a day-by-day account of my life

炒めたキャベツとウインナーをはさみました♪



Put stir fried cabbages and wienerwurst between slices of bread.

＊＊ホッケの干物の煮物　　　Simmered dried Atka mackerel


１．フライパンに醤油大２，酒大１，みりん大1，砂糖大１，水２００ｃｃを沸かし
　　ホッケの干物を入れ　落としぶたをして　煮ます





＊＊薄揚げの水菜巻き　　　Rolled potherb mustard with thin deep-fried tofu


１．薄揚げを開いて　2枚にし　水菜を巻いて　爪楊枝で閉じます。

２．１．をフライパンで焼き　醤油大1，砂糖大１，みりん大１/2，水大１で
　　絡めます。　
　　半分に切って　盛ります。





＊＊キャベツときゅうりのサラダ　　　Cabbage and cucumber salad


１．キャベツとキュウリを　ざく切りして　鶏ガラスープの素大1，ポン酢大１，　
　　ごま油大2，みりん大1，ガーリックパウダー、塩、こしょうとともに
　　袋に入れ　揉み込み　一晩寝かせます。





＊＊たぬき汁　　　　Miso soup with konjak


１．こんにゃく、ごぼう、大根、にんじん、しいたけをだし汁で煮て　味噌を溶きます。
　　小口切りの青ネギを散らします。





＊＊トマトとタマネギのサラダ　　Tomato and onion salad


１．トマトと薄切りのタマネギに甘酢と醤油少々をかけ　千切りの大葉をのせます。













** Simmered dried Atka mackerel

1. Put 2tbsp soy sauce, 1tbsp rice wine, 1tbsp sweet rice wine, 1tbsp sugar and 200cc water
in a frying pan and bring it to boil then add dried Atkka mackerels.
Put a small lid directly on the food and simmer.


** Rolled potherb mustard with thin deep-fried tofu

1. Cut the edge of thin deep-fried tofu and open it into two sheets.
Place potherb mustard and roll. Attach the end with toothpicks.

2. Bake 1. in a frying pan and season with 1tbsp soy sauce, 1tbsp sugar, 1/2tbsp
sweet rice wine and 1tbsp water.
Cut into half and put on individual dishes.


** Cabbage and cucumber salad

1. Chop cabbage and cucumber and then put them in a plastic bag with 1tbsp soup powder,
1tbsp ponzu, 2tbsp sesame oil, 1tbsp sweet rice wine, garlic powder, salt and pepper.
Mix and rub well.
Let it sit overnight in a fridge.


** Miso soup with konjak

1. Boil konjak, burdock, white radish, carrot, shiitake mushrooms in a soup.
Season with miso.
Sprinkle chopped green leeks.


** Tomato and onion salad

1. Pour sweetened vinegar and a little soy sauce on tomatoes and thin sliced onions.
Put thin stripped green perilla on top.