
use, can be eaten hot or cold, or to make four happy rice.
Features: sweet and salty flavor, soft and tasty egg rolls.
Appetizer. 16
16. cold tofu
Main ingredient: tofu 1 catty 2 two
Ingredients: wood fish flower shredded, horseradish powder, green onion each a little
Seasoning: wood fish flower soup 1 two 6 money taste of the wine 8 money thick mouth soy sauce 4 money claw seaweed, wood fish flower each a little
Method:
To cut the tofu 1 inch square. Square. Place in a wooden bowl with ice cubes.
In the pot, put the wood fish flower soup, flavorful liquor, thick mouth soy sauce mix, then add the kelp, wood fish flower boil over Wukong to cool.
When serving, in addition to tofu, another plate of shredded mackerel, horseradish powder, green onion toppings and with a bowl of seasoned sauce, for one-piece
cooking with.
Features: Salty, sweet and sour taste, cold and delicious.
Appetizer. 17
17. sour plums mixed with small kelp
Main ingredients: sour plums 8 small kelp (wakame) 1 two
Practice:
Sour plums remove the core, with to the plum meat into a puree, standby.
Small kelp after removing the hard stems, with a knife chopped minced, standby.
The sour plum puree and small kelp end mix, mix well into a thick paste in a small plate on the table, can also be used for platter cold dishes.
Features: sour and salty, kelp tender green.
Appetizers.18
18. Tuna Diced in Sauce
Main Ingredients: Tuna Meat 5 taels
Ingredients: Thick Mouth Soy Sauce 2 taels, Mirin Wine 1 taels, Sugar 1 taels, 5 cents, Water 3 taels
Methods:
Dice the tuna, scald in boiling water, then pull out and rinse with cold water.
Pour thick mouth soy sauce, miso wine, sugar, water into a pot, boil on the upper heat, the blanched tuna diced into the boil,
then cook on a slight fire, cook until the juice is less, let it cool down and then can be served on the table, as a small drink dishes or platter with.
Features: reddish-black color, salty-sweet taste.
Appetizers.19
19.Sauce chicken meatballs skewers
Main ingredient: chicken 4 two
Applications: 1 egg 5 money onion, a little ginger, lettuce oil, 5 two little water
Seasoning: thick soy sauce, 1 two Aji wine, 1 two sugar, salt, monosodium glutamate, a little wine
Method:
To 4 two chicken meat with Chicken meat 4 taels, onion 5 money, a little ginger on the stirring knife into the puree, and then blended into 1 egg, a little sake stir
mixed evenly. After the strong and then blended into a little water, salt, monosodium glutamate, stir well, so that the soft and hard appropriate.
Heat a frying pan, squeeze the meat into small balls and fry, set aside.
Pour thick soy sauce, miso wine, sugar, a little water into the pot to boil, the chicken meatballs into a boil until the juice is dry
taste until, and then cool, each bamboo skewer through 2 ~ 3 balls. This dish can be served as a platter or on its own.
Features: salty and sweet taste, bright juice.