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.