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.

Warabi-mochi

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!