Recipe
Neba Neba Salad with Shimaaji Fish
Neba Neba Salad with Shimaaji Fish Neba Salad Neba salad uses green and red seaweed, nagaimo, okra, young ginger shoots and shimaaji fish, topped with dried bonito flakes, served with ponzu dressing mixed with wasabi. food Food type Main Ingredients Take time Serve Japan Salad & Spicy Thai-style salad fish 15 Min 1 place ingredient 40 grams SHIMA AJI FILLET 15 grams of pickled green Tosaka seaweed 15 grams of pickled red Tosaka seaweed 50 grams of fresh hoisin (herb) nagaimo 2 grams of Japanese ginger shoots 40 grams of organic roselle pods 15 grams of Aero brand ponzu sauce 1 gram of Jefda dried sliced bonito fish 1 gram ARO Frozen Crushed Wasabi Preparation Soak the seaweed in water until it swells. Drain and set aside. Then cut the nagaimo into sticks and slice the boiled okra into rounds. Cut the shimaaji fish into pieces and set aside. Arrange seaweed and various vegetables in a bowl. Place the fish on top. Garnish with dried bonito flakes and sliced ginger shoots. Served with ponzu sauce mixed with wasabi.
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Wagyu Yakiniku with Wasabi Sauce
Wagyu Yakiniku with Wasabi Sauce Premium Wagyu beef grilled and mixed with sauce to enhance the aroma and flavor of the meat. Served with wasabi. food Food type Main Ingredients Take time Serve Japan Meat dishes Beef 15 Min 2 places ingredient 400 grams PRI-FZ JP Wagyu sirloin steak A3 2 grams ARO frozen fresh wasabi 2 grams of edible mixed flowers 2 grams of edible leaves 20 grams of concentrated dried fish soup, Aero 40 grams fresh shiitake mushrooms 40 grams Japanese leeks Preparation Grill the meat to the desired doneness. Grill the shiitake mushrooms and chopped Japanese leeks until cooked and browned. Arrange on a plate and decorate with edible flowers and leaves. Served with wasabi and dried fish sauce.
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Butanabe
food Food type Main Ingredients Take time Serve Japan Rice Dishes Other 45 Min 1 Serves ingredient 1 pack of udon noodles 5 grams of Thai spring onions 5 grams Japanese leeks 50 grams of Chinese cabbage 30 grams shimeji mushrooms 30 grams fresh shiitake mushrooms 20 grams carrots 15 grams of golden needle mushrooms 50 grams of tofu, 2 pieces 100 grams of sliced pork neck 50 ml Sukiyaki soup stock 150 ml clean water 1 egg 20 grams of pickled wasabi 20 grams of pickled ginger, strip type 20 ml ponzu sauce Preparation Arrange the ingredients in a container and add the sukiyaki soup.
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Butatemaki
food Food type Main Ingredients Take time Serve Japan Rice Dishes Other 45 Min 1 Serves ingredient 30 grams of seasoned Japanese rice 50 grams of sliced pork neck 1 gram Japanese leek 1 Oba leaf 5 grams of Japanese pickled ginger, sliced 0.5 g roasted white sesame 0.5 sheets of grilled seaweed 3 grams of shrimp eggs Sushi rice 200 grams of cooked Japanese rice 20 ml sushi seasoning Stir-fried pork with yakiniku sauce. After stir-frying, 350 grams remain. 500 grams of sliced pork neck 100 grams of yakiniku sauce Preparation Mix cooked rice water with sushi rice seasoning and set aside. Stir-fry the sliced pork with the sauce until well blended. Set aside. Place the seaweed on top, add the rice, then the oba leaves, roll it into a cone shape, then put the prepared pork on top. Garnish with Japanese leek, white sesame, pickled ginger and shrimp eggs.
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Japanese Sukiyaki with three flavors of ponzu sauce and ponzu dipping sauce
food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 30 Min 1 place
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Shabu with delicious sukiyaki sauce
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot, Pork Pan & Shabu Seafood 25 Min 1 place ingredient 15 ml oil 40 grams of onion 300 ml. Pure Foods Shabu Soup, Original Flavor 60 grams of Chinese cabbage 60 grams of Emperor's Chinese Kale 100 grams of Chinese kale 50 grams of golden needle mushrooms 30 grams Japanese leeks 30 grams carrot 3 grams Aero dried wakame seaweed 80 grams Aero glass noodles 20 grams fresh shiitake mushrooms 200 grams of sliced meat 1 egg Preparation Sauté the onion with oil until it turns brown. Add the stock. Arrange the vegetables as desired, followed by the meat. Dipping sauce: Mix both ingredients together.
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