Spicy Pork Belly Stir-Fry with Vegetables

Ingredients (for 2 persons)

Pork belly・・・・・・・・200g

Beaten egg・・・・・・・・・2

Spinach・・・・・・・100g

Carrot・・・・・・・・1/4 carrots

Bean sprouts ・・・・・・・・・1/2 bags

salad oil・・・・・・・・1 tablespoon

(Seasoning)

(A)sake・・・・・・・・・・1 tablespoon

(A)soy sauce・・・・・・・・・1 teaspoon

(A)soy sauce・・・・・・・・1/2 teaspoon

How to cook

1.Cut cabbage, spinach, and carrots into bite-sized pieces.

2.Heat half of the salad oil (1/2 tbsp) in a frying pan and add the pork belly.

3.Heat the remaining 1/2 tablespoon of salad oil in the pan and fry over medium heat for about 1 minute. Add the carrots, spinach, and bean sprouts and saute briefly. 4.

4.Add (A) and stir-fry to finish.

Sukiyaki

Ingredients (for 4 persons)

Thinly sliced beef loin・・・・・300g

Grilled tofu・・・・・・・・300g

Green onion・・・・・・・・・・165g

Shiitake mushrooms・・・・・・・・・・8 pieces

Shirataki・・・・・・・・・・200g

Garland chrysanthemum・・・・・・・・・・100g

beef fat・・・・・・・・・・10g

Eggs・・・・・・・・・・・4

(Allotment)

Mirin (sweet cooking rice wine) ・・・・・・・・・100cc

Sugar・・・・・・・・・・30g

Sukiyaki sauce・・・・・ 100cc

Water・・・・・・・・・・・ 100cc

How to make

1.Cut grilled tofu into bite-sized pieces.

2.Cut off the root of the spring onion and cut diagonally into 1cm pieces. Cut off the stem of shiitake mushroom and cut crosswise. Cut off the root of enoki mushrooms and break into bite-sized pieces. Cut Chinese cabbage into bite-sized pieces. Cut garland chrysanthemum into 4 to 5 cm pieces.

3.Bring a pot of water to boil, add shirataki, and boil over medium heat for about 1 minute, then drain. Remove from heat and cut into bite-sized pieces.

4.Mix in the warishita.

5.Heat beef fat in a pan over medium heat, add leeks and cook until lightly browned. Spread out the beef and quickly sear on both sides.

6.Add warishita (seasoned soy sauce) and bring the meat to the edge. Add all the remaining ingredients and cook until cooked through. Garnish with an egg.

Spicy Pork Belly Stir-Fry with Vegetables

Ingredients (for 2 persons)

Pork belly・・・・・・・・200g

Beaten egg・・・・・・・・・2

Spinach・・・・・・・100g

Carrot・・・・・・・・1/4 carrots

Bean sprouts ・・・・・・・・・1/2 bags

salad oil・・・・・・・・1 tablespoon

(Seasoning)

(A)sake・・・・・・・・・・1 tablespoon

(A)soy sauce・・・・・・・・・1 teaspoon

(A)soy sauce・・・・・・・・1/2 teaspoon

How to cook

1.Cut cabbage, spinach, and carrots into bite-sized pieces.

2.Heat half of the salad oil (1/2 tbsp) in a frying pan and add the pork belly.

3.Heat the remaining 1/2 tablespoon of salad oil in the pan and fry over medium heat for about 1 minute. Add the carrots, spinach, and bean sprouts and saute briefly. 4.

4.Add (A) and stir-fry to finish.

Oyako Don

Ingredients (for 2persons)

Rice・・・・・・・・・・400g

Onion・・・・・・・・・1

Chicken thigh meat・・・・・・・・200g

Eggs・・・・・・・・・・・2

salad oil・・・・・・・・1 tablespoon

(Seasoning)

Dark soy sauce・・・・・・2 tablespoons

sake ・・・・・・・・・・・2 tablespoons

mirin ・・・・・・・・・2 tablespoons

sugar ・・・・・・・・・・1 teaspoon

Japanese soup stock・・・・・・・・1 teaspoon

How to cook

1.Cut the onion into thin slices.

2.Cut chicken thighs into bite-sized pieces.

3.Beat the eggs in a bowl.

4. Heat salad oil in a frying pan over medium-high heat, add 2 and fry.

5.When the chicken thighs change color, add 1 and fry over medium heat until the onions soften, the

n add the seasonings.

