＊＊ カレイの煮付け Simmered founder
１．平鍋に水１カップ、酒７０ｃｃ、砂糖大３，みりん大３，醤油大３を煮立て
カレイの切り身 5きれとネギを入れ 沸騰したら あくを取り
落としぶたをして １０分ほど煮ます。
＊＊おくらと長イモのゆずこしょう和え Okra and Chinese yam dressed with Yuzu-kosho
１．食べやすい大きさに切った長芋とゆでたおくらをゆずこしょう、醤油少々、オリーブオイル
で和えます。
＊＊大根おろし入り納豆 Natto with grated white radish
１．納豆、付属のたれ、からし、大根おろしを和え 大葉の千切りを乗せます。
＊＊茄子の辛子漬け Egg plant pickled in mustard
＊＊キュウリの浅漬け Pickled cucumber
＊＊お麩入り味噌汁 Miso soup with Fu (breadlike pieces of wheat gluten)..
＊＊ごはん Rice
** Simmered founder
1. Boil 1 cup water, 70cc rice wine, 3tbsp sugar, 3tbsp sweet rice wine and 3tbsp soy sauce
in a pan.
Then put 5 fillets of founder and bring it to boil
Skim the scum from the broth and then put a small lid directly on the food.
Simmer for 10 mins.
** Okra and Chinese yam dressed with Yuzu-kosho (condiment paste made from yuzu zest and chili peppers)
1. Mix bite size Chinese yam and boiled okra with yuzu-kosho, a little soy sauce and
olive oil.
** Natto with grated white radish
1. Mix natto, attached sauce, mustard paste and grated white radish.
Put thin strips green perilla on top.
** Egg plant pickled in mustard
** Pickled cucumber
** Miso soup with Fu (breadlike pieces of wheat gluten)
** rice
