satoimo-no-nimono ( boiled taro)

Ingredients  A.  taro   several
                          small gannmo( tofu ball with thin sliced vegetables)   several
                          cut konnbu (dried seaweed)  4 pieces
                     B.  sugar 1 table spoon
                           dashi( fish powder)
                           shoyu  3 table spoon

1.  Peel taro and cut the big one into 2
2. Pour water 1cm above taro
3. Add gannmo, konnbu  
4. Boil them with B in a law heat until the soup nearly goes.

cabbage,canned saury pasta- easy!!

Ingredients  A.  2~3 slices of cabbage
                          3 pieces of canned saury( oil sardin or tuna are also ok)
                          240g spaghetti
                    B.  salt and pepper    1  pinch
                          shoyu   1 table spoon

1.  Boil spaghetti for 7min.
2.  Add cabbage into spaghetti pan .
3. Take them out from the pan quikly.
4.  Mix spaghetti, cabbage, saury with saury sauce left in the can.
5.  Add B into 4.
  (Since I use an organic fish can,I don't boil them. But you'd better to boil the saury if you like)

Chisha no Sunomono ( Lettuce with vinegar)

Ingredients  A. sunny lettuce   a half head
                         shirasu ( boiled baby sardin) few pinches
                    B. miso 1 tea spoon
                         shugar  1 tea spoon
                        ground sesame  1 tea spoon
                          vinegar   1/3 cup

1.  Tear lettuce
2.  Mix B
3.  Mix torn lettuce,  B,and shirasu

Hinamatsuri-Chirashizushi

Ingredients for4
A: lotus root (a half)
carrot (a half)
shiitake(Japanese mushroom) 4
1/4 burdock1/2 chikuwa or kamaboko(fish paste)
B: soy sauce (3-4spoons)
spoons of sugar (3-4spoons)
C: vinegar(250ml) (a half bottle)
sugar (3-4spoons)
a pinch of salt
D: eggs (3)
E: fish or clam or shrimp dipped in a little vinegar,
-for today's one, i added little smoked salmon and salmon roe
 a pinch of sugar, sometimes soy sauce
F: boiled sayaingen(string bean) or kaiware(radish
sprout) or cucumber is ok
-for today's one, I used 3 boiled  asparagus and sliced to thin

1. boil A with B
2. wait until 1 cools down
3. mix C with cooked rice
4. mix 2 with 3 (mix rice and cooked vegetables)
5. whisk D and fry 1/4 of it, to make a very thin tamagoyaki(egg crepe)
6. slice E
7. serve 4 in each dish
8. put 5 on 7
9. put 6 on 8
10. put F on 9

Shiraae

Ingredients  A.  spinach  a half bunch

  tofu  1

B.  miso  2 tea spoon

        shugar  1 tea spoon

        ground sesame  1 tea spoon

 

      1.  Cover tofu with cooking paper or fukin (cooking cloth) for an hour

  2.  Press tofu with  weight to express water : I use teapot as a weigh

3.  Boil 1 spinach quickly and squeeze.

4.  Cut spinach into 1 cm

5.  Mix B in a ball and add 2 and 3 into a ball  and mix them

Easy Udon

This is an idea using shiokonbu(salty dry seaweed).
so you won't be annoyed how much salt you should use to make good soup!
(Japanese dishes' taste all depend on how much salt we use.)

Ingredients    A. frozen Sanuki Udon  1
                           shoyu   1 tea spoon
                           dashi(konbu or katsuo) powder
                           shio konbu,
                           oboro konbu  cut little leek for topping
1. Boil 3 cups of water
2 .Move 1 cup of hot water from no.1
    add shoyu and dashi powder
3. Put  udon into hot water of no.1
    boil it for about 2 min.
4  Put udon in a ball , pour soup and put toppings!

Ohagi

for several

Ingredients    A. rice  1/2cup
                           red beans   1/2bag
                      B. sugar  3~5 table spoons
                           salt     1/2 table spoon

1.Soak beans in 3 cups pf water for one night
2. Boil rice ( if you wish, add a pinch of salt before boiling)
3. Boil beans with water and sugar,salt until it gets soft
4. Mash the boiled beans.
5 .Make several balls sized 3~4cm
6. Cover rice balls with boiled beans.