An eel and a Japanese ginger bound together with egg

Material :
Japanese ginger Two pieces
Grilled eels One sheet
Burdock 50g
Japanese honewort Small quantity
Egg Four pieces
Broth 150 cc
Soy sauce Tablespoon 1
Mirin Tablespoon 1
Sugar Tablespoon 1

[1]

A burdock is shaved and is soaked in water. A Japanese ginger is carried out in half lengthwise, and is cut finely.

[2]
An eel is cut in the size like a 1.5cm angle.

[3]

The juice into which the burdock, the Japanese ginger, and the eel were put is put into a pan, and it applies to fire.

[4]
If it boils, the Japanese honewort cut moderately will be put in and it will bind together with an egg, and the Japanese ginger cut also upwards is carried.

In Japan, an eel is eaten on "doyo-no-ushino-hi."
An eel's nutritive value is high and is effective for the prevention from fatigue from the summer heat.

Since this dish also uses a Japanese ginger fully, it leads also to the prevention from fatigue from the summer heat.

The ingredient which promotes appetite goes into a Japanese ginger, and stamina sticks with sushi and an eel now.


Now, an eel is eaten all the year round not only in a these days term.

Since many oil with the effect which improves blood circulation, and vitamin B counties good also for skin are included, I would like to supply in rare cases.


As for the kabayaki of the eel, the eel is on boiled rice.
The taste of Tare of a secret pokes up the fragrant scent burned by a charcoal fire for appetite.

Let's eat an eel, when it goes to Asakusa in Tokyo to travel.

* Kabayaki of an eel
The photograph of the kabayaki of an eel

The omelet containing ground meat

The omelet containing ground meat

Material :
Egg Four pieces
Ground chicken 80g
Vegetable oil A little
Soy sauce Tablespoon 1
Sugar 1 and 1/2
Alcohol Tablespoon 1
Mirin Tablespoon 1

[1]
Ground chicken and a seasoning are paid and mixed with a small pan, and it applies to fire, it parches until juice is lost, and it cools as it is.

[2]

An egg is broken and loosened on a ball, and [1] is put in and mixed with it.

[3]

A baking pan is heated and it oils thinly by a paper, 1/4 quantity is passed and [2] is burned, and if it becomes half-done, it will wind.
[4]

It oils thinly and the remainder of [2] is passed in 3 steps, and it roasts so that it may swell in the way of a rolled omelette.

[5]

It carves easy to eat and piles in a vessel.

This omelet is realized also as a dish of one article, and is perfect also for the knob of alcohol.

Since the point is how to use ground meat, let's parboil until juice is lost exactly, when not working.

Pizza of deep-fried tofu

Pizza of deep-fried tofu

It is a simple and convenient easy dish.

Deep-fried tofu fries tofu in oil once.
Tofu is made of a soybean.

Material :
Deep-fried tofu Four sheets
Tomato sauce Tablespoon 4
Sliced cheese Tablespoon 4 bacon Two sheets
Green pepper Two pieces
Onion 1/2 piece

[1]

Deep-fried tofu is opened and opened.

[2]

An onion and a green pepper are cut to a slice and bacon is cut on a 1cm square.

[3]

The vegetables of 2 and bacon are put on the deep-fried tofu of 1.

[4]

Tomato sauce is put on [3] and sliced cheese is carried.

[5]

It burns at a fish baking grill for 2 minutes, and is completion.

They are the deep-fried tofu which remains in the house, and a dish which can be simply done with vegetables.
If it burns at a fish baking grill, the surface will be finished in Kurri Kurri.
Since texture is well finished rather than structure in oven, it is recommendation.


Please use for the snacks carried out just for a moment and a party dish!

* Deep-fried tofu

The photograph of deep-fried tofu

Tomato curry sauce of pork

Tomato curry sauce of pork

Material :
Pork loin thin slice 200g
Tomato Two pieces
Garlic Two pieces
Basil Five sheets
Olive oil Tablespoon 2
White wine Tablespoon 2
Curry powder Teaspoon 1
Salt Proper quantity
Pepper Proper quantity

[1],

A tomato is cut in a suitable size and put into the ball. Pork is cut to bite-sized pieces. A garlic is made into coarse mincing.
[2]
A frying pan is heated, olive oil is pulled and a garlic is stir-fried very much over low heat. If a scent comes out, pork will be added and it will stir-fry over high heat. Salt and pepper are carried out lightly and basil is added.

