Rice salad with plum flavor**

Ingredients For Sushi-Rice 700gram (24 1/2oz) rice 1100cc(18 oz) water 5cm konbu kelp Sushi vinegar 8Tbs vinegar 6Tbs sugar 3tbs salt 1 umeboshi (pickled plum) 1 diced cucumber 1/2 diced celery 1 diced tomato 1/2 red onion, sliced 1/2 lettuce		How to make (1) Prepare White Rice (2) Remove white rice from a pan to flat container ( you can substitute bowl). Spread rice and sprinkle vinegar for sushi thoroughly and mix together. And wait until rice as cool as human temperature. (3) Chop umeboshi (4)Mix sushi rice ,chopped umeboshi and diced vegetables. (5)Tear the lettuce and soak in ice water for 10 minutes and drain well. (6)Help yourself to ricesalad with lettuce. Spread rice salad on lettuce and roll to eat.

Sukiyaki
Ingredients

800gram (28oz)beef loin thinly slice

a piece of beef grease

1 Japanese green onion

8 shiitake brown mushrooms

200gram(7oz) Chinese Cabbage

60gram(2oz) shungiku(chrysanthemum leaves)

1 cake of Tofu

sukiyaki sauce

200cc Soy sauce

200cc Mirin

100cc Water

7 Tbs sugar

1Tbs Sake

How to make

(1) Make sukiyaki sauce.

Mix soy sauce,mirin, sugar, sake, and water and bring to a boil.

(2)Cut Tofu,brown mushrooms Chinese Cabbage and shungiku in bite size. Cut Japanese green onion diagonally. Arrange all ingredients in a large plate and prepare for the pan.

(3)Heat a piece of beef grease in a skillet and saute beef. When beef is brown, pour (1)sukiyaki sauce in a skillet and add vegetable and Tofu.

Potatoes Kroketts

Ingredients (10 kroketts)

8 potatoes

1 onion

200gram(7oz) ground beef or pork meat

1Tbs butter

salt and pepper

1egg

10gram(1/3 oz.) flour

100gram(3 1/2oz) fresh white bread crumbs

10gram cheese (if any)

I put a small amount of cheese in it to give it a subtle flavor.

How to make

(1)Chop onion. Heat the butter in a pan and add onion and stir . Add ground meat and saute about 10minutes, stirring frequently. Season to taste.

(2)Cook the potatoes in boiling salted water for about 20 minutes of until tender, then drain well and mash.

(3)Put (1)meat and onion into mash potatoes and mix..

(4)Shape the mixture into 10 cakes. I put a small amount of cheese in the center of the potatoes cake to give it a subtle flavor.

(5)Beaten egg and add flour and mix together.

(6)Dip potatoes cake into (5), then in breadcrumbs.

(7)Heat the oil to 175 degree(347F).

(8)Deep-fry for about 10 minutes, drain on kitchen paper towels while flying the rest.

(9)Serve immediately with chopped cabbage, mini tomatoes, and lemon.

Marinated Horse Mackerel Nanban Style

Ingredients

4 medium horse mackerel

1 green pepper

1 Spanish paprica (not spicy)

1 yellow pepper

10cm welsh onion

1/5 onion

salt and pepper

flour

vegetable oil for deep frying

200cc dashi (Japanese bros)

200cc vinegar

3Tbs sugar

3Tbs mirin

5Tbs soy sauce

1 red pepper

How to make

(1)To make fillet, cut the head of horse mackerel. Get rid of internal organs, and wash well. From the tail, separate the three parts, we call sannmai oroshi. (front,bone, back).

(2)Season front and back of horse mackerel and sprinkle flour.

(3)Slice green pepper,spanish paprica, yellow pepper ,and onion into thin stripes.

(4)Cut welsh onion into half and get rid of core and spread and slice into thin stripes like thread. Soak it into water for about 10 minutes and drain

.(5)Make marinate, enter dashi ,sugar, mirin , red pepper into sauce pan and bring to a boil. Add soy sauce and vinegar .

(5)Heat the oil to 175 degree(347F).

(6)Deep-fry green pepper, spanish paprica, and yellow pepper ,onion and Horse Mackerel for about 10 minutes, drain on kitchen paper towels while flying the rest.

(7)Pour the marinate over the fried horse mackerel and all vegetables and marinate for 2-3hours at least.

Kakiage

Ingredients 100gram( 3 1/2oz) peeled shrimp mitsubaJapanese honewort) batter of tempura 4 egg yolks 200cc cold water 100gram (3 1/2 oz ) flour oil for deep-frying

How to make (1) Wash peeled shrimps and drain. (2) Cut honewort into 3cm pieces. (3) Sprinkle flour a little to peeled shrimps and honewort. (4) Mix 4 yolk eggs, cold water, and flour lightly. Enter vegetable slices and shrimp into flour mixture and divide into 4 equal parts. (5) Heat sesami oil and vegetable oil to 175degreesC.(347F) and deep-fry. (6)Serve Tempura with Tentsu-yu( dipping soy sauce).