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Tofu

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Asatsuki

Wakegi

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Aegoromo (traditional Japanese dresssings)


The correct combination is essential when making aegoromo. Discoloring or seaping out of water may occur with some combinations so aegomono must be added just before serving.

  • Strongly flavored ingredients such as seafood : Dressing should be strongly acidic and aromatic so that the dish becomes light.
  • Light flavored ingredients such as vegetables: Pre-season vegetables before adding dressing. Use strong flavored dresssings like peanut or sesame.

Varieties of aegomono and their mixtures:
Vary mixture ratios according to ingredient and to taste. Aegomono can be softened by adding dashi.

Sumiso:
3 Tablespoons white Miso, 2/3 Tablespoon of sugar grind well in a Suribachi, add 1 1/2 Tablespoons vinegar and 1 Tablespoon of Sake. This is suitable for shellfish, wakame and chicken breast meat.

Shiraaegoromo:
1 Tablespoon white sesame seed ground in suribachi. Add 1/2 block of tofu with water removed. Together, grind it again. Add 1 Tablespoon of sugar, 1/2 Tablespoon each of mirin and light flavored soy sauce and a 1/2 teaspoon of salt. This is suitable for vegetables, Konyaku, mushrooms and fruit.

Karashi sumiso:
3 Tablespoons white miso, 2/3 Tablespoon of sugar 1 teaspoon of nerikarashi, grind well in a suribachi, add 1 1/2 Tablespoons vinegar and 1 Tablespoon of sake. This is suitable for shellfish like asari and aoyagi, asatsuki, wakegi and wakame.

Bainiku aegoromo:
3 umeboshi pit removed and mash through a strainner, add 1 tablespoon each of sugar and light flavored soy sauce. This is suitable for squid, shrimp, chcken, cucumber and Udo.

Kinome miso:
8 pieces of kinome, grind well in a suribachi, Add 2 2/3 tablespoons of white miso, grind it again. Add 1 teaspoon of sugar, 1 tablespoon of mirin. Add spinach leaves boiled and mashed as coloring. This is suitable for bambooshoot, squid, shrimp, shellfish.

Goma shouyu:
4 tablespoons of sesame seed, grind well in a suribachi, add 1 teaspoon of sugar and 1 tablespoon of soy sauce. This is suitable for leaves like spinach or shungiku.

Peanuts aegoromo:
50 grams of chopped peanuts, grind in a suribachi, add 2 1/2 tablespoons of sugar, 1 tablespoon of vinegar, 1 1/2 tablespoons of soy sauce and a dash of salt. This is suitable for vegetables and konnyaku.


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