JapaneseFoodRecipes

Natto omelet

Material
2 eggs
Natto 1 pack
Mustard pickles (finely chopped) 25g
A (
It's liquid 1/2 tsp
Water 1 tablespoon
Soy sauce 1/2 tsp
Mirin 1 teaspoon)
Salad oil appropriate amount
Radish appropriate amount
Sauce appropriate amount of natto)

How to make
1. The unfolding the eggs in a bowl, tailored to taste A,
I add the natto and mustard pickled.
2. Frying pan Heat the salad oil, we poured divided into one two or three times, and bake.
3. Serve the dish, and add the grated radish. And get over the sauce of natto your liking.

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Pork kimchi fly

Material
Pork ham (sliced) four
Chinese cabbage kimchi appropriate amount
Cheese appropriate amount to melt
Flour appropriate amount
One minute and beaten egg
Bread crumbs appropriate amount
Salad oil appropriate amount
Lettuce appropriate amount
Source (
(I keep mixing bowl, etc.)
Doubanjiang appropriate amount
Worcestershire sauce 1 tablespoon)

How to make
1. Chinese cabbage kimchi I keep off the Shiruki
2. Pork thigh is spread out side by side two, overlapping the Chinese cabbage kimchi amount of preference. Place the melted cheese in the middle, is wound round and round from the end to stick.
Flour to 3.2, beaten egg, put the batter in the order of bread crumbs, and fry in vegetable oil that is heated to 170 ℃.
4. Serve on a plate, and serve with lettuce and a source was cut into 1cm.

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Pork ginger grilled & garlic grilled

Material
Pork loin (sliced) 4 sheets (about 100g)
A (
Soy sauce 1 tablespoon
Mirin 1 tablespoon
Sake tablespoon 2/3)
1/2 teaspoon and Shi grated ginger
Teaspoon grated garlic 1/2
Salad oil appropriate amount
Cabbage (shredded) appropriate amount

How to make
1. Mix and put the A in a bowl, and divide in half.
On the other hand, is grated ginger, and the other one hand and mix well with the addition of grated garlic.
2. Soaked by half the pork loin in each of dipping sauce, I wear a seasoned.
3. Frying pan Heat the salad oil in, put the pork loin, and bake until it is browned.
4. Once the color is baked with on both sides, and caramel boiled by the addition of the rest of the dipping sauce. Also other seasoning of meat I bake in the same way.
5. Serve the dish, and add the cabbage.

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Chicken tempura

Material
1/2 sheet chicken breast meat
A
Soy sauce 2 tsp
Sake 1 teaspoon
Mirin 2 teaspoons
Teaspoon grated garlic 1/2
1/2 teaspoon and Shi grated ginger

1/2 pieces egg yolk
Cold water 1/4 cup
Tablespoons of flour 5 Strong
Salad oil appropriate amount
Curry salt
(Curry powder and coarse salt 1: What was combined with 2) a suitable amount

How to make
1. Chicken breast meat to people-neck sized Sogigiri.
2. Bowl to Align the A, to push fir well by the addition of 1.
3. Mix Put yolk and cold water to the bowl and mixed with Sakkuri by adding flour to make a batter.
4.3 Give the batter to put two of chicken breast meat, fried in vegetable oil that is heated to 170 ℃.
5. Serve the dish, and add the curry salt.

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Pumpkin Menchi-katsu

Material
Pumpkin 100g
Ground pork 100g
Onion (chopped) 1/8 pieces
Salt a little
Pepper
Worcestershire sauce 2 teaspoons
Cheese appropriate amount to melt
Flour appropriate amount
One minute and beaten egg
Bread crumbs appropriate amount
Salad oil appropriate amount
A source (
I keep mixing, etc. bowl.
Ketchup 1/2 tablespoon
Mayonnaise 1 tablespoon
Grain mustard 1 teaspoon)

How to make
1. Pumpkin is cut to a thickness of 1cm, multiplied by the lap side by side to bakeware,
Microwave (500W), and heated for about 2 minutes until soft.
Crushed finely in such folk, to keep cool.
2. Ground pork in a bowl, put 1, onion, salt, pepper, Worcestershire sauce and,
Well I mix.
3.2 established a spherical, put the melted cheese that was in 5 equal parts in the center.
Give flour, beaten egg, the batter in the order of bread crumbs, and fry in vegetable oil that is heated to 170 ℃.
4. Serve the dish, and add the source of the A.

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Sauce Japanese omelette

Material
1 egg
Noodle soup 1 teaspoon
Water 2 tsp
Salad oil appropriate amount
Tuna 1/4 cans
Bean paste
(Water 1/4 cup
It's liquid 1/4 tsp
Light soy sauce 1/2 tsp
Mirin 1/2 tsp
Mizutoki potato starch (which was beaten starch of 1/2 teaspoon of the 1/2 teaspoon water)
Onions (Koguchikiri) appropriate amount
Nori appropriate amount increments

How to make
1. Tuna keep drained.
2. Relaxes put the eggs in a bowl, and stir in the noodle soup and water.
3. Frying pan Heat the salad oil, we poured the 2, and stir quickly.
Place the tuna in the middle, and established a quick and folded form, and dish out the dish.
4. I make the sauce. Water in a pot, and to one Nitachi put the liquid out. Light soy sauce, and boil by adding mirin,
I wear a thickened in Mizutoki starch.
5.3 is multiplied by 4, to put the glue increments and onions.

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Chicken fillet and Salt kelp

Material
Two chicken fillet
Shredded type appropriate amount of salt kelp
Chives appropriate amount

How to make
1. Chicken fillet take the streaks. Boil the water in a pot,
Sake put a bit if you become just before boiling and slightly boiled and left the chicken fillet to the extent that the color of the surface can be seen white.
2. Give the chicken fillet in cold water, and wipe well the moisture. In bite-sized pieces of Sogigiri, to entangle the chives salt kelp.

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tuna and avocado with wasabi soy sauce

Material
Tuna 60g
avocado 1/2
Lemon juice 1/2 tsp
Soy sauce 1 teaspoon
Neri wasabi appropriate amount
Glue appropriate amount

How to make
1. Tuna I diced of 2cm. Avocado takes the seeds Cut in half and hollow out the flesh with a spoon. Skin I set aside.
2. Put the avocado in a bowl, add the lemon juice. Mix while busting in like fork, and adjust to taste wasabi paste and soy sauce with the addition of tuna.
3. Was skin of Aboado to bowl with the prime 2, to get it plated glue.

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