"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.