The recipes of August
Cold thinly sliced pork and vegetable with tofu cream
(Rei- shabu tofu yuzu pepper cream)
200g tofu-※To get rid of water of tofu, put tofu in micro wave oven for 2mins. Wipe the water off from tofu by paper towel.
1tbsp-yuzu citron pepper paste (柚子こしょう）
1 tbsp-white miso
300g-thinly sliced pork
100g-king trumpet mushroom
①Mix tofu with vinegar, vegetable oil, yuzu citron pepper paste, miso well by a whisk.
②Boil pork in hot water for 2mins. Soak boiled pork into iced water. Then drain it.
③Cut into 3cm long boiled mustard spinach. Fry sliced king trumpet mushroom.
④Serve cold pork and vegetable with tofu cream.
Steamed rice with pickled Ume (Japanese apricot)
2- cups of rice
2&1/4 cups of water
2tbsp-minced pickled ume
a little of cutted perilla leaf
①Wash rice with water twice. Put water into rice, cook rice by rice cooker.
②Mix minced pickled ume with cooked rice. Put thinly shredded perilla leaf on the rice.
Archive2017.11.3 Guest from France checked autum dishes in Japan
2016.12.30 Special dishes for New Year
2016.12.13 The memory of summer 2016
2015.12.19 Hot springs
2015.12.14 Unique food in Nagoya (Nagoya-meshi)
2015.11.28 Soba noodle making
2015.11.8 Great guest
2015.10.18 Chara-ben Oni-man
2015.10.18 Autumn dishes
2015.9.23 My son’s lunch and souvenir from Osaka
2015.9.22 September dishes
2015.8.31 Sumi-E lesson
2015.8.19 Recent lunch and dinner
2015.8.13 Obon (Bon Festival)
2015.8.12 The recipes of August
2015.8.6 Stir fried pork liver (rebanira-itame)
2015.7.29 The recipes of July