"Simmered flied minced chicken of turnip"

”かぶの鶏そぼろ煮”

［材料　４人分］
かぶ 400g、鶏ひき肉 200g、油、だし 2カップ、砂糖 18g、塩 5g、しょうゆ 6g、片栗粉 3g

［作り方］
1.かぶは皮をむいて縦半分に切る
2.ひき肉を炒め、だしとかぶを加えて、5分煮る
3.砂糖、塩、しょうゆを加えて10分煮る
4.片栗粉を水で溶いて加える

"Simmered flied minced chicken of turnip"

INGREDIENTS (4 servings)
Turnip 400g, chicken minced meat 200g, oil, stock 2cups, sugar 18g, salt 5g, soy sauce 6g, and potato starch 3g

DIRECTIONS
1.The skin is peeled off and the turnip is cut in half length.
2.It boils for five minutes stir-frying the minced meat, and adding putting out and the turnip.
3.It boils for ten minutes adding sugar, the salt, and the soy sauce. 4.Potato starch is melted by water and added.

"Chinese cabbage salad"

”白菜サラダ”

［材料　４人分］
白菜 240g、ねぎ、おろししょうが、すりごま、しょうゆ 36g、酢 30g、ごま油 12g

［作り方］
1.白菜の葉は食べやすい大きさ、白い部分は薄く切る
2.おろししょうが、すりごま、しょうゆ、酢、ごま油でドレッシングを作る
3.白菜とねぎを器に盛り、ドレッシングをかける

"Chinese cabbage salad"

INGREDIENTS (4 servings)
Chinese cabbage 240g, Welsh onion, grated ginger, print sesame, soy sauce 36g, vinegar 30g, and sesame oil 12g

DIRECTIONS
1.The leaf of the Chinese cabbage thinly cuts a size that eats easily and a white part.
2.It prepares a dressing with the grated ginger, the print sesame, the soy sauce, vinegar, and sesame oil.
3.The Chinese cabbage and the Welsh onion are piled up in the container, and dressing is put.

"Cream boiling of Bok choy"

”チンゲン菜のクリーム煮”

［材料　４人分］
チンゲン菜 500g、ハム 40g、サラダ油 24g、スープ 30g、牛乳 2カップ、酒 30g、塩 5g、片栗粉 10g

［作り方］
1.チンゲン菜、ハムは食べやすい大きさに切る
2.牛乳は50～60℃に温めておく
3.油を熱し、チンゲン菜の茎の部分から先に炒め、葉を加え炒める
4.ハム、酒、スープを加えて煮る
5.塩を入れ、牛乳を加える
6.片栗粉を水で溶いて加える

"Cream boiling of Bok choy"

INGREDIENTS (4 servings)
Bok choy 500g, ham 40g, salad oil 24g, soup 30g, 2 milk cups, sake 30g, salt 5g, and potato starch 10g

DIRECTIONS
1.Bok choy and the ham are cut in the size that eats easily.
2.Milk is warmed to 50～60℃.
3.Oil is heated, stir-frying and the leaf are added on the tip of the part of the stalk of Bok choy, and it stir-fries.
4.It boils adding the ham, sake, and soup.
5.The salt is put, and milk is added.
6.Potato starch is melted by water and added.

"Hizikia fusiforme salad"

”ひじきサラダ”

［材料　４人分］
ひじき 20g、きゅうり 80g、にんじん 40g、セロリ 40g、ごま、サラダ油 24g、酢 30g、しょうゆ 12g、だし 30g、しょうが汁

［作り方］
1.ひじきはたっぷりの水につけて戻し、よく洗う
2.ひじきを沸騰した湯に入れ、柔らかくなるまでゆで、水気を切る
3.きゅうり、にんじん、セロリは細切りにし、にんじんはゆでておく
4.サラダ油、酢、しょうゆ、だし、しょうが汁を合わせてドレッシングを作る
5.ごまを入れ、ひじき、きゅうり、にんじん、セロリを加えてあえる

"Hizikia fusiforme salad"

INGREDIENTS (4 servings)
Hizikia fusiforme 20g, cucumber 80g, carrot 40g, celery 40g, sesame, salad oil 24g, vinegar 30g, soy sauce 12g, putting out 30g, and ginger soup

DIRECTIONS
1.The hizikia fusiforme is returned applying it to enough water, and often washed.
2.It boils until putting the hizikia fusiforme in the boiling hot water, and becoming soft, and the water is cut.
3.The cucumber, the carrot, and celery are made a minute cut, and the carrot is boiled.
4.It puts it out, and the ginger soup is matched and it prepares a dressing the salad oil, vinegar, and the soy sauce.
5.It dresses it putting sesame, and adding the hizikia fusiforme, the cucumber, the carrot, and celery.

"soup made with sake lees"

”かす汁”

［材料　４人分］
塩鮭アラ、大根、にんじん、酒かす 200g、みそ 18g、水

［作り方］
1.大根は2cm厚さの半月切り、にんじんは乱切りにする
2.鮭のアラは塩抜きする
3.大根、にんじん、鮭のアラを鍋に入れ、水を入れて煮る
4.みそを入れる
5.野菜が柔らかくなったら、酒かすを煮汁で溶かして入れる

"soup made with sake lees"

INGREDIENTS (4 servings)
Salted salmon deep-sea bass, radish, carrot, sake lees 200g, miso 18g, and water

DIRECTIONS
1.The radish is cut at the half month of 2cm thickness, and the carrot is made a war cut.
2.Salmon's deep-sea bass pulls out the salt.
3.Radish, carrot, and salmon's deep-sea basses are put in the pan, and water is put and boiled.
4.The miso is put.
5.When the vegetable becomes soft, sake lees are melted with the boiling soup and it puts it.

