IsetanShinjuku

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160-0022 3-14-1, Shinjuku, Shinjuku-ku, Tokyo
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03-3352-1111
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TOPFloor Guide B1F > Fresh market recipe

Fresh market recipe

2018.04.18update

One plate breakfast

Hot salad of colorful vegetables

Materials (for 1-2 people)

[A]
Potato (half circle slice of 1cm thickness)  … 1-2
Asparagus (chop into chunks) … Three
Steamed bamboo shoot
 (slice of 1cm thickness) … 100 g
Udo (diagonal slice) … 1/2 book
Snap pea (diagonal 1/2 limit)
  … 6 sheaths

Cresson … 60-80 g
Onsen-tamago … (1 piece)

[B]
Ball (cutting into chunks) out of tomato
… (1 piece)
Onion (cutting fine)
 … 1/4 unit
Mixed nuts
 (we crush lightly) … 30 g
Olive oil
  … 60-80 ml


Anchovy … 20 g
Salt … Pinch

How to make

  • ①[A] Vegetables make bite-sized of this. We expose udo to water which we drained off more, and cresson distributes stem and branches and leaves
  • ②[A] We panfry vegetables in oil out of the quantity of this. We color in plate where we piled cresson when we become brown and serve well.
  • ③ ②We put [B] of dressing in the frying pan of this, and scratch on fire and we put anchovy just before tomato breaks into pieces and stop and season fire with salt and is about to turn to ②. We break onsen-tamago and pick up.
  • When it bakes vegetables, it is the secret of taste to return if we become brown to bake steak.

(the recipe supervision: chef reimokuri*)

Clams and miso soup of Shirasu

Materials (for two people)

[A]
WED … 2 cup
Kelp … One piece of 5cm

Clams … Around 180 g
Miso … Tablespoon 1
Shirasu … Tablespoon 2
Versatile leek (slicing) … Appropriate amount
Olive oil … Appropriate amount

How to make

  • ① We soak in dilute salt water and pull salt and do, and clams rub shellfish together and wash.
  • ② We put ① and [A] in the pan and if we hang in medium fire, and clams open, we take kelp and take lye and dissolve miso.
  • ③ We scatter tablespoon 1 and versatile leeks to tell caliber about for the height, one and are about to turn olive oil.
  • We pull sand, and clams do and provide salt water which we breathed when we cut water and put for a while a little.

(the recipe supervision: chef Yano nagisa)

Umaki

Materials (for none of the rolled egg making pans)

Eel (kabayaki) … For one skewer
Article 9 green onion … For nothing
Egg … Three

[A]
Stock … 100 ml
Sugar … Teaspoon 1/2
Salt … Teaspoon 1/2
Dogtooth violet starch … Teaspoon 1

Salad oil … Appropriate amount

How to make

  • ① We take eel off skewer and cut in 1cm width. We cut Article 9 green onion in diagonal small sum.
  • ② We break egg and put in the bowl and mix to cut in chopsticks and filter with colanders three times. [A] In addition, we mix this not to beat.
  • ③ We pour salad oil into rolled egg making pan, and scratch for high flame and we drain 1/3 quantity of ② and put and stir lightly and spread eel and nine articles green onion of ① all and do to break three.
  • ④ We move egg which we folded to the depths of rolled egg making pan, and we drain half quantity of remaining egg mixture, and enter and we lift back egg and drain below. We fold into half from the depths if we begin to harden. We pour transference, remaining egg mixture into the depths if we put person breathing and bake likewise.
  • ⑤ If we use edge of rolled egg making pan and burn the side of right and left top and bottom well, it is bleached cotton or wraps in Kitchen towel and takes rough heat. We cut into pieces after cooling down.
  • It is baked softly without falling apart even if plentiful stock enters by putting dogtooth violet starch. Let's finish in one which is not baked which was soft when we bake over a low heat at a stretch over a high heat. Please modify while separating from fire if we almost become irrecoverable.

(the recipe supervision: reimokuri* chef)

2018.03.14 update

Spring sushi with salad that flower blooms

Materials (for none of the 12cm round shape)

[A]
Rice … For 1 go
Sushi vinegar … Tablespoon 2

Oil … Tablespoon 2
Egg … Three (for one piece)
Red sea bream sashimi (fence) … 100 g
Salmon roe … Appropriate amount

[B]
COSMO FARM Leef mixed … Appropriate amount
Cherry tomatoes (1/4 equal portion) of shrine grandfather … Three ...
Avocado (corner limit) … 1/2 unit


Favorite dressing … Appropriate amount


Shrine grandfather cherry tomatoes (1 Facial mask) from Aichi …486 yen
■Shinjuku Store Main Building B1F = fresh market


COSMO FARM Leef mixed (one bag) from Kagawa …486 yen
■Shinjuku Store Main Building B1F = fresh market

How to make

  • ① [A] We put this together and take model using die cutting (12cm round shape) in large plate.
  • ② We pull oil tablespoon 1 to frying pan and cook omelet. We die and put on ①.
  • ③ We slice red sea bream diagonally so that cut end becomes large. Move two pieces a little, and repeat; come; wind up, and make floret, and decorate on ②, and scatter salmon roe.
  • ④ We display [B] in blank of dish and put dressing.
  • We pick up and can easily surround around decoration sashimi floret with chopsticks.

(the recipe supervision: chef Yano nagisa)

Salt with ricemalt mackerel sand

Materials (for two people)

Mackerel (thing which we took down to three pieces)
  … For the half of the body
Salt with ricemalt sauce … Appropriate amount
Purple onion … 1/2 unit
Tomato … 1/2 unit

Sunny lettuce … Two pieces
Lemon … 1/2 unit
Baguette … One
Butter … Appropriate amount

<Marusho brewing> salt with ricemalt sauce (200 ml) …464 yen
■Shinjuku Store Main Building B1F = chefs selection

How to make

  • ① Mackerel pulls bone and we cut to half of the side and we soak and put in salt with ricemalt sauce with refrigerator more than half day. We wipe salt with ricemalt sauce lightly and bake in grill.
  • ② We slice purple onion thin and we expose to water and squeeze. Tomato tears off slice, sunny lettuce to size that it is easy to eat. We cut baguette to the length of the mackerel and make a cut aside.
  • ③ We spread butter inside of baguette and sandwich in order of sunny lettuce, purple onion, mackerel, tomato. We attach lemon which we cut to half round cut.
  • We fully squeeze lemon, and please!

(the recipe supervision: chef Yano nagisa)

2018.02.14 update

Of rape and tofu is Cheesecake softly

Materials (for none of for the one pound type or 15cm square types)

[bottom cloth]
Rape … 70 g
Plane cooky
Or it is biscuit … 80 g
Olive oil … Tablespoon 5
Cocoa powder … Tablespoon 1

Perform silk; tofu … 190 g
Cream cheese
(it goes back up to normal temperature) … 200 g
Honey … Appropriately

[A]
All eggs … Two
Sugar … 70 g
Lemon juice … Tablespoon 2
Cake flour … Tablespoon 2

How to make

  • ① We boil rape quickly and squeeze limit, moisture in rough tittle well. We add olive oil, cocoa powder, rape to cooky which we crushed and mix and spread cooking sheet all over model that we spread.
  • ② We preheat oven to 170 degrees Celsius. We smooth off tofu and cream cheese with hand mixer and you may add [A] and mix.
  • ③ ①We stroll around ② and put in this and bake in oven which we warmed to 170 degrees Celsius for 45 minutes. We paint the surface with honey which we warmed if we get rough heat and put with refrigerator overnight.
  • It is Cheesecake which is smooth softly even if we do not strain.

(the recipe supervision: chef reimokuri*)

Is one of mandarin orange sea bream; and chazuke

Materials (for two people)

Mandarin orange sea bream (for sashimi) … Running out of 16
Rice … For two cups

[C]
Work out; sesame, soy sauce … Each tablespoon 2
Mirin, liquor, grind sesame
  … Each teaspoon 2

[spice]
Is there, and carve; seaweed, honewort, wasabi … Appropriate amount

[A]
WED … 500 ml
Kelp … 20 g
Dried bonito flakes … 30 g

[B]
Salt … Teaspoon 1/4
Mirin, light soy sauce
  … Each teaspoon 2

How to make

  • ① [A] We take soup stock in this and match with [B] and let you boil.
  • ② [C] We mix this and soak mandarin orange sea bream and let you be familiar with refrigerator.
  • ③ We display mandarin orange sea bream on the hot rice.
  • ④ At first we eat only in mandarin orange sea bream and we hang spice next and eat and we hang burning hot soup stock last and eat.

3STEP which enjoys Change of taste

1. At first it is the same

2. Hang spice

3. With ochazuke

  • We can have even several cups when we add Change to taste by little invention.

(the recipe supervision: chef Yano nagisa)

2018.01.10 update

Truth darano sundubu pan

Materials (for nobody)

Truth dara … Running out of 1
Clams … Five
Perform silk; tofu … 1/4 cho

[A]
Velvet shank (we cut to half)
  … 1/2 Facial mask
Daikon (quarter slice) … 2cm
Chinese chive (3cm length) … Five
Chinese cabbage (chopped) … One piece
Kimchi (mouthful size) … 50 g

Egg … (1 piece)

[B]
Grated garlic
 … Teaspoon 1
Grated ginger
 … Teaspoon 1
Chinese Chili Bean Sauce … A little
Liquor … Tablespoon 1
Mirin … Tablespoon 1
Sesame oil … Tablespoon 1
Gochujang … Tablespoon 1
Chicken Gara (granule) … Tablespoon 1
WED … 400 ml
Salt … Appropriately

How to make

  • ① We take truth daraha skin and cut to mouthful size. Clams can reach salt water (the quantity outside) beforehand and pull sand and do and they rub against shellfish and wash and do. [A] We cut this each.
  • ② Truth dara, clams put [B] [A] and heat pan.
  • ③ Is spoon with tofu; if eat, and add, and drop egg, and warm; the completion.
  • Rice is Susumu, nutrition perfect score, warm one hotpot.

(the recipe supervision: chef Yano nagisa)

2017.12.13 update

Delicious Eddie Boe wreath

Materials

<Saitama / potajiegaden>
Herb mixed salad set … 1/2 Facial mask

※There may not be the arrival by circumstances such as weather.

Blueberry raspberry micromini tomato baguette ricotta dressing
… Each appropriate amount

How to make

  • ① We slice baguette.
  • ② We put cocottes to dish and display the baguettes which applied ricotta around.
  • ③ We tear off big leaf of herb salad and display on the baguette.
  • ④ We ride leaf of average size and pick up herb, foliage plant to become the top into a ring form.
  • ⑤ We ride flower, blueberry, raspberry and scatter micromini tomato.
  • ⑥ We have you put favorite dressing to dish among other things.

2017.11.08 update

Fingers marizushi

① With egg titivation playing handball (for four people)

Sweet shrimp … Four
Thin egg … Four pieces
Seaweed (1*10cm) … Four pieces

We make thin egg of 12cm in diameter and wrap sushi meal. We ride sweet shrimp and bind with seaweed which we cut thin.

② Parent and child playing handball (for four people) of salmon, salmon roe

Smoked salmon … Four pieces
Avocado … 1/2 unit
Salmon roe … Appropriately

Light limit is smoked salmon which we had and wraps meal, and topping does avocado and salmon roe of slice.

③ Red-and-white hotatemari (for four people)

Scallop … Two
Green shiso … Four pieces
Radish … Appropriate amount
Seaweed (1*10cm) … Four pieces

We wrap sushi meal in green shiso and expand and wind up scallop and radish of slice which we sliced to half of the side with seaweed which we cut thin.

④ Celebration playing handball (for four people) of sea bream

Fence for sea bream sashimi … 20 g
Bud … Four pieces

We slice sea bream and close kelp and do and we do and wrap meal and pick up bud.

Sushi meal quantity indication : At 2 go for 16 (for four people *4 kind)
We grasp using lap in a circle

2017.10.11 update

Quiche of three kinds of mushrooms

Materials (for none of the 18cm tart types)

maitake … 150 g
Velvet shank … 50 g
shimeji … 50 g
Green onion … 1/2 book
Onion … 1/4 unit
Bacon … Three pieces
Salad oil … Tablespoon 2
Salt … Pinch

[A]
Cake flour … 100 g
Olive oil … Tablespoon 3
Sugar … Teaspoon 1
Salt … Pinch
Tepid water … Tablespoon 2


[B]
Milk … 100 ml
All eggs … Two
Cheese for pizza …60 g
Salt, pepper … Each; there is few

How to make

  • ① We warm oven to 200 degrees Celsius.
  • ② We untie by maitakeha hand. Velvet shank drops butt end and cuts to half and drops shimejiha butt end and unties by hand. We slice green onion diagonally and mince onion finely coarsely. We cut bacon in 1cm width.
  • ③ We pour salad oil into frying pan and saute ② until tender and we move a pinch of salt to swing, bat and cool. [B] In addition, it is light and mixes this.
  • ④ If we put [A] in the bowl and knead at finger-tip, and quality of being a powder disappears, we stretch out in tart type uniformly. We pierce with Fork and bake in oven of 200 degrees Celsius for approximately ten minutes.
  • ⑤ ④We put ③ in the cloth which we heated of this and are completed if we bake in oven of 200 degrees Celsius for 20 minutes.
  • We can make casually and are good to hospitality. It is delicious even if cold with being warm.

(the recipe supervision: chef reimokuri*)

2017.09.13 update

Foods baked in parcel of the injury leading role who wound up black

Materials (for two people)

Black maitake … 100 g
Pumpkin
 … Half of 1/6 cut
Elingi mushroom … 1-2
Long onion … 10cm length
Rosemary … One

[A]
Onion (cutting fine)
 … For 1/2 unit
Garlic (cutting fine)
 … It is share for 1
Ginger (cutting fine)
 … For four pieces of slice
Salt … Cover snacks
Vinegar … Tablespoon 2
Olive oil … Tablespoon 2
Soy sauce … Tablespoon 2

How to make

  • ① It is easy to eat black maitakeha and distributes. We cut pumpkin in 5-7mm thickness. Elingi mushroom cuts by hand. We cut long onion in diagonal small sum. We fold rosemary into half.
  • ② [A] We put this together.
  • ③ We hang sauce of ② and wrap pumpkin, elingi mushroom, long onion, black maitake, rosemary in the center of cooking sheet on order. We bake on frying pan for medium fire strong de approximately ten minutes.
  • Have easily, in main dish for expectation of liquor!

(the recipe supervision: chef reimokuri*)

Brief Ikameshi

Materials (for two people)

Do it; squid … We wear 2 (approximately 350 g)
Sticky rice … 1 cup
Carrot … 40 g
Dried shiitake (it goes back up)
  … Two pieces


[A]
Soy sauce … Teaspoon 2
Mirin … Teaspoon 2
Liquor … Teaspoon 2


[B]
Stock … 1 cup
Soy sauce … Tablespoon 1
Mirin … Tablespoon 1
Sugar … Tablespoon 1
Of Ginger lightly cut … Two pieces

How to make

  • ① We wash sticky rice and put in the heat-resistant bowl and we add plentiful water and put for one hour.
  • ② Trunk of squid picks up the internal organs and foot, cartilage and we wash neatly and wipe moisture. We cut foot 1 pai to 1cm.
  • ③ We cook steamed rice. ①We put this up to colander and drain off water and go back up in heat-resistant bowl. [A] After having added carrot and dried shiitake, foot of squid which we chopped that fault minced this finely, in addition, we wrap water to rank softly steadily and we mix with microwave oven 600W once for three minutes and hang in microwave oven more for 2-3 minutes.
  • ④ We squeeze ③ to eight-tenth trunk digit of squid and fasten mouth with toothpick.
  • ⑤ If we put [B] in the pan and boil up, we make medium fire and put ④. Until squid cooks while giving back top and bottom on the way; 7-8 funhodoni ru. We take out squid once and boil down broth. It goes back up in toromigatsuitaraikao pan and intertwines dish simmered in. We serve to limit, container to size that it is easy to eat.
  • We can shorten time that microwave oven heats steamed rice and boils. It is point not to pack too much steamed rice to squid.

(the recipe supervision: chef Yachiyo Kamijo)

2017.08.09 update

Fruit punch

Materials (for two people)

Red meat melon … 1 ball

[A]
Peach … Two
pione … 1/2 bunch
Mango … (1 piece)
Kiwi fruit … Two
Pineapple … 1/2 ball

Blueberry … 1/2 Facial mask
Orange fruit juice (possible juice)
 … 150 ml
Gum syrup … Appropriately
Carbonated water … Around 300 ml
MINT … Appropriately

How to make

  • ① Melon puts kitchen knife right beside and makes half and cuts edge jaggedly. They take out kind, and the contents dig out in fruit borer - in a circle.
  • ② [A] Fruit cuts in favorite form of this and arranges using die cutting.
  • ③ We put orange fruit juice and gum syrup in the bowl and mix.
  • ④ ①We color fruit of ② and pass arrangement, ③ to caliber of melon of this well and put and pour carbonated water. We give glory to blueberry and MINT.
  • We can enjoy die cutting of fruit with child. Pour white wine and champagne which you made cold in substitution for carbonated water for a time only in adults!

(the recipe supervision: chef reimokuri*)

Herb-crusted grilled saury raclette style

Materials (for two people)

Saury … Two of them
Potato … (1 piece)
Salt … A little
Petit tomato … Six
Yellow paprika (mouthful size)
 … 1/4 unit


Herb-flavored grilled foods seasoning
 (Asaoka spice) … Appropriately
Olive oil … Appropriately
maitake (we kick for small room)
 … 1/2 Facial mask
Cheese which is solved … 100 g of ...
Cresson … Appropriately

How to make

  • ① Saury which we made three pieces of lowering removes stomach bone. It falls and puts salt for a while and wipes moisture with paper. We apply a thin coat of olive oil and soak Herb-flavored grilled foods seasoning.
  • ② We boil potato which we cut to mouthful size.
  • ③ If we heat olive oil to frying pan, and both sides burn ① crisply and they bake petit tomato, yellow paprika, maitakeo together and are burnt, we attach arrangement, potato, cresson to dish.
  • ④ We heat cheese solved in frying pan which does not become irrecoverable and hang in ③ from the top if we melt gently.
  • Fully put cheese of hot fatty fatty tuna on fried-out saury!

(the recipe supervision: chef Yano nagisa)

2017.07.12 update

Get plenty of vegetables hot Japanese-style; noodles

Materials (for two people)

Cucumber … 1/3 book
Zucchini … 1/3 book
Green onion … 1/3 book
Green shiso … Four pieces
Okra … Four
Seem to be rough; cloud ear mushroom …Four pieces
Bean sprouts …1/4 bag
Tomato … (1 piece)
Barbecued pork … Two pieces of slices
Onsen-tamago … Two

Web red pepper … 2 snacks
White sesame … Tablespoon 2
Somen … 3-4 bundles


[A]
Gochujang … Tablespoon 5
Chinese Chili Bean Sauce … Teaspoon 2
Sugar … Tablespoon 4
Vinegar … Tablespoon 7
Sesame oil … Tablespoon 1
Salt … A little

How to make

  • ① Cucumber, zucchini, green onion, green shiso shred. We drag board except calyx, and it is assumed that okra is poor and we blanch quickly and cut in small sum or slant small sum. It seems to be rough and blanchs cloud ear mushroom quickly and makes chopped. We blanch bean sprouts quickly. We cut tomato into chunks. Barbecued pork makes chopped.
  • ② [A] We put this together and we boil somen and take slime under running water and cut moisture well.
  • ③ We serve somen in container and we color ① and serve well and are about to turn [A] which we put together and pick up onsen-tamago and wave Web red pepper, white sesame.
  • When though it is easy, there is volume well, too, and is lacking in stamina; by all means!

