Description: Can be served as an appetiser or side dish. Can be served chilled and this can be served as a Japanese izakaya-style dish (similar to Spanish tapas).Serves: 2Cooking time: 20 minutes Ingredients Aubergine - 1 piece or 200g, chopped into small pieces Tuna (tinned) - 1 small tin or 60g Ponzu - 1 tablespoon … Continue reading Aubergine and tuna ponzu (茄子のツナぽん酢)
Japanese
Chicken and Hakusai soup (鶏と白菜のスープ)
Description: Hot soup, a perfect chicken and Hokusai soup when it’s cold. You may even have this when you have a hangover, this may help to make you feel better.Serves: 2Cooking time: 10 minutes Ingredients Spring onion - chopped, 15g Dashi stock powder - 2g (please follow the package instructions) *Alternatively, 400mL of bonito or … Continue reading Chicken and Hakusai soup (鶏と白菜のスープ)
Asparagus Wrapped in thinly sliced pork belly (Asperges enveloppées dans de la poitrine de porc)
Description: Asparagus wrapped in thinly sliced pork belly. Can be served as canape, finger food for parties or side dishes. Japanese people like to roll vegetables with thinly sliced meat so that kids would eat them :)Serves: 3Cooking time: 20 minutes Ingredients Thinly sliced pork belly - cut in half, 200g Asparagus - cut in … Continue reading Asparagus Wrapped in thinly sliced pork belly (Asperges enveloppées dans de la poitrine de porc)
Crispy cheese lotus root (レンコンのチーズ焼き)
Description: Easy to prepare. This can be served as a side dish or canapé. This can be eaten hot or cold.Serves: 2Cooking time: 30 minutes Ingredients Lotus Roots - sliced 4-5mm width, 100g Emmental cheese slices - tear into the size of lotus roots, 2 slices or 40g Method 1. Remove the skin of the … Continue reading Crispy cheese lotus root (レンコンのチーズ焼き)
Asparagus & Beef sauté
Description: You may eat them as a Japanese izakaya dish (similar to Spanish tapas). It goes perfectly well with rice or a side dish as an izakaya-style meal.Serves: 2Cooking time: 10 minutes Ingredients Asparagus - cut into 2 pieces (5cm length or so), 250g Sliced beef (rib eye) - 100g Garlic - chopped, 2 pieces … Continue reading Asparagus & Beef sauté
Spicy beaten cucumber (ピリ辛たたき胡瓜)
Description: Easy and quick to prepare, yet it gives you a nice punch of hotness. It is low in calories and this can be a refreshing appetizer, side dish or snack. Why don’t you try when you are a bit bored of just eating plain celery or carrot sticks. It is the best dish to … Continue reading Spicy beaten cucumber (ピリ辛たたき胡瓜)
Beef tongue steak with lemon spring onion (葱塩牛タン)
Description: The combination of lemon and spring onion with sesame oil makes a perfect match with grilled beef tongue. This sauce can be used for other grilled meat. like pork or chicken as well.Serves: 2Cooking time: 5 minutes Ingredients Beef tongue slice - 200g Spring onion - chopped, 30g Sesame oil - 1.5 tablespoons Salt … Continue reading Beef tongue steak with lemon spring onion (葱塩牛タン)
Okra Natto Hiyayakko (オクラ納豆冷ややっこ)
Description: Fermented soya beans, natto arranged dish. Simple to prepare and full of important nutrients. We Japanese eat natto, particularly at breakfast. It may not be appealing in smell or appearance… just eat it. Serves: 2Cooking time: 10 minutes Ingredients Tofu - 150g Natto - 1/2 pack (28.35g) (defrost beforehand if frozen) Okra - chopped, 40g … Continue reading Okra Natto Hiyayakko (オクラ納豆冷ややっこ)
Aubergine, green pepper and pork sauté (ナスピーマン・豚の生姜炒め)
Description: Japanese-style pork sauté. The mixture of the spicy taste of ginger and fresh green pepper makes a nice combination. Not only does it perfectly match with rice, but also it does with quinoa.Serves: 2Cooking time: 15 minutes Ingredients Aubergine - 1 piece or 200g, chopped into small pieces Sliced Pork belly- chopped, 100g Green … Continue reading Aubergine, green pepper and pork sauté (ナスピーマン・豚の生姜炒め)
Chikuwa and Burdock Isobe-age (揚げない竹輪と牛蒡の磯辺揚げ)
Description: No deep fry. Only 1 spoon of oil can make a great side dish. This goes really well with white wine or sake.Serves: 2Cooking time: 10 minutes Ingredients Chikuwa fish cakes - chopped, 160g Burdock - chopped diagonally, 100g Potato flour (Alternatively, wheat flour) - 1 tablespoon Salt - 2 dashes Aosa powder (Aonori … Continue reading Chikuwa and Burdock Isobe-age (揚げない竹輪と牛蒡の磯辺揚げ)
Mignonne Nutri-Cuisine 