Cook easily with microwave oven～！ Seasoning bitter gourd, thick deep-fried bean curd and corn with Japanese liquid type noodle soup base, carry powder and shavings of dried bonito

Yum

< YIELD > 2 servings


< Ingredients >

・1/2 thick deep-fried bean curd
(※It is thick fried tofu to say in other words.)
(※Blanch it to remove oil.)
・1/2 small size onion
・2 garlic clove
・1/2 bitter goued
・1/3 corn on the cob with shuck
・1/2 Tbsp mentsuyu
(※It is Japanese liquid type noodle soup base.)
・1 Tbsp extra virgin olive oil
・1/2 Tbsp curry powder
(※One of the item of House Foods Corporation called HOUSE CURRY POWDER <KARYUU> that I'm using curry powder for this dish.)
・1 small vinyl film package of individually packed shavings of dried bonito
(※The weight of it is about 2.5g)

< Directions >

1.Peel onion and cut it into 5-6 wedges. Peel garlic and chop it into finely small size. Cut bitter gourd to half lengthwise and remove fluff of white part of it, seed and full. Then slice it into equal pieces about 3-4 mm wide. Husk corn and remove the kernels of an ear of corn from hard cylindrical core. Slice prepared thick deep-fried bean curd into equal pieces about 2-3 mm wide. And then, cut them to half lengthwise and divide them in half.


2.Place cut onion in a bigger deep heat resistant container and heat it in a 600w microwave oven for about 1 minut 30 seconds. Next add chopped garlic in the container and heat them in a microwave oven for about 1 minute. Furthermore, add prepared bitter gourd, corn, thick deep-fried bean curd and heat them in a microwave oven for about 1 minute 30 seconds.


3.Add mentsuyu in the container to mix them well. subsequently, add extra virgin olive oil and mix them properly. Then, heat them again in a microwave oven for about 2 minutes 30 seconds - 3 minutes 30 seconds while observing the condition of the hardness and the softness, also the condition according to the heat of bitter gourd.


4.If finish cooking with a microwave oven, add curry powder in a bigger deep heat resistant container to mix tightly. When the whole is mixed thoroughly, add shavings of dried bonito and mix them completely. Finally, serve a dish in a plate to finish a cooking.

Cut down on salt by black pepper and mentsuyu and flavorful fragrance～！ It is healthy using chicken breast～♪ Fried rice with eggs, chicken, colorful vegetables

Yum

< YIELD > 2 servings


< Ingredients >

・2 bowls frozen rice
・1 large size (L size) edd
・1 Tbsp extra virgin olive oil or salad oil
・1/2 boneless chicken breast
(※The weight of it is about 100g )
・1/2 small size onion
・1/4 carrot with skin
・1 garlic clove
・About 4 Chinese long beans
(※I'm using the mentsuyu of triple strength type (3 times concentrated) for this dish.)
(※ It is Japanese liquid type noodle soup base.)
・1/2 Tsp sesame oil
1/2 Tbsp coarsely ground black pepper(GABAN)

< Directions >

1.Thaw frozen rice partially to make into separately loosened condition. Lightly beat a raw egg in a bigger bowl and make the beaten egg. Pour the beaten egg into the rice, and mix the egg and the rice thoroughly. cut the chicken into small bite size pieces. Peel onion and chop it into finely small size. Cut carrot with skin into fine pieces. Remove the both ends of Chinese long beans hulls, and then cut it into equal pieces about 5 mm wide. Peel garlic and chop it finely.


2.Cover extra virgin olive oil in the non stick surface coated fry pan and heat it on medium heat. And then, place the chicken and frizzle it until it turns light brown and become savory. When the chicken sauted, add prepared carrot, onion and garlic. And saute them until smell good fragrance of the garlic. Add cut Chinese long beans too. And then, saute them until onion becomes transparent and browned garlic lightly. Next push them to the one side of the fry pan. Drizzle extra virgin olive oil moderately on the part which become empty space on the fry pan. And then, pour the remaining beaten egg. And mix and saute them adequately, and cooked
to a soft firm consistency to make scramble eggs. Mix scramble eggs and cooked another ingredients, ant saute them well. Pour mentsuyu in the fry pan and saute them quickly. Add sesame oil, and saute the whole dish sufficiently until moisture disappears.


3.Add coated rise with beaten egg in the step 1 into the fry pan. Then, mix and saute them. completely. Remove excessive moisture, cooked each grain of rice is separately loosened. When brown surface of rice lightly, add coarsely ground black pepper and mix them well. If saute the whole dish, turn off the heat to complete the cooking. Finally, arrange the dish on a favorite plate.