(the recipe supervision: chef reimokuri*)

takotoebino ethnic fried bitter gourd

Materials (for two people)

yudedakono foot … One
Prawns (black tiger)
  … Four of them
Bitter gourd … 1/2 book
Egg … (1 piece)
Deep-fried tofu … 100 g


Garlic (cutting fine)
  … Teaspoon 1
Red pepper … 1/2 book
Nam pla … Teaspoon 2
Sugar … Pinch
Salad oil … Appropriate amount

How to make

  • ① Octopus of 7-8mm thickness finish chipping, and prawns take husk and back innards leaving tail. We dissolve egg. We dip deep-fried tofu into boiling water and make decoloring by oil and cut to size that it is easy to eat. Red pepper makes slicing except kind.
  • ② Cut bitter gourd to half of the length, and remove kind and innards with spoon, of 3mm width slice thin. We cover with salt (the quantity outside) and get up for approximately five minutes and we wash with water and drain the water.
  • ③ We heat oil to frying pan and we put deep-fried tofu and it is favorable and burns both sides and takes once.
  • ④ We add oil to frying pan and heat and fry Garlic and red pepper and fry in order of bitter gourd, octopus, prawns if flavor appears. We flavor ③ with return, nam pla and sugar if it cooks. We turn beaten egg and put and mix quickly.
  • It is point to let you fry quickly so that prawns do not cook too much.

(the recipe supervision: chef Yachiyo Kamijo)

2017.06.14 update

Cold soymilk shabu-shabu

Materials (for four people)

Pork for shabu-shabu … 400 g
Soymilk … 1ℓ
Salt … 5 g

Mizuna greens … 1/2 bunch
Daikon … Appropriate amount
Ponzu soy sauce
 … Appropriate amount

How to make

  • ① We cut mizuna greens to suitable length.
    We slice Japanese radish with peeler and we shred and put in the cold water and let you stand up straight and cut moisture.
  • ② We put soymilk and salt in the pan, and warm up to 70-80 degrees Celsius (so that soymilk swings) and at first we touch to ponzu soy sauce and have straight dried bean curds if there are straight dried bean curds.
  • ③ We dip meat into soymilk for approximately five seconds and cool on colander and have we wind up vegetables, and ponzu soy sauce touch.
  • In the case of either, shabu-shabu will do shabu-shabu in boiling hot water regardless of beef, pork while hot water is doing to and fro as meat is shortened and is tense.

(the recipe supervision: chef Harumi Iwata)

Grilled marinade vegetables curry

Materials (for four people)

[A]
Onion … Two
Carrot … One
Apple … 1/2 unit
Garlic … One slice
Ginger … One slice

[B]
Curry powder … Tablespoon 5
Cake flour … Tablespoon 2

[C]
Ketchup … Tablespoon 5
Worcester sauce … Tablespoon 4
WED … 300 ml
CONSOMME cube … Four


Olive oil (for saute)
  … Tablespoon 2
Eggplant … One
Onion … (1 piece)
Pumpkin
  … 1/6 cut
Tomato … Two
Corn
  … 1/2 book
Chicken leg … One piece
Salad & herb marinade Powder (Asaoka spice)
  … Tablespoon 4
Olive oil (for marinade)
  … Tablespoon 3
Sliced cheese
  … Four pieces

How to make

  • ① [A] Vegetables bark of this and grate. We pour olive oil into pan fry [A]. May become soft; smelled, and pay swing for [B], and fry. If quality of being a powder disappears, we stew [C] for approximately 15 minutes while, in addition, mixing.
  • ② We chop eggplant into chunks, and onion barks, and slice, tomato cut limit, pumpkin into chunks and cut corn to slice of 2-3cm thickness, chicken mouthful size. We put in the bowl and it falls and puts "salad & herb marinade Powder" and adds olive oil and tosses.
  • ③ ①We put curry in the bakeware of this and serve vegetables and chicken of ② for preference and we pick up cheese and bake in oven toaster (or oven) for approximately 30 minutes.
  • Though it is easy, we are finished in full-scale taste. Even child can enjoy if we reduce quantity of curry powder.

(the recipe supervision: chef reimokuri*)

Colorful nanbanzuke of sardine

Materials

Sardine (three pieces of lowering) … Three of them

[A]
Eggplant (chop into chunks) … Two
Green pepper (chop into chunks) … (1 piece)
Red paprika, yellow paprika
(chop into chunks) …Each 8/1 unit

[B]
Onion (slice) … 50 g
Carrot (shreds) … 50 g
Soy sauce, vinegar ・ mirin
  … Each tablespoon 3
Sugar … Teaspoon 1
Ume flesh … Teaspoon 1
Guinea pepper (slice) … One

[C]
Soy sauce, vinegar … Each tablespoon 3

Dogtooth violet starch, frying oil, Web red pepper, white hair green onion … Appropriately

How to make

  • ① [B] We mix [C] with each bat (or bowl) in this.
  • ② It is under one share of sardine to size. We cover with dogtooth violet starch and soak oil in drill, [B] well if we fry in oil of 180 degrees Celsius. [A] We soak vegetables in [C] of this after making bare deep frying, and draining off oil well.
  • ③ We let you take a rest with refrigerator if we get heat.
  • ④ We make arrangement Web red pepper and white hair green onion topping on food to dish.
  • You fish fatty sardine crisply, and you color vitamin-rich paprika, and please serve well.

(the recipe supervision: chef Yano nagisa)

2017.05.24 update

Meat sauce with full of vegetables

Materials (quantity that it is easy to make)

Tomato (very much) … 3-4
Onion (very much) … Two (approximately 250 g)
Carrot (very much) … Nothing (approximately 250 g)
Celery … Nothing (approximately 200 g)
Green pepper … Three
Shiitake … Three
Beef and pork ground meat … 250 g
Olive oil … Tablespoon 2
Sugar … Tablespoon 2-3
Cake flour … Tablespoon a little over one

[A]
CONSOMME cube … Four
Herb seasoning (Asaoka spice) … Tablespoon 1-2
Salt … Appropriately
Ketchup … 120 g
Worcester sauce
 … Tablespoon 1

How to make

  • ① We turn to bath, and tomato does skin and cuts into chunks except poorness. All the vegetables cut in tittle. (when we run to food processor, it prevents you from becoming too much particular.)
  • ② We pour olive oil into pan and we put ① and beef and pork ground meat, sugar and fry. If color of meat changes, we swing cake flour, and enter and mix to be lump-free.
  • ③ ②We boil down while being allowed to add [A] to this, and mixing until it becomes about half quantity.

Taste color color arrange MENU

[arrange 1] Fried dumplings
We wrap in leather of gyoza and fry!
Put cheese for preference ♪ As even if cool down, is delicious; to snacks!

[arrange 2] Pasta
For arrangement that is wonderful in sauce which serves in dish including pasta which we boiled, and was left for from the top.

[arrange 3] Gratin
We ride cheese in total and bake with potato which we boiled!

  • By acidity of tomato, please modify quantity of ketchup.
    A good product OK's cryopreservation; let alone pasta to Pizza and gratin, sandwiches!

(the recipe supervision: chef reimokuri*)

Incense plum deep frying of taste

Materials (for two people)

Taste … Two of them
Salt … Appropriate amount
Ume flesh paste … Appropriate amount
Green shiso … 8-12 pieces


Flour … Appropriate amount
Tempura flour … 1/2 cup
Frying oil … Appropriate amount

How to make

  • ① After sprinkling lowering, salt on three pieces, and putting horse mackerel for ten minutes, and having taken extra moisture, 2-3 finishes chipping pound for pound and does.
  • ② We apply a thin coat of ume flesh paste to the body side of taste and fold into half and wrap in green shiso. We cover the whole with flour.
  • ③ We put tempura flour and cold water 1/2 cup in the bowl and mix if crispy, and enter frying oil which we dip ② and heated to 170 degrees Celsius and fry by medium fire for approximately one minute.

As for the white meat together
Grilled ume flesh filled and fried white meat

Materials (for two people)

Chicken breast … Six
Ume flesh … Tablespoon 2
Green shiso … Six pieces


Flour, beaten egg, bread crumbs, salad oil … Appropriate amount

How to make

  • ① We remove sinew of white meat and we put kitchen knife in the thick place of the body and open up and paint with ume flesh between and we put green shiso and wind up.
  • ② We attach flour, beaten egg, bread crumbs sequentially and it is favorable and fries in oil which we heated in chuon of 170-180 degrees Celsius.

  • Acidity of plum is appetizing. We can have even sardine or hairtail as well as taste and white meat deliciously.

(the recipe supervision: chef Yachiyo Kamijo)

Nanbanzuke of beef

Materials (for four people)

Beef beating down the opponent's bamboo sword and giving him a men meat … 400 g
Liquor … 15 ml
Salt, pepper … A little
Flour … Appropriate amount
Long onion … One
Radish sprout … 1/2 bunch

[Western vinegar]
Sugar … 5 g
Soy sauce … 45 ml
Black vinegar … 75 ml
As for the dish simmered in, it is mirin … 45 ml
Red pepper … (1 piece)
Onion … 1/4 unit
Carrot … 1/2 book

How to make

  • ① We gather up beef to suitable size and acquire preliminary seasoning with salt, pepper, liquor.
  • ② Carrot is julienne and slices onion. We expose long onion to water with white part as white hair green onion. We remove species of the inside, and red pepper makes slicing.
  • ③ We let you write all the materials of Western vinegar for laying upon fire, and person comes to the boil and do.
  • ④ ①We cover beef with flour of this (we miss out extra powder). We heat oil (the quantity outside) to 170 degrees Celsius and pickle to Western vinegar of ③ until we grind beef nicely while deep frying is hot.
  • ⑤ We serve beef, white hair green onion in container and we are about to turn dipping sauce adequately from the top and display radish sprout.
  • It softens to pickle beef to Western vinegar. It points beef to fry at high temperature quickly.

(the recipe supervision: chef Harumi Iwata)

We hold lever without sleeping

Materials

Bonito sashimi … 1/2 satsu
Rice … For 1.5 go

[A]
Vinegar … Tablespoon 2
Sugar … Teaspoon 1/2
Salt … A little

[B]
Soy sauce … 50 ml
Sugar … Teaspoon 1


[C]
Green shiso (cutting fine) … Ten pieces
White sesame … Appropriate amount


Chopping fine seaweed … Appropriate amount

How to make

  • ① [A] We put this together and heat up at microwave oven 600W for 30 seconds. [B] We add this to laying upon, [A] tablespoon 1.
  • ② We cut bonito in 5 millimeters of thickness and soak in remaining [B].
  • ③ We mix ① and [C] with hot rice.
  • ④ We pile ③ to container and display ② on the top. We carve and scatter seaweed and are completed. We scatter shreds of green shiso for preference.
  • "We do local cuisine of Mie without lever lying down". Please mix in container.

(the recipe supervision: chef Yano nagisa)

2017.04.12 update

Mackerel sand

Materials (for two people)

Mackerel … Running out of 2
Salt, pepper, flour
  … Appropriately
Olive oil
  … Tablespoon 1
Carrot … One
SPROUT … 1 Facial mask
Bread … Four pieces

[A]
Raisin … Tablespoon 2
Vinegar … Tablespoon 1
Pepper … A little
Olive oil … Tablespoon 1


[B]
Mayonnaise … Tablespoon 1
Soy sauce … Teaspoon 1/2

 

How to make

  • ① With salt, pepper as mackerel, we cover with flour and bake both sides in frying pan which heated olive oil brown.
  • ② It is slicer, and carrot does thin limit and we do salt fir tree and squeeze moisture. [A] We toss this in carrot to bowl.
  • ③ [B] We put this together and paint one side of bread.
  • ④ We grind sand with bread on wide cooking sheet in order of mackerel, carrot, SPROUT.
  • ⑤ It is square and cuts to parcel, half in wax paper while fastening with tape.
  • It is hearty sandwich with fried-out mackerel and plentiful vegetables.

(the recipe supervision: chef Yano nagisa)

Egg slat of ginger cream

Materials (for two people)

Potato … Two


[A]
Onion (cutting fine) … Tablespoon 2
Bacon (cutting fine)
  … 1-2 pieces
Ginger (cutting fine)
  … Teaspoon 1-2
Milk … 200 ml
Butter … 15 g
Salt, pepper … Each; there is few
parumijanorejano
(grate) … Tablespoon 2-3


All eggs … Two
Favorite baguette
  … Appropriately
Favorite herb salad
  … Appropriately

How to make

  • ① We boil potato and smash.
  • ② We put ① and [A] in the small pot and spend on fire and stop and put toromigatsuitara fire in the heat-resistant glass container and we break egg and put. We wrap.
  • ③ ②We bet this on hot water roasting and exclude from hot water roasting if egg becomes soft-boiled. We serve baguette and herb salad which we baked brown in container.
  • As for the egg, half-boiled egg is delicious. When we do not have the time, even onsen-tamago is OK!

(the recipe supervision: chef reimokuri*)

Red sea bream poeler - clams sauce ...

Materials (for two people)

Red sea bream (slice) … Running out of 2
Salt, pepper … Each appropriate amount
Olive oil … Appropriate amount
Clams … 200 g

Paprika (red, yellow)
  … For each 20 g
Asparagus … Two
White wine … 100 ml
WED … 50 ml

How to make

  • ① Asparagus barks hard leather part of the lower part and will have slice slanting. We cut paprika at 5mm corner. Clams pull sand, and they do.
  • ② We salt red sea bream and swing pepper. We heat olive oil to frying pan and we do lenticel of red sea bream below, and enter and control with spatulas lightly so that the body does not warp. If skin bakes by medium fire until crisp, we reverse, and light-roast picks up the body side.
  • ③ ②We pour clams and white wine, water and spend on fire and close the cap of frying pan of this. If mouth opens, we take out clams.
  • ④ ③We add asparagus and paprika to frying pan of this and heat while bringing profit to a conclusion.
  • ⑤ We pile red sea bream in the center of plate and serve clams, vegetables, sauce in a good balance around.
  • Clams sauce is congenial to the body of sea bream, and crunchy resistance to the teeth is appetizing.

(the recipe supervision: chef Yachiyo Kamijo)

Herb of Japanese-style and vinegared eel

Materials (for two people)

Eel (unglazed pottery) … One skewer
Ginger (slice) … 5-6 pieces
Green shiso … 5-6 pieces
Japanese ginger … Two
Ear jiso … 2-3
SPROUT … 1/2 Facial mask
Cucumber … 1/3 book

[A]
Vinegar … Tablespoon 5
Soy sauce … Tablespoon 1
Sugar … Tablespoon 2

How to make

  • ① We cut unglazed pottery of eel in 3cm width.
  • ② We cut ginger, green shiso, Japanese ginger, cucumber thin and we dip into water quickly and cut water and let you do lightly. SPROUT cuts root. We take off ear jisoha branch.
  • ③ [A] We toss ①② in this quickly.
  • We easily only toss quickly, but become small dish which we want to be proud of.

(the recipe supervision: chef reimokuri*)

2017.03.08 update

Premium attractiveness pork spareribs

Materials (for four people)

Premium attractiveness pork supearibusomyuru pickles
  … Approximately eight
Onion … (1 piece)
Clove … Eight

Dijon mustard
 … Appropriate amount
Lemon cresson treviso
 … For preference

<I'S MEAT SELECTION>
Premium attractiveness pork spareribs from Miyazaki
somyuru pickles (per 100 g)…540 yen
■Shinjuku Store Main Building B1F = fresh market
■Sale period: Until Tuesday, March 14

How to make

  • ① We take sparerib out of the vacuum pack. We put sparerib in the cutting in round slices and add hitahitani water. We let you boil and drain off the hot water after boiling and take out sparerib once.
  • ② ①We wash cylinder vase of this and we add thing which pours water of the same amount again, and stabbed onion with clove and boil up once.
    ①We add sparerib of this and stew by low temperature of degree that convection is generated for two hours (we do not add salt then).
  • ③ ②We take sparerib out of the cutting in round slices of this and drain the water. We heat frying pan and bake sparerib.
  • ④ For preference, you attach Dijon mustard and vegetables of adding, and please have.
  • When, with somyuru, cook ham; pickle; liquid. When as it is simple taste, we devise honey, sauce including orange for preference?

(the recipe supervision: chef Harumi Iwata)

Pot-au-feu of spring vegetables

Materials (for 2-3 people)

Spring cabbage … 1/4 cut
Broccoli … 1/2 stock
Cailiflower … 1/2
Bamboo shoot boiling in water … 1/2 book
Asparagus
  … 4-5
Broad beans … 6-8 drops
Fruit tomato
  … 2-3

Bacon slice
  … 3-4 pieces
CONSOMME cube … Two
WED … 1ℓ rank
Saffron … Teaspoon 1/3
Laurier … One piece
Salt, pepper … Appropriate amount
Olive oil
  … Tablespoon 2-3

How to make

  • ① Broccoli cailiflower just divides spring cabbage 1/4 cut into small room. We slice bamboo shoot boiling in water lengthwise.
    Asparagus barks approximately 5cm with peeler from the root and is under length to half except obstinate Hakama. We take broad beans off sheath. We cut fruit tomato to half of the length. We cut bacon to 5cm length.
  • ② Look is good and fills pan with ①.
  • ③ We pour water and add CONSOMME cube and scatter Saffron and lauriers. We close the cap and, on high flame, make low temperature if it boils. If vegetables cook, we fix taste in salt, pepper and serve in container and are about to turn olive oil.
  • It is stylish pot-au-feu which "saffron" can make with man of accent.

(the recipe supervision: chef reimokuri*)

Spring pasta with a lot of umami flavor clams & and straw or asparagus

Materials (for two people)

Pasta … 200 g
Green asparagus
  … Four

[B]
Clams … 200 g
White wine, water … Each tablespoon 3

Olive oil … Tablespoon 3

[A]
Garlic (cutting fine)
  … One slice 
Red pepper (slicing)
  … One
Noodles hot from a caldron and hot broth Shirasu
  … Tablespoon 2

Salt, pepper … Appropriate amount

How to make

  • ① We pull sand, and clams do and they rub and wash and do.
    Green asparagus cuts hard skin in direction, 5cm width with peeler. The tip just slices the remainder lengthwise.
  • ② We boil pasta briefly for one minute.
  • ③ We heat olive oil to frying pan and fry green asparagus and we add [A] and give flavor. [B] We add this and close the cap and do steamed dish simmered in until shellfish opens. We taste and do salt, pepper.
  • ④ ②We add this and let you intertwine well and serve in dish.
  • As you can have with various seafood deliciously, please try even favorite seafood.

(the recipe supervision: chef Yano nagisa)

Banh mi of Spanish mackerel

"Banh mi" is Vietnamese sandwich.

