Recipe
Oyakodon
food Food type Main Ingredients Take time Serve Japan rice chicken 30 minutes 1 place ingredient 750 ml. plain water Mother Sauce (2,750 ml) 1 serving 55 ml = 50 servings 1,000 ml aro concentrated dried fish stock 1,000 ml aro mirin 500 ml aro cooking sake 250 ml aro soy sauce Ingredients for making Oyakodon 150 grams aro frozen chicken thigh meat 55 ml. Stir-fried rice sauce 55 ml. plain water 20 grams of onion 1 egg 1 gram of seaweed 1 gram of spring onion 200 grams of cooked Japanese rice Another easy way to make Oyakodon 100 grams of Japanese rice Sasanishikiero 5kg.X1 15 grams of pomegranate, 1 liter of soybean oil 1 gram Taberu seaweed, topping type Japanese rice cooking recipe 500 grams of aro Japanese rice, Sasanishiki variety 150 grams PRO-B FZ Japanese seasoned sliced chicken 500G 20 grams of onions, peeled, 1 kilogram 1 ARO chicken egg, size 0, pack of 10 eggs 55 ml. plain water Preparation Heat a pan with oil. When hot, add the sliced chicken and stir-fry. When the chicken is half cooked, add the sauce and water, then the onions. Boil until the onions are cooked. Gradually add the eggs, cook over low heat and cover until the eggs are cooked. Sprinkle with spring onions Served on Japanese rice
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Mini tart with 3 sides
food Food type Main Ingredients Take time Serve Japan Dessert Flour and bread 30 minutes 2 places ingredient Mini Fruit Egg Tarts with Fresh Cream (Serves 48) 48 cups aro frozen ready-made egg tart dough 850g aro frozen liquid egg tart 200 grams aro whipping cream 200 grams imported strawberries Mini Macadamia Caramel Tarts (Serves 32) 32 cups aro frozen ready-made egg tart dough 280 grams aro macadamia 2 aro eggs, size 2 50 grams aro brown sugar 120 grams aro brown sugar 40 grams aro whipping cream 60 grams of salted butter 4 grams vanilla flavor Mini Isan Sausage Pizza Tarts (24 servings) 24 cups aro frozen ready-made egg tart dough 80 grams aro ready-made pasta sauce 240 grams aro Isan sausage 100 grams of aro frozen mixed vegetables 240 g Horeca shredded mozzarella cheese Preparation How to make Mini Fruit Egg Tarts with Fresh Cream (Serves 48) Let the frozen egg tart shells rest in Chill for 1 night before using. Let the mini egg tart shells rest at room temperature for about 30 minutes. Pour the reserved tart liquid into the prepared tart shells, filling the cups to the brim. Preheat the oven to 180-200 degrees. When the oven temperature is reached, Place the egg tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove from the oven and let it cool. Top the tart with whipped cream and garnish with your favorite fresh fruits. Serve at room temperature immediately. How to make Mini Macadamia Caramel Tarts (Serves 32) Take the pre-frozen mini egg tart shells and leave them at room temperature for 30 minutes. Take out the macadamia nuts that have been roasted to remove moisture. Pour into prepared tart cups. Then mix in the caramel by mixing all the ingredients together until well blended. Pour into cups. Fill the tart with macadamia nuts until the cups are full or submerged. Preheat the oven to 180-200 degrees Celsius. When the oven temperature is set to 180-200 degrees Celsius, Place the tart in the oven and bake for about 20-25 minutes, depending on the heat of each oven. When done, remove and set aside. Until the heat dissipates, it can be served immediately. Mini Isan Sausage Pizza Tarts (24 servings) Freeze the mini tarts at room temperature for about 20 minutes, then poke holes all over the tart shells. Preheat the oven to 180 degrees. When the temperature is right, bake the tart shell for about 10-15 minutes or until golden brown. Then let it cool and use it as a pizza topping. Top with pasta sauce, mozzarella cheese, mixed vegetables and Isaan sausage. Cover the tart with another layer of mozzarella cheese. Bake at room temperature. 180 degrees for 5-8 minutes or until cheese melts. Serve while pizza is still warm. Can be served with side dishes such as chili peppers. Garden, pickled ginger, pickled garlic, fresh vegetables, your favorite
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10 kinds of sushi
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Sushi rice for 46 pieces 700 grams of aro Japanese Sasanishiki rice, cooked 70 grams aro sushi rice seasoning 6 sheets Bandarun seaweed rice wrap grade C Sushi toppings for 1 piece 15 grams aro frozen Japanese seaweed salad 15 grams aro frozen Japanese egg rolls 20 grams of aro seasoned frozen jellyfish salad 20 grams of aro frozen wasabi seasoned squid salad 20g aro lobster crayfish mayonnaise frozen 10 grams of frozen orange flavored fish eggs 10 grams of aro frozen red seasoned fish eggs 12 grams aro frozen imitation crab meat 15 grams of aro frozen seasoned mackerel fillet 15 grams Marine Pro fresh salmon cut into pieces, with skin Preparation Rice cooking steps Wash aro rice, Japanese Sasanishiki rice until the water is clear 3 times, then put the rice in a bowl, pour water to soak the rice for 30 minutes. After 30 minutes, drain the water and drain the rice a little. Put the rice in the rice cooker and add 360 ml of water. Spread the rice evenly and then cook. When cooking is complete, add the aro sushi rice seasoning while the rice is still hot. Use a spatula to mix it together. After mixing, cover with plastic wrap and let it cool before shaping. Making Sushi Toppings Take 1 large sheet of seaweed and cut it into 5 sheets to use in sushi with various toppings. Once cut, store in a tightly closed box because air will make the seaweed sheets moist and lose their shape. Use 1 piece of sushi rice and add the recommended amount of sushi toppings.
