Avocado and Egg Sandwich

 

Ingredients

4 slices of bread (thin-sliced/10-slice loaf)

1 avocado

1 hard-boiled egg

2–3 tablespoons tartar sauce (store-bought)

Salt and pepper to taste

Preparation

Toast the bread slices.

Cut the avocado lengthwise around the pit, then twist the halves to separate them. Insert the corner of a knife into the pit, twist slightly to remove it, and cut the avocado flesh into 1cm cubes.

Instructions

1

Place the hard-boiled egg in a bowl and mash it with a fork. Add the avocado and tartar sauce, mix well, and season with salt and pepper. (Tip: You can also mash the avocado together with the hard-boiled egg using the fork.)

2

Spread the mixture from step 1 onto the bread and assemble the sandwich. Cut into easy-to-eat sizes and arrange on a serving plate.

Summer Vegetable Udon Salad with Green Peppers and Tomatoes

 

Ingredients (Serves 2)

1 green bell pepper

2 tomatoes

15g salted kelp (shio-konbu)

1 can tuna (70g)

2 servings frozen udon noodles

Preparation

Cut the green bell pepper in half lengthwise, remove the stem, and slice into thin strips. Cut the tomatoes in half crosswise, remove the stems and seeds, and cut into 2cm cubes. Drain the tuna in a colander to remove the oil.

The seeds of the green bell pepper are edible, but feel free to remove them if you prefer.

Instructions

1

Heat the udon noodles (in the package) in the microwave for 3 minutes and 30 seconds. Transfer to a colander and rinse under running water to remove the sliminess. Drain well, mix with the other ingredients, and serve in bowls.

Spinach Dressed with Mustard Soy Sauce

 

[Ingredients (Serves 2)]

・Spinach: 1/2 bunch

・Enoki mushrooms: 1 bunch

<Karashi-Shoyu (Mustard Soy Sauce)>

・Prepared mustard (paste): 1/2–1 tsp

・Dashi-infused soy sauce: 2 tsp

[Preparation]

・Trim off the root ends of the enoki mushrooms.

・Mix the <Karashi-Shoyu> ingredients together in a bowl.

[Instructions]

1. Briefly blanch the enoki mushrooms in boiling water, drain in a colander, and cut them in half crosswise.

2. Next, briefly blanch the spinach, transfer to cold water, squeeze out the excess moisture, and cut into 3cm lengths.

3. Add the prepared enoki (1) and spinach (2) to the bowl with the <Karashi-Shoyu> mixture, toss to combine, and serve in a dish.