The project

Referring to the unofficial twinnings that reflect Berlin’s current immigrant population instead of the official equivalents of the city, the project explores the city’s long tradition of urban horticulture and reveals ideas of health in the widest sense: as balance and imbalance as well as on a societal and personal level, looking at how people navigate and share resources within a city.

mercoledì 16 marzo 2011

Kinpira gobou cooked by Miki | Kolonie Hand in Hand

The ingredients for kinpira gobou
ごぼう 200g  にんじん100g 鷹のつめ1ヶ   
サラダ油大さじ1 料理酒大さじ2 醤油大さじ3 みりん大さじ2  砂糖大さじ1
かつおだし少々 水少量 白ゴマ少々

200g Burdock root   100g Carrots  1 Dried red chilli     
1tablespoon  Sunflower oil    2tablespoons Rice wine (Sake)   3tablespoons Soy sauce  2tablespoons Mirin   1tablespoons Sugar 
Pinch of fish stock   50ml water   Pinch of  Sesame seeds

Miki cooking
 ㈪鍋にサラダ油を熱し、鷹のつめさっと炒めてから、 ごぼう、にんじんの順に入れて炒め合わせる。

<How to cook> 
㈰Peel the skin of burdock roots and carrots and then thinly sliced about 3 or 4cms long. Soak them in water about 15minutes then dry and wash in a colander and shake off the excess water. 
㈪Heat the oil in a preheated fying pan or saucepan. Add the chilli, burdock and carrots and star-fry about a couple of minutes.
㈫Add the rice wine, fish stock, water,suger, soy sauce and Mirin and star-fry another minute until the juice is reduced.
Do not overcock  otherwise the vegetables will lose their crunchiness.    
㈬Sprinke with sesame seeds after serving. 

Kinpira gobou is ready!

Video by Giulia Giannola

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