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Japanese curry rice
food Food type Main Ingredients Take time Serve Japan curry pig 30 minutes 1 place ingredient 15 grams of shredded mozzarella cheese mixed with cheddar cheese Beef Japanese curry sauce (Beef Japanese curry sauce) 2 hours Makes 18 servings 3,000 cc of water 15 cc soybean oil 150 grams of soybean oil 500 grams chopped onion 170 grams of beef neck meat, cut into 1 cm cubes. 170 g carrots, diced 1 cm. 300 grams of potatoes, diced 1 cm. 300 g S&B Curry Paste Extra Spicy 220 g 15 cc soy sauce 40 grams of 100% pure honey 5 grams Hondashi seasoning powder Japanese curry rice - Beef (Japanese curry rice - Beef) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 140 g Beef Curry Sauce 10 grams of Fukujinzuke pickles 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese 15 grams of shredded mozzarella cheese mixed with cheddar cheese Japanese Hayashi rice menu Beef Hayashi sauce (Beef Hayashi sauce) 30 minutes, makes 7 servings 500 cc. water 20 grams unsalted butter 100 grams sliced onion 200 grams of sliced beef neck 150 grams of Deli Fresh frozen mixed mushrooms 100g S&B Hayashi Stew Sauce 20 grams of 100% pure honey Japanese Hayashi rice - Beef (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 140 g Hayashi Beef Sauce 0.1 g Aonori coarse seaweed powder Add toppings - Onsen eggs Topping - Onsen 1 egg, size 2 Add toppings - Omlette 1 egg, size 2 10 grams of evaporated milk 10 cc soybean oil Add toppings - Tonkatsu 1 piece of frozen fried pork cutlet 65 cc palm oil Add toppings - Chicken Karaage Topping - Chicken Karaage 2 pieces of frozen fried chicken karaage 40 cc palm oil Add Topping - Shrimp Tempura 3 pieces of frozen breaded raw shrimp 40 cc palm oil Add toppings - Sausage 3 pieces smoked chicken cocktail sausage 10 cc soybean oil Add topping - Cheese Topping - Cheese Preparation Japanese curry rice menu How to make Beef Japanese curry sauce Sauté the onion in oil until golden brown. Stir-fry the meat with onions until cooked on the outside. Add water, meat and all vegetables and boil over medium heat for 2 hours. Boil until the meat and vegetables are tender. Add the curry paste and stir until it melts. Season with dried fish powder, soy sauce and honey. Cautions After adding the curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat the curry sauce that you just took out of the fridge, add a little water and heat it over low heat, stirring it all the way to the bottom of the pot and being careful not to burn it. Pre-made curry sauce can be stored in the freezer for 3 months. How to make Japanese curry rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the curry sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Place the pickled vegetables Fukujinzuke on the side of the plate. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and curry sauce. Japanese Hayashi rice menu How to make Beef Hayashi sauce Sauté the onion in butter until the onion is cooked. Add the meat and stir-fry until cooked. Add frozen mushrooms and stir-fry until the mushrooms are soft. Add water and boil for 10 minutes. Add Hayashi curry paste and honey and boil until smooth. Cautions After adding the Hayashi curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot. If you want to reheat Hayashi sauce that has been taken out of the refrigerator, add a little water and heat it over low heat, stirring all the way to the bottom of the pot and being careful not to burn it. Ready-made Hayashi sauce can be stored in the freezer for 3 months. How to make Japanese Hayashi rice - Beef Scoop rice into a plate (If the customer wants more rice, scoop 300 grams). Scoop the Hayashi sauce onto the side of the rice. Garnish the top of the rice with aonori seaweed. Add toppings - Onsen eggs Topping - Onsen Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Add toppings - Omlette Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice. Add toppings - Tonkatsu Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise. Add toppings - Chicken Karaage Topping - Chicken Karaage Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil. Add Topping - Shrimp Tempura Deep-fry in 170°C oil for 2 minutes. Drain. Add toppings - Sausage Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil. Add topping - Cheese Topping - Cheese Place in the middle of the rice and Hayashi sauce.