[3]

If it stir-fries over high heat and the color of meat changes, wine will be added at a stretch.

[4]

If white wine boils down, curry powder may be added and will be mixed. It seasons by salt and pepper.

[5]

Still hot 4 is added and dressed on the ball of the tomato of 1.

[6]

It dishes up and completes to a plate.

I introduced the meat dish which curry flavor felt refreshed today.
The technique of mixing a tomato etc. like the last, while it has been hot is a recipe method that to the Italian dish seen. [ many ]

It becomes the result as which the sweet taste of a tomato is also felt moderate.

Since substitution is possible, please also make chicken.

The broiled-eel's-fillet-wrapped-in-thick-omelet wind of a Pacific saury

The broiled-eel's-fillet-wrapped-in-thick-omelet wind of a Pacific saury

■ Material :
Egg Six pieces
Broth Cups 1/2
Mirin Tablespoon 1
Weaker, lighter-colored soy sauce Teaspoons 1/2
Salt Teaspoons 1/3
Pacific saury Two fish
Alcohol Tablespoon 1
Salt Teaspoons 1/4

[The recipe of pickling juice]

Alcohol Tablespoon 1
Mirin Tablespoon 2
Soy sauce Tablespoon 1
Oil A little

[1]

A Pacific saury is taken down to three sheets, mutilates the bone of a belly, and sprinkles alcohol and salt. The seasoning of pickling juice is set and a few is boiled down.
[2]

A Pacific saury is lightly roasted with a gridiron, and it burns, attaching pickling juice with the brush. It cuts perpendicularly and makes one fish into 4 pieces at a time.
[3]

An egg, pickling juice, and a seasoning are equally set and divided into two.
[4]

A square frying pan is oiled, an egg is poured thinly, from a center, one fish of [2] is placed beyond and an egg is wound around this side from the other side. It oils again, egg mixture is poured to the place which opened, it winds again, and this is repeated 4 to 5 times.

[5]
A form is prepared for a bamboo rolling mat. One more is made similarly. It cuts easy to eat and piles.

If a Pacific saury is also used for such a wind in the style of an eel, it will become a dish like a broiled eel's fillet wrapped in thick omelet.

Let's devise and this time should use the Pacific saury of a season well.
It is a dish also suitable for beaujolais nouveau.

An oyster roasted in foil

An oyster roasted in foil

Material :
Raw oyster Four pieces
Omnipotent Welsh onion Tablespoon 1
Alcohol Tablespoons 1/2
Soy sauce Teaspoons 1/2
Mayonnaise Tablespoon 1

[1]

An oyster sprinkles salt and washes it with running water. A Welsh onion is chopped finely.

[2]

An oyster is put on aluminum foil and it wraps [ a seasoning and / omnipotent ], covering them.

[3]

Water is filled in a frying pan, and 2 is carried, and it covers, and is made roast.

[4]

It will complete, if fire passes in an oyster and it is puffily made it.

An oyster is "marine milk". It is widely known for the height of a thick taste and nourishment to the extent that it is compared.

Generally, although many glycogen is contained in shellfish, especially, the content of an oyster is runaway and glycogen forms 50% or more of non-fibrous carbohydrates.

An oyster begins two sorts (Al Ginn and histidine) called semi- amino acid, and it is not only equipped with the essential amino acids with sufficient balance, but contains no less than 18 sorts of amino acid in all.

An oyster is popular in Japan these days.
There is a bar of an oyster speciality.
It is a bar which can order an oyster from every country in the world, and can be eaten all the year round.
Oyster Bar is located also at the building of the Shinjuku station in Tokyo.

