Point
Adjust the thickness of slices by adding or reducing force with the hand. Use only the edge of the blade to cut thin strips. There are a variety of ways to use this depending on the dish.
Make your winter dinner time with family and friends a heartwarming moment using
Maki Watanabe’s recipes.
SELECT100 T-shaped peeler and silicone spoon are handy when making beautiful dishes.
A colorful dish of Korean-style simmered pork and winter vegetables sliced using a peeler and garnished with mitsuba. It matches perfectly with spicy miso sesame sauce. After removing the fat, the stock can be enjoyed as soup that has the richness of simmered pork and the subtle sweetness of apple and onion blended together.
| Pork ribs (rack) | 300g |
|---|---|
| Salt | 1/2 teaspoon |
| Ginger | 1 piece (10g) |
| Onion | 1/2 (100g) |
| Apple | 1/2 (100g) |
| Burdock | 1 (100g) |
| Carrot | 1 (100g) |
| Daikon radish | 200g |
| Mitsuba honewort | 1/2 bunch (50g) |
| Shaoxing wine | 100ml |
| Water | 800ml |
| Ground sesame seeds | 1 tablespoon |
|---|---|
| Miso | 1 tablespoon |
| Gochujang | 1/2 teaspoon |
| Grated ginger | from 1 piece of ginger |
t-peeler
Boil the Shaoxing wine and the water in a pot. Rub salt thoroughly into the pork ribs, then put the pork, ginger cut into chunks, onion, and apple in the pot. Boil them for 30 minutes over medium heat.
Slice the burdock, carrot, and daikon along the fibers using the peeler, blanch for 20 seconds, drain, and pat dry with kitchen paper.
SELECT100 T-shaped peeler to get equal lengths and thicknesses for the vegetables. Half-shaved small vegetables can be stabilized by placing them on a cutting board while shaving.
Mix the ground sesame seeds, miso, gochujang, and grated ginger to make the miso sesame sauce.
Slice the pork into a thickness that is easy to eat, arrange it on a plate, and place the boiled vegetables, the mitsuba, and the miso sesame sauce on the plate, too.
Soft, crumbly, gently sweet pumpkin in season marinated with dried tomatoes with their concentrated flavor makes a refreshing dish. SELECT100 silicone spoon helps both cooking and serving.
| Pumpkin | 300g |
|---|---|
| Dried tomatoes | 6 |
| Onion | 1/3 (70g) |
| Parsley | 1 tablespoon |
| White wine vinegar | 2 tablespoon |
| Olive oil | Approx. 1 tablespoon |
| Salt | 1/2 teaspoon |
| Coarsely ground black pepper |
A pinch |
t-peeler
silicone spoon
Remove the seeds and pulp from the pumpkin, use the peeler to peel it, and cut it into bitesize pieces. Soak the dried tomatoes in hot water to slightly rehydrate them and then cut into fairly large pieces. Chop the onion and parsley finely.
Peel just the part of the pumpkin that has turned yellow and hardened. SELECT100 T-shaped peeler has a slanted blade that smoothly starts peeling. It firmly catches on hard skin and peels it smoothly.
Boil the pumpkin in a pot for 6 to 7 minutes (or put it in a steamer and steam for 5 minutes or heat it for 4 minutes in a 600-watt microwave oven) and crush it roughly in a bowl using the silicone spoon.
SELECT100 silicone spoon is the only tool needed in the process from moving the pumpkin to a bowl to crushing it. The cooking process is smooth and there is less washing up to do.
Mix the onion, parsley, and dried tomatoes with the pumpkin, and mix in the white wine vinegar and olive oil, and sprinkle with coarsely ground black pepper.
Tips from Maki Watanabe
Item 01
A peeler that can slice vegetables evenly is an excellent tool for creating a neat finish while saving time. SELECT100 peelers are sharp, fit perfectly in your hand, and stable. Adjust the thickness of slices by adding or reducing force with the hand. Use only the edge of the blade to cut thin strips. There are a variety of ways to use this depending on the dish.
t-peeler
Item 02
An all-round spoon that can do anything. The flat line of the tip firmly fits against a bowl or frying pan and the indentations on the spoon, which is not too deep and is useful for serving, are little details that make the user happy. The heat-resistant silicone is excellent for stir-frying in addition to white sauce dishes or confectionery.
silicone spoon
Culinary expert. Appears in a wide range of media such as magazines, books, and events. Formerly a graphic designer, she then began a career as a culinary expert. Has published a number of books featuring recipes for tasty box lunches and breakfasts carefully made from everyday ingredients and other ideas that are informative for daily cooking.
Her recent works include Oishasan Ga Oshietekureta Ichinenjuu Hieshirazu Goban (What my doctor told me - dishes to avoid feeling cold all year round) (published by Kadokawa).
Adjust the thickness of slices by adding or reducing force with the hand. Use only the edge of the blade to cut thin strips. There are a variety of ways to use this depending on the dish.