Recipe
Hot soba with shabu beef
food Food type Main Ingredients Take time Serve Japan Noodles and pasta beef 30 minutes 1 place ingredient 200 grams of frozen soba noodles, Aero brand 100 grams of thinly sliced, boiled shabu beef 20 grams of boiled Chinese kale, cut into sections 1 Onsen soft-boiled egg A little soybean oil (for stir-frying mushrooms) 20 grams shimeji mushrooms 2 pieces of sliced shiitake mushrooms 10 cc - Dried fish sauce (for stir-frying mushrooms) 300 cc. water (ingredients for making soup) 1/2 teaspoon dried fish seasoning powder (ingredient for making soup) 30 cc concentrated dried fish sauce (ingredients for making soup) Preparation Heat a pan with soybean oil for stir-frying. Add shimeji mushrooms, sliced shiitake mushrooms, and dried fish sauce. Stir-fry until well blended. Boil the Chinese kale in a pot. Once done, scoop it out and soak it in cold water. Cut into 5 cm sections. Boil thinly sliced shabu beef. Boil frozen soba noodles, Aero brand, for 1 minute. When cooked, rinse the noodles in plain water to remove the mucus. Then, dip them in hot water for 10 seconds. Pour the noodles into a serving cup. Place a pot with 300 cc of water, add dried fish seasoning powder, add concentrated dried fish sauce, then boil the soup. Pour the soup into a bowl of soba noodles, place the thinly sliced boiled shabu-shabu meat on top, stir-fried mushrooms, boiled and sliced Chinese kale, and top with an onsen-boiled egg. Finished and ready to serve
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Cold soba
food Food type Main Ingredients Take time Serve Japan Noodles and pasta Noodles and pasta 20 minutes 1 place ingredient 100 grams of dried soba noodles 2 grams chopped green onions 20 cc dried fish sauce 2 grams of frozen wasabi, Aero brand Seaweed cut into strips Preparation Boil dry soba noodles in boiling water for 5-6 minutes. Rinse the noodles in plain water to remove the mucus. Soak the noodles in cold water for 2 minutes until they are very cold. Place the noodles on a plate and sprinkle with sliced seaweed. Served with chopped spring onions, wasabi and Aero brand dried fish sauce.
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Cold seaweed soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup 1 other 20 minutes 1 place ingredient 5 grams of dried seaweed, Chongjongwon brand 1 gram Japanese cucumber, sliced 1 piece of red chili pepper, sliced diagonally 1 green chili pepper, sliced diagonally 1/2 onion, chopped 1 cup apple cider vinegar, Chongjongwon brand 4 cups cold water 1/2 teaspoon salt 1/2 tablespoon white sesame seeds ice Preparation Soak dried seaweed, Chongjongwon brand, in water until it expands. Pour the Chongjongwon brand apple cider vinegar into a mixing bowl, add cold water, and salt. Mix well. Add sliced cucumber, sliced onion, sliced red and green chili, and soaked seaweed. Mix well and add ice. Sprinkle with white sesame seeds. Scoop into a bowl and serve.
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Cheese Tonkatsu
food Food type Main Ingredients Take time Serve Japan Meat dishes pig 30 minutes 1 place ingredient 150 grams pork loin 1 sheet Mozzarella cheese mixed with cheddar cheese 3 chicken eggs 1/2 cup all-purpose flour 1 tablespoon water Sliced cabbage Japanese cucumber tomato Aero brand Japanese sesame soy sauce salad dressing Preparation Cut the pork loin into butterfly-shaped slices. Place the sliced cheddar and mozzarella cheese on the pork and seal the pork pieces tightly. Crack the eggs into a mixing bowl and beat them. Add water and all-purpose flour and beat until combined. Take the pork wrapped in cheese and coat it in all-purpose flour, the egg prepared in step 3, and the Aero brand bread crumbs. Fry the pork in oil at 170 degrees for 3-4 minutes. Cut into bite-sized pieces and serve on a plate with sliced cabbage, Japanese cucumber, tomato and Aero brand Japanese sesame soy sauce salad dressing. Served ready to eat
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Shabu Shabu
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup pig 30 minutes 1 place ingredient 1/2 teaspoon dried fish seasoning powder 20 grams of Japanese leeks, cut diagonally 5 slices of carrot, cut into strips 50 grams of diced tofu 100 grams chopped Chinese cabbage 20 grams shimeji mushrooms 2 carrots, cut into slices 20 grams of maitake mushrooms 100 grams of thinly sliced pork belly 10 grams of mizuna lettuce 1/4 cup ponzu sauce Preparation Mix dried fish seasoning powder in plain water. Put Chinese cabbage in a stone pot, followed by carrots, Japanese leeks, kinu tofu, shimeji mushrooms, shiitake mushrooms, maitake mushrooms, and thinly sliced pork belly. Put the water mixed with dried fish seasoning powder into a stone pot and bring to a boil on the stove. Open the lid, sprinkle with mizuna lettuce and serve with ponzu sauce.
