How to make "Flower Sushi seasoning with Lemon juice"

It's possible to make this sushi using the salmon and the lemon which are ordinarily in every country.　The way to make this is very simple but pretty. So this is perfect for a party.

【Ingredients】（4serving）

720g 　 Cooked rice

2　peaces(200g)  lightly salted salmon

12peaces Aojiso (or Basil), finely chopped

2Tbs Sesame

2Tbs Lemon juice

Cucumber, Ikura (Salmon Roe), Shrimp, Smoked Salmon (optional)

1.  Place the salmon fillets on the baking sheet without oil. Bake the fillets inside the oven preheated 400 degrees Fahrenheit for about 10~15 minutes. Break up the salmon meat into pieces.

2. Mix the rice with lemon juice, salmon, Aosiso (or Basil), and Sesame. 

3. Put the mixed rice into pudding cup and decorate with cucumber, ikura, egg, shrimp.

How to make " Sweet Potato and Pork Shoulder Tagine"

Rich in potassium, sweet potatoes help prevent edema and boost metabolism. A tagine (a shallow earthenware cooking dish with a tall, conical lid) is widely used in North Africa, and can be easily used for sautéing and simmering. If you do not have a tagine, you can use a skillet with a lid fit snugly. Although onions and raisins offer sweetness to the sauce, this dish goes very well with simple bread.

[Ingredients] (1 cup = 8 fl oz = approximately 240 ml, 1 Tbsp = 15 ml = 3 tsp)

Serves 2

200 g or 7 oz pork shoulder, cut into large bite size pieces

100 g or 3-1/2 oz sweet potatoes, diagonally sliced

20 g or 2/3 oz (2 Tbsp) raisins

1/4 large onion (60 g or 2 oz), julienne

1/2 Tbsp fresh parsley leaves, finely chopped

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp ground ginger

1/4 tsp ground coriander

1/2 Tbsp olive oil

A pinch of salt and pepper

100ml or 3-3/8 fl oz (a little over 3/8 cup) water

[Directions]

1.       Heat olive oil in a tagine or skillet. Add onion, pork shoulder, turmeric, paprika, ginger, and coriander, and sauté them.

2.       Pour in water, and cover the tagine with a lid. Simmer until the pork is tender.

3.       Add sweet potatoes and raisins, and cover the tagine with the lid again. Simmer until the sweet potatoes are tender. Garnish the dish with parsley leaves.

* If all the liquid is absorbed during simmering, add a little water. 

How to make "Buta no Syouga Yaki ( Pork Ginger) "

In Japan, you can buy about 3–4 millimeter or 1/8 inch thick slices of pork that are prepared especially for “pork ginger.” * Well-marbled meat like pork loin or shoulder is better for this dish.

Whiskey adds a wonderful aroma to pork, but you can use sake (Japanese rice wine) or wine instead. The simple ginger flavor makes pork yummier.

* You can find thinly sliced pork at an Asian grocery store.

[Ingredients]

Serves 2

300 g or 10-1/2 oz pork loin, sliced especially for pork ginger

4 tsp whiskey

1/2 Tbsp fresh ginger, grated

4 tsp soy sauce

1 Tbsp sesame oil

[Directions]

1.       Make sauce: combine grated ginger, whiskey and soy sauce.

2.       Heat a skillet, and add sesame oil. Arrange sliced pork, a little thicker than paper thin slices, in the skillet. Cook over medium heat. Turn over when browned, and cook until golden brown on both sides.

3.       Pour the sauce into the skillet, and ignite the alcohol. Coat the pork with the sauce, reducing the alcohol content. Arrange on serving plates.

How to make ”Tori Zousui (Chicken Risotto)”

1. The cooked rice is put in the soup after it finished eating Tori-no Mizutaki(Simple Chicken Hot Pod). 

If you don't have cooked rice, you can use instant rice or short pasta.

2. It seasons soup with the salt and the soy sauce.

The mixed egg put into the soup, and boils for 4-5 minutes.

The minced scallion is done in the topping and it completes. 

Now you are able to eat Tori-no Mizutaki without leaving the soup of one drop. 

You can make next day's dish, too.

Please make Nabe without uselessness. 

How to make "Tori-no Mizutaki Nabe (Simple Chicken Hot pot)"

1. Dashi-kombu (Edible seaweed) in the water.

If you don't have Dashi-Kombo, you don't need to put in it.

2. Chicken, Chinese cabbage, Spring onion, Enoki, Tofu, Shirataki and anything you need are put in to the Nabe.

3. It caps to the Nabe and it completes to the fire when boiling for 10-15 minutes.

Please eat with Ponz Syouyu (Soysauce Vineger).

How to make " Syabu-syabu Nabe (Thinly sliced meat Hot Pot ) "

Syabu-syabu is one of the famous Japanese dish for the world.
Do you know “Syabu-syabu Nabe” is cooked easily at home ?

This recipe is very simply and healthy. Because we can eat lots of vegetables without oil.

This is Syabu-syabu Nabe.

Pot hole is the exhaust path when heated in a charcoal stove pot.

Provided it is necessary to avoid incomplete combustion because the diameter of the pot is larger than that of the charcoal stove.

And it was also obtained thermal side effect is enhanced by the chimney effect.

If you don’t have this pot, you can use any pot what you have.

1. Put the Kombu (Edible-Seaweed) into the boiling water, and take it out after a few minutes.

2.Cut the lettuce, Chinese cabbage, shiitake mushroom, and spring onion very thin. And also cut beef or pork very thin.

3. The vegetable is put in the Nabe, and it boils for several minutes.

It boils until picking up meat with chopsticks, and changing in white in the hot water.

 

 4.Eat with Ponzu-Syoyu(Soysauce vinegar) or Sesami-sauce.

 

 

Syabu-syabu is the sound that you wash thin meat into the water.