"Mushroom stew"

”きのこ鍋”

［材料　４人分］
鶏もも肉 2枚、しめじ、えのきだけ、しいたけ、ごぼう 1/2本、長ねぎ 2本、油揚げ 2枚、水 6カップ、砂糖 9g、酒 30g、しょうゆ 54g、塩 6g

［作り方］
1.きのこは根元を切り落とし、しめじは小房に分ける
2.ごぼうはささがきにする
3.鶏もも肉はそぎ切りする
4.油揚げは熱湯をかけ、油抜きして8つに切る
5.長ねぎは斜め切りする
6.鍋に水、砂糖、酒、しょうゆ、塩を入れ煮立てきのこ、ごぼう、鶏肉、油揚げ、長ねぎを加える

"Mushroom stew"

INGREDIENTS (4 servings)
Two chicken thigh meats, shimeji mushroom, enoki mushroom, mushroom, 1/2 burdocks, 2 scallions, 2 fried bean curds, 6 water cups, and sugar 9g, sake 30g, soy sauce 54g, and salt 6g

DIRECTIONS
1.The mushroom chops off the root, and the shimeji mushroom is divided into a small bunch.
2.Chop the burdock into thin strips.
3.It chicken thigh meat is cut into slivers.
4.The hot water is sprinkled, oil is pulled out, and the fried bean curd is cut in eight.
5.The scallion is diagonally switched off.
6.Water, sugar, sake, the soy sauce, and the salt are put in the pan and the boiling mushroom, the burdock, chicken, the fried bean curd, and the scallion are added.

"boiling of chicken Philly Whiz"

”鶏肉のチーズソース煮”

［材料　４人分］
鶏骨付きモモ肉 4本、玉ねぎ 100g、マッシュルーム 100g、グリーンアスパラガス、カマンベールチーズ 60g、小麦粉 9g、牛乳 1 1/2カップ、サラダ油 18g

［作り方］
1.鶏肉は塩、こしょうする
2.玉ねぎはみじん切り、アスパラガスは塩ゆでする。
3.油で鶏肉を焼く
4.鶏肉を取り出し、玉ねぎ、マッシュルームを炒め、小麦粉を加える
5.牛乳を少しずつ加え、鶏肉を入れる
6.アスパラガスとチーズを加える

"boiling of chicken Philly Whiz"

INGREDIENTS (4 servings)
4 peach drumstick, onion 100g, mushroom 100g, green asparagus, Camembert 60g, flour 9g, and milks 1 1/2 cups and salad oil 18g

DIRECTIONS
1.The taste in the under is applied to chicken with the salt and the pepper.
2.The onion is minced, and asparagus boils the salt.
3.Chicken is burnt with oil.
4.Chicken is taken out, the onion and the mushroom are stir-fried, and flour is added.
5.Milk is added little by little, and chicken is put.
6.Asparagus and the cheese are added.

"steamed fish with turnips and egg white"

”鮭のかぶら蒸し”

［材料　４人分］
鮭 4切れ、酒 20g、かぶ 200g、卵 1個、しめじ、絹さや、だし 1/2カップ、みりん 9g、しょうゆ 24g、片栗粉、わさび

［作り方］
1.鮭は一口大に切り、酒をふる
2.しめじは小房に分け、絹さやはゆでる
3.かぶはおろして水気を切り、卵と混ぜる
4.器に鮭、しめじ、絹さやを入れ、かぶをかける
5.蒸し器で強火で15分蒸す
6.だしにみりんを加え、しょうゆを入れ、水溶き片栗粉を加える
7.蒸しあがったら6をかけて、わさびを添える

"steamed fish with turnips and egg white"

INGREDIENTS (4 servings)
Salmon 4 cutting, sake 20g, turnip 200g, 1 egg, shimeji mushroom, silk sheath, 1/2 putting out cups, mirin 9g, soy sauce 24g, and potato starch and horseradishes

DIRECTIONS
1.The salmon cuts in the unit size, and it ..sake.. falls.
2.The shimeji mushroom is divided into a small bunch, and the silk sheath is boiled.
3.The turnip is sold wholesale, the water is cut, and it mixes it with the egg.
4.The salmon, the shimeji mushroom, and the silk sheath are put in the container, and the turnip is put.
5.It steams by the high heat with the steamer for 15 minutes.
6.The mirin is added to putting out, the soy sauce is put in, and add the dissolved starch.
7.The horseradish is affixed multiplying 6 when steaming and going up.

" Lotus root curry kinpira"

”れんこんのカレーきんぴら”

［材料　４人分］
れんこん 500g、ゴマ油 12g、カレー粉 3g、酒 30g、だし汁 1/2カップ、砂糖 9g、しょうゆ 36g、七味唐辛子

［作り方］
1.れんこんは皮をむいて薄切りにして水にさらす
2.ゴマ油を熱した鍋に水気を切ったれんこんを入れて炒める
3.カレー粉を入れる
4.酒、だし汁、砂糖、しょうゆを加える
5.中火で混ぜながら7～8分煮る

" Lotus root curry kinpira"

INGREDIENTS (4 servings)
Lotus root 500g, sesame oil 12g, curry powder 3g, sake 30g, 1/2 stock cups, sugar 9g, soy sauce 36g, and seven spices

DIRECTIONS
1.The lotus root is peeled off the skin, sliced, and exposed to water.
2.The lotus root that cuts the water in the pan that heats sesame oil is put and stir-fried.
3.The curry powder is put.
4.Sake, the stock, sugar, and the soy sauce are added.
5.It boils during 7～8 minute while mixing it by the medium flame.

"Teriyaki yellowtail "

”ぶりの照り焼き”

［材料　４人分］
ぶり(切り身) 4切れ、みりん 60g、しょうゆ 60g、サラダ油 12g

［作り方］
1.フライパンを中火にかけ、サラダ油を温める
2.ぶりを焼き、裏返したら蓋をして火を弱める
3.熱湯を入れてすぐに湯を捨てる
4.みりんとしょうゆを入れてぶりにからめ、ぶりを取り出す
5.フライパンに残ったみりんとしょうゆのたれを煮詰めてぶりにかける

"Teriyaki yellowtail "

INGREDIENTS (4 servings)
Yellowtail (cutting body) 4 cutting and mirin 60g, soy sauce 60g, and salad oil 12g

DIRECTIONS
1.The frying-pan is warmed and the salad oil is warmed to the medium flame.
2.When the yellowtail is burnt, and turned inside out, the lid is done and the fire is weakened.
3.The hot water is put in and the hot water is thrown away at once.
4.The mirin and the soy sauce are put in, it binds in the yellowtail, and the yellowtail is taken out.
5.The drip of the mirin and the soy sauce that remains in the frying-pan is condensed and it puts it on the yellowtail.