Materials (for two people)

Spanish mackerel (slice) … Running out of 2
Salt … Appropriate amount
Liquor … Teaspoon 2
Nam pla
 … Teaspoon 2
Dogtooth violet starch … Appropriate amount
Salad oil … Appropriate amount
Daikon … 3cm
Carrot … 40 g
Celery … 40 g
Salt … Appropriate amount

[A]
Vinegar … Tablespoon 1
Sugar … Tablespoon 1/2
Nam pla … Tablespoon 1/2
Red pepper (slicing) … The 1/2 duty

[B]
Mayonnaise … Tablespoon 2
Sweet chili sauce … Tablespoon 1

Baguette (thing of 20cm length) … Two
Butter … Appropriate amount
Coriander (coriander) … Appropriate amount
Sunny lettuce … Appropriate amount

How to make

  • ① Daikon, carrot are julienne and celery takes circle and makes slice slanting and it falls and puts salt lightly until we become soft.
  • ② We mix materials of [A] with bowl and we cut humidity of ① well and mix and make Vietnamese Namasu.
  • ③ If there is bone, we remove Spanish mackerel and slice into mouthful size. We swing salt, and equal bat and we swing liquor and nam pla and put for ten minutes. We play humidity and cover with dogtooth violet starch and heat rather much oil to frying pan and will have deep-fried and grilled.
  • ④ Baguette makes a cut to half and spreads butter. We ride sunny lettuce and paint with [B] which we put together pound for pound and we pick up in order of coriander (coriander) to cool down which cut Spanish mackerel, humidity lightly and catch.
  • Original flavor of nam pla and sharp taste of red pepper are appetizing.

(the recipe supervision: chef Yachiyo Kamijo)

2017.02.15 update

Vegetable & fruit brownie

Materials (for none of the square models of 20cm *20cm)

Milk chocolate
  … 200 g
Butter … 90 g
Egg … Two
Sugar … 40 g
Cake flour … 60 g

Strawberry … 5-6 (if large 3-4)
setoka orange … 1/2 unit
Broccoli … 3-4 small rooms
Greens flower … As for 3 stems
Mixed nuts … Appropriately

How to make

  • (preliminary arrangement)
    * Chocolate ticks away and we put in the bowl with butter and do hot water roasting with hot water of 50 degrees Celsius and dissolve.
    * Egg goes back up to normal temperature and beats.
    * Cake flour is good enough.
    * We boil broccoli and greens flower quickly.
    * We chop vegetables, fruit mixed nuts coarsely.
    * We preheat oven to 180 degrees Celsius.
  • ① We add egg to chocolate which we dissolved and mix and we add sugar, cake flour and mix.
  • ② We mix vegetables, fruit mixed nuts which we chopped coarsely if crispy and we drain and put in the model and bake in oven of 180 degrees Celsius for 30 minutes.
  • ③ We cut into pieces after cooling down well.
  • Seasonal vegetables and chocolate brownie using fruit. We mix strawberry, setoka, broccoli, greens flower with chocolate brownie dough with crunchy nuts and bake.

(the recipe supervision: chef reimokuri*)

Is one of red sea bream; and chazuke

Materials (for two people)

Red sea bream (for sashimi) … Running out of 16
Rice … For two cups

[C]
Work out; sesame, soy sauce … Each tablespoon 2
Mirin, liquor, grind sesame
  … Each teaspoon 2

[spice]
We carve and are appeared hail … Appropriately
Honewort, wasabi … Appropriately

[A]
WED … 500 ml
Kelp … 20 g
Dried bonito flakes … 30 g

[B]
Salt … Teaspoon 1/4
Mirin, light soy sauce
  … Each teaspoon 2

How to make

  • ① [A] We take soup stock in this and match with [B] and let you boil.
  • ② [C] We mix this and soak red sea bream and let you be familiar with refrigerator.
  • ③ We display red sea bream on the hot rice.
  • ④ At first we eat only with red sea bream and we hang spice next and eat and we hang burning hot soup stock last and eat.
  • We can have even several cups when we add Change to taste by little invention.

(the recipe supervision: chef Yano nagisa)

Western-style seafood chirashi-zushi

Materials (for four people)

Hot rice … For U.S. 3 go

[A]
Lemon juice … Tablespoon 6
Sugar … Tablespoon 2
Salt … Teaspoon 1 and 1/2

Rolling by hand sushi set … 1 Facial mask
Avocado … (1 piece)
Cherry tomatoes … Four
Lemon ponzu gelee … Appropriate amount
Broccoli SPROUT
… Appropriate amount

The photograph left: <Toshin Suisan> rolling by hand sushi set (1 Facial mask) …1,944 yen
■Shinjuku Store Main Building B1F = fresh market
The photograph right: <Kurashiki taste studio> pull pull lemon ponzu gelee
(190 g)…605 yen
■Shinjuku Store Main Building B1F = chefs selection

How to make

  • ① We put rice in the bowl and we turn and put [A] which we mixed. We mix to cut with rice scoop and we open and cool.
  • ② We cut sashimi to size that it is easy to eat (as for the sweet shrimp, same). Avocado barks; and of 1.5cm cut in cubes, and put squeeze of lemon (the quantity outside). Cherry tomatoes makes comb limit for the fourth class. Broccoli SPROUT cuts off part of the root and we wash and wipe off moisture well.
  • ③ We serve ① and scatter broccoli SPROUT to container. We serve sashimi, avocado, cherry tomatoes in a good balance on the top and play lemon ponzu gelee. We scatter babies' Leef in color for preference.
  • It is one article to be able to enjoy from child that appearance is gorgeous with colorful ingredients to adult.

(the recipe supervision: chef Yachiyo Kamijo)

2017.01.11 update

Oyster chowder

Materials

Oyster … 200 g
Truth tara … Running out of 1
Garlic (cutting fine) … One slice
Onion (cutting fine) … 1/4 unit
Favorite mushrooms (small room) … 1/2 Facial mask
Turnip … One stock
Butter … 10 g
White wine … 50 ml
WED … 150 ml

[A]
Bouillon mix
 … 1/2 unit
Milk
 … 1 cup

[B]
Miso, salt, pepper
 … A little

How to make

  • ① We add oyster and each salt, dogtooth violet starch teaspoon 1, a little water to bowl and we mix easily and drop dirt and we exchange water several times and wash.
  • ② We take truth taraha skin and cut to mouthful size. Turnip barks and cuts limit, leaf approximately 2cm in comb type of 1cm.
  • ③ We add butter, Garlic, onion to pan and fry. We add oyster and truth tarao and burn the surface and harden.
  • ④ We add white wine and splash alcohol and boil while putting kabu, leaf, mushrooms, water, and taking lye. [A] We let you add this and boil and fix taste in [B].
  • We warm from core of body with seasonal oyster and vegetables on cold day.

(the recipe supervision: chef Yano nagisa)

Meat roll green onion hotpot with full of mushrooms

Materials (for 3-4 people for none of (earthenware pots))

maitake … One bag
shimeji … One bag
Velvet shank … One bag
Shiitake … Four pieces
Green onion … 5-6
Pork back ribs thin piece of meat … 20 pieces
Lard … Tablespoon 3
Salt, pepper, dogtooth violet starch … Appropriately
Grilled tofu … One order
Mizuna greens … One bag

[sauce]
[A]
Liquor … Tablespoon 5
Sugar … Tablespoon 6-7
Soy sauce … Tablespoon 5-6

Stock … 2 cup

How to make

  • ① maitakeha is big by hand and blooms. We drop shimejiha butt end and greatly divide into small room. Velvet shank drops butt end and divides into half. Shiitake drops butt end and cuts to half. We wash mizuna greens and cut in 3 equal portions.
  • ② We make green onion for 6cm length for limit, 20 and brown while rolling in frying pan. We open pork back ribs thin piece of meat and do salt, pepper, dogtooth violet starch and wind up green onion. We cut grilled tofu to guy.
  • ③ We put lard in the earthenware pot and bake quickly while rolling meat of ②. ①We color mushrooms and meat and grilled tofu of this and put well and it flows into and boils stock and [A]. We add mizuna greens and boil quickly if it boils.
  • [POINT]
    Green onion becomes umami flavor when we had pan by browning. These a little time and effort point!

(the recipe supervision: chef reimokuri*)

Red sea bream toyurineno chawanmushi

Materials (for two people)

Red sea bream (for sashimi) … Running out of 6
Prawns … Two of them
It is lily (squama) … Ten pieces
Playing with a ball hitting with the hand wheat gluten … Two
Honewort … Four
Egg … Two

[A]
Soup stock … 280 ml
Light soy sauce … Teaspoon 2
Mirin … Teaspoon 1

Citron skin … Appropriately


How to make

  • ① Prawns peel husk and remove back innards. We soak playing with a ball hitting with the hand wheat gluten in water for approximately five minutes and squeeze moisture.
  • ② We dip honewort into boiling water and we take rough heat and make end honewort with water. With the same pan, we boil steamed takeoff, prawns quickly for approximately yurineo one minute.
  • ③ We dissolve egg in bowl and we mix [A] and filter.
  • ④ We put red sea bream, prawns, yurine, playing with a ball hitting with the hand wheat gluten and pour caliber ③.
  • ⑤ It is sultry by medium fire - high flame with steamer that steam went up and if the surface whitens, we steam over a low heat for approximately five minutes and steam fire with stopping residual heat for approximately two minutes.
  • ⑥ We display end honewort and citron leather to finish.
  • With chawanmushi with full of eggs, body is warm. Cold days in spirit.

(the recipe supervision: chef Yano nagisa)

2016.12.13 update

Quiche of tomato and cresson

Materials (for none of tart type of 18cm or sukiretto)

Tomato … Around 200 g
Cresson … Around 100 g
Onion … (1 piece)
Bacon … 100 g
Olive oil
 … Tablespoon 3
Salt … Cover snacks
Cherry tomatoes (for decoration)
 … Appropriate amount

[A]
Cake flour … 100 g
Olive oil … Tablespoon 3
Sugar … Teaspoon 1
Salt … Pinch
Tepid water … Tablespoon 2

[B]
Milk … 100 ml
Egg … Two
Cheese for pizza … 60-80 g
Salt, pepper … Each; there is few

How to make

  • ① [A] We lengthen this if it becomes crispy blend zete, bundle in bowl and establish in model. We make a hole in cloth with Fork and bake in oven of 200 degrees Celsius for ten minutes.
  • ② We put [B] in the bowl and mix.
  • ③ Tomato does hot water direction and is cut into chunks. We wash cresson quickly and distribute shaw roughly. We slice onion thinly. Bacon makes chopped.
  • ④ We pour olive oil into frying pan, and saute does bacon, onion, tomato quickly and it falls and put together and we drain into cloth which ① heated and put salt in ② with cresson in total and decorate cherry tomatoes which we chose to strawberry. We bake in oven of 200 degrees Celsius for 15-20 minutes.
  • Tomato is several kinds or to use in total than one kind, and umami flavor increases. You fully put cresson, and please enjoy!

(the recipe supervision: chef reimokuri*)

Jappajiru

Local cuisine, Jappajiru of Aomori. It is jappatoha ARA. On dining table that pleasure of home life is warm with tarano slice and soft roe which are easy to be available.

Materials (for two people)

tarano slice (we swing salt)
 … Two slices
Soft roe … 100 g
Salt … Appropriate amount
Daikon … 3cm
Carrot … 1/3 book
Burdock … 1/3 book

Chinese cabbage … Two pieces
Cotton tofu … 1/2 cho
Soup stock … 3 cup
Liquor … Tablespoon 2
Dark-brown bean paste … Tablespoon 2
Versatile leek (slicing)
 … Appropriate amount

How to make

  • ① Soft roe washes away blood and slime under running water kindly and we cut to size that it is easy to eat and it is salt-and-pepper and does. We cut tarano slice and cotton tofu to size that it is easy to eat.
  • ② Slice slanting, Chinese cabbage divide quarter slice, burdock of 5mm thickness into leaf and axis and cut daikon and carrot to size that it is easy to eat.
  • ③ We pour soup stock and liquor into earthenware pot and excite and put root crops and axis of Chinese cabbage and boil with medium fire until it softens.
  • ④ ③We dissolve miso in earthenware pot of this and put and put tarano slice, soft roe, leaf of Chinese cabbage, cotton tofu and have you scatter versatile leeks if it cooks.
  • Mind and body are pans symbolizing winter of Aomori warming together in cold winter.

(the recipe supervision: chef Yano nagisa)

Red wine-flavored hindshank

Materials (for four people)

Hindshank … 1 kg
Onion … Two
Carrot … One
Garlic … One stock
Celery … One
Thyme … A little
Stem of parsley … A little

Laurier … Two pieces
Red wine … 200 ml
Fond de veau … 250 ml
Flour … A little
Salt … Appropriate amount
Pepper … Appropriate amount
Olive oil … Appropriate amount


Preliminary arrangement

  • ① We cut hindshank at 5cm corner and we cut onion, Garlic, celery, carrot 2cm at the corner and prepare.
  • ② We put meat, vegetables, stem, laurier, thyme of parsley in the plastic bag and pour wine of 200 ml and pickle for one day.
  • ③ We take out meat and vegetables which we pickled separately and cut end moisture to colander. Red wine which we pickled keeps particularly.

How to make

  • ① We do stronger salt, pepper and cover meat with flour, and be accompanied and put olive oil in the frying pan and heat and touch tan in light brown in the whole of meat and put in the pan. We fry vegetables in light brown in the same frying pan and add oil to drill, pan.
  • ② ①We pour water (the quantity outside) to nyu rehitahitaninaru degree and let you boil and remove fond de veau, red wine of preliminary arrangement ③ in pan of this carefully if lye appears and we close the cap and just boil over a low heat for three hours. We remove carefully in a few minutes as grease loosens on the surface.
  • ③ We take out meat and we filter vegetables and sauce in the other pan and we fix taste in stewed sauce hatoromigatsukumade, salt, pepper and return meat to sauce, and enter and we warm again and serve to dish.
  • As hindshank is part that is firm if stew time is short, please stew with clickety-click more than three hours.

(the recipe supervision: chef Harumi Iwata)

2016.11.15 update

Irish stew

Materials (for two people)

Lamb bone-in shin … Two
Killing Garlic … Two slices
Bouquet garni … One bundle
Potato … (1 piece)
Onion … 1/2 unit
Carrot … 1/2 book

Tomato … (1 piece)
Laurier … Two pieces
Fresh thyme … 3 branches
Salt, pepper … Appropriate amount
Hinai chicken pure soup … 300 g
Olive oil … Appropriate amount

How to make

  • ① Lamb bone-in shin salts darkness and we heat frying pan and add olive oil and we bake and fix on the whole.
  • ② We smash lamb bone-in shin and put Garlic, bouquet garni in the pan and, in addition, we remove lye which boils over a high heat, and appeared carefully and close the cap and boil water over a low heat for two hours so as to soak itself.
  • ③ We take lamb bone-in shin out of the pan and filter broth and we return broth which filtered lamb frame shin to pan again and put and add pure soup of Hinai chicken, and, in addition, convection stews potato which we bark and cut to half, onion which we cut in half round cut, carrot which we bark and cut in half round cut, wide tomato, laurier, fresh thyme, salt, pepper which we cut to half of by heat of degree to get up for approximately one hour. We remove lye which appeared on the way carefully.
  • As body is reflected on soup as for the shin by baking, we do rather deep salt and bake and fix.

(the recipe supervision: chef Harumi Iwata)

Gratin of spiny lobster

Materials (for two people)

Spiny lobster … One of them
White sauce … Canned 1/2
Onion (cutting fine)… 1/4 unit
Butter … 10 g
Cheese for pizza … Appropriate amount

Parsley … Appropriate amount
Salt, pepper … A little
White wine … Tablespoon 2
Milk … 100 ml

How to make

  • ① We boil spiny lobster for approximately five minutes. We cool a little and take limit, the body to half of the length and it is bite-sized and cuts and does salt, pepper.
  • ② We put butter and onion in the frying pan and fry. We add white wine and stop fire if we boil.
  • ③ ②We add spiny lobster of white sauce, milk ・① to frying pan of this and mix.
  • ④ We arrange husks of spiny lobster to bakeware and bake gutsugutsu in oven (or toaster) which we squeeze up in husk in order of ③, cheese for pizza and warmed to 200 degrees Celsius brown for approximately ten minutes. We scatter parsley for finish.
  • Sauteed onion can do reduction of working hours cooking in microwave oven in 600W - 2-3 minutes, too.

(the recipe supervision: chef Yano nagisa)

Citron tatsuta-fried grated sauce of fragrant Xiphias

Materials (for two people)

Xiphias (slice)… Two slices
Salt … A little
Dogtooth violet starch … Appropriate amount
Shishito green pepper … Four
Frying oil … Appropriate amount


[preliminary seasoning]
Soy sauce … Tablespoon 1
Liquor … Tablespoon 1/2
Ginger (juice) … Teaspoon 1/2
Peel of citron (grate) … For 1/2 unit

[sauce]
Daikon … 3cm
Citron (juice)
  … For nothing
Peel of citron (grate)
  … For 1/2 unit
Yuzu citrus pepper
  … Teaspoon 1/4


How to make

  • ① Xiphias slices into size that it is easy to eat and we swing salt lightly and put for approximately ten minutes.
  • ② [preliminary seasoning] We put materials in the bowl of this and pickle moisture of ① in paper towel for approximately swab 15 minutes.
  • ③ We cook sauce. We grate daikon and take to colander and drain off water lightly. We put all the materials of [sauce] in the bowl and mix.
  • ④ ②We hold down humidity in paper towel of this. We cover with dogtooth violet starch and we dust off extra powder by hand and drop. We heat frying oil to 170 degrees Celsius and fry in light brown nicely. We fry shishito green pepper with care to burn.
  • ⑤ ④We pile this to container and hang ③.
  • It is full by putting peel of citron in both preliminary seasoning and sauce and is finished well.

(the recipe supervision: chef Yachiyo Kamijo)

Men's Japanese steak

Materials (for nobody)

Beef steak use … *1 piece of 200 g
Green shiso (shreds) … Three pieces
Strong soy sauce … 30 ml
Liquor … 30 ml
Butter … 30 g
Olive oil … Appropriate amount

[adding]
Tofu … 1/4 cho
Eggplant … One
Spinach … Appropriate amount
Boiling dry sesame … Appropriate amount


How to make

  • ① We boil spinach and take in water and squeeze moisture.
  • ② We heat olive oil to frying pan and it is favorable and bakes tofu and takes out.
  • ③ ②We add olive oil to frying pan of this and heat and both sides are favorable and grill steak and they take out and easy-to-eat cut. Similarly we fry spinach and we take out and keep warm. One share of eggplant performs limit, bare deep frying to size.
  • ④ ③We add liquor to frying pan of this and fly alcohol and put shreds, soy sauce of green shiso and let, in addition, you emulsify butter and make sauce.
  • ⑤ ④It goes back up and puts eggplant, tofu, meat in the frying pan of this and twines sauce.
  • ⑥ We spread spinach to dish and pile eggplant, tofu, meat on the top, and write remaining sauce and we roast for preference and wave sesame.
  • After all soy sauce matches Japanese black beef. It is more Japanese-style by attaching green shiso, tofu. We cut steak to mouthful size to be able to have with chopsticks.

