Deep-fried minced fish /自家製さつま揚げ

Minced Fish 400ｇ
Tofu 150g
Carrot 1pcs
Beans 6pcs

【Ａ】
Salt 1/3 tsp
Sake 1.5 tbsp
Mirin 1.5 tbsp

1. Drain tofu well.
2. Chop fish,carrot and beans.
3. Mix all and make ball in 5cm.
4. Deep fry in 170°.

Shrimp Cutlet with tartare sauce/エビかつタルタルソース

Shrimp 24pcs(S size)
Flour 6 tbsp
Egg 1pcs
Water 1 tbsp
Bread crumbs(Panko) Some

1. Defrost shrimps.Cut in half.Sprinkle littke salt and pepper.

2. Form 3 shrimps in round shape.Make 8 pcs.
3. Mix Flour,egg,and water.Put (2) on turner and Put on mixture.
4. Cover with panko.
5. Deep fry in 180-190° for 1.5min-2min.

■Tartare sauce

Boiled eggs 2pcs…do not too much chop
Chopped onion 3tbsp
Chopped Cucumber pickles 3 tbsp
Mayonnaise 1 cup
Milk 1 tbsp
Japanese mustard(Karashi) 1 tsp
Salt little
Pepper little

1.Mix all but not too much,Just 2-3 times.

Boiled Beans with stock(Dashi)/いんげんの炊いたん

Beans 300g
Deep-fried tofu(Abura Age,Optional) half pcs

Dashi 150ml
Mirin 3 tbsp
Soy sauce 3 tbsp

Canola oil 2 tsp

1. Remove both ends of beans.Cut Deep-fried tofu in 5mm.
2. Heat oil with medium fire and fry lightly.
3. Add Abura Age and dashi,mirin,soy sauce.Boil with lid for 5min.

Steamed califlower/塩蒸しカリフラワー

Califower 400g
Sesame oil 1 tbsp
Salt 1/3 tsp
Water 100ml

1. Cut cauliflower in small pieces.
2. Put all in pot and cover with lid.Heat with medium fire.After boiling,heat for 5min with weak fire.

Rolled cabbage/ロールキャベツ

Cabbage 1kg
Minced meat 400g
Onion 200g
Carrot 100g
Bread clam(Panko) 4 tbsp
Egg 1pcs
Salt 1 tsp
Ketchap 1 tbsp
Blackpepper little
Butter 40g

1. Heat butter. Add chopped onion,chopped carrot and fry with weak fire.Cool down.
2. Take out leaf of cabbage one by one.Boil and put water with icecube.
3. Mix minced meat,Panko,egg and salt well .Add (1) and ketchup,pepper.Divide 8.
4. Wrap meat with 2pcs of cabbage.
5. Place (4) in pot.Add 600ml of water with strong fire.After boiling,cover with lid and stew with weak fire for 1 hrs.Until juce reduce in half.

Calamari Naruto roll/いか鳴門巻き

Squid 2pcs
Toasted laver(seaweed,Nori) 2pcs
Water 200ml

Japanese sake 100ml
Soy sauce 3 tbsp

1. Take out skin of squid if it remains.Put salt and leave 30 min.Make score 0.3cm each with knife to make roll easy.
2. Put nori on Squid.Roll and fasten with string(Or wrap with film) .
3. Boil water and put (2) just for 1min.
4. Boil water 200ml,sake and soy souce. Add (3) and boil for 1-2min.Leave at room temperature.