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