(the recipe supervision: chef Harumi Iwata)

2016.10.15 update

Mushrooms Ankake of rice cooked with chestnuts

Materials (for four people)

Raw chestnut … 15-20 drops
Rice … 2 go
Cereals … 20 g
WED … 2 cup
Nameko … 1 Facial mask
maitake … 1/2 Facial mask
shimeji … 1 Facial mask
Shiitake … Four pieces
Velvet shank … 1/2 Facial mask
Long onion … 1/2 book
Olive oil … Tablespoon 3

[A]
Liquor … Tablespoon 1
Salt … Pinch
Kelp … One piece of 5cm corner

[B]
Liquor … Tablespoon 3
Soy sauce … Tablespoon 2
Salt … A little

It is kelp … 50 ml
Powder Zanthoxylum Fruit … For preference

How to make

  • ① Raw chestnut barks and we add rice, cereals, water, [A] which we polished and cook with rice cooker.
  • ② We wash nameko with water quickly and put up to colander. It is easy to eat maitake, shimejiha and blooms by hand. Shiitake takes butt end and makes slice. We take butt end and cut velvet shank to half. We cut long onion in diagonal small sum.
    We pour olive oil into pan and fry all together. We became soft and add [B] and kelp soup stock and boil. We stop toromigatsuitara fire.
  • ③ We serve rice cooked with chestnuts in container and have ② run. We wave powder Zanthoxylum Fruit for preference.
  • We will have bean jam utilized toromi of nameko. We are careful not to overboil as color worsens!

(the recipe supervision: chef reimokuri*)

Pumpkin pudding that spice is fragrant

Materials (pound type 18cm)

Butter nuts pumpkin (bark) … 250 g
Bare; cook; sugar … 120 g
Milk … 100 ml
Cinnamon stick … One
Car Damon … Ten drops

Fresh cream … 100 ml
Egg … Two

[for caramel]
Very-refined sugar … 90 g
WED … Tablespoon 2

How to make

  • (preliminary arrangement) pour water of very-refined sugar and tablespoon 1 into pan, and, on fire, boil down. We add water of tablespoon 1 of the remainder if it becomes brown and put in the pound type that applied butter (the quantity outside).
  • ① Butter nuts pumpkin hangs limit, lap at 3cm corner, and heat in microwave oven for six minutes, bare; cook, and cool in conjunction with sugar.
  • ② We pour milk into small pot, and we fold cinnamon stick into half, and enter and car Damon barks and puts black seed of the inside. On fire, we warm not to let you boil. Cinnamon and car Damon filter through tea strainer and take out.
  • ③ ①We match fresh cream and egg with ②, and rake this to BAMIX or food processor, and 2-3 degrees filters.
  • ④ ③We spread in pound type and put this. We fill top plate with approximately 1cm in height hot water in oven of 170 degrees Celsius and smother for 40-50 minutes. We take rough heat well and cool with refrigerator. We attach fresh cream and nuts for preference.
  • Flavor appears well by car Damon breaking sheath, and using every kind of the inside.

(the recipe supervision: chef reimokuri*)

Mackerel simmered with barley miso

Materials

Mackerel slice … Running out of 4
Long onion (we cut to 3cm length) … One
Ginger (shreds) … One slice
Barley miso … Tablespoon 2

[A]
WED … 1 cup
Liquor … 1/2 cup
Mirin … Tablespoon 1
Soy sauce … Teaspoon 1

How to make

  • ① Mackerel puts several Kirikomi in the lenticel.
  • ② We arrange mackerel on bat and pour hot water of around 80 degrees Celsius and will have marbled beef. We wash dark colored flesh of fish in water and wipe moisture.
  • ③ If we put [A] in the frying pan and heat up and boil, enter and we do drop lid and boil mackerel, ginger, long onion with medium fire for approximately five minutes.
  • ④ We put barley miso in the bowl and dissolve with broth and add to ③ and twine around the whole by medium fire.
  • It is sweet mackerel simmered in miso which is unusual with barley miso of Kyushu.

(the recipe supervision: chef Yano nagisa)

2016.09.15 update

Chirashi-sushi of mushrooms

Materials (for four people)

Rice … 2 go
WED … 2 cup
Matsutake mushroom … One
shimeji, nameko, velvet shank
  … Each 1/2 Facial mask
Shiitake … Two pieces
Cloud ear mushroom … Three pieces
Carrot, ginkgo, chrysanthemum
  … Quantity you like
Olive oil … Tablespoon 1

[A]
Vinegar … Tablespoon a little over two
Salt … Teaspoon 3/4
Sugar … Tablespoon 1

[B]
Soup stock … 70 ml
Liquor, soy sauce, mirin
 … Each tablespoon 1

How to make

  • ① We cook rice with water of the same amount. Mushrooms unties to size that it is easy to eat.
  • ② We stock rice cooked in bowl and we mix to cut while being about to turn [A] which we put together to the whole, and looking up with paper fans and cool.
  • ③ We pour olive oil into pan and fry mushrooms quickly and we add [B] and boil. If mushrooms becomes soft, we put up to colander.
  • ④ ②We add ③ to this and mix and relieve carrot which we pulled in form you like and ginkgo, chrysanthemum which we boiled.
  • As umami flavor is fully included in broth of mushrooms, in boiled greens with dressing and vegetables with dressing, salad!

(the recipe supervision: chef reimokuri*)

somyurudopoku of chintaseneze pork

Materials (for two people)

somyuru pickles of chintaseneze pork loin (half cooking product)
  … Two pieces
Spinach (tear off)
  … 1/2 bunch
Mushroom (we slice to four pieces)  … Four
Diroll mushrooms (we tear by hand) … 40 g
Pumpkin (comb limit) … 1/6 unit
Garlic (cutting fine) … One slice

shiburetto (slicing)
 … Appropriate amount
Eschallot
(cutting fine) … Appropriate amount
Mustard … Appropriate amount
Salt … Appropriate amount
Pepper … Appropriate amount
Olive oil
  … Tablespoon 3
Butter … Tablespoon 1

※We sell "somyuru pickles of chintaseneze pork loin" (half cooking product) in Shinjuku Store Main Building B1F = fresh market /I'S MEAT SELECTION. Sale period: From Wednesday, September 14 to 27th (Tue)

How to make

  • ① We boil hot water and pour chintaseneze pork into pan in boiling hot water as Facial mask and, stop it, put fire for approximately ten minutes.
  • ② We put olive oil tablespoon 1 in pan or the frying pan and heat and fry mushroom and diroll mushrooms. We do salt, pepper if we become soft and we add Garlic, eschallot and serve in saute, plate more and scatter shiburetto. Enter heat-resistant container and wrap pumpkin and, in the case of 600W, heat with microwave oven using approximately three minutes as an indication.
  • ③ We put olive oil tablespoon 1 in the frying pan and heat and roast pumpkin. If both sides become brown, we serve in plate.
  • ④ We heat frying pan and put butter, and enter, and saute does spinach if it becomes into a mousse form. We do flavor pickles with Garlic and serve in plate if we do salt, pepper.
  • ⑤ We heat frying pan and put olive oil tablespoon 1 and take pork loin out of the Facial mask of ① and wipe off moisture lightly and do saute to bake on both sides, and to be colored and we cut to easy-to-eat size and serve in plate. We attach mustard for preference and are completed.
  • It becomes jushii by soaking in somyuru liquid, and the finish softens by making vacuum cooking.

(the recipe supervision: chef Harumi Iwata)

Spring roll of kimakare

Materials (for ten)

Chicken ground meat … 250 g
Apple pickpocket lowering
  … For 1/2 unit
Ginger pickpocket lowering
  … Tablespoon 1
Olive oil
  … Tablespoon 1
Skin of spring roll … Ten pieces
Water mixing flour … Appropriately
Chicken leg … Two pieces
(we open and cut into long pieces pound for pound and make ten)

[A]
Onion … (1 piece)
Carrot … One
Paprika … 1/2 unit
Green pepper … Two
Shiitake … 2-3 pieces
Tomato (the inside) … Two

[B]
Curry powder … Tablespoon 3
Worcester sauce … Tablespoon 2
Ketchup … Tablespoon 1
CONSOMME granule … Teaspoon 2

How to make

  • ①[A] All the vegetables mince finely of this. Chicken ground meat of apple grate, and mix with Ginger pickpocket lowering.
  • ② We pour olive oil into frying pan and add ① and fry. If color of chicken ground meat changes, we add [B] and transfer saute, moisture well and cool well.
  • ③ We put ② and chicken leg on skin of spring roll and wind up and keep with water mixing flour and heat in oil (the quantity outside) of 160 degrees Celsius to the inside and fry at 180 degrees Celsius nicely.
  • As it is delicious even if it cools down, it is good to snacks to Lunce.

(the recipe supervision: chef reimokuri*)

Italian herb cutlet of mackerel

Materials (for four people)

Slice (thing which cut the half of the body to half) of mackerel … Four slices
Salt, pepper … Each appropriate amount
Bread crumbs … Cup a little over one
Italian herb mixed
(Asaoka spice) … Tablespoon 1

Grated cheese … Tablespoon 2
Beaten egg … For nothing
Cake flour … Appropriate amount
Olive oil
 … Tablespoon 3-4
We let you attach (rucola, lemon, cherry tomatoes) … Each appropriate amount


How to make

  • ① If the stomach rib is on, we remove mackerel carefully. We put through colander and do whether you put bread crumbs on food processor finely and, in addition, mix grated cheese and Italian herb mixed.
  • ② We cover with cake flour and, with salt, pepper as mackerel, dust off extra powder and are used to cover with bread crumbs which we put through beaten egg and put together in ①.
  • ③ We heat olive oil to frying pan and we lift up ② by medium fire and bake and do.
  • ④ ③We pile this in plate and attach vegetables of reckoning alignment.
  • If it is bite-sized and fries, it is one article recommended for Lunce.

(the recipe supervision: chef Yachiyo Kamijo)

2016.08.15 update

Summer curry lamb curry

Materials (for five people)

Lamb (shoulder) … 1 kg
Onion … (1 piece)
Curry powder … 30 g
Cumin … 20 g
Chili powder … 10 g
WED … 1ℓ

Flour … Appropriate amount
Olive oil … Appropriate amount
Salt … 10 g
Favorite summer field greens (eggplant, green pepper pekoe loss zucchini tomato) … Appropriate amount

How to make

  • ① Lamb covers the 5cm corner with limit, salt, cumin chili powder and lays for one hour.
  • ② We mince onion finely and we put in the container for microwave oven and put olive oil a little. We play rap lightly and heat up in microwave oven of 600W for five minutes.
  • ③ We pour olive oil into pan and fry onion of ② in light brown well and give sweetness. We add curry powder and fry more for approximately five minutes.
  • ④ ①We cover lamb with flour of this and we heat olive oil to frying pan and bake in light brown.
  • ⑤ If lamb is burnt, we take oiliness well, and enter pan of ③ and let you add water and boil. We take lye which came out and we make low temperature and stew for approximately one and a half hours from one hour.
  • ⑥ We fry favorite summer field greens and pekoe loss can enter microwave oven container and puts olive oil a little. We play rap lightly and heat up in microwave oven of 600W for five minutes and add to pan of ⑤.

(the recipe supervision: chef Harumi Iwata)

Spicy sauteed saury

Materials (for two people)

Saury (thing which we took down to three pieces)
  … For two of them
Salt … Appropriate amount
Paprika (red) … 1/2 unit
Shishito green pepper … Ten

Salad oil … Tablespoon 2
Red curry paste … 15-20 g
Peanut (thing which we crushed)
  … Tablespoon 2
Sugar … Teaspoon 2
Nam pla … Teaspoon 2

How to make

  • ① One share of saury waves limit, salt to University and puts for approximately ten minutes and wipes off moisture which came out to the surface.
  • ② For chopped, shishito green pepper takes calyx, and paprika makes a cut in one place.
  • ③ We pour salad oil (tablespoon 1) into frying pan and heat and bake ① by medium fire brown and take.
  • ④ We add salad oil (tablespoon 1) to the same frying pan and fry over a low heat to let Red curry paste adjust to oil.
  • ⑤ If flavor comes out, in addition, it is medium fire and fries shishito green pepper, paprika. If oil turns around, we put saury and peanut, and mix quickly and season with sugar, nam pla.
  • We will let you fry saury carefully not to fall apart.

(the recipe supervision: chef Yachiyo Kamijo)

Mushrooms and cake sale of cereals

Materials
(for pound type upper part 17.5cm *8cm X height 6cm1 stand)

Mushroom, maitakenadokinoko
 … In total around 100 g
Onion … 1/2 unit
Salt, pepper … Each; there is few
Butter … Tablespoon 2
White wine … Tablespoon 1
Egg (it goes back up to normal temperature) …Two

Milk … 60 ml
Salad oil … 50 g
Cake flour … 100 g
Baking powder
  … Teaspoon 1
Cereals (for preference including uncracked grain of barley, pilled millet, quinoa) (boil quickly)
  … Tablespoon 3
Gruyere
 …80 g

How to make

  • ① Mushroom blooms by hand and breaks mushroom to half by hand. Onion makes slice and bakes in butter with mushrooms. If there is burnt mark, we return and we do salt, pepper and wave white wine and let you be familiar.
  • ② We break egg and put in the bowl and, in addition, mix milk if we untie lightly. We add salad oil little by little and mix and add Gruyere, cereals, ① which we took down. Match baking powder with cake flour here, and show, and enter, crispy blend zeru.
  • ③ We put in the model and bake in oven of 180 degrees Celsius for 40-45 minutes.
  • From France! "Side dish cake" which is not sweet. It is meaning called "one of saltiness" with "sale". It is one article of OK keeping on baking simply.

(the recipe supervision: chef reimokuri*)

Takikomi gohan of saury

Materials (for four people)

Saury … Two of them
Rice … 2 go
Soup stock … 2 cup
Favorite mushrooms … 100 g
Burdock … 1/4 book
Ginger … One slice

[A]
Soy sauce … Tablespoon 2
Liquor … Tablespoon 1
Mirin … Tablespoon 1

(spice)
Leave the nest; green shiso shreds ・
Powder Zanthoxylum Fruit


How to make

  • ① We wash rice and are flooded for 15 minutes and are over to colander. Saury has the internal organs and is under length to half. As for the mushrooms, size, burdock which it is easy to eat shred slicing very thin like a bamboo leaf, Ginger.
  • ② We sprinkle salt on saury and burn both sides in frying pan (or we grill) well.
  • ③ The United States adds soup stock to earthenware pot [A] and we pick up in order of mushrooms, burdock, Ginger, saury and cook. If boil on high flame, is low temperature; 15 minutes. We put out fire and steam for a while.
  • ④ We take out saury if cooked and we take off head, the rib and return the body and mix.
  • ⑤ We hang spice to container for arrangement, preference.
  • We grill saury well brown and cook by fragrant tool.

(the recipe supervision: chef Yano nagisa)

2016.07.15 update

Blessing of the earth and double print of cheese

Materials

Potato (the small) … 6-8
Tomato (very much) … Two
Onion … (1 piece)
Garlic … Two slices
Ginger … A little
Beef and pork ground meat … 200 g

Olive oil … Tablespoon 3
Salt … Teaspoon 1 and 1/2
Pepper … A little
Cheese for pizza
 … 150-200 g
Laurier … One piece
Bread crumbs … A little

How to make

  • ① Oven preheats to 230 degrees Celsius. Potato barks and thins with slicer and exposes to water. Tomato does hot water direction and cuts into chunks.
  • ② We cut onion, Garlic, Ginger in tittle, and, in addition, salt, pepper does saute, tomato, and ka etetoromigatsukumade boils laurier with olive oil with beef and pork ground meat.
  • ③ We establish potato of ① which drained the water to bakeware. ②We ride sauce, cheese of this in small quantities each and repeat sequentially and wave bread crumbs last.
  • ④ We bake in oven of 230 degrees Celsius for 25 minutes.

(the recipe supervision: chef reimokuri*)

Herb marinated lamb bone-in roast

Materials (for 1 kg of meat)

Bone-in lamb … 1 kg
Garlic (2%) … 20 g
Salt (1%) … 10 g
Grain black pepper (0.1%) … 1 g
Rosemary (0.3%) … 3 g

Sage (0.5%) … 5 g
Thyme (0.5%) … 5 g
Parsley (2%) … 20 g
takanotsume … 0.5 g
Olive oil … Appropriate amount

How to make

  • ① As preliminary arrangement, we sprinkle salt, pepper on the whole.
    Quantity of salt adheres rigidly to "1% of quantity of meat"!
  • ② Then, rake herb, Garlic, takanotsume which sliced thin and olive oil thoroughly, in state of marinade. If will have marinade, do not leave unattended for a long time; immediately to cooking.
    In the finish plump in coating the whole meat with oil.
  • ③ We put lamb on frying pan which we heated enough so that smoke goes up. We bake until "it looks delicious we bake and are colored" afterward.
    ※It is point we keep away that it is sultry when we attach meat then and bakes, and to be in a condition if possible, and to bake.
    Meat "separates" and should bake!
    If we bake in both sides, each and are colored, it is completed. You attach French fry and mustard to meat which you served in dish, and please have.
  • Recipe of marinade to not only lamb but also pork. Please challenge!

(the recipe supervision: chef Harumi Iwata)

Sparerib Hawaii Ann

Materials (for 3-4 people)

Sparerib (bone-in ribs of pork) … 1 kg
Ginger … One slice
Garlic … One slice
Laurier … One piece

[fried juice]
Onion (cutting fine) … For nothing
Honey … 100 g
Orange juice … 100 ml
Pineapple juice
  … 60 ml
White wine … 100 ml
Dijon mustard … 10 g
Worcester sauce … 15 g
Ketchup … 60 g
Granulated sugar sugar … 100 g
Bouillon … 180 ml

How to make

  • ① We put all the materials for fried juice in the pan and dissolve dish simmered in.
  • ② If we let water as sparerib soaks in different pan boil and put Ginger, Garlic, laurier, and flavor appears enough, we put sparerib and we take if it boils again and drain the water.
  • ③ We heat oven to 160 degrees Celsius.
  • ④ We arrange spareribs of ② to top plate and if we hang 1/3 of fried juice of ① and put in the oven for approximately 30 minutes, we return meat and kick probably because we divide remaining roast juice how many degrees it is. We hang fried juice which collected to top plate on the way to meat and repeat meat ohikkuri hen shitario and bake for approximately two hours.

(the recipe supervision: chef Harumi Iwata)

2016.06.15 update

Hiyajiru of sweet fish

Materials (for two people)

Sweet fish … 1-2 of them
Cucumber … One

[A]
Soup stock … Cup 2
Barley miso … Tablespoon 2
White grind sesame … Tablespoon 2

Rice (warm thing)
 … For two cups of bowls
Salt … Appropriate amount

[spice]
Green shiso (julienne) … For five pieces
Japanese ginger (julienne) … For nothing
Ginger (julienne) … 5 g
White irigoma … Appropriate amount

How to make

  • ① Sweetfish washes quickly and wipes moisture. We swing salt thinly and remove roast, bone in grilled fish grill and untie the body finely.
  • ② Cucumber makes slicing and puts salt for swing, ten minutes and squeezes moisture.
  • ③ [A] We put this in the bowl and we dissolve and mix.
  • ④ ③We put ① and ② in this and mix and cool with refrigerator well.
  • ⑤ We serve rice in container and we hang ④ and ride spice.