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Japanese Matcha Mousse Cream Brown Sugar Jelly
food Food type Main Ingredients Take time Serve Japan drink other 30 minutes 1 place ingredient 5.1 grams 100% Matcha Green Tea Sole 100g.X1 60 ml Millac Gold Cream 1 liter 150 ml Magnolia pasteurized fresh milk 2 liters 510 ml Aero drinking water, size 6 liters, 1 gallon 5 grams Aero icing sugar 800 grams 30 grams of Chuantai Brown Sugar Jelly 1kg.X1 22.5 ml syrup (1 kg sugar: 700 ml hot water) 1 piece Aero PET dome lid, size 95 mm. 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces Syrup 1000 ml. 1000 g. Spoon brand pure white sugar 1 kg. x 5 bags of sugar 700 ml hot water Preparation Add 30 ml. of hot water and 5 g. of matcha powder. Mix until smooth. Pour into serving glasses. Add 150 ml. of pasta milk and 22.5 ml. of syrup. Mix the ingredients together and add 480 g. of ice. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass. How to whip a scoop of mousse cream Method 1 >> 1 serving at a time Recipe: Whipping cream 60 g. + icing 5 g. >> Use a small electric mixer for about 45-60 seconds. Advantages: Easy to control costs Disadvantages: The cream sets quickly when exposed to air. Method 2 >> 5 servings at a time Recipe: 300 g. whipping cream + 25 g. icing >> Use a large electric mixer and beat at speed level 6 for 6-7 minutes. Pros: Smooth cream texture, does not set quickly when exposed to air. Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny. 4. Followed by 30 g. of brown sugar jelly and decorated with 0.1 g. of matcha powder.
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Salmon Donburi with overflowing egg
food Food type Main Ingredients Take time Serve Japan Seafood Salmon 30 Min 1 place ingredient Pickled Egg Yolk 5 Deli Fresh organic eggs 125 ml Aero Soy Sauce 20 ml Aero Mirin Seasoned rice 300 grams Aero Japanese rice Sasanishiki 45 ml. Aero Sushi Rice Seasoning 360 ml Aero drinking water, size 6 liters Donburi 1 egg, pickled egg yolk 200 grams of seasoned rice 120 grams of salmon, 8 pieces 15 grams of frozen seasoned salmon roe 15 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 set Aero Sakura PP round bowl with lid, pack of 25 sets 2 sets, black spoon and fork set, plastic wrapped, panel type Preparation Mix soy sauce and mirin together. Separate the raw egg yolk from the egg white and add to the marinade. Refrigerate for 10 minutes, then flip over and refrigerate for another 10 minutes. Wash Japanese rice until the water is clear. Soak for 30 minutes before cooking. Cook until done. Wait until the rice is cooked, then scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Slice the salmon into bite-sized pieces and deep-fry the skin until crispy. Serve by scooping rice into a bowl, arrange salmon on top of the rice, place salmon roe in the center, followed by pickled egg yolk, fried salmon skin. Served with shredded ...
