Deep-fried okra with garlic

 

[Ingredients - Serves 2]

Okra…8 large pieces (approx. 80g)

A

Grated garlic, salt…1/4 teaspoon each

Wheat flour, sake…1 tablespoon each

Soy sauce…1 teaspoon

Salt, potato starch, frying oil

[Instructions]

1. Sprinkle a little salt on the okra, rub and wash, peel around the calyx with a knife, and cut into 2cm pieces.

2. Mix A in a bowl, add 1 and coat thoroughly, then coat each piece well with potato starch.

3. Pour frying oil to a depth of 1cm into a frying pan and heat to about 180°C. Add 2 and fry for about 2 minutes and 30 seconds, turning occasionally. Sprinkle with a little salt.

Japanese-style coleslaw

 

Ingredients (for an easy-to-make portion)

Cabbage: 400g

Perilla leaves: 4-5

A: Salt: 1 teaspoon

Vinegar: 1/2 tablespoon

Salad oil: 1/2 tablespoon

Directions

Cut the cabbage leaves into 5mm wide strips, and the perilla leaves into 5mm wide strips as well.

Put the cabbage and perilla leaves in a plastic bag, sprinkle in A, add air, and shake to mix. Remove the air, tie the bag shut, and refrigerate for at least 1 hour.

Massage the contents of the bag with your hands to soften them.

Meat rolls with Japanese-style coleslaw

Ingredients

Japanese-style coleslaw 100g

Thinly sliced ​​beef loin 3 slices

Salad oil 1 teaspoon

Directions

Spread out each slice of beef, divide the Japanese-style coleslaw into three equal portions, squeeze them together to form a ball, and place one portion at the front of each slice. Roll each slice up from one end.

Place the rolls seam-side down in a pan heated with salad oil and cook over medium-low heat for 4-5 minutes, turning occasionally.

Watercress sandwich

 

Ingredients (for 2 servings)

4 slices of bread (8-slice loaf / 1.5cm thick / mountain-shaped)

2 bunches of watercress

20g roasted walnuts

[Garlic Butter]

1 clove of thinly sliced ​​garlic

50g butter

★1 1/2 tablespoons olive oil

★Salt and freshly ground black pepper to taste

★1 1/2 teaspoons red wine vinegar

●Instructions

1. Roast the walnuts in a preheated oven (or a low-temperature toaster oven) for about 10 minutes, turning them over halfway through, until crisp. Let them cool slightly, lightly peel, and roughly chop. Soak the watercress in cold water for about 10 minutes to make it crisp.

2. Make the garlic butter. Put the butter and garlic in a frying pan and heat over medium-low heat. Heat the garlic until it is golden brown and fragrant. Remove from the heat and remove the garlic. Brush the garlic butter onto one side of the bread slices. Toast in a toaster oven until the surface is crispy.

3. Wipe the watercress from step 1 dry, separate the stems and leaves, and finely chop the stems. Place in a bowl, add the ingredients marked with ★ in order (see photo below), and mix lightly. Finally, add the walnuts from step 1 and mix quickly.

4. Place half of the mixture from step 3 onto one slice of bread from step 2, and sandwich with the other slice (see photo below). Lightly press down from the top and cut into bite-sized pieces.