(the recipe supervision: chef Yachiyo Kamijo)

Grilled eggplant tapenade sauce

Materials (for four people)

Eggplant … Four
Olive oil … Tablespoon 3
Salt … A little
Tapenade sauce
  … Tablespoon 3-4
Leaf of basil … Five pieces
Tomato … (1 piece)

[tapenade sauce]
(quantity that it is easy to make)
Black olive (remove curing class)
 …100 g
Anchovy fillet … 50 g
Garlic … Two slices
Kay is soft-headed … 30 g
Olive oil … 70 ml

[tapenade sauce]
Paste of the southern France Province district. It is sauce which is full of flavors using black olive.

How to make

  • ① Eggplant of 1.5cm thickness cut into round slices, and cover with olive oil tablespoon 2, and swing salt.
  • ② ①Both sides burn this on grill bun or net brown.
  • ③ We mix all the materials of tapenade sauce with mixer or food processor and hand mixer.
  • ④ We put tapenade sauce and olive oil tablespoon 1 in the small pot, and warm up and serve baked eggplant in container, and knock tapenade sauce which we warmed flat and scatter leaf of basil which we tore off and tomato which it ticked away.
  • [POINT]
    Heat hot from the oven is delicious, too, but is OK even if we make cold!

(the recipe supervision: chef reimokuri*)

Salad of kebab and couscous

Materials (for 3-4 people)

Kebab … 6-8
Couscous … 200 g
Boiling water … 200 ml
Gram (boiling in water) … Appropriate amount
Tomato … One average
Cucumber … One
Purple onion … 1/2 unit
Red bell pepper … (1 piece)
Spearmint
  … 1 Facial mask

Parsley … 1 branch
Lemon juice … For 1/2 unit


[vinaigrette]
EV olive oil … 100 ml
Red wine vinegar … 15 ml
CHERIE vinegar … 10 ml
Salt … 2 g
Pepper … A little

How to make

  • ① We put couscous in the bowl and we close the cap after being allowed to pour boiling water, and stirring and steam. We sometimes mix if it softens and cool.
  • ② We cut vegetables to the same size 5mm at the corner. Gram drains the water. Tomato does hot water direction and we take species of the inside and tick away. We mince parsley and spearmint finely.
  • ③ We put materials of vinaigrette together and mix well.
  • ④ We add all vegetables, and couscous mixes with human skin if it cools down and we cut in spoon on seeing state well little by little so that, in addition, there is not lump and mix vinaigrette. We fix taste with salt and pepper while tasting and we add lemon juice and cool with refrigerator.
  • ⑤ We heat grill bun or frying pan and bake kebab at favorite doneness slowly and carefully over a high heat.
  • ⑥ To dish, we serve salad and kebab of couscous.

(the recipe supervision: chef Harumi Iwata)

Deep-fried Mako flatfish

Materials (for two people)

Mako flatfish … Two of them

※We cook in Shinjuku Store Main Building B1F = fresh market Store and give a service. (we remove scale, the internal organs)

Liquor … Tablespoon 1
Dogtooth violet starch … Appropriate amount
Frying oil … Appropriate amount
Okra … Six
Salt … A little

How to make

  • ① Mako flatfish has surface slime by Knife and will have five pieces of lowering. It is easy to eat and cuts body in 8 equal portions.
  • ② We swing liquor and we put for a while and wipe moisture and cover with dogtooth violet starch.
  • ③ Okra swings salt and drags board and does and takes vellus hair. We wash with water, and it blows well, and one place makes a hole with bamboo skewer.
  • ④ We perform bare deep frying of okra in oil of 170 degrees Celsius and fish Mako flatfish in both sides light brown next.
  • ⑤ We pile oil to drill, container.

(the recipe supervision: chef Yano nagisa)

2016.05.18 update

Yoro steaming of sea bass

Materials (for two people)

Sea bass slice …… Running out of 2
Cinnamon vine …… 150 g
Egg white …… 1/2 unit
Asparagus …… One
Elingi mushroom …… One
Kelp …… One piece
Liquor …… Appropriate amount
New potato …… (1 piece)

In addition, (including young corn) …… For preference


[A]
Soup stock …… 150 ml
Soy sauce is light-seasoned …… 15 ml
Mirin …… 15 ml
Dogtooth violet starch …… A little

How to make

  • ① We slice asparagu elingi mushroom. We cut new potato with skin which we washed well in 1/4. We cut young corn to half.
  • ② Sea bass does skin below and puts on the cutting board and we put Knife towards skin of and we do and it falls and puts salt to set of folding doors for approximately 30 minutes.
  • ③ We grate cinnamon vine and enter and mix egg white.
  • ④ ②We sprinkle liquor on this and enter inside and wind up asparagu, elingi mushroom which we sliced.
  • ⑤ ④We spread kelp of this below and hang rolling mat, and it is sultry with steamer for around eight minutes.
  • ⑥[A] We put this together and we warm toromigatsukumade and cook bean jam.
  • ⑦ ⑤If this cooks, we take rolling mat and ride ③ on the slice and enter together and steam young corn, new potato with skin for around ten minutes.
  • ⑧ If it is sultry, we can do it with the height, bean jam of ⑥ over caliber.

(the recipe supervision: Tetsuya Hoshina stylist)

Hyuga-meshi of horse mackerel

Materials (for two people)

Taste …… Two of them
Egg …… Two
[A]
Liquor …… Tablespoon 1/2
Soy sauce …… Tablespoon 1
Mirin …… Tablespoon 1
White grind sesame …… Tablespoon 1

Seaweed mixed (dry)
 …… Appropriate amount
Hot rice
  …… For two cups of bowls
Peel of citron …… Appropriate amount
Green shiso …… Appropriate amount
We carve and appear …… Appropriate amount

How to make

  • ① Horse mackerel takes down to three pieces and it is not crowded and takes stomach bone and removes small skin and bone and slices into mouthful size.
  • ② We divide egg into ball and untie and we add [A] and mix. ①We put seaweed mixed which we steeped in taste and water of this and pickle for approximately ten minutes.
  • ③ We serve rice in bowl and we chop skin and green shiso of citron which made ② julienne for every sauce and scatter seaweed.

(the recipe supervision: chef Yachiyo Kamijo)

American burger

Materials (for nobody)

Barns …… (1 piece)
Hamburger …… (1 piece)
Bacon …… One piece
Lettuce …… One piece
Slice tomato
 …… One piece
Slice avocado
 …… Three pieces
Slice slice purple onion …… One piece

Slice sweet pickles
 …… (1 piece)
EV olive oil …… Appropriate amount
Butter …… Appropriate amount
Red cheddar cheese
  …… One piece
Potato …… Two
Frying oil …… Appropriate amount
Salt …… Appropriate amount
Parsley cutting fine …… Appropriate amount


How to make

  • ① We put hamburger which twined olive oil around frying pan and bake the surface in light brown by medium fire and we reverse and we do and put fire in the low temperature by residual heat. We ride cheese on the hamburger on the way and close the cap and stop and keep fire warm if cheese melts away.
  • ② We heat frying pan and bake bacon over a high heat in Krispy.
  • ③ We cut Barns to half of the side and paint light brown with roast, butter in frying pan which we heated.
  • ④ ③We pick up lettuce, tomato, hamburger, pickles, purple onion, avocado, Bacon on Barns of this and pour Barns.
  • ⑤ With potato as chopped, we fry until it is in light brown at 180 degrees Celsius through fire crisply until oil of 160 degrees Celsius softens. We attach salt, parsley cutting fine to swing, burger for preference and are completed.

(the recipe supervision: chef Harumi Iwata)

2016.04.20 update

Soboro lunch of sea bream

Materials (for two people)

[sea bream soboro]
Sea bream (slice) …… Two slices
Salt, liquor …… Each appropriate amount
[A] Sugar …… Teaspoon 1
[A] Mirin …… Teaspoon 2
[A] Light soy sauce
 …… Tablespoon 1/2

[scrambled eggs]
Egg …… Two
[B] Sugar …… Teaspoon 2
[B] Salt …… Pinch
Field pea …… 4-5 pieces
Hot rice …… For two cups of bowls
Curing of cherry tree …… A little

How to make

  • ① Field pea takes poorness and circle and boils with boiling water which we added salt little o to quickly. We drain the water and make julienne diagonally. We soak curing of cherry tree in water and pull salt and do and wipe off moisture with paper.
  • ② Sea bream shakes salt in the whole and we wipe off extra water and move to heat-resistant container after having put for 15 minutes. We do liquor little ofuri, rap and hang in range at 600W in 1 and a half minutes. We remove skin, bone, dark colored flesh of fish and untie coarsely.
  • ③ ②We put this in the frying pan and we roast kara and do and splash water well. [A] We add this and fry until it becomes polo polo more.
  • ④ We cook scrambled eggs. We put egg and [B] in the one-handed pan and mix and spend on medium fire. We roast until it becomes into agitation, a soboro form using two chopsticks like a brick.
  • ⑤ We fill lunch box with rice and decorate field pea and curing of cherry tree on half-and-half with sea bream soboro and scrambled eggs in the center.

(the recipe supervision: chef Yachiyo Kamijo)

Sandwiches plate of grill vegetables and tandoori chicken

Materials

Green asparagu …… Two
White asparagu …… Two
Tandoori chicken …… One

Bread …… Two pieces of running out of nine pieces
Mayonnaise …… A little

How to make

  • ① Green asparagu and white asparagu are under root 1cm and they bark to half of the bottoms and grill.
  • ② We bake tandoori chicken in frying pan or grill and take off bone if we get rough heat.
  • ③ We spread mayonnaise on bread and ride tandoori chicken and asparagu and both sides are favorable and bake in sandwiches plate.

(the recipe supervision: chef reimokuri*)

Lamb with navaran spring field greens

Materials (for two people)

Lamb (lamb) chuck meat
 …… 300 g
Onion (cutting fine)
  …… 1/2 unit
Garlic (cutting fine)
  …… One slice
Salt, pepper, flour
  …… Each; there is few
Tomato paste …… 50 g
Fettuccine …… 80 g

Fresh thyme
 …… Appropriate amount
Laurier …… One piece

Much spring vegetables
(including mushroom, pekoe loss, broad beans, turnip, kidney beans, mini-carrot, green asparagus)


How to make

  • ① We heat with medium fire after putting olive oil and Garlic in the shallow pan and enter and fry onion if flavor of Garlic appears until it is in light brown.
  • ② Enter and fry fresh thyme, laurier and add tomato paste and fry more.
  • ③ With salt, pepper as lamb, we cover with flour thinly.
  • ④ We pour olive oil into frying pan and heat and bake lamb until it becomes light brown by medium fire. We move in pan of ① if baked and take lye if we pour water of hitahitanitsukaru degree and boil and we drop and close the cap and stew for approximately one hour.
  • ⑤ While we stew lamb, we boil salt and do vegetables and cut to size that it is easy to eat. We boil fettuccine of adding.
  • ⑥ ④We take out lamb of this and filter sauce. We boil down sauce which we filtered until we come to get entangled in lamb.
  • ⑦ It goes back up and puts lamb in the sauce and adds mushroom, pekoe loss and serves in plate after letting you boil and decorates vegetables and we attach fettuccine and are completed.

(the recipe supervision: chef Harumi Iwata)

Mysterious cake which becomes three levels just to bake gateau magic

Materials (18cm type)

Egg yolk …… For three
Egg white …… For three
Sugar …… 30 g
WED …… Tablespoon 1
Butter (we dissolve)
  …… 90 g
Cake flour …… 90 g

Vanilla bean …… A little
Milk (we make normal temperature)
  …… 360 ml
Salt …… Pinch
Citrus aurantium
(or favorite citrus fruits)
 …… (1 piece)
Granulated sugar …… 80 g
Fresh cream …… 100 ml
Granulated sugar …… Tablespoon 1

Preliminary arrangement

  • Citrus aurantium barks and we chop flesh coarsely and boil with granulated sugar (80 g) and make confiture.

How to make

  • ① We mix egg yolk and sugar and water until we whiten with whisk. We add in order of melted butter, cake flour and let a pinch of salt and, in addition, mix vanilla bean, milk, confiture (half quantity) of Citrus aurantium which have begun to stroke from sheath.
  • ② We beat egg white in different bowl until it creates hard feelings well.
  • ③ ②We mix this with ① if crispy.
  • ④ We pour into model and bake at 150 degrees Celsius for 40-50 minutes and cool well.
  • ⑤ We do to put up fresh cream granulated sugar for eight minutes in total. ④We cut this and put on container and attach fresh cream and confiture. If there is, we give glory to MINT.

(the recipe supervision: chef reimokuri*)

Panini

Materials (for two)

Bacon …… Two pieces
Mustard (hot) …… Appropriate amount
Bread (running out of four pieces) …… One piece
Rucola (large) …… Two pieces

Tomato (slice) …… Two pieces
Mozzarella cheese
  (slice) ……Two pieces
Black pepper
  …… Appropriate amount

How to make

  • ① We cut off ear of bread and put Kirikomi aside to have Sandoz and paint the inside with mustard. (for ※ preference as for the butter)
  • ② ①Sand does ingredients materials in order of rucola, bacon, tomato, mozzarella cheese and hangs black pepper to bread of this adequately last.
  • ③ We thin oil to frying pan and we come and burn both sides.
    It puts dishes on the top, and it points to bake to crush!
  • ④ We cut to size that it is easy to eat and are enacted.

2016.03.23 update

Black vinegar pork with preliminary seasoning of chef

How to make

  • ① We spread Kitchen towel in bottom and put vacuum pack (※) for black vinegar pork and pour water to height of approximately 2cm and do fire for high flame and we drop and put fire in the medium fire in lightly boiling state for two hours from approximately one and a half hours if it boils.
  • ② We take out of the bag and distribute meat and sauce.
  • ③ We put sauce in the small pot and we remove oil of pork which melted then as much as possible and boil down approximately half.
  • ④ We cover ribs with dogtooth violet starch a little too much and fry brown once.
  • ⑤ ③We add ribs which we fried to pan of this and intertwine moderately.

[vegetables of adding]
We chop vegetables such as bamboo shoot, shiitake, carrot, paprika, asparagus into chunks and we do bare deep frying once and salt lightly and attach.

※We sell "vacuum pack of black vinegar pork" in Shinjuku Store Main Building B1F = fresh market /I'S MEAT SELECTION.

(the recipe supervision: chef Harumi Iwata)

Cheese mousse of strawberry

Materials (for four people)

Strawberry …… 300 g
Cream cheese …… 200 g
Granulated sugar …… 60 g

Fresh cream …… 100 ml
Powdered gelatin …… 5 g
WED …… 30 ml

How to make

  • ① Strawberry takes calyx and wipes moisture which we washed. We cut cream cheese to normal temperature at return, 2cm corner. Powdered gelatin soaks 30 ml of water for swing and dissolves by hot water roasting.
  • ② Fresh cream beats until it creates hard feelings with whisk softly.
  • ③ In addition, we mix powdered gelatin which we write to food processor and smooth off strawberry and cream cheese and granulated sugar and dissolved and mix fresh cream of ② softly in total and drain into model and cool with refrigerator. We ride strawberry which we modelled after Haat for preference when we harden.

(the recipe supervision: chef reimokuri*)

Yuzu citrus pepper pe peronchino of clams and rape

Materials (for two people)

Spaghetti …… 160 g
Clams …… 200 g
Rape …… 100 g
Garlic …… Two slices
Red pepper …… One

Olive oil …… Tablespoon 3
WED …… Tablespoon 1
Yuzu citrus pepper …… Teaspoon 2
Soy sauce …… Teaspoon 2

How to make

  • ① Clams pull sand, and they do. Rape conquers the root and cuts to 3cm in length. As for Garlic, cutting fine, red pepper cut calyx and take out species and do for thin slicing.
  • ② Spaghetti puts salt (the quantity outside) in the plentiful boiling water and boils hard. We add rape and boil two minutes before Spaghetti is boiled.
  • ③ Garlic fries while putting olive oil, Garlic, red pepper in the frying pan, and writing in low temperature, and mixing in ferula not to burn until it is in light brown.
  • ④ We stop fire once and we add clams and water tablespoon 1 and close the cap immediately. On medium fire, we smother again.
  • ⑤ If mouth of clams opens, we add spaghetti and rape which we boiled, and meet and fix taste in Yuzu citrus pepper and soy sauce.
  • [POINT]
    As salt and hotness vary according to products as for the Yuzu citrus pepper, please regulate quantity while checking taste.

(the recipe supervision: chef Yachiyo Kamijo)

Beef hamburger

Materials (for nothing)

Beef hamburger
…… *1 piece of 100 g
VANS (brioche) …… (1 piece)
Tomato (slice) …… Two pieces
Cucumber (slice) …… Appropriate amount
Garland chrysanthemum …… Appropriate amount
Onion (slice) …… A little
Apple balsamico
…… 50 ml

Flour …… A little
Salad oil …… Appropriate amount
Olive …… (1 piece)
korunisshon (pickles)
…… (1 piece)
Herb (dill chervil Italian parsley)
…… Appropriate amount

How to make

  • ① We put apple balsamico in the pan and we boil down by medium fire until it becomes 1/3 and cool at normal temperature.
  • ② We cover slice of onion with flour and fry in oil.
  • ③ We establish oil to frying pan and bake hamburg by medium fire. We wrap in aluminum foil and keep warm if it cooks to the inside.
  • ④ We cut VANS to half of the side and panfry cut end lightly and we wrap in aluminum foil and keep warm.
  • ⑤ We put hamburger of garland chrysanthemum, tomato, cucumber ・③ on lower VANS sequentially, and write apple balsamico and pick up slice, herb of onion of ②. Finally we close the cap with VANS and we let you do with pin with olive korunisshon and are completed.

(the recipe supervision: chef Yachiyo Kamijo)

2016.02.24 update

Biscotti of coffee and sweet potato

Materials

Coffee bean (saw bean)
… Tablespoon 2
Sweet potato … 1/2 book
Dry raisin … 30 g

Cake flour … 90 g
Baking powder … 3 g
Egg … (1 piece)
Granulated sugar … 50 g

How to make

  • ① We cut sweet potato at 1cm corner and boil hard and warm oven to 180 degrees Celsius.
  • ② We match baking powder with cake flour and are stirred up.
  • ③ If we break egg and enter bowl and untie with whisk lightly, we mix ② and add granulated sugar, coffee bean, dry raisin and mix more and, in addition, be set in sea cucumber type and bake ① in oven for 20 minutes.
  • ④ On cutting board, we make limit, end nature in 2cm width if we take out and bake in oven which we lowered to 150 degrees Celsius for approximately 20 minutes.

(the recipe supervision: chef reimokuri*)

Cubed steak and with seasonal vegetables

Materials (for two people)

Beef cubed steak use
… 300 g
Olive oil … Appropriate amount
Salt … Appropriate amount
Pepper … Appropriate amount

Sauce of balsamico

1/3 brings 100 ml of balsamico to a conclusion and cools

Adding

Seasonal vegetables (various corner limits)

How to make

  • ① We cut vegetables appropriately (adding) and heat in microwave oven. We correct beef to room temperature beforehand, and we do salt, pepper right before we bake and heat frying pan well and put olive oil, and the whole takes roast, meat over a high heat until it is in light brown.
  • ② We put vegetables of adding that we prepared for beforehand in the frying pan of ① and serve in plate after warming.
  • The dice-formed with vegetables of adding; when cut in cubes, as for Balance, it is possible for well beautiful arrangement generally.

