Tori soboro bento

How to cook torisoboro

 -Minced meat (Chicken) 100g

-10cc of mirin (sweet sake)

-10cc of soy sauce

-Ground ginger (1cm cube or so)

optional

-Shiso leaf

Put all ingredients in to a pan.

Stir it.

Heat the pan and cook till the color of meat turns with stirring.

Done!

If you have shiso leaf, cut it off and put on the meat for fresh scent.

-

Chirashi zushi

-tsuna
-kampachi
-egg
-daikon
-avocado

Goya champru

Hiyashi chuka (cold noodle)

Choose toppings whatever you like.

Nasu to myoga no shiomomi (rub eggplant and myoga with salt)

-2 Nasu (egg plant)
-2 Myoga
-2 Shiso
-a little of sesami oil
-a tea spoon of soy sauce

Put sliced egg plants (about 3mm) into a bowl filled with water and leave them for a little while.

Take them out from water and squeeze lightly.

Put egg plants, sliced myoga and torn shiso by scissors into a bowl, and pour soy sauce.
Mix them well.

Obento,shabu-shabu

-shabu-shabu (pork, mizuna, shimeji)
-yaki nasu
-pickled veg

Morning Juice

400g or 2 carrots, a half grapefruit and 1 orange. a little of lemon juice.