Autumn
- Chawanmushi (Savory egg custard)
- Akisake to Kabu no shio itame (Autumn salmon turnip sauté)
- Shakegohan (Salmon bowl)
- Burokori to butaniku no yaki-udon (Fried noodles with broccoli and pork)
Chawanmushi (Savory egg custard)
-
Energy- 80kcal
-
Sodium- 1.1g
-
Vegetables- 1g*
-
Cooking
time- 30min
* (35g/day is recommended)
Ingredients (4 servings)
- 3 eggs
- chicken breast
- 50g
- 4 shrimps
- 2 shitake mushrooms
- 4 mitsuba
- Hondashi
- 1/2 teaspoon
A: blended
- water
- 2 and 1/2 cups
- sake
- 1 teaspoon
- soy sauce
- 1 teaspoon
- salt
- 1/2 teaspoon
Directions
- Cut chicken into 2cm x 2cm cubes. Remove shells from the shrimp and de-vein them. Place shrimp into boiling water for a short time.
- Put Hondashi and A mixture into a small pot and bring to a simmer to make broth. Allow it to stand and cool for a while.
- Beat the eggs, white and yolk, thoroughly in a bowl. Gradually add the broth from step 2 to the eggs, and then filter the mixture. Put the diced chicken, shrimp, shitake, and mitsuba into 4 small bowls, and pour the beaten egg/broth mixture equally.
- Place a cloth in a pan, and stand the small bowls from step 3 on it. Pour boiling water to half the height of the small bowls. Now put the lid on the pan and a second cloth over the lid. Cook on a medium heat.
- Once boiling, steam for about 3 minutes, then reduce heat to a simmer and steam for a further 20 minutes. Check the mixture with a skewer. When the juice runs clear, remove the small bowls immediately.
Akisake to Kabu no shio itame (Autumn salmon turnip sauté)
-
Energy- 240kcal
-
Sodium- 0.5g
-
Vegetables- 85g*
-
Cooking
time- 15min
* (35g/day is recommended)
Ingredients (4 servings)
A: salt and pepper
- salt
- pinch
- pepper
- pinch
- salmon
- 4 pieces
- flour
- to coat salmon
- 4 kabu (small Japanese turnips)
- 4 pieces
- leaves of one kabu
- olive oil
- 2 tablespoons
- sliced clove garlic
- sake
- 1 tablespoon
- salt
- pinch
- pepper
- pinch
- AJI-NO-MOTO®
- 75g / 3 dashes
Directions
- Quarter each piece of salmon. Lightly coat pieces with A and flour.
- Peel each kabu leaving 2 cm of the stem. Cut kabu into comb-shaped bite-sized pieces. Cut leaves into 3-4 cm lengths.
- Over low heat add olive oil and garlic to frying pan. Remove browned garlic.
- Sauté salmon, kabu, and leaves until browned.
- Add sake and sauté until sake evaporates. Add salt, pepper and AJI-NO-MOTO.
- Serve sprinkled with browned garlic.
Shakegohan (Salmon bowl)
-
Energy- 359kcal
-
Sodium- 1.3g
-
Vegetables- 0g*
-
Cooking
time- 10min
* (35g/day is recommended)
Ingredients (4 servings)
- rice
- 2 cups
- water
- 430ml
- Hondashi
- 2 teaspoons
- salt
- 1/2 teaspoon
- 2 slices of salmon
- 160g
- roasted sesame seeds
- pinch
Directions
- Wash the rice and place in rice cooker with Hondashi and salt. Lay the salmon on top of it and cook. (extra time) When cooked, skin and debone the salmon and gently stir the flesh into the rice.
- Serve in a bowl and sprinkle some roasted sesame seeds.
Burokori to butaniku no yaki-udon (Fried noodles with broccoli and pork)
-
Energy- 433kcal
-
Sodium- 2.8g
-
Vegetables- 51g*
-
Cooking
time- 15min
* (35g/day is recommended)
Ingredients (2 servings)
- chopped pork
- 100g
- 1/2 broccoli
- salt
- pinch
- carrot
- 40g
- 2-portion balls of boiled-noodles
- water
- 2 tablespoons
- sake
- 1 tablespoon
- Hondashi
- 2 teaspoons
- soy sauce
- 1 teaspoon
- salad oil
- 1 tablespoon
- shavings of dried bonito
- as much as you like
- dried seaweed
- crumbled into small pieces
Directions
- Divide the broccoli into small heads and boil with salt. Drain the water. Cut the carrots into thin rectangles.
- Heat some oil in a frying pan and sauté the pork. When cooked, add the broccoli and carrot from step 1 and sauté.
- Add the noodles and sprinkle some water to disentangle them. Then add the sake and Hondashi and continue to sauté. Add the soy sauce to the rim of the pan to complete and sauté one more time.
- Serve on a plate, garnish with bonito shavings and crumbled seaweed to taste.