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Roasted Mochi Red Bean Soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup other 30 minutes 4 places ingredient 500 grams of mashed red beans, Aero brand 250 cc. water 1/4 teaspoon salt 4 pieces of mochi dough A little bit of soybean powder, kinako (to sprinkle on top) Preparation Put red beans, Aero brand, and water in a pot. Stir a little. Add salt and continue to stir until well blended. Take the mochi dough and grill it on the stove. Put red bean soup in a bowl, top with grilled mochi, sprinkle with soybean powder and kinako. Ready to serve.
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Takoyaki Soup
food Food type Main Ingredients Take time Serve Japan Soup / Curry / Clear Soup other 20 minutes 1 place ingredient Oil for frying 80 grams of chopped Chinese cabbage 5 slices of shredded carrots 20 grams chopped onion 300 cc. water 1/2 teaspoon dried fish seasoning powder 30 cc dried fish sauce 15 grams shimeji mushrooms 15 grams of white lingzhi mushroom A little bit of potato starch 1 egg 2 grams chopped green onions 6 pieces of Takoyaki, Aero brand Preparation Deep-fry Aero brand takoyaki in oil at 170 degrees for 3 minutes. Put water in a pot, add dried fish seasoning powder, dried fish sauce, mix well. Add chopped Chinese cabbage, chopped onion, carrot, shimeji mushroom, white mushroom, boil for 30 seconds. Dissolve potato starch with a little water, pour into the vegetable pot, mix well. Add the fried takoyaki, then add the beaten egg. When cooked, place in a bowl. Sprinkle with chopped green onions and serve.
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Fried Chicken Karaage Curry Rice
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 100 minutes 1 place ingredient 2 potatoes, cut diagonally 1 carrot, cut diagonally 1 onion, chopped 2 tablespoons vegetable oil 500 grams of sliced pork neck 2.5 liters stock 130 grams Japanese curry paste 1 tablespoon soy sauce 400 grams of frozen karaage fried chicken, Aero brand 800 grams of Japanese rice, Aero brand Preparation Heat a pan with vegetable oil and stir-fry chopped onion until translucent. Add the sliced pork neck and stir-fry with the onion until cooked. Pour into a stockpot and boil over medium heat for 1 hour. Add sliced carrots and sliced potatoes and boil for 30 minutes. Add Japanese curry paste and soy sauce. Fry frozen karaage fried chicken, Aero brand, in oil at 170 degrees Celsius for 3 minutes. Serve curry and fried chicken karaage on a plate with cooked Japanese rice, Aero brand, ready to eat.
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Fried Chicken Tatsuta Age
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 130 minutes 1 place ingredient 150 cc soy sauce 15 cc sake 5 grams of ground ginger 5 grams of crushed garlic 150 grams of chicken thigh, cut into pieces 50 grams potato starch 1 liter oil for frying 30 grams of grated radish 15 grams of salad greens 5 grams cherry tomatoes 30 cc ponzu sauce Preparation To make Tatsuta sauce, mix soy sauce, sake, grated ginger, and grated garlic. Mix well. Marinate the chicken thighs in tatsuta sauce and refrigerate for 2 hours. Coat the chicken in potato flour. Deep-fry the chicken in oil at 170 degrees Celsius for 3 minutes and 30 seconds. Drain the oil for 45 seconds. Arrange the fried chicken, salad and cherry tomatoes on a plate. Serve with ponzu sauce.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan Rice and flour chicken 25 minutes 1 place ingredient 150 grams of Japanese rice, Aero brand, cooked 4 pieces of teriyaki chicken 2 chicken eggs 40 grams sliced onion 1 sheet kombu seaweed 1 tbsp dried fish sauce 3 tablespoons water 1 gram of seaweed, cut into strips for sprinkling on top 2 grams chopped green onions Preparation Put the dried fish sauce in a pan, add water, kelp, sliced onion and bring to a boil. Add the teriyaki chicken, cover and boil for 1 minute. Add beaten eggs (do not make it smooth) and pour into the pot (do not stir). Cover and continue to boil for 15 seconds. Scoop cooked Japanese rice into a bowl, top with prepared oyako, sprinkle with seaweed strips and chopped green onions, and serve.
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Cold Somen
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place
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Beef roll with scallops in curry sauce
food Food type Main Ingredients Take time Serve Japan Meat dishes beef 20 minutes 1 place ingredient 2 sliced beef slices 2 carrot sticks, cut into 12 cm long sticks, boiled 2 cobs of baby corn, cut into sticks, boiled until cooked 2 asparagus sticks, cut into 12 cm long sticks, boiled 50 grams of scallops 60 grams curry sauce 1 Onsen egg Decorative vegetables Preparation Arrange the sliced meat in sheets. Place the cooked carrot sticks, cooked baby corn sticks, and cooked asparagus sticks. Then roll it into a stick. Heat a pan and grill the meat rolls until cooked. Heat a pan and grill the scallops until cooked. Heat the curry in a pan. Take the cooked grilled beef roll and cut it diagonally. Pour the sauce onto a plate, place the scallops and the beef roll on top, then top with the onsen egg. Pour the sauce over the beef roll and garnish with vegetables. Ready to serve.
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