(the recipe supervision: chef Harumi Iwata)

It is bowl for salty beanpaste of "oyster"

Materials (for two people)

Oyster … 200 g
[A]
Preliminary seasoning (salt, liquor, dogtooth violet starch each a little)
Chinese cabbage … Three pieces
Qing-geng-cai … Two stocks
Red bell pepper … (1 piece)
Shiitake … Three
White hair green onion … Appropriate amount

Soup … Cup 2
(we dissolve bare teaspoon 2 of chicken gallasoup)
Liquor … Tablespoon 1/2
Salt … Teaspoon 1/2
Sugar … Pinch
Water mixing dogtooth violet starch
… Tablespoon 1 and 1/2
Rice (warm thing)
… For two cups
Oil … Appropriate amount

How to make

  • ① We wash oyster with salt water neatly and wipe off water in Kitchen towel. [A] We sprinkle this and season.
  • ② Leaf of Chinese cabbage slices cutting into chunks, core one share into size. Qing-geng-cai is cut into chunks and chopped, shiitake take Ishizuki and slice red bell pepper thin.
  • ③ We heat oil to frying pan and we add Chinese cabbage and core, red bell pepper, shiitake of qing-geng-cai sequentially and fry. If vegetables cook a little, we add oyster and fry.
  • ④ If oil adjusts to the whole, we add soup and boil for 1-2 minutes while taking lye.
  • ⑤ If, in addition, is light, and boil leaf of Chinese cabbage, qing-geng-cai, season with liquor, salt, sugar, is ka etetoromiotsukeru in water mixing dogtooth violet starch.
  • ⑥ We serve rice in container and hang ⑤ and ride white hair green onion.

(the recipe supervision: chef Yachiyo Kamijo)

Fingers marizushi

1. Pink playing handball (for four people) of cherry tree and sea bream

Fence for sea bream sashimi … 20 g
Cherry blossom petals salt pickles … Four

  • We slice sea bream and close kelp and do and we do and wrap meal and pick up cherry blossom petals which pull salt, and did.

2. With egg titivation Hina Dolls playing handball (for four people)

Sweet shrimp … Four
Thin egg … Four pieces
Seaweed 1*10cm … Four pieces

  • We make thin egg of 12cm in diameter and wrap sushi meal. We ride sweet shrimp and bind with seaweed which we cut thin.

3. Parent and child playing handball (for four people) of salmon, salmon roe

Smoked salmon … Four pieces
Avocado … 1/2 unit
Salmon roe … Appropriately

  • Light limit is avocado and smoked salmon which we had and wraps meal, and topping does salmon roe.

4. Request for good match uhotatemari (for four people)

Scallop … Two
Green shiso … Four pieces
Seaweed 1*10cm … Four pieces

  • We wrap sushi meal in green shiso, and knock scallop which we sliced to half of the side flat and wind up with seaweed which we cut thin.

◆Sushi meal quantity indication: At 2 go for 16 (for four people *4 kind)
We grasp in lap in a circle

2016.01.27 update

Petal rice cake

Materials (for six)

Preliminary arrangement on the day before

Burdock (10cm in length) … One
Carrot (10cm in length) … One
Granulated sugar (for burdock, carrot) … 100 g
Water (for burdock, carrot) … 100 ml

Rice cake powder … 30 g
Refined rice flour …20 g
Dogtooth violet starch (for hand powder) … Appropriate amount
White bean jam (commercial thing) … 80 g
White miso … 15 g
Sugar (for cloth) … 50 g
Water (for cloth) … 80 ml
Red food dye … Appropriate amount

How to make

  • (preliminary arrangement on the day before)
    ① Burdock, carrot barks and makes time limit of 10cm length, 4mm corner six each. Burdock bundles up not to turn and ties up both ends with thread and does omission to expose to water, and to open.
  • ② We take off thread which tied up burdock and boil with carrot hard and put up to colander. Dish simmered in dissolves water and granulated sugar to small pot and we put burdock and carrot and stop fire and let we just soak overnight, and taste soak.
  • ③ We put white bean jam and white miso in the heat-resistant container and we heat with microwave oven of 500W for rap for 30 seconds and transfer moisture. We add white miso (the quantity outside) if dry and adjust.
  • ④ ③We cool this, and we divide bean jam into two, and one acquires red in red food dye. We distribute by six each and cool with refrigerator circle in straw bag type well.
  • ⑤ We add water to rice cake powder in small quantities and mix with refined rice flour well and we add sugar and mix more. We heat up with microwave oven of 500W for rap for one minute. We heat with microwave oven again once for 1-2 minutes after mixing with takeoff, spatula well.
  • ⑥ ⑤We take this out of the container and divide dogtooth violet starch into six on cutting board which we spread and open in a circle into smaller pieces than burdock, carrot. We ride white bean jam, moisture in order of ②, rouge bean jam which we wiped on the rice cake. We break rice cake and treat gold leaf for preference.

Moroccan soup of seafood

Materials (for four people)

Whitefish slice … Two slices
Clams … 200 g
Lentil (can) … 150 g
Canned tomatoes … Canned 1/2
Onion (cutting fine) … 1/2 unit
Garlic (cutting fine) … For 1
Olive oil … Tablespoon 1
WED … 600 ml

[A]
Cumin Powder
… Teaspoon 1
Korean Powder
… Tablespoon 1
Ginger Powder
… Teaspoon 1

Salt, pepper … Appropriate amount
Coriander … Appropriate amount
Lemon … 1/2 unit

How to make

  • ① We do sand omission of clams with salt water and do salt, pepper on slice lightly.
  • ② We put olive oil, Garlic, onion in the pan and give flavor and saute until tender.
  • ③ [A] We let you put this and be familiar lightly and we put o a little and close the cap and boil canned tomatoes, water, lentil, salt for ten minutes.
  • ④ ①In addition, we fix stew, taste for five minutes and finish clams and slice of this.
  • ⑤ We attach lemon and coriander.
  • [POINT]
    Spice takes smell of seafood and warms from core of body with ginger Powder. Lentil is contained, and nutrition is soup to fully eat.

(the recipe supervision: chef Sayuri Kondo)

Basil cheese hotpot of Chinese cabbage and chicken

Materials (for 2-3 people)

Chicken (thigh, breast) … For each one piece
Play … 100 g
Chinese cabbage … 1/4 cut
shimeji … 1 Facial mask
Welsh onion … One
Cherry tomatoes … 5-6

Fresh basil
… 1 Facial mask
Cheese for pizza … 100 g
kankoji … Tablespoon 3-4
Seaweed for soup … One piece
WED … 500 ml

How to make

  • ① We rub chicken to mouthful size each in limit, kankoji.
  • ② As for the Chinese cabbage, is large; slice, and take shimejiha butt end. Green onion makes large diagonal cut.
  • ③ We establish kelp in pan and cut down vegetables of chicken and ② of ① neatly and, in addition, we close the cap and hang water on fire.
  • ④ If chicken cooks, we stop fire and we ride tomato cheese basil and close the cap and are completed if cheese becomes loose by residual heat. We rank ponzu vinegar and sesame sause, and please.

(the recipe supervision: chef reimokuri*)

2015.12.16 update

Fran of prawns and scallop

Materials (for two people)

Scallops (for sashimi)
… Three
Prawns … 50 g
Butter … Tablespoon 1
White wine … Tablespoon 1
Spinach … 50 g
Egg … (1 piece)

Fresh cream … Cup 1/4
Milk … Cup 4/1
Grated cheese … Tablespoon 1
Salt, pepper … Each appropriate amount
Paprika Powder … Appropriate amount

How to make

  • ① We cut scallops to half of the length. If there are back innards, prawns keep. We have spinach in cold water after boiling quickly and we squeeze moisture and cut to length of 3-4cm.
  • ② We put egg in the bowl and untie and we add fresh cream, milk, grated cheese and mix. We filter through colander and do salt, pepper (each a little).
  • ③ We put butter in the frying pan and heat and we add prawns and scallops and fry quickly. We turn white wine and put and we do salt, pepper lightly and take. We cool juice left to frying pan and add to ②.
  • ④ We arrange prawns, scallops, spinach to deeper heat-resistant container and we pour ② and stock. In oven which we preheated to 180 degrees Celsius, we bake for approximately 15-20 minutes. We swing paprika Powder in the top surface if baked.

(the recipe supervision: chef Yachiyo Kamijo)

Roasted beef fillet & baked potato

Roasted beef fillet

Materials (for two people)

Beef fillet lump
… 300-400 g
Salt, pepper … Appropriate amount
Olive oil … Appropriate amount

[gravy sauce]
Granulated sugar … 30 g
Red wine … 100 ml
Soy sauce … 45 ml
Cereals vinegar … 15 ml

How to make

  • ① Refrigerator produces beef and gets up at normal temperature for approximately 30 minutes and rubs salt, pepper into the whole.
  • ② We heat olive oil in frying pan and acquire grilled color other than the section of cut end of ①. We close the cap and smother over a low heat for approximately ten minutes. We return several times on the way.
  • ③ ②We take meat out of the frying pan of this and put for approximately 30 minutes until parcel, rough heat are removed in aluminum foil.
  • ④ ②We heat olive oil in frying pan of this and we take meat of ③ out of the aluminum foil and drain the water and touch roast color in the whole meat over a high heat.
  • [how to make gravy sauce]
    We put granulated sugar in the frying pan which grilled meat and we make caramel and, in addition, we put wine and soy sauce and boil vinegar to half quantity.

Baked potato

Materials (for two people)

Potato … Two

Butter … Appropriate amount
Salt … Appropriate amount

How to make

  • ① We wash potato well with being with leather and put in the oven of parcel 200 degrees Celsius in aluminum foil for approximately one hour. If bamboo skewer sticks straight, it is OK.
  • ② ①We put cut of cross in the top surface of potato of this. We push up potato with finger from bottom and ride salt and butter if cut end swells.

(the recipe supervision: chef Harumi Iwata)

2015.11.18 update

British home-cooked meal cottage pie

Materials (for four people)

Lamb ground meat (we saw fault) … 300 g
Onion … 200 g
Mushroom (slice)
… 50 g
Carrot (dice)
… 50 g
Garlic (cutting fine)
… Appropriate amount
Flour (cake flour) … Appropriate amount
Salt, pepper … Appropriate amount

EX olive oil
… Appropriate amount
Tomato paste … 20 g
WED … 100 ml
Potato … 500 g
Butter … 100 g
guryuierumairudo
… Appropriate amount
Parsley (cutting fine)
… Appropriate amount

How to make

  • ① We warm oven to 200 degrees Celsius.
  • ② We boil potato calmly until it softens from water which we put salt little o in as with skin.
  • ③ We pour olive oil into frying pan and fry ground meat of lamb over a high heat. We add Garlic, onion, carrot, mushroom and saute until tender if we reach puberty lightly. We add flour and add saute, tomato paste for approximately one minute and mix the whole lightly and fix taste in stewed, salt, pepper for one hour without adding water, and closing the cap.
  • ④ ②If we stab potato with bamboo skewer of this and come to go straight, we drain off hot water and we hang on fire again and transfer moisture and bark while it is hot. We add butter which we cut small and mash and wave salt and fix taste.
  • ⑤ We put ③ in the bakeware and put ④ on the top and wave guryuierumairudo, and the surface bakes in oven until it is in light brown. We sprinkle parsley and can do it.

(the recipe supervision: chef Harumi Iwata)

furikadera-style sumoburo of salmon

Materials (for two people)

[A]
Salmon slice … One slice
Onion … 1/4 unit
Flour … Tablespoon 3
Salt, pepper … Appropriate amount


Salad oil … Appropriate amount
Small rye bread (slice)
… Four pieces
Butter (it goes back up to room temperature) … Appropriate amount
Sunny lettuce (part of tip of a leaf)
… Appropriate amount
Italian parsley … Appropriately

[sauce]
Mushroom … Six
Onion … 1/8 unit
Butter … 10 g
Flour … Tablespoon 1
Milk … 1 cup
Solid chicken soup mix
(Western-style) … 1/2 unit
Salt, pepper … Appropriate amount

How to make

  • ① We spread butter on one side of rye bread.
  • ② We beat salmon by Knife except skin and bone finely.
  • ③ Cutting fine, mushroom take axis, and all the onions cut in 5mm width.
  • ④ We put ② and [A] in the bowl and knead well by hand. We make 8 equal portions and make small small size of a book.
  • ⑤ If we heat oil to frying pan and we put ④ and touch roast color on both sides by stronger medium fire, we weaken fire and we close the cap and smother for 3-4 minutes.
  • ⑥ We cook sauce. We heat butter in pan and fry onion and mushroom. If we put flour if we become soft, and saute, powder mind disappear, enter, and blend zenagaratoromigaderumade boils milk, solid chicken soup mix. We fix taste in salt, pepper.
  • ⑦ We spread sunny lettuce in rye bread and put by ⑤ two on the top and put sauce of ⑥. If there is, we display Italian parsley.
  • When "furikadera" says in Japan, it is Danish traditional dish such as meatball. We make Danish noted product, "sumoburo" (open sandwich), and please.

(the recipe supervision: chef Yachiyo Kamijo)

Chinese dining table sleet udon of sea bream

Materials (for two people)

Slice of sea bream … Two slices
Salt … Appropriate amount
Udon … 2 balls
Carrot … 6cm
Shiitake … Two pieces
Fried bean curd … 1/2 piece
Grated radish … 100 g

[A]
WED … Cup 3
Soup stock soy sauce … 60 ml
Liquor … 40 ml

Versatile leek (slicing)
… Appropriate amount

How to make

  • ① We salt slice of sea bream and put for 20 minutes. We slice into 2-3 equal portion and we blanch quickly and take in water and take lye.
  • ② Rectangular slice, shiitake take axis after cutting to half length and slice carrot thin. We cut fried bean curd to half of the length after making decoloring by oil and do for chopped.
  • ③ We put [A] and ①,② in the pan and, on fire, boil until sea bream cooks.
  • ④ We boil hot water in different pan and serve udon in steamed container. ③We pour this and ride grated radish which cut moisture and scatter versatile leeks.

(the recipe supervision: chef Yachiyo Kamijo)

Men's Japanese steak

Materials (for nobody)

Beef steak meat …*1 piece of 150 g
Green shiso (shreds) … Three pieces
Strong soy sauce … 30 ml
Liquor … 30 ml
Butter … 30 g
Olive oil … Appropriate amount

Adding

Tofu … 1/4 cho
Eggplant … One
Spinach … Appropriate amount
Boiling dry sesame … Appropriate amount

How to make

  • ① We boil spinach and take in water and squeeze moisture.
  • ② We heat olive oil to frying pan and it is favorable and bakes tofu and takes out.
  • ③ We heat olive oil to frying pan and both sides are favorable and grill steak and they take out and are easy to eat and cut. Similarly we fry spinach and we take out and keep warm.
  • ④ ③We add liquor to frying pan of this and fly alcohol and put shreds, soy sauce of green shiso and let, in addition, you emulsify butter and make sauce.
  • ⑤ ④It goes back up and puts eggplant, tofu, meat in the frying pan of this and twines sauce.
  • ⑥ We spread spinach to dish and pile eggplant, tofu, meat on the top, and write remaining sauce and we roast and wave sesame.

(the recipe supervision: chef Harumi Iwata)

2015.11.04 update

Oxtail soup

Materials (for 3-4 people)

Japanese black beef tail…3-4
WED…1.8ℓ
Salt…10 g
Kelp…It is one piece very much
Dried bonito…100 g

 

How to make

  • ① We add oxtail and water to pan and catch lye if it boils and convection is generated and does for heat and we stop stewed, fire for 3-4 hours and, in addition, cool kelp, dried bonito for one day.
  • ② We stop fire just before boiling and take oxtail on fire again the next day and we let soup filters and hangs on fire again and boil and catch lye. At this time, we do not take loosening grease.

(the recipe supervision: chef Harumi Iwata)

> [oxtail soup utilization recipe] salt Chinese-style noodles of oxtail

Materials (for 3-4 people)

Chinese-style noodles…3-4 bundles
Stewed egg…3-4
Long onion…One
Blue green onion…One bundle
Bean sprouts…One bag

White sesame…Appropriate amount
Thread cutting chili pepper…Appropriate amount
Spicy oil…Appropriate amount

How to make

  • ① Long onion cuts blue green onion with white part as white hair green onion to length of 5-6 centimeters. Bean sprouts can enter boiling hot water and they take and they drain the water and wave salt lightly while it is warm and mix spicy oil with colander lightly if it boils again.
  • ② We warm soup of oxtail and fix taste and put.
  • ③ We take out noodles which pour caliber soup, and were boiled to colanders before noodles are boiled and we cut hot water well and we put and pick up spice on container.

(the recipe supervision: chef Harumi Iwata)

Nagoya cochin chicken gallasoup

Materials (for about 2ℓ)

Italy Ougi trunk Gara…Two
Long onion (blue part)…Five
Ginger…(1 piece)
Garlic…(1 piece)
WED…4ℓ

 

How to make

  • ① We boil hot water in pan and we let Gullah who washed in water, and let swim quickly and take to colander. It washes away dirt and blood under running water (hot water).
  • ② We excite water 4ℓ in big pan and hire long onion, Ginger, Garlic, chicken Gara. We make low temperature if it boils again.
  • ③ For from two hours to two and a half hours, we take stock as weak boiling state with bubbles without just closing the cap. We take lye carefully.
  • ※Soup to be able to take is half of the almost first quantity of water. In the case of this time 2ℓ strong; get.

(the recipe supervision: chef reimokuri*)

> [chicken gallasoup utilization recipe] gelatin noodle hotpot of Chinese cabbage and Chicken balls

Materials (for 3-4 people)

Chinese cabbage…1/4 cut
Mizuna greens…1/2 bag
Green onion…Two
Broccoli SPROUT…2 Facial mask
Chicken balls…300 g
Spring rain…100 g

Chicken gallasoup…400 ml
Salt…Teaspoon 1/2
Soy sauce…Teaspoon 1
Olive oil…Tablespoon 2

How to make

  • ① We boil spring rain and put up to colander.
  • ② Chinese cabbage makes julienne. We cut mizuna greens to 3 centimeters of length. We greatly cut green onion diagonally. Broccoli SPROUT cuts down on root.
  • ③ We put vegetables except broccoli SPROUT of ② in the pan and ride ① and we ride Chicken balls and tension closes the cap and hangs soup on fire.
  • ④ If Chicken balls cooks, we add salt, soy sauce and we ride broccoli SPROUT and are about to turn olive oil and close the cap and let you boil.

(the recipe supervision: chef reimokuri*)

It is globefish

Materials (for two people)

Bony parts of globefish…200 g
WED…500 ml
Kelp…One piece

 

How to make

  • ① We pour water into pan and put kelp and raise stock kelp than pan right before it boils.
  • ② We put bony parts of globefish in the pan and boil for approximately polite niakuo collecting five minutes.

(the recipe supervision: chef Sayuri Kondo)

> It is globefish Zosui [and globefish utilization recipe]

Materials (for two people)

It is globefish…400 ml
Polished rice…200 g
Spring onion…Four
Egg…(1 piece)

 

How to make

  • ① We wash polished rice with water and take slime beforehand.
  • ② We pour globefish soup stock into pan.
  • ③ If we close the cap and boil for approximately five minutes, it is closed with egg and we scatter spring onion and are completed.

