Chikuzen-ni

Ingredients    A.  Boiled bamboo shoot  1

 lotus   1

          konnnyaku  1

 carrot  1

 taro  2~3

                                 chicken breast or thigh  200g

          B .salt  2/1 tea spoon

pepper  1/2

           sugar  1 tea spoon

            shoyu  1 tea spoon

        garlic  1/2 clove

 

1.  Cut a bumboo shoot, lotus,carrot.

2. Peel taro and cut into 1/4 slices.

                                            3. Fry chicken with a pinch of salt&pepper and ground garlic.  Keep it in a bowl.                                                                                               

4. Fry 1 and 2 together.

5.  Mix and fry all of ingredients again.

6.  Pour water 2cm above them and boil.

                     7.  Add sugar, shoyu, and a little more salt and pepper.

 

Nikujaga ( Boiled potato and meat )

coming soon!






Ingredients
A. beef (shredded beef is ok) 350g
potatoes 3~4
carrots 1
onions 1~2
itogonnyaku(theaded konnyaku) 1 bag
B. sugar 3~5 table spoons
shoyu 3~5 table spoons

1. Peel potatoes and onions. Cut potatoes into 1/4s chunks and carrots into 1/8,
itogaonnyaku into 10 cm strips.
2. Boil them with 2 or 3 table spoons of sugar, 2 or 3 table spoons of shoyu for about 30 minutes on low.
3. Check the taste while boiling.
4. Add beef with a little sugar and shoyu .
5. Add a little more sugar and shoyu if you wish.

Easy Japanese pickles

ingredients
A. cucumbers 2
turnips 2
carrot 1/5
B. salt 1 tea spoon
or Japanese mustard 2 tea spoon
1. Cut vegetables f A any way you wish.
Carrots should be cut thinner.
2. Add salt and knead.
That's it!!
If you like nukazuke flavor,Japanese mustard is ok to substitute for the
salt.
*nukazuke:picles soaked in rice bran for a long period of time.

Buta no misoyaki ( grilled pork with miso )

Ingredients
A. 4 pieces of pork(thick sliced ones)
B. miso 3 table spoons
sugar 2 table spoons
shoyu 2 table spoons
garlic 2 cloves

1. Slice the garlic.
2. Make a miso dip sauce with ingredients from B.
3. Dip pork cutlets into miso sauce and let the marinade them for a couple
of hours.
4. Fry pork. First, fry on medium, and after turning them, fry them on low until
inside is fully cooked.
( miso is easily burnt! Be careful!

Yamakakegohan

coming soon!

Takenoko no Nimono

Ingredients
A. 1 big bonboo shoot
wakame(soft seaweed) a handful
nuka(rice bran) 1 cup
B. sugar 1 table spoon
shoyu 2 table spoon
bonito flavor 1 tea spoon

1. Cut bamboo shoot in half and peel it until the yallow soft inside shows up.
2. Boil with the nuka for 30 minutes.
3. turn off the heat and wash the bamboo.
4. Soak it in claer water for 1 night( or for several hours).
5. Slice bamboo into 1 cm strips.(Cut the top part length-wise and the bottom part
width-wise, into strips.)
6. Boil them with wakame and B for about 1 hour on low heat.

Katsuo no Tataki

Ingredients
A. 1 or 2 whole bonito fillet
B. onion half
leek 1 stick
shiso(labiate)2~3
ginger 1/8 of a whole root
garlic 1~2 cloves

1. Boil or fry bonito quickly.
2. Keep it in the fridge until it gets cold.
3. Slice onion and wash it with cold water quickly.
4. Cut the other herbs for B. you can also grind the ginger and garlic.
5. Slice bonito and arrange it on the dish. Use herbs as garnish next to the bonito.