"kentinjiru"

”けんちん汁”

［材料　４人分］
木綿豆腐 120g、大根 40g、にんじん 20g、ごぼう 10g、干ししいたけ 4枚、里芋 80g、ゴマ油 8g、だし 1 1/2カップ、しょうゆ 24g

［作り方］
1.豆腐、大根、にんじん、ごぼう、干ししいたけ、里芋は食べやすく切る
2.ゴマ油を熱して、豆腐、大根、にんじん、ごぼう、干ししたけ、里芋を炒める
3.だしを加えて柔らかくなるまで煮る
4.しょうゆを加える

"kentinjiru"

INGREDIENTS (4 servings)
Cotton bean curd 120g, radish 40g, carrot 20g, burdock 10g, 4 dry mushrooms, taro 80g, and sesame oil 8g, 1 1/2 stock cups, soy sauces 24g

DIRECTIONS
1.The bean curd, the radish, the carrot, the burdock, the dry mushroom, and the taro are eaten easily and cut.
2.Sesame oil is heated, and the bean curd, the radish, the carrot, the burdock, and a dry disregarding and the taro are stir-fried.
3.It boils until becoming soft adding putting out.
4.The soy sauce is added.

"Codfish fly"

”たらフライ”

［材料　４人分］
生たら 320g、塩、こしょう、パン粉 1カップ、サラダ油、小麦粉、卵 1個、バター

［作り方］
1.たらに塩、こしょうする
2.パン粉を油で炒める
3.たらに小麦粉、溶き卵、炒めたパン粉をつける
4.たらの上にバターをのせ、オーブントースターで焼く

"Codfish fly"

INGREDIENTS (4 servings)
Cod 320g, salt, pepper, 1 bread crumbs cup, salad oil, flour, 1 egg, and butter

DIRECTIONS
1.It falls in the cod ..the salt and the pepper...
2.Bread crumbs are stir-fried in oil.
3.Flour, the melting egg, and stir-fried bread crumbs are applied to the cod.
4.Butter is put on the cod, and it burns with the toaster oven.

"Seaweed meal"

”ひじきご飯”

［材料　４人分］
ひじき 20g、油揚げ 1枚、サラダ油 12g、A(だし汁 カップ1、しょうゆ 24g、酒 15g、塩 6g )、米 カップ2

［作り方］
1.ひじきは水で戻して、水気を切る
2.油揚げは油抜きして細切りする
3.鍋にサラダ油を熱して、ひじきを炒め、油揚げとAを加える
4.混ぜながら中火で10～15分煮る
5.炊き上がった米にひじきを混ぜる

"Seaweed meal"

INGREDIENTS (4 servings)
dried seaweed 20g, 1 fried bean curd, salad oil 12g, A (stock cup 1, soy sauce 24g, sake 15g, salts 6g), and U.S. cup 2

DIRECTIONS
1.The dried seaweed returns by water, and cuts the water.
2.Oil is pulled out and the fried bean curd is cut.
3.The salad oil is heated, the seaweed is stir-fried to the pan, and fried bean curd and A are added.
4.It boils by the medium flame during 10～15 minute while mixing it.
5.It cooks and the hizikia fusiforme is mixed with the rice that goes up.

"Enoki mushroom rolling of pork"

”豚肉のえのき巻き”

［材料　４人分］
豚もも肉 320g、えのきだけ 2パック、万能ねぎ 12本、塩、酒、小麦粉、サラダ油、しょうゆ 18g、みりん 18g

［作り方］
1.豚肉は広げて塩と酒を少々振り、えのきだけと万能ねぎを芯にして巻き、薄く小麦粉をまぶす
2.フライパンにサラダ油を熱し、肉を転がしながら焼く
3.焼き油を捨て、しょうゆとみりんを加える

"Enoki mushroom rolling of pork"

INGREDIENTS (4 servings)
Pork 320g, 2 enoki mushroom packing, and 12 chive, salt, sake, flour, salad oil, and soy sauce 18g and mirin 18g

DIRECTIONS
1.Pork is expanded, the salt and sake are shaken a little, it makes to enoki mushroom and a chive wick, it rolls, and flour is sprinkled thinly.
2.It burns while heating the salad oil, and rolling meat in the frying-pan.
3.Please throw away the combustion oil, and input sentences that translate into here add the soy sauce and the mirin.

"Stir-frying one of seafood and tomato"

”シーフードのトマト炒め”

［材料　４人分］
海老 250g、いか 1パイ、たこ 150g、トマト 4個、長ねぎ 1本、にんにく、オリーブ油 36g、塩 6g、こしょう

［作り方］
1.いかは1cm幅の輪切り、たこは一口大のそぎ切り、トマトは湯むきして3cm角、長ねぎは2cmの長さに切る
2.鍋にオリーブ油を熱し、長ねぎ、いか、えびを炒める
3.たことトマトを加える
4.塩、こしょう、すりおろしたにんにくを加えて、手早く炒める

"Stir-frying one of seafood and tomato"

INGREDIENTS (4 servings)
Lobster 250g, squid 200g, kite 150g, 4 tomatoes, 1 scallion, garlic, olive oil 36g, salt 6g, and peppers

DIRECTIONS
1.Peeling off tomatoes in a hot water is cut 3cm corner.
2.The squid makes it to the round slices of 1cm.
3.The kite is cut into bite-size chunks.
4.The scallion is edge cut.
5.The olive oil is heated, and the scallion, the squid, and the lobster are stir-fried to the pan.
6.The kite and the tomato are added.
7.It stir-fries quick adding the salt, the pepper, and the grated garlic.

