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CONTENTS

1Population Census
2The Event Calendar
3  When an earthquake strikes       
4Jitsuin and ‘Inkan-toroku’  
5"Otorisama" (Tori-no-ichi)
6Bonsai
7FUNABASHI Cleanup Day on Nov.21
8Japanese Cooking
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2010
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vol.18

 
Japanese Cooking

~Mackerel with Sweet and Sour Vegetable sauce~

 

Mackerel is now in season, and becomes fatty and delicious. It is specially called “Akisaba (Autumn Mackerel)” and enjoyed in various dishes.

< Ingredients (4 servings) >

A: 4 mackerel fillets, 2 tbsp. each of flour and cornstarch, salad oil (for deep frying), 1 carrot (small), 100g boiled bamboo shoot, 1 onion (small), 4 fresh shiitake mushrooms, 2 bell peppers, 2 tbsp. salad oil (for sauté)

B: 4 tbsp. each of soy sauce and vinegar, 3 tbsp. sugar, 2 tbsp. Sake, a pinch of salt, 200ml water

C: 2 tbsp. corn starch, 4 tbsp. water

<Directions>

1. Mix the flour and cornstarch. Coat mackerel fillets with it and fry in oil until golden brown.

2. Cut all the vegetables into julienne strips. Heat oil in a frying pan and sauté the carrot first until tender. Add the other vegetables and sauté further.

Mix the ingredients of B well and add into the pan.

3. Mix the ingredients of C and pour it into the pan in circle to make the thick sauce (Amazuan).

4. Serve each mackerel on each plate and top with the sauce. 

 

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