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November 21: Cooking class for men No.15 -- Fried chicken;　by Mie

We had an Indian summer day today. My husband made me delighted by saying, "I will prepare wonderful dished I learned yesterday." I quickly asked him to do so before he may change his mind. It seems to me that I haven't seen his cooking for a long time.
Today's dishes are: fried chicken, Namuru (Korean pickles), and corn soup. First, he slices Japanese white radish for Namuru.

The radish should be sliced into the shape of a matchstick. It is not so easy to slice the radish into the same size and shape. The sliced pieces are then salted a little to make them soft. Next step is to fry it quickly together with finely chopped leek. Just afte a couple of seconds, it must be cooled down in a bowl.

On the left are the ingredients for making Namuru: red nuts of Chinese matrimony vine - to be used as a substitute of redish pepper -, sliced persimmon in yellow (in the class, pea was used), sliced cucumber (top left), salted radish, and sliced green pepper to be decorated on the dish. A mixture of seasonings is then added to the sliced vegatables (right.)

Arranging the ingredient into beautiful Namuru dish is a fun.

The next challenge is making corn soup: chop an onion ball by well-sharpened cooking knife. The chopped onion is then fried together with chopped leek before adding canned corn cream. Proper amount of water is then added and seasoned by salt, pepper, and soy sauce.

During making corn soup, the main dish is to be prepared by arranging finely sliced cabbage, sliced tomato (fter removing the skin using boiling water), and slices of cucumber (half residual of it used for Namuru.) Today, he has many ingredients to be sliced, but his skill is getting better in controlling the cooking timing.

Fried chicken, today's main dish, is one of the special products in Oita. I have long been wondering how to make that crispy fry and its special taste. I found the secret: the mixing ratio of starch and flour is 7 to 3, and ground garlic and ginger make that special flavor.

The soup is simmering in a deep pod waiting final seasoning before adding sliced Tofu. On the right pieces of chicken are already floating in the boiling oil. The mouth-watering flavor of them hastened me to help him in spite of myself.

Well, this is the result of the day. They were very tasty indeed. My suggestion was to add a little amount of hot pepper into Namuru to enrich the taste. Anyway, I enjoyed his fried chicken with many amounts of vegetables today.

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November 21: Cooking class for men No.15 -- Fried chicken;　by Mie
	We had an Indian summer day today. My husband made me delighted by saying, "I will prepare wonderful dished I learned yesterday." I quickly asked him to do so before he may change his mind. It seems to me that I haven't seen his cooking for a long time. Today's dishes are: fried chicken, Namuru (Korean pickles), and corn soup. First, he slices Japanese white radish for Namuru.
	The radish should be sliced into the shape of a matchstick. It is not so easy to slice the radish into the same size and shape. The sliced pieces are then salted a little to make them soft. Next step is to fry it quickly together with finely chopped leek. Just afte a couple of seconds, it must be cooled down in a bowl.
On the left are the ingredients for making Namuru: red nuts of Chinese matrimony vine - to be used as a substitute of redish pepper -, sliced persimmon in yellow (in the class, pea was used), sliced cucumber (top left), salted radish, and sliced green pepper to be decorated on the dish. A mixture of seasonings is then added to the sliced vegatables (right.)
	Arranging the ingredient into beautiful Namuru dish is a fun.
The next challenge is making corn soup: chop an onion ball by well-sharpened cooking knife. The chopped onion is then fried together with chopped leek before adding canned corn cream. Proper amount of water is then added and seasoned by salt, pepper, and soy sauce.
	During making corn soup, the main dish is to be prepared by arranging finely sliced cabbage, sliced tomato (fter removing the skin using boiling water), and slices of cucumber (half residual of it used for Namuru.) Today, he has many ingredients to be sliced, but his skill is getting better in controlling the cooking timing.
Fried chicken, today's main dish, is one of the special products in Oita. I have long been wondering how to make that crispy fry and its special taste. I found the secret: the mixing ratio of starch and flour is 7 to 3, and ground garlic and ginger make that special flavor.
	The soup is simmering in a deep pod waiting final seasoning before adding sliced Tofu. On the right pieces of chicken are already floating in the boiling oil. The mouth-watering flavor of them hastened me to help him in spite of myself.
Well, this is the result of the day. They were very tasty indeed. My suggestion was to add a little amount of hot pepper into Namuru to enrich the taste. Anyway, I enjoyed his fried chicken with many amounts of vegetables today.