Winter

Aburaage to daikon no misoshiru (Miso soup with deep-fried tofu and Japanese white radish)

Directions

1. Cut the white radish into 5mm wide strips, then pile them up and cut into 3mm width rectangles. Cut the white radish leaves into 2cm long strips.
2. Boil the deep-fried tofu briefly and cut it in half lengthwise, and then into 5mm widths.
3. Mix 1/3 teaspoon of Hondashi with water in a pan, then add the white radish from step 1 and deep-fried tofu from step 2. Put over a medium heat and bring to boil. Put the lid on and simmer over a low heat for 6-7 minutes.
4. Add the white radish leaves and continue to simmer for a while.
5. Use a ladle to add the miso, and allow it to dissolve. Sprinkle 1/3 teaspoon of Hondashi, mix and serve in a soup bowl.

Miso nikomi udon (Miso-flavored stewed noodles)

Directions

1. Put noodles into boiling water to disentangle.
2. Cut the deep-fried tofu into two equal-size triangles, and dip them in boiling water to remove oil. Drain off the water. Cut the green spring onions diagonally. Cut the chicken into bite-size pieces.
3. Add hot water, 2 teaspoons of Hondashi, the green spring onion from step 2, and the boiled fish paste slices to a pot and bring to boil. Dissolve the miso, and add sweet sake.
4. In a pot for one serving, put 1/4 of the soup from step 3, the noodles from step 1, and the deep-fried tofu from step 2, and heat for 8-10 minutes.
5. Add 1/4 teaspoon of Hondashi, the green spring onion from step 2, boiled fish paste, and egg for one serving to complete. Put over low heat with a lid on for one minute. Repeat for 3 more servings.

*Local cuisine of Aichi prefecture

*Other popular ingredients include vegetables such as Chinese cabbage, carrot. When using frozen noodles, heat the pot for 3-4 minutes after adding noodles.

Speed Sukiyaki (Quick sukiyaki)

Directions

1. Put the tofu on kitchen paper to drain off water. Cut into bite–size cubes.
2. Cut off the ferrules of maitake mushrooms and disentangle them. Cut the spring onions diagonally into 1cm wide pieces.
3. Heat a non-stick pan. Add the beef to the pan, stir and sauté over a high heat. When about 70% cooked through, sprinkle A and mix, then take out the beef and put it in a container.
4. Put the tofu in the same frying pan and fry it over high heat. Add soy sauce and when fragrant add the maitake mushrooms and green onions from step 2. On top of them, layer the beef and cook for 1 minute.
5. Add Hondashi-Konbudashi and water. When it starts to boil, spoon the broth from the bottom of the pan over the beef for 2-3 minutes. When the broth thickens, serve on shallow plates.

*It is important not to shake in the pan during heating.

*Brown soft sugar goes well with savory boiled dishes. Sugar can be substituted for brown soft sugar.

Funwari Tori Dango Nabe (Soft chicken ball hotpot)

Directions

1. Put the tofu on a basket for about 5 minutes to drain off water. Then mash it with fingers. Beat the egg, and peel the ginger and grate it.
2. Put the minced chicken in a bowl and mash it until sticky. Add the tofu, beaten egg, ginger from step 1, along with A then mix.
3. Cut the Chinese cabbage into big strips. Cut mizuna into 5cm long pieces. Slice the spring glass onion diagonally.
4. Put B in a pot. Use a wet spoon to make 3cm balls of the step 2 mixture. Gently place them in the pot, and cook over a low heat for 20 minutes.
5. Add flavor with soy sauce and salt and add Chinese cabbage, mizuna. Spring glass onion from step 3. It is read to eat from the pot.