(the recipe supervision: chef Sayuri Kondo)

Fonds de baud

Materials (for about 2.5ℓ)

Hokkaido veal bone…3㎏
Veal muscle…1㎏
Onion…600 g
Carrot…400 g
Garlic…1/3 stock
WED…5ℓ

Tomato (fully-ripened thing)…Three
Tomato paste…30 g
Laurier…One piece
Original salt…Small quantity
White grains pepper (hall)…Small quantity
Salad oil…Small quantity

How to make

  • ① Veal bone prepares thing of size like fist, and veal muscle cuts chop, onion, carrot of 7~8cm degree at 2~3cm corner.
  • ② We open the veal rib to top plate and bake slowly while rolling in oven that 220 degrees Celsius was able to warm up back for one side 15 minutes, and occasionally returning temperature to grilled, 200 degrees Celsius for fall, approximately one and a half hours for 30 minutes in total.
  • ③ We lower temperature to roast, 200 degrees Celsius at high temperature likewise for both sides 30 minutes and bake veal muscle slowly for approximately 30 minutes.
    [point] pour water including getting burnt waste stuck to top plate, and can draw taste and body by scraping in tree seawifes, and adding.
  • ④ We take Garlic to pull salad oil to frying pan, and to bake until Garlic which did to wide Megalobatrachus japonicus becomes brown well and fry onion, carrot until it cooks by medium fire slowly and carefully. Finally we add tomato paste and fry over a low heat to take smell.
    [point] if is large pans such as enamel to boil, do not need to be frying pan. Avoid thin pan of aluminum.
  • ⑤ We add veal bone, veal muscle, vegetables which we fried to large pan and it flows into and adds tomato which we did, other condiment to wide Megalobatrachus japonicus and boils water over a high heat.
  • ⑥ We lose fire if heated so as to boil with clickety-click from low temperature to medium fire calmly and pull oil and lye approximately 7~8 percent and stew for approximately ten hours while seeing state.
    [point] when pull all oil, lye at this point in time, cause cloudiness and added flavor in the course of the brewing. However, we are careful as we dance when it is stable and does not boil oil and lye as a substitute for filter with clickety-click calmly.
  • ⑦ Generally we taste if it boils down in 2/3~1/2 degree. Degree that flavor is given and feels to be delicious like soup is indication.
    [point] when seem to become less than quantity of indication that boiled because volatilization speed varies according to diameters of pan, add regular water.
  • ⑧ We filter and filter through fishnet (chinois) and excite with different pan once again and remove lye which stood out and we filter cloth (silk) and do and finish.
    [point] if take rough heat of fonds de baud quickly, and cool, can save in freezer with refrigerator for approximately one month for three days. We recommend that we make hole through air with zip locks as much as possible.
  • ⑨ We take getting out second. We pour strainer shitanochinihitahitaninarukurai water and we boil like approximately two and a half hours and filter all the fonds de bauds. (the completion is about 1ℓ)

(the recipe supervision: chef <domestic production veal specialty store Kojima> Yoshikawa)

> [fonds de baud utilization recipe] powaremaderasosu of beef loin

Materials (for four people approximately 300 ml of / completion)

Beef loin (thicker one)…600 g
Salt, pepper…Appropriately
Cresson

madera liquor…215 ml
Onion…120 g
Carrot…50 g
Fonds de baud…1ℓ
Bouquet GARNI…One bundle
Salt-free butter…Appropriately
Salt, pepper

How to make

  • ... which makes ... sauce
  • ① We mince vegetables finely finely as possible and add butter to pan in small quantities and fry vegetables slowly and carefully not to burn.
  • ② If sweetness of vegetables comes out, we add 200 ml of madera liquor and boil down until moisture almost disappears.
  • ③ We pour fonds de baud and add and excite once. We remove lye and boil down until we add bouquet GARNI and become quantity of a one-third over a low heat. If strong personality is reflected the other day, we remove at any time.
  • ④ We filter and filter through net and we add 15 ml of madera liquor and excite again and, in addition, we fix taste in salt, pepper and finish butter in small quantities, stop it, to polish fire.
  • ... which grills ... meat
  • ① We correct meat to normal temperature for around 15 minutes and do salt, pepper.
  • ② We heat frying pan and bake by medium fire from the side of meat.
  • ③ We cut baked meat into pieces and put sauce of favorite quantity and attach cresson.
  • ※Because it is easy to match madera sauce with meat, it is most suitable for veal steak or schnitzel, bone-in pork loin, hamburger.

(the recipe supervision: chef <domestic production veal specialty store Kojima> Yoshikawa)

2015.10.14 update

Gratin of fresh porcini and pumpkin

Materials (for two people)

Fresh porcini
… 100-150 g
Pumpkin … 200 g
Onion … (1 piece)
Corner limit bacon … 100 g
Macaroni … 80 g

Camembert cheese … 100 g
Cake flour … Tablespoon 3-4
Milk … 300 ml
CONSOMME granule … Teaspoon 1
Salt … Teaspoon 1/2
Olive oil … Tablespoon 1

How to make

  • ① We cut fresh porcini, pumpkin one share to size and it is grilled fish grill or bakes in toaster brown.
  • ② We boil macaroni.
  • ③ Onion makes slice and fries in olive oil with corner limit bacon. If we swing cake flour if we swing salt and become soft, and quality of being a saute powder disappears well, we do milk in sauce which, in addition, is smooth little by little and season with CONSOMME. We increase Camembert cheese and macaroni of ② which we cut to mouthful size and stop fire.
  • ④ ①We put ③ together and put this in the container and bake in oven toaster brown.

(the recipe supervision: chef reimokuri*)

Irish Halloween traditional dish "balm black"

Materials

Raisin … 150 g
Favorite dried fruit
… 80 g
Walnut … 40 g
Brown sugar … 180 g
Strongly-flavored tea … 300 ml
Flour …250 g

[A]
Baking powder
… Teaspoon 2
Allspice … A little

Butter … 50 g
Egg … (1 piece)

How to make

  • ① We put raisin in the strongly-flavored tea and put overnight.
  • ② We knead a mixture of egg, sugar with butter, and mix flour, [A] which we wielded with bowl and, in addition, mix ① and dried fruit, walnut which we cut.
  • ③ We spread cloth in model (round thing, around 18-20cm in diameter) that laid cooking paper and bake in oven which did residual heat to 180 degrees Celsius for approximately one hour.

(the recipe supervision: chef reimokuri*)

Grilled mackerel sushi

Materials (for two people)

Mackerel … One of them
Rice …1.5 go

Sushi vinegar … Tablespoon 3
Sesame … Appropriately
Sweet pickling in vinegar of Ginger … Appropriately

How to make

  • ① Mackerel takes down to three pieces and takes bone and we salt and lay for 30 minutes. We cook rice hard.
  • ② We take extra moisture in Kitchen towel and swing salt again.
  • ③ We put sushi vinegar in the rice little by little and cut and mix and wave sesame.
  • ④ Mackerel burns skin side in grill well. If the whole cooks, we take out on bat.
  • ⑤ We put mackerel which did skin side below in lap and we do sweet pickling in vinegar of Ginger and expand and wrap meal in the top in lap well.
  • ⑥ We close makisude and we cut into pieces and are completed.
  • [point]
    1. Do not overcook mackerel.
    2. It is easy to cut when we lay with refrigerator as lap when we cut.

(the recipe supervision: chef Sayuri Kondo)

2015.09.23 update

Grilled shuto of barracuda

Materials (for four people)

Barracuda … Two of them

[A]
Shuto (salted bonito) … 60 g
Liquor … 60 ml
WED … 30 ml

Matsutake mushroom … One
Sudachi … (1 piece)
Salt, soy sauce … Each appropriate amount

How to make

  • ① Barracuda cuts off head and removes the internal organs and we wash neatly and wipe off moisture. We remove lowering, stomach bone and small bone to three pieces. It is under length to half and puts Kirikomi in the lenticel.
  • ②[A] We put this in the pan and put on the fire and save lye if it boils and boil over a low heat for 1-2 minutes. We filter through colander and cool juice and make "the shuto ground".
  • ③ We heat grill, and we dip barracuda of ① into shuto place of ② quickly, and line up and bake by milder medium fire.
  • ④ Is moderate to lenticel; paint with shuto material by brush, and bake when reverse if bake, and is colored, and heat about eighty percent.
  • ⑤ We reverse barracuda once again and paint lenticel with shuto material by brush and it is fragrant and bakes.
  • ⑥ We sharpen butt end, and matsutake mushroom takes dirt near last joke, cloth.
  • ⑦ We bake in grill which we swing salt lightly and heated for approximately five minutes. We tear in size that it is easy to eat and attach the height, sudachi to container with barracuda and hang soy sauce.

(the recipe supervision: chef Yachiyo Kamijo)

Black vinegar pork of Nakijin (we cry and pitch a camp) Agu pork

Materials (for four people)

Pork back ribs block … 400 g
Long onion … 5 g
Garlic … 5 g
Ginger … 5 g
Shaoxing … 100 ml
Soy sauce … 100 ml
WED … 200 ml
Dogtooth violet starch (for batter) … Appropriate amount

[black vinegar sauce]
Soft brown sugar … 50 g
Soy sauce … 15 ml
Shaoxing … 10 ml
Middle domestic production black vinegar … 40 ml
Water mixing dogtooth violet starch (1:1) … 30 ml
②Soup which we had in this … 100 ml

How to make

  • ① We mince long onion, Garlic, ginger finely each.
  • ② If we add pork libs, Shaoxing, soy sauce, water to pan and boil, we do in low temperature and boil for approximately two hours and just cool.
  • ③ ②We take meat out of the pan of this and cut in 8 equal portions. We use 100 ml of soup for black vinegar sauce.
  • ④ We put black vinegar sauce together other than water mixing dogtooth violet starch.
  • ⑤ ③We cover the whole ribs with dogtooth violet starch for batter of this and it is favorable and fries in oil which we heated to 180 degrees Celsius.
  • ⑥ If we adjust oil to frying pan, and we put long onion, Garlic, Ginger, and flavor comes out, you may add meat of ⑤, and mix and let you add black vinegar sauce of ④ and pick quarrel over a high heat. It is ka etetoromigatsuitaradekiagari in water mixing dogtooth violet starch.

(the recipe supervision: chef Harumi Iwata)

Chirashi-sushi of mushrooms

Materials (for four people)

Rice … 2 go
WED … 2 cup
Matsutake mushroom … One
shimeji, nameko, velvet shank … Each 1/2 Facial mask
Shiitake … Two pieces
Cloud ear mushroom … Three pieces
Carrot, gingko nut, chrysanthemum … Quantity you like
Olive oil … Tablespoon 1

[A]
Vinegar … Tablespoon a little over two
Salt … Teaspoon 3/4
Sugar … Tablespoon 1

[B]
Soup stock … 70 ml
Liquor, soy sauce, mirin … Each tablespoon 1

How to make

  • ① We cook rice with water of the same amount. Mushrooms unties to size that it is easy to eat.
  • ② We put cooked rice in the bowl and are about to turn [A] which we put together to the whole and mix to cut while looking up with paper fans and cool.
  • ③ We pour olive oil into pan and fry mushrooms quickly and we add [B] and boil. If mushrooms becomes soft, we put up to colander.
  • ④ ②We add ③ to this and mix and relieve carrot which we pulled in form you like and gingko nut, chrysanthemum which we boiled.
  • As umami flavor is fully included in broth of mushrooms, please use for boiled greens with dressing and vegetables with dressing, salad.

(the recipe supervision: chef reimokuri*)

tariata of tuna

Materials (for two people)

Tuna (red meat) … 1 fence
White sesame … Tablespoon 2
Salt, pepper … A little
Garlic … For 1
Olive oil … Tablespoon 1
Balsamic vinegar … Tablespoon 1

White wine vinegar … Tablespoon 1
Babies' Leef … One bag
Cherry tomatoes … Two
Parmigiano-Reggiano … A little

How to make

  • ① Tuna is horizontally long and cuts in 3 equal portions and covers only mask of top and bottom with white sesame after seasoning with salt and pepper.
  • ② We put olive oil and Garlic in the frying pan, and write in low temperature and do in medium fire if flavor comes out and touch roast color in aspect accompanied by sesame of tuna. (if 1-2mm cooks from the surface with both sides, we exclude from fire. Careful not to contain fire too much to the inside!)
  • ③ We put balsamic vinegar in the pan and, on low temperature, bring toromigatsukumade to a conclusion.
  • ④ We toss white wine vinegar in babies' Leef quickly.
  • ⑤ ②This cuts to become into dice form and hangs ③ to dish linearly from arrangement, the top. We attach babies' Leef, cherry tomatoes, Parmigiano which we sliced.
  • Meaning "that we drained off" in Italian with tariata. tariata of beef is popular, but is healthy with tuna.

Black vinegar an of saury and autumn vegetables

Materials (for two people)

Saury … One of them
Salt, pepper … A little
Dogtooth violet starch … Appropriate amount
Sweet potato (the small) … 1/2 book
Lotus root … 3cm
Carrot … 1/2 book
Eggplant … One
Green pepper … (1 piece)
Salad oil … Appropriate amount

[A]
Soy sauce … Tablespoon 1.5
Liquor … Tablespoon 2
Mirin … Tablespoon 2
Sugar … Tablespoon 1
Black vinegar … Tablespoon 3
WED … Tablespoon 1

Water mixing dogtooth violet starch … Tablespoon 2

How to make

  • ① Saury cuts in lowering, 4 equal portions to three pieces. If we do salt, pepper and put for approximately ten minutes, we wipe off moisture and cover with dogtooth violet starch.
  • ② We chop sweet potato, carrot, eggplant, green pepper into chunks. Lotus root barks and makes half circle slice (when small slice) of 1cm width and exposes to vinegar water.
  • ③ We arrange sweet potato, carrot, eggplant, lotus roots to heat-resistant container and, in addition, we wrap and heat 50 ml of water (the quantity outside) with microwave oven (600W) for 3-4 minutes.
  • ④ If put materials of [A] in the small pot, and spend on medium fire, and boil; water mixing dogtooth violet starch detoromiotsukeru.
  • ⑤ ①We wipe off oil of frying pan of this and heat salad oil and fry eggplant. If we add all saury and the remaining vegetables if we become soft and fry by medium fire more for approximately one minute, we twine ④.

2015.08.15 update

Cheesecake of fig

Materials (for none of the approximately 15cm X approximately 15cm square types)

Fig … Three
Granulated sugar … 30 g


[A]
Cream cheese … 100 g
Plain yogurt
… 100 g
All eggs … (1 piece)

Sugar … 40 g
Cake flour … 15 g
Lemon juice … Teaspoon 1
Biscuit or cooky (thing which we crushed) … 10-15 pieces
Olive oil
… Teaspoon 1-2
Rough biki pepper … Appropriately
Cinnamon Powder … Appropriately

How to make

  • ①[A] This goes back up to normal temperature.
  • ② Fig barks and tears in 4 equal portions by hand and lets it falls, and granulated sugar and cinnamon Powder be familiar.
  • ③ We match cream cheese and plain yogurt with bowl and smooth off.
  • ④ If we put all eggs and sugar in the different bowl and mix with whisk and get smooth, in addition, we mix cake flour, lemon juice, ③.
  • ⑤ We spread thing which mixed olive oil with biscuit which we crushed at finger-tip all over model and pour cloth of ④ and expand and scatter rough biki pepper in the whole and bake ② in oven of 180 degrees Celsius for 30-40 minutes. We put in the refrigerator if it cools down well, and the time is ready to be eaten the next day.
  • Because plain yogurt mixes with cream cheese smoothly well, taste is fluent; is baked.

(the recipe supervision: chef reimokuri*)

Tajine style of sardines

Materials (for two people)

Sardine … Four of them
Canned tomatoes … Canned 1/2
Paprika (red, yellow)
… Each 1/2 unit
Lemon slice … Four pieces
Olive oil
… Teaspoon 1
Garlic … For 1
Anchovy … One slice
Sugar … Teaspoon 1
Parsley (cutting fine) … Appropriate amount
※WED … 100 ml

[A] Herb sauce
Coriander … Tablespoon 1
Parsley … Tablespoon 1
Cumin Powder … Teaspoon 1
Salt … Teaspoon 1/2
Garlic cutting fine
… Teaspoon 1
Paprika Powder
… Teaspoon 1
Chili pepper … Teaspoon 1/2
Black pepper … A little
Olive oil … Tablespoon 1
Lemon juice … Tablespoon 2

※In the case of tajine hotpot, pot requiring no water, we are finished without water deliciously.

How to make

  • ① We cut paprika to size that it is easy to eat. [A] Enter bowl and mix materials of this and paint in me who cut head, and want to do hand cut open and dried and close.
  • ② We fry olive oil, Garlic, anchovy in pan lightly and we add half and sugar of canned tomatoes and put sardine on the top.
  • ③ Furthermore, we add remaining canned tomatoes, water, lemon slice, paprika of ①.
  • ④ We close the cap and, on medium fire, heat up over a low heat for 15 minutes if steam comes out.
  • ⑤ We wave parsley, and it is completed by finish.

(the recipe supervision: chef Sayuri Kondo)

Kebab & Arabic salad

Kebab

Materials (for four people)

Lamb kebab (seasoning product) … Four
<ferero> Arisa … Appropriate amount

How to make

  • ① We heat oil to frying pan, and both sides bake kebab brown slowly and carefully.
  • ②We take off skewer and attach height, Arisa of <ferero> to plate.

Arabic salad

Materials (for four people)

Lome in lettuce … 1/4 unit
Tomato … (1 piece)
Paprika (red, yellow) … For each one
Red onion … 1/4 unit
Salt … Appropriate amount
White pepper … Appropriate amount
Spearmint … Appropriate amount

[vinaigrette sauce]
Red wine vinegar … 15 ml
Extra virgin olive oil … 60 ml
Lemon juice … Appropriate amount

How to make

  • ① Lettuce cuts to suitable size. Paprika, tomato cut at 1cm corner. Red onion minces fault finely.
  • ② We put materials of vinaigrette sauce together and mix well.
  • ③ ①We put vegetables in the bowl of this and we do salt, white pepper and toss ②.
  • ④ We serve in plate and give glory to spearmint.

(the recipe supervision: chef Harumi Iwata)

2015.07.15 update

Flavor flyer of horse mackerel

Materials (for approximately two people)

Vinegar meal … 300 g
Horse mackerel … One of them
Kelp … 10cm
Salt … A little
Cucumber … 1/2 book

White irigoma … Tablespoon 1
Japanese ginger … (1 piece)
Shredded omelet … 30 g
Green shiso … Four pieces

How to make

  • ① We draw down horse mackerel to three pieces and bark. We swing salt lightly and wipe off moisture if approximately 30 minutes pass.
    We let you wipe kelp with liquor (or water) and become soft and we wrap in lap and, across horse mackerel, lay with refrigerator at ... night for one hour.
  • ② Cucumber is thin; cut into round slices, and swing salt lightly. We wash quickly and squeeze moisture with water well if we put for approximately five minutes.
  • ③ We mix cucumber of ②, white irigoma, Japanese ginger which we minced finely with vinegar meal and put arrangement, shredded omelet on dish.
  • ④ We slice horse mackerel which we close kelp and did, and expand in ③, and topping does green shiso which did for julienne.
  • Chirashi-sushi with full of spices. Not only flavor improves, but also can have without any regret even in hot summer.

