Nasu no agebitashi / fried eggplant dipped in a shoyu sauce

Ingredients A. eggplants 3-4
cucumber 1
B. soy sauce(1-2tea spoon)
sugar(1 pinch)
bonito powder


1. Fry diced eggplants for about 5 min.
2. Cut notches into the cucumber so that it can absorb the sauce.
3. Boil 1 cup of water and put B into it.
4. Put 2 into 3.

okara ( leftover pulp from tofu making process, after soy beans are pressed)

Ingredients
A. okara1 bag
age(fried tofu)
chikuwa1
carrot 1/2 stick
burdock 1/2 stick
konnyaku 1/4
leek 1 stick
B. sugar 5 table spoons
salt 1 "
shoyu2 "
1. Firely chop all of the ingredients from A except for the okara.
2. Fry the ingredients from 1.
3. Add okara into the mixture and fry.
4 .Stir in B.
5. Add cut leek to 4 and mix.

harumaki (spring roll )

Ingredients
A.bamboo shoot (1/4~1/2)
carrot (1/2)
shiitake(Japanese mushroom) 3
leek ( 1 or 2 sticks )
harusame 1/2 bag
pork 150g
organic rice paper 8-10
katakuri powder 2 tea spoon
salt, pepper, garlic (1/2 clove)
B.soy sauce ( 3-5 table spoons)
sugar (3 table spoons)

C. hot water (1/2 bowl)

1. Fry pork with garlic, salt and pepper.
2. Cut bamboo shoot, carrot, shiitake and leek lengthwise.
3. Combine 2 to 1 and fry on medium.
4. Put harusame into the hot water.
5. Remove harusame from hot water.
6. Mix 5 with 3.
7. Dissolve the katakuri powder in water.
8. Pour 7 into the mixture to thicken it.
9. Divide the mixture into 8-10 pieces.
10.Put one piece of the mixture on each piece of rice paper and roll them up.

carrot & ingen

Ingredients
A. carrot 1
kidney beans 1 bag
B. miso 2 table spoons
sugar 2 table spoons
C. according to your taste < ground sesame 2 table spoons
< mustard 1 tea spoon

1. Chop carrot and beans into about 1 cm cubes
2. Boil them until soft
3. mix with B