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Sushi Burn
food Food type Main Ingredients Take time Serve Japan Meat dishes fish 30 Min 1 place ingredient 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 20 grams MRP salmon fillet 1 piece 15 grams of seasoned sliced Saba fish, 1 piece 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. 2 grams of frozen seasoned salmon roe 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi Rice balls: 18-20 grams of rice per piece, can make 11 pieces. 100 grams Aero Japanese rice for sushi 120 ml clean water 20 ml Sushi Rice Seasoning US-burned beef sushi 1 word rice ball 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions Salmon Burn Sushi 1 word rice ball 20 grams MRP salmon fillet 1 piece 2 grams of frozen seasoned salmon roe Burnt Saba Sushi 1 word rice ball 15 grams of seasoned sliced Saba fish, 1 piece 5 ml Aero Teriyaki Sauce 2 grams ARO Frozen Orange Flavored Fish Roe Burned Eel Sushi 1 word rice ball 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. Set of 4 sushi toppings 1 word US-burned beef sushi 1 word : Salmon Burn Sushi 1 word : Burnt Saba Sushi 1 word : Burned eel sushi 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 set Aero sushi tray with lid, pack of 25 pieces Preparation Wash Japanese rice until the water is clear, then soak for 30 minutes and cook until done. When the rice is cooked, scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Form rice into balls and set aside. Place salmon, sliced beef, saba, and eel on 4 balls of rice. Spread teriyaki sauce on the beef and saba fish, then burn all 4 pieces to give them color and aroma. Decorate the salmon sushi with salmon roe on top. Wrap eel sushi with seaweed, garnish with seasoned fish eggs and chopped green onion on saba sushi, sprinkle chopped green onion on meat sushi. Garnish with shredded oba leaves and daikon radish and serve the sushi with soy sauce, wasabi and pickled ginger.
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Hachimaki
food Food type Main Ingredients Take time Serve Japan Snacks other 30 Min 1 place ingredient 1 egg, Aero, size 2 80 grams of okonomiyaki flour 30 grams shredded cabbage 25 grams Aero Soybean Oil 1 liter x 3 bottles 2 grams Aero seaweed, grilled and cut into strips, sprinkled on top 2 grams of dried bonito flakes (katsuo) 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 piece Kraft paper tray Okonomi flour, yield 175 grams, makes 4 servings 50 grams cake flour 120 ml clean water 5 ml Aero concentrated dried fish soup 1 egg, Aero, size 2 Hachimaki Okonomiyaki 30 grams Aero frozen thin ramen noodles 15 grams aro bacon (cut into 1/2-inch thick pieces) 40 ml aro okonomiyaki sauce 15 grams Aero Mayonnaise Preparation Sift cake flour into a mixing bowl and set aside. Mix clean water with concentrated dried fish stock and eggs together. Gradually pour into cake flour until well combined. Set aside for 30 minutes. Place a small round pan on the stove, add oil, then crack an egg into it and fry until the egg white is cooked and the yolk is still raw, then set aside. Heat a pan with a little oil. Add the ramen noodles and stir-fry. Season with 30 ml of Aro Okonomiyaki Sauce. Stir-fry until the ingredients are well combined and set aside. Place a Teflon pan on the stove, add a little oil, add half of the batter, spread it thinly. Sprinkle with shredded cabbage, chopped bacon, seasoned stir-fried ramen noodles, then top with another layer of batter, flip over, and spread okonomiyaki sauce. Wait until the other side of the dough is browned, flip it over and spread the okonomiyaki sauce on the other side. When everything is cooked, use chopsticks to roll it into pieces, arrange on a serving plate, pour Aro, okonomiyaki sauce, mayonnaise, seaweed, bonito flakes and place a fried egg on top.