(the recipe supervision: chef Yachiyo Kamijo)

Seafood yamuunsen

Materials (for four people)

Spring rain …50 g
Prawns … Four of them
Scallops … Four
Octopus (for eating raw) … 100 g
Purple onion … 1/4 unit
Cucumber … One
Celery … 1/4 book
Coriander … Four
Cashew nuts … Appropriately

[A]
Grated garlic … For 1/2
Lemon juice … Tablespoon 2
Nam pla tablespoon 2
Sugar … Tablespoon 1
Soy sauce … Tablespoon 1
Guinea pepper … One

How to make

  • ① We take species of Guinea pepper and cut into round slices and put all the materials of [A] together.
  • ② Purple onion, cucumber, celery make julienne and cut coriander in 1cm width.
  • ③ Prawns have direction back innards and boil salt, and they do shell.
  • ④ We cut and salt octopus and scallops mouthful size lightly.
  • ⑤ We boil spring rain and twine all ①~④ if we cut moisture well and get rough heat.
  • ⑥ We perform topping of cashew nuts to finish and are completed.

(the recipe supervision: chef Sayuri Kondo)

minudaru

Materials (for two people)

Pork (rose or roast) … 200 g
Black sesame … 150 g

[A]
Sugar … 45 g
Soy sauce … 60 ml
Mirin … 15 ml

How to make

  • ① We roast black sesame and grind until oil flows.
  • ②[A] We put all the materials together of this and pickle pork for approximately 30 minutes.
  • ③ We take out meat and match left dipping sauce with sesame paste of ①.
  • ④ ②We spread sesame paste of ③ on meat of this and put in the steamer, and it is sultry by medium fire for approximately five minutes.
  • In one of Imperial Court dishes of Ryukyu Dynasty, steamed pork "minudaru" using black sesame is Okinawa traditional dish featuring rich and tasty flavor of black sesame.

(the recipe supervision: chef Harumi Iwata)

Summer plenty of vegetables pasta

Materials (for two people)

Spaghetti … 180 g
chikinkachatura (※)
… Two pieces
Zucchini (yellow, green)
… Each 1/2 book
Cherry tomatoes … Eight drops
Edamame … As for 10 sheaths

Olive oil … Tablespoon 2
White wine … Tablespoon 2
Salt … Pinch
Cerfeuil … Appropriately

※We sell "chikinkachatura" with Shinjuku Store Main Building B1F = fresh market / Ito Washigoro Shoten Torisanwa.

How to make

  • ① We boil spaghetti in favorite hardness.
  • ② We cut chikinkachatura one share to size and cut zucchini in half month of 5mm thickness and cut cherry tomatoes to half. We boil edamame and take off sheath.
  • ③ We pour olive oil into frying pan and fry chicken and zucchini. If color of chicken changes, we swing white wine and salt, and, in addition, mix spaghetti, edamame, cherry tomatoes quickly and fix taste with salt and pepper.
    We display the height, cerfeuil to container.

(the recipe supervision: chef reimokuri*)

2015.06.10 update

Brazilian home-cooked meal "feijoada"

Materials (for four people)

Black soybean … 500 g
It is sausage of pork … Four
Pork libs … 200 g
Meat for beef stew … 200 g
Pig's trotter … Two
Onion … 500 g
Garlic … 30 g

Tomato paste … 100 g
Salt, pepper … Appropriate amount
We prick onion with clove six … (1 piece)
Fat of duck or olive oil … Appropriate amount

How to make

  • [the day before preliminary arrangement]
  • ① We wash black soybean well and soak with water of quantity of bean gahitahitanikaburu overnight.
  • ② Pork libs cuts to size for stew, and meat for beef stew stencils 2 g of salt each.
  • ③ It blows once and spills pig's trotter and we return to pan again and put and put water ohitahitani and put onion which salt stabbed with clove a little and we catch lye if it boils and do in low temperature and stew calmly for approximately four hours. We take out pig's trotter on bat calmly and bouillon filters and we excite once and cool. While it is slightly warm, we remove all bones and cool pig's trotter.

  • [on the day]
  • ① Black soybean pours every dipping sauce into large pan and stews for approximately ten minutes and opens to colander.
  • ② We mince onion, garlic finely finely and fry well until we put fat of duck in the frying pan, and it is in light brown.
  • ③ We put fat of duck in the frying pan, and grilled whole meat hardens pork libs, meat for beef stew and fries lightly while, in addition, twining tomato paste, and enter deep frier, and, in addition, we do salt, pepper, and onion which, in addition, ② fried so as to soak itself half stews bouillon of pig's trotter which we took on the day before calmly for approximately one hour 30 minutes.
  • ④ ③We cut pig's trotter which prepared to pan which is different from this on the day before 3cm at the corner and, in addition, stew black soybean of ①, half of the onions which ② fried and bouillon of remaining pig's trotter calmly for approximately 30 minutes.
  • ⑤ We add water as we put sausage of pork in the pan and are filled with deep emotion and we take out if it boils and drain the water.
  • ⑥ ③We add ④ and ⑤ to pan of this and we fix taste in stew, salt, pepper calmly more for approximately 20 minutes and are completed.

(the recipe supervision: chef Harumi Iwata)

Sardine with tsumire deep-fried plum lowering bowl

Materials (for two people)

Sardine … Four of them
Green shiso … Five pieces
Lotus root … 3cm
Daikon … 5cm
Pickled plum … Two
Frying oil … Appropriate amount

[A]
Egg yolk … (1 piece)
Ginger (grate) … It is share for 1
Liquor … Tablespoon 1
Soy sauce … Teaspoon 2
Dogtooth violet starch … Tablespoon 2

How to make

  • ① Daikon barks and we grate and are over to colander and take extra moisture. We mix pickled plum with concrete facing, grated radish by Knife except kind.
  • ② Sardine removes scale and head, the internal organs and we wash under running water and wipe off moisture. We open and perform way and take middle bone and stomach bone, tail and swat by Knife finely.
  • ③ Lotus root barks; and of 5mm cut in cubes, and hit in water, and cut moisture. We cut green shiso at 1cm corner.
  • ④ ②We put ③ in the ball and we add [A] and mix this.
  • ⑤ ④We lift this up in oil of 170 degrees Celsius circle.
  • ⑥ ⑤We pile this to container and attach plum lowering of ①.
  • We beat sardine by Knife and are delicious when we leave texture.

(the recipe supervision: chef Yachiyo Kamijo)

Saikyo-zuke of homemade sable fish

Materials (for two people)

Sable fish slice … Four slices

[A]
White miso … 100 g
Sake lees … 100 g
Mirin … Tablespoon 2
Liquor … Tablespoon 2

How to make

  • ① Cod falls and salts and puts in half day from one hour.
    (we take smell by falling, and salting and close the position)
    We take water which flowed from fish.
  • ② We make sake lees miso floor. [A] We put this together and develop half on bat thinly and knock fish which we wrapped in gauze flat and it remains and picks up half sake lees miso on the top.
    (ready to be eaten around 3rd)
  • ③ ②We take out cod of this and bake in grilled fish grill and frying pan.
  • ※We paint directly without wrapping in gauze when we want to soak and wipe extra miso every other day and bake early.
    ※2-3 times are usable on sake lees miso floor where we stayed, and enter sake lees soup finally and can use up.

(the recipe supervision: chef Sayuri Kondo)

It is Sanuki-udon with chicken soboro sauce that new Ginger is fragrant

Materials (for two people)

Sanuki-udon … 200 g
Chicken ground meat … 200 g
chiitake … Six drops
Manganji red pepper … One
Eggplant … One
Cresson … One bundle
New Ginger (thing which we sliced) … 6-7 pieces

Sudachi … (1 piece)
Water mixing dogtooth violet starch (thing which dissolved dogtooth violet starch with water of the same amount) … Tablespoon 1
Soup stock (Blend stock of tuna honkosetsu and natural giant kelp) … 300 ml
Soy sauce … Teaspoon 3
Liquor … Teaspoon 2
Olive oil … Tablespoon 2

How to make

  • ① Sanuki-udon carries away slime with steamed cold water than notation longer for one minute and we drain the water and serve in container.
  • ② They cut to half of chiitakeha, and, as for Manganji red pepper, small chopping up, eggplant do quarter slice, new Ginger for julienne.
  • ③ We pour olive oil into frying pan and we pay for chicken ground meat, ②, salt (the quantity outside) pinch and fry.
  • ④ ③If color of chicken ground meat changes of this, add soup stock, and boil up, liquor, soy sauce, water mixing dogtooth violet starch detoromiotsukeru.
  • ⑤ ④We hang this to udon and pile cresson which it is easy to eat and tore off and attach sudachi which we cut to half. We wave powder Zanthoxylum Fruit for preference.

(the recipe supervision: chef reimokuri*)

2015.05.20 update

Double chicken and dish simmered in new jagano steaming

Materials (for approximately 2-3 people)

Chicken leg … One piece
Chicken breast … One piece
New jaga … 4-6
Carrot … One
Pekoe loss … Six
Olive oil (for bare deep frying)
… 200 ml

Salt, pepper (for chicken preliminary seasoning)
… Each; there is few
Butter … 50 g
Salt … Pinch
Laurier … One piece
Raw parsley … Appropriately

How to make

  • ① We rub limit, salt, pepper to large mouthful size and cut chicken leg and chicken breast to mouthful size with new jagahayoku washing, skin of being belonging to. As for the carrot, is large as with skin; chop into chunks. Pekoe loss barks. We wrap raw parsley in limit, dishcloth in tittle and rub in water well and do omission to open.
  • ② We pour olive oil into small pot and, on fire, fry vegetables of ① except parsley until it changes color.
  • ③ We put butter in the different pan and fry chicken. If color changes, we add vegetables of ② and swing salt and, in addition, we close the cap and steam laurier which made a cut in leaf vein by hand over a low heat for 15 minutes.
  • ④ We scatter parsley for finish.
  • We are finished plumply in moist jushii by using chicken in double.

(the recipe supervision: chef reimokuri*)

It is bowl for Korean heap of bonitos

Materials (for two people)

Bonito (for sashimi) … 150 g
Egg (yolk) of quail … For two
Cucumber … 1/2 book
Yam … 150 g
Rice (warm thing)
… For two cups of bowls
White sesame … Tablespoon 1
Web red pepper … Appropriate amount
Korean seaweed … Appropriate amount

[A] Sauce
Versatile leek (slicing)
… Tablespoon 2
Ginger (grate)
… Teaspoon 1/2
Garlic (grate)
… Teaspoon 1/4
Soy sauce … Tablespoon 1
Gochujang … Teaspoon 2
Sesame oil … Teaspoon 2
Liquor … Teaspoon 2
Sugar … Teaspoon 1

How to make

  • ① Bonito slices into 7-8mm thickness and ranks sauce of [A] for approximately ten minutes.
  • ② Yam barks and we grate and make grated yam. Cucumber makes julienne and we rank cold water and cut moisture.
  • ③ We mix white sesame with rice and serve in container and we tear off Korean seaweed and scatter on the top. ②We hang grated yam of this and display bonitos which cut humidity. We attach cucumber and egg of quail and ride Web red pepper.

(the recipe supervision: chef Yachiyo Kamijo)

Grunt and tabure of couscous

Materials (for two people)

Grunt … Two slices
Coriander Powder … A little
Couscous … 1/2 cup
Boiling water … 1/2 cup kyo
Salt … Pinch
Tomato … 1/4 unit
Cucumber … 1/2 book

Yellow paprika … 1/4 unit
Lemon juice … For 1/4 unit
Salt, pepper … Appropriately
Leaf of MINT … Appropriate amount
Genovese sauce … Appropriate amount
Extra virgin olive oil … Tablespoon 1

How to make

  • ① We put couscous and boiling water and salt and close the cap of pan and steam for approximately five minutes.
  • ② ①We cut tomato, cucumber, paprika 5mm at the corner if we get rough heat of this and mix with couscous. We twine salt, pepper, olive oil, lemon juice around the whole.
  • ③ Grunt does salt, pepper and we cover with coriander Powder lightly and do saute.
  • ④ We fix chuckle in a circle in the middle of plate and we pick up grunt which did saute on the top and decorate leaf of MINT and we drip genovese sauce and are completed.
  • tabure is salad of French couscous. We are finished neatly when we acquire form with cylindrical serukuru type when we serve couscous.

(the recipe supervision: chef Sayuri Kondo)

kanondanyo - herb marinade network fat parcel ...

Materials (for 1-2 people)

kanondanyo … 1 Facial mask
Olive oil … Appropriate amount
Favorite adding vegetables …Appropriate amount

How to make

  • ① kanondanyo cooks according to recipe with attached thermometer.
  • ② We take lamb out of the bag and pour olive oil into frying pan which we heated and burn the front in light brown.
  • ③ ①We slice lamb of this and serve with favorite adding vegetables.
  • "kanondanyo" is meaning called cannon of lamb. It is recipe which seems to be thought to be difficult from the name, but can very easily make if we use meat which has been prepared.

(the recipe supervision: chef Harumi Iwata)

2015.04.15 update

Irish stew

Materials (for four people)

Lamb for stew … 400 g
Potato … Four
Ginseng … One
Onion … (1 piece)

Fresh thyme … A little
Laurier … One piece
Bouillon … 1L
Salt, pepper … Appropriate amount

How to make

  • ① We rub salt, pepper into lamb harder and cover with fresh thyme.
  • ② We cut potato, Ginseng, onion into round slices.
  • ③ We repeat lamb ・② which we cut into pieces in turn and put in the deep frier. We put laurier, and ingredients pour bouillon to being filled with deep emotion and let you boil over a high heat. We save harshness and make low temperature of degree to come to the boil with bubbles and stew for approximately one hour. We fix taste in salt, pepper and are completed.

(the recipe supervision: chef Harumi Iwata)

Seafood deco okonomiyaki

Materials (for four people)

Cake flour … 2 cup
Egg … Four
Yam … 300 g
Cabetsu … 1/4 ball
Shelled shrimp … 20 of them
Boil; dako … 100 g
Stock … 1/2 cup
Salad oil … Appropriately

(please for squid, scallop, preference including direction short-neck clam.)

Topping

Petit tomato, green pepper, melty cheese, cone, ham, core, ketchup of broccoli

How to make

  • ① We grate yam and dissolve egg. As for Cabetsu, is rather coarse; mince finely.
  • ② Shelled shrimp and cuttlefish cut steamed shelled shrimp in half thickness with boiling water. We wash octopus and scallop under running water and cut to size that it is easy to eat.
  • ③ We add cake flour, egg, stock to bowl and mix and mix yam, Cabetsu, ② if it becomes uniform if, in addition, it is crispy.
  • ④ We heat salad oil in hot plate which we warmed to 170-180 degrees Celsius and cook okonomiyaki of diameter 10cn. If we bake and are colored, we paint flip, the surface with ketchup and we pick up ingredients materials of topping including cheese and lower temperature and close the cap and are completed if cheese melts.
  • Please enjoy ingredients materials of topping for model you like!

(the recipe supervision: chef amount of chopsticks Chiho)

Salad plate of graham pancake burger and bean

Graham pancake burger

For six pieces of materials (for two people) 8-10cm in diameter

Whole grain (stirred up) … 80 g
Baking powder … Teaspoon 1/2
All eggs (we beat) … (1 piece)
Salt … Pinch
Sugar … Tablespoon 2/3
Soymilk or milk … 100 ml
Melted butter … Tablespoon 1
Oil … Appropriately
Basil sauce … Appropriately

Favorite ingredients materials

Scrambled eggs / smoked salmon / bacon / Leef lettuce and herb lettuce / tomato / avocado etc…

How to make

  • ① Enter and mix whole grain, baking powder with bowl and make hollow in the center.
  • ② If we put egg, salt, sugar in the different bowl and mix with whisk and become whitish, we add soymilk and melted butter and mix smoothly.
  • ③ ①If we add ② to this and mix in rubber seawifes, and quality of being a powder disappears, we let you be absent with refrigerator for approximately ten minutes.
  • ④ We drain cloth of ③, and enter and hang in low temperature after cooling on wet dishcloth if we pull oil to frying pan thinly and heat. If air bubbles come out with bubbles, we reverse and bake.
  • ⑤ We spread basil sauce and three steps of burgers are-style and do across favorite ingredients. (it becomes hard to fall apart when we stab pick from the top.)

Salad of bean

Materials (for two people)

[A]
Salad beauty - germination soybeans … 1 Facial mask
Green peas … For preference
Smoked cheese (we cut at 5mm corner)…For preference
Mayonnaise … Appropriately
Furikake condiment for rice (connection) of red shiso … Teaspoon 1/2

Treviso …Two pieces

How to make

[A] We mix this and serve in treviso.

(the recipe supervision: chef reimokuri*)

Kelp yam Ankake rice to make with traditional "Kaga vegetables"

Materials (for approximately two people)

Futoshi Kaga cucumber … 100 g
Kaga nameko … 1/2 Facial mask
Udo … 100 g
Cloud ear mushroom … Four pieces
Olive oil … Tablespoon 2
Salt … Cover snacks

[A]
It is kelp … 150 ml
Kelp yam … 15 g
Liquor … Tablespoon 1
Soy sauce … Tablespoon 1/2

Rice … For two
Powder Zanthoxylum Fruit … Appropriately

How to make

  • ① As for the cucumber, udo barks with being with skin and chops into chunks each. We wash nameko with water quickly and put up to colander. We cut cloud ear mushroom to size of cucumber, udo.
  • ② We put olive oil and ① except nameko in the frying pan and spend on fire and wave salt and we add nameko and, in addition, mix saute, [A].
  • ③ We serve rice in container and we ride ② and wave powder Zanthoxylum Fruit for preference.
  • It is A shiitoromigatsukimasu with nameko and kelp yam. It is taste full of delicacy that kelp soup stock draws umami flavor of vegetables well.

(the recipe supervision: chef reimokuri*)

Coolie of carpaccio tomato of red sea bream

Materials

Red sea bream … 2 fences
Rock salt … Appropriately
Pepper … Appropriately
Dry tomato … Two
Leaf of basil … Appropriately

Coolie sauce
Tomato … 1/2 unit
Extra virgin olive oil … Tablespoon 2
Lemon juice … 1/2 unit

How to make

  • ① We soak dry tomato with water.
  • ② We strain materials of coolie sauce on mixer.
  • ③ We slice red sea bream thinly and display in plate.
  • ④ We scatter rock salt, pepper, dry tomato of ① which we minced finely to red sea bream on the red sea bream.
  • ⑤ ②We put sauce of this and we scatter leaves of basil and are completed.
  • With French food, we call thing with ingredients as paste form coolie. We finish in liquid form that was silky from pyure.

(the recipe supervision: chef Sayuri Kondo)

※By weather of change and the arrival of production center there may not be. ※Price is all tax-included.

Introduction of fresh market exclusive belonging chef

  • <Security Eye meat
    Selection>

    Chef Harumi Iwata

    If it is glutton, there is quality to make delicious dishes. If there is curiosity to dishes, it is discovered feast that every day is new.

  • <Toshin Suisan>
    Chef Yachiyo Kamijo

    Through meal, increase smiles on your dining table; think that can help.

  • <Toshin Suisan>
    Yano nagisa chef

    We are happy if we can help all of you by introducing easy, delicious fish recipe.

  • Fruits and vegetables
    reimokuri* chef

    If you are in trouble and are troubled with menu or recipe of dishes, please speak casually.

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