Spicy vermicelli rice noodles with plenty of colorful vegetables -Recipe No.1529【English】

Yum

< YIELD > 2 servings

< Ingredients >

・100g rice vermicelli (rice noodles)
(※I choose Medium Noodle type of rice vermicelli in this dish.)
・1/2 teaspoon granular chicken bone broth stock
・1 tablespoon water
・1/2 teaspoon sesame oil
・2 tablespoon extra virgin olive oil
・1/2 onion, peeled ant cut into wedges
・1/3 carrot, do not peel the skin and cut into thin strips about 1.5-2 mm wide.
・1/2 ginger clove with the skin, cut minced
(※1 ginger clove is about size of the tip of the thumb.)
・1 garlic clove, peeled and minced
・About 50g ground beef with pork
・2 tablespoon garam masala
・1 tablespoon oyster sauce
・1 tablespoon Thai fish sauce
・About 5g dried sakura shrimp
・Proper amount of salt
・Proper amount of ground black pepper
・1 green pepper, removed hull, seeds and cut into thin strips about 1.5-2 mm wide.

< Directions >

1.Bring a pan of plentiful water to a boil in a deep large pan over high heat. Then reduce heat to a simmer over law-medium heat. Add the rice vermicelli and cook while stirring occasionally until tender but not mushy.

When you simmer the rice vermicelli for about 5-10 minutes according to package direction for cooking the type of rice vermicelli of your choice, drain, then rinse with cold water. Transfer to a colander, let rice vermicelli drain in a colander for a minutes while tossing sometimes.

Subsequently, dissolve granular chicken bone broth stock in cold water. Sprinkle this liquid mixture on the boiled rice vermicelli and mix well. And then, drizzle with sesame oil too. Toss and mix the while boiled vermicelli and their flavor penetrates it sufficiently.

Meanwhile,cut other ingredients and prepare them and set aside for future use.




2.If you wash a pan lightly, pour extra virgin olive oil into a pan over medium heat. Add onion and saute, become translucent for 5 minutes. Add carrot too, saute them until onion becomes transparent and the surface of it has browned a little. And then, throw in ginger, garlic and saute them until smell good fragrance. Add md beef and pork, and saute well.

When the ground meat is just cooked through, sprinkle garam masala in a pan. If you mix garam masala thoroughly and evenly into a while of the rice vermicelli, pour oyster sauce, Thai fish sauce in a pan and saute them for a minute or two longer.

Furthermore, add dried sakura shrimp. Continue to cook for just a minute or two. And fix the taste with salt, black pepper. Add green pepper, immediately turn off the heat at that point, mix them enough. And then, cook green pepper with remaining heat and soften it ,or until shine with bright green.




3.Add the sauted ingredients in the step 2 to the boiled rice vermicelli in the step 1. Mix the while gently and sufficiently. Serve at once, topped with chopped peanuts roughly if desired, or pass a bowl of chopped peanuts around for topping individual portions.

I am participatingranking of RECIPE BLOG site♪

Cooked rice with added salmon flakes and dried pickled Japanese apricot paste to garnish with Japanese ginger, ginger, green prilla for your preference -Recipe No.1531【English】

Yum

< YIELD > 2 servings

< Ingredients >

・2-3 portions of cooked rice (※Those weight approximately 250-300g.)
・1/3-1/2 teaspoon soy sauce (※I made this dish using regular soy sauce.)
・1/2-1 teaspoon sesame oil
・1-2 tablespoon paste of dried pickled Japanese apricot
(※I used it for this dish is one of goods of House Food Corporation in Japan called HAUSU SHISO UME.)
(※Restate words from dried pickled Japanese apricot into Umeboshi)
・2 teaspoon white sesame
・50-70g commercially available bottled salmon flakes


■ Garnish (Condiments) ■
・Adequate amount of thin sliced ginger with the skin for your liking
・Proper quantity of loosened Japanese ginger (Myoga) of round sliced for your preference
・Moderate amount of fine thin sliced green perilla (beefsteak plant) for your pleasure

< Directions >

1.First, place cooked rice into a largish bowl. Sprinkle soy sauce on top of the whole of cooked rice and harder mix sufficiently all over cooked rice throughout. And then, add sesame oil and mix together.


2.Next, add white sesame in addition and mix well. If you add HAUSU SHISO UME of the half quantity, readily combine it with cooked rice well. Add them to salmon flakes and mix just a little bit more thoroughly.


3.Finally, add remaining HAUSU SHISO UME to mix the whole of food very lightly. And then, serve cooked food in a dish.


4.According to your preference, heap up sliced Japanese ginger, ginger green perilla on the top of a dish containing cooked food.

I am participating in ranking of RECIPE BLOG site♪