Princess 2204 Instrucciones De Uso página 12

A. TEPPAN YAKI RECIPES
1. GRILLED PRAWNS WITH VEGETABLES
Thermostat setting: "High"
4 servings:
20 large whole prawns, 400 grams rice, 3 tablespoons black sesame seeds, 6 tablespoons soy sauce, 1
teaspoon horseradish paste, 2 tablespoons lemon juice, 2 tablespoons dashi, 1 aubergine, 1 onion, 2 garlic
cloves, 1 dl. Corn oil, 8 shiitake mushrooms, 1 sweet pepper, 1 cabbage.
Preparation:
Peel off the tails and remove the intestines from the back of the prawns. Cut the aubergine and onion into
very thin slices. Place the aubergine in cold water for 15 minutes and dry the slices with kitchen paper
before frying them. Remove the stalks from the shiitakes and cut the caps crosswise. Cut the sweet pepper
into six pieces and remove the seed strips. Slice the cabbage thinly and arrange all ingredients on a dish.
Sauce:
Roast 3 tablespoons of black sesame seeds in a pan. Grind the seeds with a pestle and mortar and combi-
ne with the soy sauce, lemon juice, horseradish paste and dashi. Mix together thoroughly. The sauce is
now ready to be served.
Put the Princess Table Chef on the table and preheat for 5 minutes. Fry the vegetables in a little oil until
they are cooked but still crisp and brown the prawns on all sides. All you have to do now is cook the rice
and you can sit down to enjoy this sumptuous Oriental dish.
2. GRILLED MEAT WITH VEGETABLES
Thermostat setting: "High"
Ingredients for 4 people: 400 grams beef, 400 grams veal, 1 melon, 1 dl ginger syrup, 1 paprika, 1 onion,
1 white cabbage, 8 shiitake mushrooms.
Rice with peas: 400 grams rice, 7 dl dashi-kombu, 2 dessert spoons saké, 50 grams peas.
Goma-zoe sauce: 3 dessert spoons white or black sesame seeds, 6 dessert spoons soy sauce, 2 dessert
spoons dashi, juice of 1 lemon.
Preparation of meat and vegetables: Cut the beef into 2-centimetre blocks and arrange them on an attracti-
ve tray. Cut the veal into thin slices and arrange them on the tray with the beef. Remove the pith from the
melon, remove the rind and coat the melon slices with ginger syrup. Cut the onion and paprika into rings
(remove the pith from the paprika), remove the stalks from the shiitakes and cut the cabbage into strips.
Then lay the vegetables on a plate.
Preparation of the rice: Mix the rice with the saké and dashi-kombu and allow to stand for an hour. Then
boil the rice until soft according to the instructions on the pack. When the rice is nearly ready, add the
peas.
Seal the meat by frying quickly on both sides. Then fry the vegetables on the plate but do not allow them
to lose their crispness (stir occasionally with a wooden spatula). Finally, fry the melon on the plate, tur-
ning occasionally. Serve this next to the rice. Advance preparation:
Before you can enjoy this picturesque palette, you must marinate the chicken and belly-pork for 2 days.
Place the drumstick in the marinade and add the finely chopped onion. Cover with cling-
film before placing in the refrigerator. Cut the slices of belly-pork in half and marinate in
the same way. After two days, continue as follows:
Preparation:
Put half a litre of water in a pan, add a chicken stock cube and bring to the boil. Add the
chicken and marinade and cook well for 5 minutes. The chicken is now ready to go on the
table. Crush the pepper-corns, coat the steaks with the crushed pepper and place on an
attractive dish. Cook the corncobs for 5 minutes in salted water with a knob of butter and
place on a dish likewise. (Make sure you have enough serving dishes!). Cut the onion into
rings and the tomatoes into thick slices, clean the mushrooms and cut into slices.
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