Warabi mochi (bracken-starch pastry)

Refreshing cool sweets. Springy texture.

 

Ingredients:

- 50g of Warabi mochi ko (mine is made of tapioca powder)

- 25cc of water
- 150g of sugar

Toppings:
kuromitsu
kinako

 

 Put all ingredients in a ball.

Stir it.

Microwave. 1 min, 600W.

Stir it up.

Microwave. 3 mins, 600W.

 




 

   

It becomes transparent.

Stir it up.

Repeat 2 or 3 times "microwave 3min and stir it up" till it becomes transparent like this.
Then, take it out on a plate with starch powder.

It is sticky and very hot.

Cool it down in icy water.　

Tear off small piece.



















Looks like jelly fish.

Make it cool in icy water to keep it transparent and soft.

Do not put then in a refrigerator. It turns opaque.

Enjoy it with kuromitsu and kinako powder.

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.

-

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.

Morning Juice

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

Maccha milk jelly

This jelly is very soft.
It is good for serving the jelly in a cup.
If you don't have kuro-mitsu, maple syrup would be nice.

Ingredients

Jelly -2 table spoons of maccha (powdered green tea)
-50g of sugar
-3 sheets of gelatin (1.5g x 3)
-water
-400cc of milk

syrup
-Kuro-mitsu (black sugar syrup)

How to cook:
1 Dunk sheets of gelatin into water to make it soft.

2 Put sugar and green tea into a bowl and mix to avoid clumping.

3 Pour warmed milk into the bowl little by little and mix it.

4 Pour the milk into a saucepan and warm it.

5 Take out gelatin from water. Put sheets of gelatin one by one and mix it.

6 Pour the milk into a pan or a cup.

7 Cool in the fridge for 2-3 hours. Serve with syrup.

Done!

Honey mustard chicken bento

-Honey mustard chicken with cabbage
-Potato and avocado salad

 







































How to cook easy honey mustard chicken:

-Chicken, 100-200g
-Cabbage 

A:
-1 tablespoon of soy source
-1 tablespoon of whole-grain mustard
-1 table spoon of honey 

1: Cut cabbage into rather big pieces and place it on a plate.
2: Cut chicken into bite-size pieces if it is for obento.
   Put chicken on cut cabbage.
3: Mix seasoning A and pour on chicken.
4: Cover it with plastic wrap and cook in a microwave oven for about 3 mins (600w).

Done! 

Japanese style egg rolled omelette.

 
Easy and quick to cook.

Mixing soup stock with egg adds a omelette flavor and keeps it soft even after getting cold.
So I often bring it for lunch.

Ingredients:

*3 Eggs
*50 cc of soup stock
 (50cc of boiled water)
 (a pinch of katsuo bushi)
* A half tablespoon (7.5cc) of sugar
* A teaspoon of (5cc) of soy sauce
*Green seaweed (optional)

Katsuo bushi

1. Make soup stock. Put katsuo bushi in a bowl and pour boiled water.
   Wait for 3 mins. That's all!
   Usually you take out katsuo bushi from the soup not to getting nasty.
   But it doesn't make a difference so much, I just leave them.

2. Sugar and soy sauce. My recipe is light taste.

  

3. Eggs. Beat it.

 4. This is optional. You can skip. 

This time I put fresh green seaweed.

Chopped green onion is also nice choice. 

 

5. Heat up a frying pan, wipe out additional oil by paper.

Oil should be minimized. This is important.

(And do not throw away the paper but keep it!)

 

6. Pour 1/3 of egg.

 

 7. Roll it from that side to this side to make about 4cm stick of egg. 

Very quickly! You don't need to care about shape very much. 

Keep medium heat and cook eggs before being burned, to make soft omelette.

 

8. Second round. Place the egg that side. Drop oil and spread by the paper. 

 

9. Pour 2/3 egg. 

I poured much this time. Then beat it to make them heat.

10. Roll it from that side and this side.

Repeat 8-10 again.

11. Put a omelette on a makisu.

It is used for to make rolled sushi.

(If you don't have, use paper towel.)

My omelette is not nice shape, a makisu helps!

 

12. It can make a difference. Roll it like sushi.

13. Leave it for a little while.

 

14. Done!