"Cup steamed egg custard"

”茶碗蒸し”

［材料　４人分］
鶏肉(ササミ) 100g、車海老 4尾、しいたけ 2枚、ぎんなん 8個、三つ葉、卵 3個、だし汁 3カップ、A(みりん 12g、塩 3g、しょうゆ 18g)

［作り方］
1.鍋にだし汁を煮立て、Aを加え、氷水を入れたボウルに鍋ごとつけて粗熱をとる
2.ボウルに卵を割りほぐしてだし汁を加え、こし器でこす
3.器に切った鶏肉、海老、しいたけ、ぎんなんを入れ、卵液を注ぐ
4.蒸し器で表面が白くなるまで強火で、さらに弱火で15分蒸す

"Cup steamed egg custard"

INGREDIENTS (4 servings)
Chicken tenders 100g, 4 prawns, 2 mushrooms, 8 ginkgo nuts, mitsuba, 3eggs, 3 stock cups, and A (mirin 12g, salt 3g, and soy sauce 18g)

DIRECTIONS
1.The stock is boiled, A is added to the pan, each pan is applied to the bowl that puts the ice water, and rough heat is taken.
2.It breaks an egg and beat it lightly a bowl, the stock is added, and it exceeds it by the strainer.
3.Chicken, the lobster, the mushroom, and the ginkgo nuts cut in the container are put, and the egg mixture is poured.
4.It steams until the surface whitens by the high heat in the steamer.
5.In addition, it steams by the low flame for 15 minutes.

"Deep-fried mackerel"

”さばの竜田揚げ”

［材料　４人分］
さば 1/2尾、酒 15g、しょうゆ 18g、おろししょうが、片栗粉、油

［作り方］
1.さばは1.5cmのそぎ切りにする
2.ボウルに酒、しょうゆ、おろししょうがを混ぜ合わせ、さばを加えて15分漬ける
3.さばの水気を拭き、片栗粉をはたきつける
4.油でさばを揚げる

"Deep-fried mackerel"

INGREDIENTS (4 servings)
1/2 mackerels, sake 15g, soy sauce 18g, and wholesale ginger, potato starch, and oil

DIRECTIONS
1.The mackerel is cut into slivers by 1.5cm.
2.It soaks it for 15 minutes mixing sake, the soy sauce, and the wholesale ginger with the bowl, and adding the mackerel.
3.Mackerel's water is wiped, potato starch is dusted, and it applies it.
4.The mackerel is deep-fried in oil.

"Goya Chanpuru"

”ゴーヤチャンプル”

［材料　４人分］
ゴーヤ 1本、豚肉(薄切り) 200g、卵 2個、木綿豆腐 1丁(400g)、サラダ油 24g、しょうゆ 36g、みりん 36g、かつお節

［作り方］
1.ゴーヤは縦半分に切り、わたと種を取り、2～3mmの厚さに切る
2.豆腐は水気を切り、一口大に切る
3.豚肉は一口大に切る
4.卵は溶きほぐす
5.フライパンにサラダ油を熱し、豚肉、ゴーヤ、豆腐を炒める
6.しょうゆ、みりんで味付けする
7.溶き卵を加え、全体にからめる
8.皿に盛り付け、かつお節をのせる

"Goya Chanpuru"

INGREDIENTS (4 servings)
One Goya(BitterMelon) and pork (thinly sliced) 200g, 2 eggs, cotton bean curd of one (400g), salad oil 24g, soy sauce 36g, mirin 36g, and dried bonitos

DIRECTIONS
1.It cuts in half length, a seed and a white part are taken, and BitterMelon is cut in the thickness of 2～3mm.
2.The water is cut, and the bean curd is cut in the bite size.
3.Pork is cut in the bite size.
4.The egg is melted and untied.
5.The salad oil is heated, and pork, BitterMelon, and the bean curd are stir-fried to the frying-pan.
6.It seasons with the soy sauce and the mirin.
7.The melting egg is added, and it binds in the whole.
8.It dishes up to the plate, and the dried bonito is put.

"Bean curd and tuna's gratin"

”豆腐とツナのグラタン”

［材料　４人分］
ツナ缶(フレーク) 1缶(165g)、カリフラワー 1株、豆腐(木綿) 1丁(400g)、ホワイトソース 1缶(290g)、ピザ用チーズ 50g

［作り方］
1.カリフラワーは小房に分け、さらに細かく切って熱湯でゆでる
2.豆腐は1cmの厚さに切る
3.グラタン皿に豆腐とカリフラワーとツナを入れ、ホワイトソースをかける
4.チーズを散らす
5.オーブントースター(800w)で約10分焼く

"Bean curd and tuna's gratin"

INGREDIENTS (4 servings)
Canned tuna (flakes) one can (165g), cauliflower one stock, and bean curd (cotton) for 1 (400g), 1 white sauce can (290g), and pizza cheese 50g 　

DIRECTIONS
1.The cauliflower is divided into a small bunch more in detail completely, and boiled with the hot water.
2.The bean curd is cut in the thickness of 1cm.
3.The bean curd, the cauliflower, and the tuna are put in the gratin dish, and the white sauce is put.
4.The cheese is dispersed.
5.It burns for about ten minutes with toaster oven (800w).

