◻︎Table of contents of video
00:00 Opening
00:26 1 ( Coleslaw )
01:30 2 ( Red Paprika with fried baby sardines )
02:37 3 ( Fried egg with Red paprika )
04:24 4 ( Simple Radish Mochi )
06:58 5 ( Kabocha with minced chicken )
09:02 6 ( Rolled avocado with salted kelp )
10:37 Arrangement
⭐︎ Coleslaw (approximate storage time: 2 to 3 days refrigerated)
300g cabbage (shredded)
100g carrot (shredded)
1 tsp salt
100 g corn
4 tbsp oil
4 tsp vinegar
1 tbsp mayonnaise
1 tsp sugar
A pinch of black pepper
⭐︎ Red Paprika with fried baby sardines (approximate storage time: 4 to 5 days refrigerated)
2 red bell peppers
3 tbsp (15g) dried baby sardines
3 tbsp ponzu (Japanese sauce made with ponzu citrus juice)
2 tbsp mirin (sweet cooking sake)
2/3 tsp. yuzu kosho (Japanese pepper)
1 tbsp oil
⭐︎ Fried egg with Red paprika (approximate storage time: 2 to 3 days refrigerated)
2 eggs
1 tsp soy sauce
1 tablespoon sugar
1 tbsp. water
A pinch of salt
50 g red bell pepper kinpira (fried red bell pepper with baby sardines)
oil to taste
⭐︎ Simple Radish Mochi (approximate storage time: 2 to 3 days refrigerated)
150g grated daikon radish
60 g white bean flour
pinch of salt
7 g dried shrimp
4 green onions
1 1/2 tablespoons oil
1 tbsp oil and 1/2 tbsp oil
1 tbsp. red pepper to taste
Sauce
80cc men-tsuyu
1 tbsp sesame oil
⭐︎ Kabocha with minced chicken (keep refrigerated for 4 to 5 days)
400g kabocha
2 tablespoons each of sake, mirin and sugar
1 tablespoon light soy sauce
150 g minced chicken meat
2 tbsp sake
1 tbsp soy sauce
1 tsp grated ginger
Water-soluble katakuriko (potato starch)
2 tbsp potato starch
3 tbsp water
Edamame (soybeans) as needed
⭐︎ Rolled avocado with salted kelp (approximate storage time: 2 to 3 days refrigerated)
8 thin slices of pork
1 avocado
1 clove garlic, minced
A dash of flour
1 tbsp sesame oil
10 g salted kelp
5 g butter
2 tsp soy sauce
A dash of roasted white sesame seeds
A pinch of lemon
Instagram（Recipe)
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CONTACT 📩
sorainaka1111@gmail.com
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