"Freshwater Clam's soup"

”しじみのスープ”

［材料　４人分］
しじみ 300g、プチトマト 12個、水 4カップ、中華スープ(顆粒) 10g、酒 30g、塩 3g、黒こしょう、ラー油 4g、黒酢 30g、香菜

［作り方］
1.しじみは真水につけて砂出しして、ざるにあげて水気を切る
2.プチトマトはへたをとる
3.鍋にしじみ、水、中華スープ、酒、塩を入れ中火で煮立てる
4.プチトマトを加え、黒こしょう、ラー油、黒酢で味付けする

"Freshwater Clam's soup"

INGREDIENTS (4 servings)
freshwater clam 300g, 12 cherry tomatos, 4 water cups, Chinese soups (granulated powder) 10g,
hot sesame oil 4g, sake 30g, salt 3g, and black peppers, black vinegar 30g, coriander

DIRECTIONS
1.The freshwater clam puts out sand applying it to the fresh water, gives to the bamboo basket, and cuts the water.
2.The cherry tomato takes botchy.
3.Freshwater clam, water, Chinese soup, sake, and the salt are put in the pan and it boils it by the medium flame.
4.The cherry tomato is added, and it seasons with a black pepper, a hot sesame oil, and black vinegar.

"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.