August 21: Cooking Class for Men (No.11) Spicy dish for summer by　Mie
	After a long time, my husband joined to Cooking Class for Men. I have been expecting what kind of dish will he bring back today. He bought ingredients on his way home as usual. I found a many kind of materials and seasonings on the kitchen table, including Kimuchi, one of my husband's favorites. What will he make for me today?
	He said today's dish was very tasty. The menu today was "Kimuchi Bokkumu", Chinese salad, and Chinese clear soup. First, he slices a cucumber for salad in the longitudinal direction into four pieces. I hope he will cut the vegetable, not his finger.
	Sliced pork is quickly dipped through the boiling water with tips of onion and carrot. The drain is used for making soup, he explains.
The ingredients for salad, green pepper, and carrot are sliced into thin stripes and passed the boiling water quickly. In a small pan, vinegar, sugar, soy sauce, salt, pepper oil, and ground pepper are mixed well to make dressing. Some amount of starch is added to give thickness.
	Now, all materials for the salad are ready; salad, dressing, and lettuce leaves. They are cooled in the refrigerator just before serve.
	The preparation for Kimuchi Bokkumu, the main dish, and clear soup goes smoothly. Before the final cooking, sinks are to be cleaned up and the table setting also needed in order to enjoy the "just cooked dishes."
	"Nukazuke", Japanese style pickles is ready for serve as well. The beautiful color of the pickled cucumber makes my mouth water.
Well, this is the core of today's cooking, frying of Kimuchi Bokkumu. Sliced pork is dipped in advance, into the mixture of soy sauce, sugar, ground garlic, ground sesame, Banbanja (special Chinese sauce), black pepper, and sesame oil. The pork is then put into the heated frying pan with small amount of sesame and salad oil, leak, and Kimuchi are added and fried quickly. The final ingredient to be added is drained tofu blocks. When the tofu is fried well into the center, the cooking is over.
The soup, left, is of pink colored clear soup with red perilla leaves (for Ume pickling) in it. The faint flavor of Ume vinegar stimulates my appetite and cools down my tongue glowed with spicy Kimuchi and Banbanja. Today's recipe is designed for overcome the hot summer, he said. It deserves to be called "Men's cooking" indeed. I admire him for his improved cooking skill that cooks three dishes simultaneously. Well, how should I rate him today? Click the picture for enlargement.

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