"Roll lettuce"

”ロールレタス”

［材料　４人分］
鶏ひき肉 250g、レタス 1個、にんじん 30g、長ねぎ(みじん切り) 5cm、しょうが(汁)、豆腐(木綿) 200g、A(酒 15g、片栗粉 9g、しょうゆ 6g、塩 2g)、だし汁 1カップ、B(酒 15g、みりん 18g、しょうゆ 36g)

［作り方］
1.にんじんを千切りする
2.レタスは1まいずつはがし、塩茹でする
水に取って、水気を拭き取る
3.水切りした豆腐を細かくつぶす
4.ひき肉、豆腐、にんじん、長ねぎ、しょうが、Aを加えよく混ぜあわせる
5.レタスを広げて4を適量包みこむ
6.鍋にレタスを並べ入れ、だし汁を加えて火にかける
7.Bで味付けして弱火で10分ほど煮る


"Roll lettuce"

INGREDIENTS (4 servings)
Chicken minced meat 250g, 1 lettuce, carrot 30g, and scallions (mince) 5cm, ginger (soup), and bean curds (cotton) 200g, A (sake 15g, potato starch 9g, soy sauce 6g, and salt 2g), and 1 soup stock cup and B (sake 15g, mirin 18g, and soy sauce 36g)

DIRECTIONS
1.It tears up the carrot.
2.Lettuce peels off by one dance, takes in water that boils the salt, and wipes the water off.
3.Water crushes the bean curd switched off in detail.
4.Minced meat, bean curd, carrot, scallion, ginger, and A are added and it often mixes it.
5.Lettuce is expanded and the proper quantity wraps four.
6.It puts it on the fire arranging, putting lettuce in the pan, and adding the soup stock.
7.It seasons by B and it simmer for about ten minutes.

Salted salmon and ginger meal

”塩鮭・ショウガご飯”

［材料］
甘塩鮭、ショウガ、ごま、ご飯

［作り方］
1.甘塩鮭は焼いて皮と骨を取り除き、身をほぐす
2.ショウガはみじん切りにする
3.熱いご飯に鮭とごま、ショウガを混ぜる

"Salted salmon and ginger meal"

INGREDIENTS
Slightly-salted salmon, ginger, sesame, and meal

DIRECTIONS
1.The slightly-salted salmon burns, the skin and the bone are removed, and it flakes the flesh away from the bone.
2.Ginger is minced.
3.Sesame and ginger are mixed with hot meal with the salmon.

Potage of pumpkin

”かぼちゃのポタージュ”

［材料　４人分］
かぼちゃ 600g、固形スープ 2個、水 6カップ、牛乳 21/2カップ、塩、こしょう、生クリーム

［作り方］
1.かぼちゃは皮をむき、1cm～2cm角に切る
2.鍋にかぼちゃ、固形スープ、水を入れる
3.蓋をして柔らかくなるまで中火で煮る
4.かぼちゃを汁ごとミキサーにかけ、鍋に戻す
5.鍋を弱火にかけ、牛乳を加える
6.塩とこしょうを加え、火を止める

"Potage of pumpkin"

INGREDIENTS (4 servings)
Pumpkin 600g, 2 stock cubes, 6 water cups, 21/2 milk cups, and salt, pepper, and whipped cream

DIRECTIONS
1.The pumpkin peels off the skin, and is It cuts it in 1cm～2cm corner.
2.The pumpkin, the stock cube, and water are put in the pan.
3.It cooks with the gas set to medium until doing the lid and becoming soft.
4.The pumpkin is put on the mixer in each soup, and it returns it to the pan.
5.It cooks with the gas turned low, and milk is added.
6.The salt and the pepper are added,

Noppei-shiru

”のっぺい汁”

［材料］
里芋 2個、なす 1個、大根 160g、にんじん 1/2本、しいたけ、鶏胸肉 100g、海老、だし(だしのもと 10g、水4カップ)、塩 3g、しょうゆ 12g、片栗粉 3g、オクラ、みょうが

［作り方］
1.里芋、なす、大根、にんじん、しいたけを5～8cm角に切る
2.鶏肉は1cm角に切る
3.鍋に大根、にんじん、だしを入れ、少し煮たら里芋、なすを加える
4.鶏肉、海老、しいたけを加えて2,3分煮て塩、しょうゆを加える
5.片栗粉を水で溶いて加えてとろみがついたら、オクラ、みょうがを加える

”Noppei-shiru”

INGREDIENTS
2 taros, radish 160g, 1 eggplant, 1/2 carrots, mushrooms, chicken breast 100g, lobsters, putting out (original 10g and 4 water cups of putting out), and salt 3g, soy sauce 12g, potato starch 3g, and okra and fortunes

DIRECTIONS
1.The taro, the eggplant, the radish, the carrot, and the mushroom are cut in 5～8cm corner.
2.Chicken is cut in 1cm corner.
3.The taro and the eggplant are added when the radish, the carrot, and putting out are put in the pan, and it boils a little.
4.It boils for 2 or 3 minutes adding chicken, the lobster, and the mushroom and the salt and the soy sauce are added.
5.When slowness attaches melting by water and adding potato starch, the okra and the fortune are added.

The stir-frying one of beef and green pepper

牛肉とピーマンの炒めもの

［材料　４人分］
牛薄切り肉 200g、ピーマン 6個、たけのこ(水煮) 80g、長ネギ 1/2本、にんにく 1かけ、A(酒 10g、しょうゆ 12g、こしょう、サラダ油 4g、片栗粉 6g)、B(塩 1g、砂糖 3g、しょうゆ 27g、酒 15g、こしょう)、サラダ油 15g、ゴマ油 4g

［作り方］
1.牛肉、ピーマン、たけのこを細切りにする。長ネギは斜め切りにする。にんにくはつぶす
2.牛肉にAを加え、手で混ぜる
3.鍋にサラダ油12gを入れ、にんにくを加えて弱火で炒める
4.牛肉を強火で炒め、取り出す
5.サラダ油3gを入れ、ピーマン、たけのこ、ねぎを炒める。肉を入れてさらに炒める
6.合わせたBをからめ、ごま油を入れる

The stir-frying one of beef and green pepper

INGREDIENTS (4 servings)
Cow thinly sliced meat 200g, 6 green peppers, and bamboo shoots (boil in water) 80g and 1/2 scallion and garlic 1 putting, A (sake 10g, soy sauce 12g, pepper, salad oil 4g, and potato starch 6g), B (salt 1g, sugar 3g, soy sauce 27g, sake 15g, and peppers), and salad oil 15g and sesame oil 4g

DIRECTIONS
1.Beef, the green pepper, and bamboo shoots are made a minute cut. The scallion is made diagonal to switch off. Garlic is crushed.
2.A is added to beef, and it mixes it by the hand.
3.It stir-fries with the low flame putting the salad oil 12g in the pan, and adding garlic.
4.Beef is stir-fried with the high heat, and taken out.
5.The salad oil 3g is put, and the green pepper, bamboo shoots, and the Welsh onion are stir-fried. Meat is put and it stir-fries further.
6.Matched B is bound, and sesame oil is put.