Spicy bean curd and pork of a mushroom

Spicy bean curd and pork of a mushroom
Spicy bean curd and pork
■ Material :
Cotton tofu One-dish (300g) enoki mushroom One bag (100g) Shimeji mushroom 1 pack (100g) pig ground meat 100g
[a] Garlic One piece Welsh onion 3cm しょう It applies small 1. Vegetable oil Tablespoon 1 Red, spinach Chinese miso Teaspoons 1-2
[b] Water Cups 1/2 Base of soup Teaspoon 1 / 2 alcohol Tablespoon 1 Soy sauce Tablespoon 1 Sugar Teaspoons 1/2 Bean paste Teaspoon 1
[c] Katakuriko Tablespoon 1 / 2 water Tablespoon 1 Sesame oil Teaspoon 1
[1]
Tofu is cut on a 2cm square and parboiled quickly.
[2] A root is cut and a mushroom loosens it.
[3]
a is minced.
[4] b is united. [5] If vegetable oil is heated to a wok, it hurts a and a scent appears in it, red, spinach Chinese miso and ground meat will be hurt. Tofu and a mushroom are added and it hurts lightly, and it boils, mixing so that b may be put in and tofu may not be broken down for 2 to 3 minutes. [6], c -- thickness -- sesame oil is added to the price and finish.
花椒 which spicy bean curd and pork put in 花椒 with the grain in home Sichuan, and also used it as powder at finish is sprinkled. Since it hangs in large quantities [ there is nothing a little then and ], the surface is like [ which becomes black ]. Even if "hemp" (pungent condiment whose prickly ash is palsied), "辣" (pungent condiment of red pepper), and which [ its ] run short, doesn't it become real spicy bean curd and pork?

A ginger garlic flavor saute

A ginger garlic flavor saute

Dish suitable for beaujolais nouveau Dish of night boiled rice

Material :
Pig shoulder butt meat 200g

[A]

Soy sauce Tablespoon 1 alcohol Tablespoon 1
Oyster sauce Tablespoon 1 ginger juice Tablespoon 1
Garlic 1/2 piece
Olive oil Teaspoon 2
サンチュ One pack
Cucumber One
Green perilla Eight-sheet slice almond 10g

[1]

A cucumber is cut into thin strips. A slice almond is needed and carried out from 2 to 3 minutes with a frying pan, and evaporates the excess water of a cucumber.

[2]
It grates and A is united with a ball, and a garlic may add meat, it is rubbed and is crowded.

[3]
An olive is heated to a frying pan and meat is roasted.

[4]
Vegetables and meat are piled in a plate and an almond is scattered to it. Please roll meat, a cucumber, and a green perilla by サンチュ.

This dish suits in alcohol, especially wine well.
it is these days -- beaujolais nouveau is that a ban is removed by a few which will be rich.

How about drinking beaujolais nouveau together with this ginger meat saute, when you buy beaujolais nouveau, since this dish also suits beaujolais nouveau preeminently?


* サンチュ :

With サンチュ, it is a leaf eaten together with roast meat.
If the meat roasted in South Korea is eaten, it will come out well.

Cold soup of a cucumber

Cold soup of a cucumber

Material :
Scad One fish
Half-curded tofu One dish
Cucumber One
Green perilla Five sheets
Japanese ginger One piece
White sesame Tablespoon 3
Ice Proper quantity
Water Cup 3 white miso Tablespoon 3

[1]

A scad is roasted at a grill, loosens the body and turns it with a food processor lightly.

[2]

[1], white sesame, and bean paste are put into an earthenware mortar, and it dissolves little by little with water.


[3]
Half-curded tofu, the cucumber chopped finely, the green perilla which julienned, and a Japanese ginger are added, ice is floated, and it is completion.

The recipe of cold apt soup was introduced in summer.



Although it is the atmosphere of cold miso soup,

applying to boiled rice -- also eating -- means.

mixing a pickled plum etc. -- further -- in the least -- also eating -- it is good.

It is a dish apt at the time which is variously of a poor appetite.

I think that a chicken inner breast fillet etc. may be substituted when poor at a fish.

How to twist experience is an excellent piece to try very much.