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Sushi Cup
food Food type Main Ingredients Take time Serve Japan Seafood Seafood 30 Min 1 place ingredient Cooked Japanese rice 300 grams Aero Japanese rice for sushi 360 ml clean water Sushi CUP (16 oz.) 100 grams Marine Pro Salmon with Skin (cut into 2*2 cm cubes). 30 grams Aero frozen orange seasoned fish eggs 2 pieces Aero frozen imitation crab meat (sliced diagonally) 30 grams Aero Frozen Japanese Seaweed Salad 1kgX1 20 grams Aero Frozen Japanese Egg Roll (cut into 2*2 cm cubes) 30 grams Japanese cucumber (diced, size 2*2 cm.) 0.5 g Aero Roasted Seaweed, cut into strips 200 grams of cooked Japanese rice 60 ml Sushi rice seasoning 30 ml. Aero Shoyu Sushi Sauce 5 grams Aero Frozen Wasabi 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces 1 piece Aero PET dome lid, size 98 mm, with holes 2 pieces Aero clear PP long spoons, pack of 100 By weight of ingredients, divide by half from the recipe because there are 2 layers. Preparation Wash Japanese rice until the water is clear, soak in water for 30 minutes, then cook until cooked. Wait until the rice is cooked, scoop out the rice and season with sushi rice seasoning. Serve in a 16 ounce clear plastic cup by placing the seasoned fish eggs on the bottom, followed by 100 grams of cooked Japanese rice. Then divide the salmon in half, Japanese rolled egg, Japanese cucumber, seaweed, and cut the frozen imitation crab meat diagonally, in that order. Alternate layers, add 100 grams of rice, then arrange salmon, Japanese rolled egg, Japanese cucumber, seaweed, and sliced frozen imitation crab meat on top. Garnish with seasoned fish eggs on top and sprinkle with a little seaweed.
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Sushi restaurant
food Food type Main Ingredients Take time Serve Japan rice other 30 Min 1 place
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Teppanyaki Szechuan Sauce
food Food type Main Ingredients Take time Serve Japan Meat Dishes Pork 45 Min 1 place ingredient 100 grams CP FZ pork for grilling 1 kg. 30 grams of tri-colored chili, 10 grams each 30 grams baby corn 30 grams of Thai king oyster mushrooms (oyster mushrooms) 40 grams broccoli 20 grams Japanese leeks 2 grams of spring onion 30 ml vegetable oil Sichuan Chili Sauce Recipe 2 grams of dried chili peppers 15 grams minced garlic 15 grams finely chopped ginger 15 grams Sriracha Commercial Hot Chili Sauce 20 ml Shoyu Aero 20 grams of Mitr Phol granulated sugar 40 ml. plain water 15 ml. Safepack artificial vinegar 45 ml. Aero Chili Oil Preparation Mix the sauce ingredients together and set aside. Grill the vegetables until cooked and set aside. Add oil and stir-fry the pork until almost cooked. Add the prepared sauce and stir-fry until well blended. Ready to serve.
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Grilled Saba and Salmon with Teriyaki Sauce on Rice
food Food type Main Ingredients Take time Serve Japan Rice Dishes Salmon 30 Min 1 place ingredient Cook rice, cooked and yields 2,000 grams. 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water Stir-fried vegetables for 2 servings 100 grams of shredded cabbage 30 grams of chopped carrots 50 grams of chopped onion 5 ml sesame oil 5 grams of soy sauce 1 liter 15 grams Aero water 3 grams chopped green onions 2 servings of buttered corn 100 grams Aero frozen sweet corn 15 grams unsalted butter 2 grams Aero Salt 2 grams Aero black peppercorns 5 grams of soy sauce 1 liter Grilled Saba Fish with Teriyaki Sauce on Rice 200 grams of Aero cooked Japanese rice 1 piece Aero seasoned Saba fillet (140-150 grams) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Grilled Salmon Teriyaki Rice Bowl 200 grams of Aero cooked Japanese rice 1 piece Aero Atlantic Salmon cut into pieces (size 140-150g/piece) 30 ml Aero Teriyaki Sauce 100 grams of stir-fried vegetables 60 grams of butter-fried corn 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make: Rice Wash the rice until the water is clear. Drain the water. Pour the rice into the rice cooker and add 1.3 liters of water. Soak the rice for 15 minutes, then cook it. How to make: Stir-fried vegetables Heat a pan, add oil, cabbage, carrots, onions, stir-fry, then add water, continue to stir-fry until the vegetables start to cook. Add sesame oil and season with soy sauce. Add spring onions at the end. How to make: Corn fried with butter Heat a pan, add butter and corn. Season with salt, pepper and soy sauce. Continue to stir-fry until thickened. How to make: Grilled Saba and Salmon Heat a pan, line it with parchment paper and add oil. Place the grilled fish on a hot pan over medium-high heat. When the fish is cooked, brush with some teriyaki sauce and grill for a while longer to coat the fish with the sauce. For one serving, use 200g cooked rice, arrange the fish on top and pour the remaining teriyaki sauce over it. Add vegetables and corn.
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