Bean curd steak

"豆腐ステーキ”

［材料　４人分］
木綿豆腐 440g、油 16g、A(ねぎ 1本、しょうが、醤油 24g、レモン汁)

［作り方］
1.ねぎ、しょうがを切り、醤油、レモン汁と混ぜる
2.豆腐の水気を拭き取る。フライパンに入れ、豆腐に油を塗って強火で焼く
3.器に盛り、Aのソースをかける

”Bean curd steak"

INGREDIENTS (4 servings)
Cotton bean curd 440g, oil 16g, and A (1 Welsh onion, ginger, soy sauce 24g, and lemon soup)

DIRECTIONS
1.The Welsh onion and ginger are cut, and it mixes it with the soy sauce and the lemon soup.
2.The water of the bean curd is wiped off. It puts in the frying-pan, oil is painted on the bean curd, and it burns by the high heat.
3.It piles up in the container, and the source of A is put.

Avocado salad

”アボカドサラダ”

［材料　４人分］
アボカド 2個、りんご1個、レタス、海老、レモン、かいわれ大根、チーズ、A(オリーブオイル 48g、酢 20g、塩、こしょう)　

［作り方］
1.アボカド、りんごを切り、茹でた海老を混ぜる
2.Aを合わせドレッシングを作る
3.器にレタスを敷き、1を盛る
4.レモン、かいわれ大根、チーズを飾る

"Avocado salad"

INGREDIENTS (4 servings)
Two avocadoes, one apple, and lettuce, lobster, lemon, white radish sprouts, cheese, and A (olive oil 48g, vinegar 20g, and salt and peppers)

DIRECTIONS
1.The avocado and the apple are cut, and the lobster that boiled it is mixed.
2.A is matched and dressing is made.
3.Lettuce is paved in the container, and one is piled up.
4.The lemon, white radish sprouts, and the cheese are decorated.

Tofu refuse salad

”おからサラダ”

［材料　４人分］
おから 120g、きゅうり 1本、ブロッコリー、ハム 100g、マヨネーズ、サラダ油

［作り方］
1.おからをサラダ油で炒め、冷ます
2.きゅうりを切り、軽く塩をふる
3.ブロッコリーを小房に分け、茹でる
4.きゅうり、ブロッコリー、ハムをマヨネーズで和える
5.おからを加えて混ぜ合わせる

"Tofu refuse salad"

INGREDIENTS (4 servings)
Tofu refuse 120g, 1 cucumber, broccoli, ham 100g, and mayonnaise and salad oil

DIRECTIONS
1.The tofu refuse is stir-fried in the salad oil, and cooled.
2.The cucumber is cut, and it salts it lightly.
3.The broccoli is divided into a small bunch, and it boils it.
4.The cucumber, the broccoli, and the ham are dressed with the mayonnaise.
5.It mixes it adding the tofu refuse.

Lettuce grilling rice

”レタス焼き飯”

［材料　４人分］
レタス 160g、ツナ 160g、にんじん 30g、しいたけ 4枚、ご飯 450g、しょうが、しょうゆ、塩、こしょう、サラダ油

［作り方］
1.にんじんとしょうがは千切り、しいたけは薄切り、レタスは一口大にちぎる
2.フライパンにサラダ油を入れて、しょうがを炒める
3.にんじん、しいたけ、ツナ、ご飯の順に炒める
4.レタスを加え、しょうゆ、塩、こしょうで味付けする

"Lettuce grilling rice"

INGREDIENTS (4 servings)
Lettuce 160g, tuna 160g, carrot 30g, 4 mushrooms, meal 450g, and ginger, soy sauce, salt, pepper, and salad oil

DIRECTIONS
1.It shred the carrot and ginger, the mushroom is sliced, and it tear lettuce into bite-size pieces.
2.The salad oil is put in the frying-pan, and ginger is stir-fried.
3.It stir-fries in order of the carrot, the mushroom, the tuna, and meal.
4.Lettuce is added, and it seasons with the soy sauce, the salt, and the pepper.

Chicken shaomai

”鶏シューマイ”

［材料　４人分］
鶏ひき肉 100g、しいたけ 2枚、たけのこ(水煮) 20g、グリンピース、桜エビ 30g、シューマイの皮 1袋、
A(塩 3g、酒 30g、片栗粉 4g)

［作り方］
1.桜エビは軽く洗い、刻む
2.しいたけ、たけのこはみじん切りにする
3.鶏ひき肉に桜エビとたけのこ、しいたけを加える
4.Aを加え、よく混ぜる
5.シューマイの皮に4を適量のせて包み、グリンピースをのせる
6.蒸し器で約13分蒸す

"Chicken shaomai"

INGREDIENTS (4 servings)
Chicken minced meat 100g, 2 mushrooms, bamboo shoots(boil in water) 20g, green peas, cherry blossoms prawn 30g, 1 skin bag of shaomai, and A (salt 3g, sake 30g, and potato starch 4g)

DIRECTIONS
1.The cherry blossoms prawn washes lightly, and carves it.
2.The mushroom and bamboo shoots are minced.
3.Bamboo shoots and the mushroom are added to the chicken minced meat with the cherry blossoms prawn.
4.A is added, and it often mixes it.
5.Four is put on the skin of the shaomai and the proper quantity wrapping and green peas are put.
6.It steams with the steamer for about 13 minutes.