6.Cook over medium heat until the chicken thighs are cooked through, and the liquid has reduced to about half, then pour in 2/3 of the mixture.

7.When it starts to harden a little, add the remaining 3parts and cook over medium heat for about 10 seconds, then remove from the heat.

8.Arrange rice in a bowl and top with 7.

Salmon rice bowl

Ingredients (for 2 persons)

sashimi-grade salmon・・・・160g

(A)sashimi soy sauce・・・・・2.5 tablespoons

(A)Cooking sake・・・・・・・・2 tsp

(A)sesame oil・・・・・・・・1 teaspoon

ground sesame seeds・・・・・・・・2 teaspoons

spring onion・・・・・・・・・small amount

How to cook

1. cut salmon into bite-sized pieces. 2.

2.Mix all (A) and put the salmon on a bat with (A) and marinate in the refrigerator for 20 to 30 minutes.

3.Serve with rice and top with the marinated salmon. Sprinkle with sesame seeds and spring onions if desired.

Pasta with Tuna and Mushrooms in Soy Sauce

Ingredients (for 1person)

Spaghetti・・・・・・・100g

Shimeji mushrooms・・・・・・・・・50g

maitake mushroom・・・・・・・・50g

Bacon・・・・・・・・50g

Tuna in oil・・・・・・50g

Water・・・・・・・・・・・400ml

(A)Dashi soy sauce・・・・・・・1 tablespoon

(A)sugar・・・・・・・・・1 teaspoon

Nori (seaweed) ・・・・・・・・・・ as needed

How to cook

1.Cut off the stone ends of the shimeji mushrooms and maitake mushrooms and break them apart by hand.

2.When the mixture comes to a boil, add 1, tuna, bacon, and spaghetti, folded in half, and cook over medium heat as directed on the package.

3.When the spaghetti is cooked, remove it from heat.

4.Place in a bowl and sprinkle with seaweed.

Soy sauce-Arranged Steamed Scallion with Sake

Ingredients (for 2 persons)

Clams・・・・・・・・・300g

Sake・・・・・・・・・・・50cc

steamed fish soy sauce・・・・・1 teaspoon

salted butter・・・・・・・10g

How to make

1.Wash the clams, scrubbing them together, and drain.

2.Put the scallions and sake in a frying pan, cover with a lid, and cook over medium heat until the scallions open their mouths, about 5 minutes.

3.Add a dash of soy sauce and simmer briefly. Serve in a bowl and top with butter.

Healthy Salad with Fujikatsu Dressing

Ingredients (for one person)

Lettuce・・・・・・・・・200g

Cherry tomatoes・・・・・・・100g

Purple Onion・・・・・・・50g

Paprika・・・・・・・・50g

Potherb mustard・・・・・・・・・・30g

Broccoli・・・・・・ suitable amount

Red turnip・・・・・・・・・Appropriate amount

(Seasoning)

Fujikatsu dressing・・・・・・20cc

How to make

1.Cut the ingredients and place them on a plate.

2.Pour the Fuji Katsu dressing over the top and serve.

Mushroom-filled Healthy Hot Pot

Ingredients

Chicken thigh meat・・・・・・・・300g

Sesame oil・・・・・・・・・100ml

Spring onions・・・・・・・・・2

Potherb mustard・・・・・・・・・・200g

Enoki mushrooms・・・・・・・・・100g

Shimeji mushrooms・・・・・・・・・100g

Shiitake mushrooms・・・・・・・・・・100g

(soup)

Water・・・・・・・・・・・400ml

Cooking sake・・・・・・・・・100ml

Chicken soup stock・・・・ 1 tbsp

(Sauce)

ponzu sauce・・・・・50ml

How to make

1. Cut green onions into thin diagonal slices. Cut potherb mustard into 5 cm pieces. Cut off the stone ends of the enoki mushrooms and shimeji mushrooms and break them up by hand. Cut the shiitake mushrooms into pieces after trimming off the stone ends.

2.Cut the chicken thighs into bite-sized pieces.

3.Pour sesame oil into a frying pan over medium heat and fry the chicken. When the chicken thighs are browned, remove them from heat.

4.Put the soup and 3 in an earthenware pot and heat over medium heat.

5. Serve with ponzu sauce.