1. Egg Bowl & Mayo Shrimps Breakfast
Ingredients
Egg bowl
・A bowl of rice
・Spicy cod roe
・Shredded shiso leaves
・1 Egg
・A pinch of Sugar
Mayo shrimps (1-2 servings)
・1.7 oz (50g) Shrimps
・１tbsp Potato starch
・1.5 tbsp Mayonnaise☆
・2 tsp Ketchup☆
・2 tsp Milk☆
・1 tsp Sugar☆
・1/2 tsp Lemon juice☆
Braised eggplant (2-3 servings)
・9 oz (255g) Eggplant
・2 tbsp Sesame oil (or your favorite oil)
・Ginger slices
・0.6 cup (150ml) Water★
・3.5 tbsp Mirin★
・1.5 tbsp Soy sauce★
・1 tbsp Sake★
・A pinch of Dashi powder★
・A pinch of Salt★
・Myoga ginger (topping)
・Shiso leaves (topping)
Vegetable miso soup (2 servings)
・2.8 oz (80g) Kabocha squash
・1.7 oz (50g) Daikon
・1.4 oz (40g) Carrot
・1.7 cup (400ml) Water
・1/2 tsp Dashi powder
・2 tbsp Miso paste
Direction
1. [Egg bowl] Mix egg with just a little bit of sugar. Stir-fry while stirring. Put rice in a bowl, and put egg, spicy cod roe, and shiso on it in this order.
2. [Mayo shrimps] Coat the shrimp with potato starch. Fry in oil (using just a little oil is fine).
Mix ☆ in a bowl. When shrimps are cooked and crisp, cool it for a while, then coat them in the mayo sauce.
3. [Braised eggplant] Cut eggplant into easy-to-eat pieces. Make a lattice cut in the eggplant. Shred ginger.
Oil the pan and put ginger. Spread ginger evenly. Grill the eggplant slightly on both sides, allowing both sides to soak up the oil.
Mix ☆ in a bowl, and add it to the pan. Cook over medium heat until liquid is reduced. Turn over halfway through.
4. [Vegetable miso soup] Cut vegetables into small pieces. Simmer them in water (add dashi powder as needed).
When vegetables are cooked and ready, turn off the heat, and dissolve miso paste.
2. Homemade Takoyaki
Ingredients (for 32 takoyaki)
・7 oz (200g) Flour☆
・2.5 cups (600ml)☆
・1 Egg☆
・1 tbsp Dashi powder☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・3.5 oz (100g) Octopus
・Green onion
・Red pickles ginger (Beni-shoga)
・Tempura bits (2 tbsp + 2 tbsp Water + 1/2 tsp Rice vinegar)
Topping
・Okonomi sauce
・Mayonnaise
・Dried green seaweed (Aonori)
・Dried bonito flakes
Direction
1. Mix ☆ to make takoyaki batter. Cut boiled octopus into small pieces. Mince green onion and red pickles ginger. Make tiny fried dough after mixing flour, water, and rice vinegar.
2. Pour the batter into the takoyaki cooker until it is half full. Put octopus, green onion, Red pickles ginger, and tempura bits. Pour and fill the dough until you can’t see where the takoyaki holes are.
3. Cook the dough over high heat and turn it over when it is cooked to a certain degree and the surface is crispy.
4. Make all sides crispy by turning the takoyaki so that only one side gets burnt. Grill, adding more oil to taste.
5. Eat with okonomi sauce, mayonnaise, dried green seaweed, and bonito flakes.