Plum tree perilla spaghetti

”梅しそスパゲッティ”

［材料　４人分］
スパゲッティ 400g、 練り梅 30g、酒 15g、青しそ

［作り方］
1.練り梅に酒を少しずつ加え、練り混ぜる
2.青しその葉を切る
3.スパゲッティをゆでて、梅を合わせる
4.皿に盛り、青しその葉を飾る

"Plum tree perilla spaghetti"

INGREDIENTS (4 servings)
Spaghetti 400g, kneading plum tree 30g, sake 15g, and blue perillas

DIRECTIONS
1.Sake is added to the kneading plum tree little by little, it kneads, and it mixes it.
2.The leaf of a blue perilla is cut.
3.The spaghetti is boiled, and the plum tree is matched.
4.It piles up in the plate, and the leaf of a blue perilla is decorated.

Pompano's marinade

”あじのマリネ”

［材料　４人分］
小あじ 12尾、きゅうり 1/2本、セロリ 1/2本、玉ねぎ 1/2個、トマト 1個、フレンチドレッシング 1カップ、小麦粉、塩、こしょう、サラダ油

［作り方］
1.小アジは下処理をして、洗い、水気を拭く。
2.アジに塩とこしょうをして、小麦粉をまぶして油で揚げる。
3.揚げたあじの上に、きゅうり、セロリ、玉ねぎ、トマトを切ってのせる。
4.ドレッシングをかける。


"Pompano's marinade"

INGREDIENTS (4 servings)
12 small tastes, 1/2 cucumbers, 1/2 celery, 1/2 onions, 1 tomato, and 1 French dressing cup and flour, salt, pepper, and salad oil

DIRECTIONS
1.A small agitation washes in processing the under, and wipes the water.
2.The salt and the pepper are done to the agitation, flour is sprinkled, and it fries in oil.
3.The cucumber, celery, the onion, and the tomato compete on the deep-fried taste ..cutting...
4.Dressing is put.

natto udon

”納豆うどん”

［材料　４人分］
うどん(乾麺) 300g、納豆 160g、卵 4個、オクラ、キムチ、ねぎ、めんつゆ

［作り方］
1.うどんを熱湯で、少し硬めに茹でる。流水で洗い、水気をきる。
2.オクラは塩茹でして、水にさらしてから切る。
3.器にうどん、納豆、卵、オクラ、キムチ、ねぎを盛る。
4.めんつゆをかける。

INGREDIENTS (4 servings)
Noodle (dried noodles) 300g, natto 160g, 4 eggs, okra, Kimchi, Welsh onions, and noodle soups

DIRECTIONS
1.The noodle is boiled with the hot water a little hard. It washes in the stream, and the water is cut.
2.After the salt is boiled, and it exposes it to water, the okra is cut.
3.The noodle, natto, the egg, the okra, and the Kimchi and the Welsh onion are piled up in the container.
4.The noodle soup is put.

Mabo Tofu

”麻婆豆腐”

［材料　４人分］
鶏ひき肉 100g、木綿豆腐 650g、しめじ 100g、サラダ油、にんにく、生姜、豆板醤、Ａ(みそ 18g、砂糖 3g、醤油 12g、酒 30g) スープ1/2カップ、ねぎ、片栗粉

［作り方］
1.しめじをほぐす
2.豆腐を切る
3.にんにくと生姜をみじんきりにする
4,にんにくと生姜を炒め、ひき肉を入れてさらに炒める
5,しめじを入れ、豆板醤とＡを入れる
6.豆腐とねぎとスープを加え、少し煮てから水溶き片栗粉でとろみをつける


”Mabo Tofu”

INGREDIENTS (4 servings)
Chicken minced meat 100g, cotton bean curd 650g, and shimeji mushroom 100g, and A(miso 18g, sugar 3g, soy sauce 12g, and sake 30g)1/2 soup cups and Welsh onion and potato starch salad oil, garlic, ginger, and chinese style sauce(tobanjyan)

DIRECTIONS
1.The shimeji mushroom is untied.
2.The bean curd is cut.
3.Garlic and ginger are made only a fine dust.
5 and the shimeji mushroom that stir-fries 4, garlic, and ginger, puts the minced meat, and stir-fries further are put, and chinese style sauce(tobanjyan) and A are put.
6.The bean curd, the Welsh onion, and soup are added.
7.The one that potato starch was melted by water is put, and slowness is applied.

Vegetable croquette

”野菜と豆腐入りコロッケ”

［材料　４人分］
豆腐 200g、牛挽肉 100g、玉ねぎ 40g、キャベツ 200g、にんじん 40g、塩 少々、こしょう 少々、片栗粉 小さじ2、小麦粉、卵、パン粉、サラダ油

［作り方］
1.玉ねぎ、キャベツ、にんじんをみじん切りにする。
2.水気を搾った豆腐に、1の野菜と牛挽肉と塩とこしょうと片栗粉をよく混ぜて丸める。
3.丸めたら小麦粉、溶き卵、パン粉をつけ170℃の油で揚げる。

"Vegetable croquette"

INGREDIENTS (4 servings)
Bean curd 200g, cow minced meat 100g, onion 40g, cabbage 200g, carrot 40g, and salt a little pepper a little potato starch teaspoon 2, flour, egg, bread crumbs, and salad oil

DIRECTIONS
1.The onion, the cabbage, and the carrot are minced.
2.The vegetable, the cow minced meat, the salt, the pepper, and the potato starch of one are rounded to the bean curd to squeeze the water often mixing it.
3.Flour, the melting egg, and bread crumbs are fried in the oil of apply 170℃ when rounding it.

soumen

”そうめん”

［材料　４人分］
そうめん 8束(400g)、めんつゆ、みょうが、すりごま、ねぎ

［作り方］
1.そうめんをゆで、流水で揉み洗いする。
2.みょうがとねぎを切り、すりごまを添えて、めんつゆでいただきます。

"vermicelli"

INGREDIENTS (4 servings)
Eight vermicelli bunches (400g) and noodle soup, fortune, print sesame, and Welsh onions

DIRECTIONS
1.The vermicelli is boiled, it massages by the stream, and it washes.
2.The fortune and the Welsh onion are cut, the print sesame is affixed, and it gets it in the noodle soup.

