1. Creamy Kabocha Meat Wraps
Ingredients (2 servings)
・5.3 oz (150g) Kabocha squash
・1 tsp Butter
・1-2 tbsp Milk
・1 oz (30g) Carrot
・1/2 tsp Olive oil
・A pinch of Salt and pepper
・4.6 oz (130g) Thinly sliced pork
・A pinch of Salt and pepper
・1-2 tsp Flour
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tbsp Sugar☆
Direction
1. Cut kabocha into small pieces. Cook them in microwave for 6 minutes at 500W until soft. Mash them and mix it with butter and milk. Let them cool throughly.
2. Shred carrot, and cook in a pan with a little oil. Let them cool throughly.
3. Sprinkle flour, salt and pepper on one side of thinly sliced pork. Place mashed kabocha and carrot. Roll it up. Sprinkle a thin layer of flour on the outside of the pork.
4. Fry in the pan until the outside pork is fully cooked. Season them with ☆. When the sauce has simmered down and the pork is all coated, it is ready to serve.
2. Easy & Healthy Okonomiyaki
Ingredients (2 servings)
・1.7 oz (50g) Cabbage
・1/2 tsp Olive oil
・A pinch of Salt and pepper
・1.7 oz (50g) Ground pork
・A pinch of Salt and pepper
・A pinch of Dashi powder
・2 Eggs
Topping
・Okonomi sauce
・Mayonnaise
・Aonori
Direction
1. Stir- fry shredded cabbage with olive oil. Season it with a pinch of salt and pepper. Stir-fry ground pork and season it with salt, pepper, and dashi powder. Mix the meat with the cabbage.
2. Roll cabbage and meat with egg. Top with okonomi sauce, mayonnaise, and aonori.
3. Broccoli & Almond Salad
Ingredients (2 servings)
・5.3 oz (150g) Broccoli
・1 oz (30g) Almond
・1 tsp Sesame oil☆
・1 tsp Sugar☆
・1 tsp Soy sauce☆
・1 tsp Rice vinegar☆
・1-2 tbsp Dried bonito flakes☆
Direction
1. Cut broccoli into small pieces. Fry in a pan and let cool.
2. When broccoli is cooled, mix it with ☆. Add crushed almond and mix well.
4. Salmon & Mushroom Stir-fry
Ingredients (2 servings)
・6.3 oz (180g) Salmon
・1 tbsp Flour
・2 tsp Olive oil
・1/2 tbsp Soy sauce
・1 tsp Butter
・3.5 oz (100g) Maitake mushroom
・2.8 oz (80g) Shimeji mushroom
・1 tsp Butter
・1/2 tbsp Soy sauce
・1/2 tbsp Mirin
・A pinch of Salt and pepper
Direction
1. Cut salmon into small pieces. Tear mushrooms into bite-size pieces. Sprinkle lightly flour on the surface of salmon.
2. Cook salmon with a little olive oil. Season it with butter and soy sauce. Take out from the pan once.
3. Fry mushrooms and season it with mirin, butter, soy sauce, salt, and pepper. Return the salmon, and mix lightly.
5. Spinach, Tuna & Egg Sesame Mayo Salad
Ingredients (2 servings)
・6.3 oz (180g) Spinach
・2.5 oz (70g) Canned tuna
・2 Boiled eggs
・2 tbsp White sesame paste☆
・2 tbsp Mayonnaise☆
・1 tsp Soy sauce☆
・1 tsp Honey☆
・A pinch of Salt☆
Direction
1. Cut spinach into small pieces. Boil spinach in plenty of boiling water to remove harsh taste (1 minute). When spinach is cooled, squeeze out water thoroughly. You can skip it if you use baby spinach.
2. Prepare boiled eggs. Drain oil from canned tuna.
3. In a mixing bowl, mix ☆. Put spinach, tuna, and cut boiled eggs. Mix well. Sprinkle black pepper as you like.
6. Pepper & Chicken Stir-fry
Ingredients (2 servings)
・3.5 oz (100g) Green bell peppers
・2.5 oz (70g) Red bell peppers
・3.5 oz (100g) Chicken breast (boiled)
・3.5 oz (100g) Bamboo shoot
・2 tsp Oil
・1 tbsp Oyster sauce☆
・1 tbsp Sake☆
・2 tsp Chicken stock powder☆
・1 tsp Sugar☆
・1/2 tsp Potato starch☆
・1 tsp Water☆
Direction
1. Shred bell peppers, bamboo shoot, and chicken. Mix ☆ in a bowl in advance.
2. Stir- fry bell peppers with oil. When they’re cooked slightly, add bamboo shoot and chicken (already boiled one).
3. Season them with ☆. Stir-fry 1-2 minutes on high heat.
