" 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.