This is a Gold prize winning recipe selected by Kikkoman Corporation. The Judges found it nutritionally well- balanced. Since the medium of cooking was keeping in mind the Japanese taste, white sauce was replaced by Soya sauce as a topping. This recipe was inspired by my mother's favourite dish that she frequently cooked for our family known as "Mother's Pride" where she actually used white sauce as a topping for the crepes.
“SOYA HIGH RISE”
INGREDIENTS:
For Crepes- 2 Eggs
1 Cup Milk
2 tbs. Soya Sauce
4 Green Chillies
1 Ginger-about 4cm.
¼ Onion cut finely
50grams Cashew nuts crushed
2/3rd Cup Flour
6 tsp. Oil for frying
For Filling- ½ kg (500grams) Pork minced Meat
½ Cup Kikkoman Soya Sauce
¼ Cup Sake (any)
2 tbs. Tomato ketchup
100grams Raisins
½ tsp. Chilli Powder
1 tbs. Salad Oil
Sauce for Topping- Left over Soup from the Meat
2 tsp. Flour
Garnishing- ½ Cup grated Cheese
METHOD:
On medium flame, place a pan with the 'Filling' ingredients and cook for 7 minutes with a closed lid.
Meanwhile in a bowl, mix the 'Crepes' ingredients with a hand mixer and keep aside.
Then remove the pan containing the 'Filling' ingredients (containing the meat) from fire. Drain all the soup through a sieve leaving the meat dry for the filling.
Use the left over soup for making the sauce topping by cooking soup with the flour on slow flame.
Finally, cook a 6 diameter round Crepes pouring 50cc mixture in a pan with 1tsp. oil. Make 6 Crepes.
Divide the filling into 5 portions and put the filling between each layer of Crepe in a dish.
Lastly, pour the sauce on top of the last layer of Crepe in the dish and garnish with cheese.
*Tip: Serve cold after keeping in the fridge for 2 hours. Use a knife to cut the layered cake of crepes.
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