TBC Cooking Show featuring Mr. Kawaguchi:

14th Episode (Kiritampo and Hiyashi-chuka)

 

 

The 14th shooting for TBC Cooking show "Mapishi yetu" featuring Minister Kawaguchi 14th took place.

Mr. Kawaguchi introduced "Kiritampo" made with ugali, instead of rice cake normally used in Japan.

Kiritampo is a regional delicacy cherished in Northeast Japan.

Afterwards, Mr. Kawaguchi showed us how to make hiyashi-chuka, or chilled noodles, which is a dish enjoyed during the hot summer season in Japan. Usually it is eaten at lunchtime.

 

"Mapishi yetu" is shown on : Saturday from 10:05am - 10:30am.

                                             Tuesday (rebroadcast) from 11:30am - 12:00pm.

 

Please e-mail us your opinions/requests about our show to: EmbassyofJapan_TZ@raha.com

1. “Kiritampo”(Japanese local soup with rice(or ugali) stick)

　

 

(Ingredients:5 servings)
Cooked ugali 300g
Corn starch 50g
Chicken meat 200g
Chicken stock cube 3 pieces

Soy sauce 50cc
Carrot 1 piece
Muchicha 1 bunch

 

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① Mix cooked ugali, corn starch and a small amount of water, then coat the wooden stick with the starch-ugali mix until the length covered by ugali reaches to about 30cm long. Then smooth out the surface by rolling the stick on a cooking board.

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② Grill the ugali-covered stick.
③ Take the wooden stick out of the ugali and cut to 3~4 pieces.

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④ Boil some water, add chicken stock cubes, diced chicken meet and cut carrots, then cook the whole mixture about 10min.
⑤ Add soy sauce to add flavor and ugali sticks(③). Cook about 3 min. Finish by adding muchicha.

 

 

2. Hiyashi Chuka (chilled noodles)

(ingredients: 5 servings)
Spaghettini 400g
Chicken stock cube 3pieces
Soy sauce 1/4cup
Rice(or white) vinegar 1/4cup
Sesame oil 1tbs
Sugar 2tbs
Lean beef 200g
Sliced cucumber 1cup
Egg 6
Sliced Tomato 1/2cup
Sliced Ginger 1/4 cup

 

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① Boil beef with 1/2 liter of water with chicken stock cubes, soy sauce, vinegar, sugar, ginger and sesame oil altogether for 10 min., then leave them altogether in refrigerator until chilled.
② Make a very thin plain omelet, then cut it into thin strips.

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③ Boil the spaghettini until it becomes a little softer than ordinary pasta, then wash it in cold water.
④ Place the boiled spaghettini in a large dish, pour ① and garnish with omelets(②), sliced cucumber and tomato.