Bite-sized Milky Apple Candy

 

Ingredients (serves 2)

1 apple

150g granulated sugar

2 tbsp water

[A] 2 tbsp coffee creamer powder

[A] 1 tbsp powdered sugar

Instructions

① Wash the apple thoroughly (leave the peel on) and cut it into bite-sized pieces. Pat dry completely using a paper towel.

② Place the granulated sugar and water in a small saucepan over medium heat. Heat without stirring, and cook until the sugar has melted and begins to take on a light color.

③ Dip the apple pieces from step ① into the mixture, coating them thoroughly with the candy syrup. Place them on a sheet of parchment paper.

④ Once the candy coating has hardened, dust the pieces with the combined ingredients from [A]—and you’re done!

Chicken Thigh and Daikon Radish Simmered in Butter-Soy Sauce

 

[Ingredients] (Serves 2)

Daikon radish: 10–12 cm

Chicken thigh: 1 piece

Salt and pepper: A pinch

Daikon radish greens: As desired

Dashi (Japanese soup stock): 200 ml

Sake: 1 tbsp

Soy sauce: 1 tbsp

Mirin: 1 tbsp

Sugar: 1 tsp

Salad oil: As needed

Butter: 10 g

[Preparation]

1. Peel the daikon radish and cut it into bite-sized, irregularly shaped pieces (*rangiri*). Cut the chicken thigh into bite-sized pieces and season with salt and pepper.

2. Wash the daikon radish greens thoroughly, blanch them in boiling water, then transfer to cold water. Once cooled, squeeze out the excess water and cut into 1 cm-wide strips.

[Instructions]

1. Lightly coat a frying pan with salad oil. Add the chicken thighs and cook until both sides are browned, then remove from the pan and set aside.

2. In the same pan, add the daikon radish and the dashi stock. Once it comes to a boil, add the [Seasonings] and return the chicken thighs to the pan. Simmer over medium-low heat, stirring occasionally, until the liquid has reduced.

3. Finally, add the butter and stir until everything is well-coated. Transfer to a serving dish and sprinkle with the daikon radish greens.

If you do not have daikon radish greens, you can substitute them with turnip greens, komatsuna (Japanese mustard spinach), or similar greens.

Broccoli and Egg-Drop Soup

 

Ingredients (serves 2):

Broccoli: 100g

Egg: 1

[A] Water: 2 cups

[A] Potato starch: 1 tbsp

[A] Chicken bouillon powder: 1 tsp

[A] Soy sauce: 1 tsp

Instructions: 

① Cut the broccoli into bite-sized pieces. Place in a heat-resistant bowl, cover loosely with plastic wrap, and heat in a 600W microwave for 3 minutes.

② Once the broccoli from step ① has cooled slightly, chop it coarsely.

③ Combine the ingredients in [A] in a pot, heat while stirring, and continue cooking until the mixture thickens.

④ Turn off the heat and pour in the beaten egg. Add the broccoli from step ②, stir well, and it’s ready!