1. Tonjiru with Umeboshi and Kombu Onigiri
Ingredients (2 servings)
Tonjiru
・3.5 oz (100g) Pork
・1.7 oz (50g) Daikon
・1.7 oz (50g) Lotus root (Renkon)
・1.4 oz (40g) Gobo (Burdock)
・1 oz (30g) Carrot
・1 oz (30g) Konnyaku (Konjac)
・1 tsp Oil
・1.7 cups (400ml) Water
・2 tbsp Miso paste☆
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1/2 tsp Sugar☆
・A pinch of Dashi powder☆
Onigiri (Rice ball)
・Cooked rice
・Umeboshi (Pickled Japanese plum)
・Kombu tsukudani
Direction
1. [Tonjiru] Cut vegetables and pork into small pieces. Boil konnyaku in advance to remove its smell. Stir-fry vegetables and konnyaku with a little oil. When they are slightly soft, add water. Simmer and add pork when it’s boiled. Cook until pork is fully cooked and gobo and daikon are soft. Season them with ☆.
2. [Onigiri] Place cooked rice in a bowl to cool. Make rice balls. Add pickled plums and tsukudani in the rice balls.
2. Japanese-style Creamy Soup with Salmon Onigiri
Ingredients (2 servings)
Creamy soup
・3.2 oz (90g) Broccoli
・3.2 oz (90g) Kabocha squash
・1.4 oz (40g) Onion
・1 oz (30g) Sausage
・1 oz (30g) Ham
・0.8 cups (200ml) Water
・0.8 cups (200ml) Soy milk
・1 tsp Consomme☆
・1 tsp Soy sauce☆
・1 tsp Sugar☆
・A pinch of Salt and pepper
Onigiri (Rice ball)
・Cooked rice
・Baked salmon
・Mayonnaise
・Soy sauce
・Wasabi paste
Direction
1. [Creamy soup] Cut vegetables, sausage, and ham into small pieces. Simmer kabocha and onion with water first until almost cooked. Add soy milk, broccoli, sausage, and ham. Season them with ☆. Simmer until broccoli is cooked. Finally, check the taste and add a pinch of salt and pepper to taste.
2. [Onigiri] Place cooked rice in a bowl to cool. Prepare baked salmon. Mix it with mayonnaise, wasabi, and soy sauce to your liking. Make rice balls. Add salmon mixture in the rice balls.
3. Japanese-style Tomato Soup with Bonito Flakes Onigiri
Ingredients (2 servings)
Tomato soup
・2.5 oz (70g) Bean mix
・2.5 oz (70g) Canned tuna
・1.4 oz (40g) Carrot
・1.4 oz (40g) Onion
・Half clove of Garlic
・1 tsp Oil
・0.8 cups (200ml) Water
・0.8 cups (200ml) Tomato juice
・2 tsp Soy sauce☆
・1 tsp Mirin☆
・1/2 tsp Sugar☆
・A pinch of Dashi powder☆
・1 tsp Miso paste
・A pinch of Salt and pepper
Onigiri (Rice ball)
・Cooked rice
・Dried bonito flakes
・Soy sauce
Direction
1. [Tomato soup] Mince carrot, onion, and garlic. Stir-fry them with oil until they are slightly soft. Add water and ☆. Simmer until vegetables are soft.
Add canned tuna, beans, and tomato juice. Warm up and turn off the heat.
Add miso paste. Dissolve well and check the taste. Finally, add a pinch of salt and pepper to taste.
2. [Onigiri] Place cooked rice in a bowl to cool. Mix the rice with bonito flakes and soy sauce. Make rice balls.
4. Japanese-style Chicken Soup with Salmon Egg Onigiri
Ingredients (2 servings)
Chicken soup
・3.5 oz (100g) Chicken
・3.2 oz (90g) Bok choy
・1.4 oz (40g) Onion
・1 Shiitake mushroom
・2-3 slices of Ginger
・Half clove of Garlic
・1 tsp Oil
・1 tsp Doubanjiang
・1.7 cups (400ml) Water
・2 tsp Soy sauce☆
・1 tsp Chicken stock powder☆
・1 tsp Sake☆
・1 tsp Sugar☆
・A pinch of Salt and pepper
Onigiri (Rice ball)
・Cooked rice
・Baked salmon
・Scrambled eggs
・Minced green onion
Direction
1. [Chicken soup] Cut chicken and vegetables into small pieces. Mince garlic and ginger. Stir-fry garlic and ginger with oil and doubanjiang. Add chicken and stir-fry until the color changes. Add onion and stir-fry for a while.
Add water, bok choy, and shiitake mushroom. Season them with ☆. Simmer until all the ingredients are cooked. Finally, check the taste and add a pinch of salt and pepper to taste.
2. [Onigiri] Place cooked rice in a bowl to cool. Make scrambled egg. Mix the rice with egg and minced green onion. Make rice balls.