Kinpira burdock

"きんぴらごぼう”

［材料・４人分］
ごぼう 1本、にんじん 1/2本、赤唐辛子 1本、サラダ油 大さじ2、ごま油 大さじ2、
A(酒 大さじ3、みりん 大さじ2、砂糖 大さじ4、醤油 大さじ4)

［作り方］
1.ごぼうとにんじんは5cm長さの千切り。赤唐辛子は水につけて柔らかくしてから小口切り。
2.鍋にサラダ油とごま油を熱し、赤唐辛子を加える。
3.2にごぼうを入れてよく炒め、にんじんを加えてさらに炒める。
4.Aを入れて炒めながら汁がなくなるまで煮る。

"Kinpira burdock"

INGREDIENTS (4 servings)
1 burdock, 1/2 carrots, 1 red red pepper, salad oil big spoon 2, big spoon 2 of sesame oil, and A (sake big spoon 3, mirin big spoon 2, sugar big spoon 4, and big spoon 4 of soy sauce)

DIRECTIONS
1.The burdock and the carrot are tears of 5cm length. After it softens it applying it to water, the red chilli is slicing.
2.The salad oil and sesame oil are heated, and the red chilli is added to the pan.It stir-fries further putting the burdock in
3.2, often stir-frying, and adding the carrot.
4.A is boiled until it puts and soup is lost with stir-fry.

saba-kan curry

今回は”サバ缶カレー”です

［材料・４人分］
サバの水煮缶 1缶、玉ねぎ 1/2個、にんにく 1かけ、じゃがいも 3個、
にんじん 1本、赤唐辛子 3本
A(小麦粉 大さじ3、 カレー粉 大さじ3)
サラダ油 大さじ2、固形スープ 1個、塩 少々

［作り方］
1.玉ねぎ、にんじんはみじん切りにする。
　じゃがいもは4つ割り。にんじんはすりおろす。
2.鍋にサラダ油を熱し、玉ねぎを炒める。色が変わったらにんにくと赤唐辛子を加える。
Aを加えてよく炒める。
3.水2 1/2カップと固形スープを入れ、じゃがいもとにんじんを加える
4.じゃがいもに火が通ったら、サバ缶を汁ごと加え、塩で味を調える。


It is "Saba can curry" this time

INGREDIENTS (4 servings)
Three red red peppers a little ..A (flour big spoon 3 and big spoon 3 of curry powder).. ..salad oil big spoon 2 and one stock cube.. ..salt.. one carrot 1 [mizunikan] can, 1/2 onions of Saba, and garlic 1 putting and 3 potatoes

DIRECTIONS
1.The onion and the carrot are minced. The potatoes are dividing of four. The carrot is grated.
2.The salad oil is heated, and the onion is stir-fried to the pan. Garlic and the red chilli are added when discoloring.
It often stir-fries adding A.
3.Water 2 1/2 cups and stock cubes are put, and the potato and the carrot are added.
4.When the fire passes to the potato, the Saba can of each soup is added, and it is possible ..taste.. to prepare by the salt.

tofu patty

今回は”豆腐ハンバーグ”です

［材料・４人分］
合挽き肉 200g、玉ねぎ 1/2個、おろし生姜 少々
焼き豆腐 1丁(約300g)、塩・こしょう 少々
サラダ油 適量、醤油 適量

［作り方］
1.合挽き肉をボウルに入れ、焼き豆腐を崩して入れる
2.玉ねぎをすりおろす
3.2を1に加え、塩・こしょうを振り、全体をよく混ぜあわせる
4.3を4等分に分けてまとめ、サラダ油で両面を色よく焼く
5.おろし生姜と醤油を合わせて添える

It is "bean curd patty " this time

INGREDIENTS (4 servings)
Combination minced meat 200g, 1/2 onions, combustion bean curd 300g,
and salt, pepper, salad oil, and soy sauce, grated ginger

DIRECTIONS
1.The combination minced meat is put in the bowl, the roasted bean curd is destroyed, and it puts it.
2.The onion is grated.It brings together adding
3.2 to one, shaking the salt and the pepper, and dividing
4.3 that often mixes the whole into four capitation, and both sides are burnt favorable with the salad oil.
5.Grated ginger and the soy sauce are matched and it affixes it.

maitakegohan

はじめまして、nanakoです。
ダイエットレシピを紹介していきますので、よろしくお願いします。
今日は”まいたけご飯”です。

〔材料〕米3合、まいたけ1パック、塩小さじ１、酒大さじ1、昆布だし顆粒小さじ1/2
〔作り方〕１.まいたけを細かく割く
　　　　　２.4カップの水を沸かし、まいたけを入れ再び沸騰したら、こしてゆで汁は残す
　　　　　３.洗って水切りした米と、まいたけのゆで汁を炊飯器に入れ通常炊く水加減にする
　　　　　４.塩と日本酒と昆布だしで味付けしたら炊飯器のスイッチを入れる
　　　　　５.炊き上がる５分前にまいたけを入れる
　　　　　６.炊き上がったら軽く混ぜる

※まいたけは水洗いせず、仕上げに入れ、ゆで汁も必ず使いましょう。

Nice to meet you it is nanako.
My best regards because it introduces the dieting recipe.
It is "Maitake mushroom meal" today

INGREDIENTS (4 servings) 450g in the U.S., maitake mushroom 170g, salt 6g, sake 15g, seaweeds, and 3g.
DIRECTIONS
1. The maitake mushroom is spared in detail.
2.4 The water of the cup is boiled. The boiling taking out soup leaves the maitake mushroom when the maitake mushroom is put and it boils again.
3.Water that puts the boiling water soup of the rice switched off and the maitake mushroom in the rice cooker washing and usually boils it is added and subtracted.
4.The switch of the rice cooker is turned on when seasoning by salting, sake, and putting out seaweed.
5.The maitake mushroom is put five that cooks it minutes ago.
6.It lightly mixes it when cooking and going up.

- Do not wet-clean, put the maitake mushroom in finish, and use the boiling soup.