Simmered new potatoes and bell peppers

 

Ingredients 

New potatoes (Russet potatoes) - 2

Bell peppers - 4

A [2 cups dashi stock, 2 tablespoons light soy sauce, 2 tablespoons mirin, a pinch of salt]

A pinch of coarsely ground black pepper

[Instructions]

(1) Remove the stems and seeds from the bell peppers, cut them lengthwise into thin strips, and rinse quickly.

(2) Peel the new potatoes, cut them into strips about the same length as the bell peppers, and rinse quickly.

(3) Put A in a pot and bring to a boil, then add (1) and (2). Simmer briefly, turn off the heat, and let it cool. Serve in a bowl and sprinkle with pepper.

Chicken wrapped in mozzarella

 

Ingredients 

* 2 chicken breasts

* Salt and pepper to taste

* 1 mozzarella cheese (100g each)

* 3 myoga ginger stalks

* 1 clove garlic (thinly sliced)

* 1 tablespoon yuzu pepper paste

* 2 tablespoons olive oil

* 100ml white wine

* 1/2 head lettuce

* 5 shiso leaves

[Preparation]

* Cut the mozzarella cheese into 5mm cubes.

* Julienne the myoga ginger.

* Julienne the lettuce and shiso leaves and combine them.

[Instructions]

1. Remove the skin from the chicken breasts, cut each breast in half, and open them up to a thickness of about 4-5mm. Season with salt and pepper. 2. Spread yuzu pepper on one side of the chicken breast from (1), place mozzarella cheese and myoga ginger on top, and roll it up tightly. Secure the end with a toothpick.

3. Heat olive oil and garlic in a frying pan. Once the garlic is fragrant, place the rolled chicken from (2) seam-side down and cook. Once browned on all sides, add white wine, cover, and steam-cook.

4. Arrange shredded lettuce and shiso leaves on a plate, remove the toothpick, and place the chicken from (3), cut into bite-sized pieces, on top.

Chicken breast with honey mustard dressing

 

Ingredients 

3 chicken tenderloins

1/6 teaspoon salt

Pepper to taste

1 1/2 tablespoons potato starch

4 tablespoons vegetable oil

[A] 1 tablespoon whole grain mustard

[A] 1 tablespoon honey

[A] 1 teaspoon mayonnaise

Instructions:

① Remove the sinews from the chicken tenderloins and cut them lengthwise into three sticks. Rub with salt and pepper, then coat with potato starch.

② Heat the vegetable oil in a frying pan over medium heat and arrange the chicken pieces in the pan. Fry until golden brown on all sides, then remove from the pan.

③ Wipe the pan clean, then return the chicken pieces to the pan. Add [A] and coat everything evenly. Done!