hamburger tuna tartar Tartar
:
A nice piece of fresh tuna
Japanese Mayonnaise
eggs lumps
Mirin Soy Sauce Arugula Salad
Chop the tuna with a knife afûté . Mix with a tablespoon of Japanese mayonnaise, one tablespoon black lumps of egg, one teaspoon of mirin, a teaspoon of soy sauce.
Pain:
-40g yeast
-1 kg flour
-30 -25
cups milk cup water lukewarm
-25 g butter
-1 Tablespoon salt -4 tablespoons sugar
Dilute yeast in a large bowl with hot milk, butter and water until there are no more lumps. Add flour, sugar and salt and begin to knead the dough. If it is sticky, you can add a little flour. But after several minutes of kneading, it will become less sticky already. Otherwise, if it is difficult to mold because it is too dry, it is more difficult but add a little water. Then let it rest 30-60 minutes in a calientito and no drafts.
Divide the dough into balls slightly smaller than the bread you want get because they will swell during cooking.
Coat the balls with egg yolk mixed with a little cream and let rise 30 minutes. Bake, maximum 30 minutes. Monitor the cooking.
Mount Hamburger with a carpet of arugula and a thick layer of tartar.
Coleslaw: A
grated raw cabbage 2 carrots grated 1 apple grated
Japanese mayonnaise 2 tablespoons rice vinegar 1 tablespoon
sugar
black sesame seeds Salt
Combine ingredients. Adjust seasoning.
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