Oysters baked in foil

 

[Ingredients for 2 servings]

* Fresh oysters: 1 pack (120g per pack)

* Enoki mushrooms (small): 1 bag (90g per bag)

* White leek: 1/4

* Sudachi citrus: 1

<Seasoning>

* Sake: 1 tablespoon

* Mirin: 1.5 teaspoons

* Soy sauce: 2 teaspoons

* Grated ginger: 1/2 piece

[Preparation]

* Wash the fresh oysters and pat them dry with paper towels. Mix with the <Seasoning> ingredients.

* Cut off the base of the enoki mushrooms and separate them into bite-sized pieces.

* Slice the white leek diagonally.

* Cut the sudachi in half.

* Preheat the oven to 200°C.

[Instructions]

1. Lightly coat a piece of aluminum foil with a small amount of salad oil (not included in the ingredients list). Place the enoki mushrooms, green onions, and raw oysters on top. Drizzle with the remaining seasoning mixture and wrap loosely.

2. Steam-bake in a preheated oven at 200°C for 10-15 minutes. Place the foil-wrapped foil packet on a plate. Garnish with sudachi citrus if desired.

Deep-fried asparagus

 

Ingredients:

6 asparagus spears

[A] 4 tablespoons of commercially available fried chicken batter mix (water-based)

[A] 2 tablespoons of water

Frying oil (appropriate amount)

Instructions:

① Cut off the ends of the asparagus spears and cut them in half. (If thick, peel the skin from the bottom 4 cm.)

② Put [A] in a bowl and mix well. Add ① and coat evenly.

③ Pour frying oil into a frying pan to a depth of about 2 cm and heat to 170°C. Add ② and fry until golden brown all over. Done!

Ethnic rice with chicken and bamboo shoots

 

[Ingredients for 2 servings]

* Rice: 2 cups

* Chicken breast: 1 piece

* Salt and pepper: a pinch

* Canned bamboo shoots: 1/4 piece

* Green part of leek: appropriate amount

* Ginger: 1 piece

* Cilantro (Cilantro): appropriate amount

<Seasonings>

* Fish sauce: 2 tablespoons

* Sake: 1 tablespoon

* Honey: 1 teaspoon

<Dipping Sauce>

* Fish sauce: 2 teaspoons

* Black vinegar: 1 tablespoon

* Honey: 1 teaspoon

[Preparation]

* Wash the rice and soak it in water for 30 minutes, then drain it in a colander. Cut the chicken breast in half lengthwise. Make an incision in the thicker part and butterfly it open to make the thickness even. Season with salt and pepper.

The time required to soak the rice is not included in the cooking time.

* Cut the boiled bamboo shoots in half lengthwise and slice thinly. Wash the ginger thoroughly with the skin on and julienne it. Cut off the roots of the cilantro and chop roughly.

The bamboo shoots are sliced ​​thinly lengthwise.

* Mix together the ingredients for the <seasoning> and <dipping sauce> separately.

Put the <dipping sauce> in a heat-resistant container as it will be microwaved.

[Instructions]

1. Put the rice in a rice cooker, then layer the ginger, the green part of the leek, the boiled bamboo shoots, and the chicken breast in that order. Pour the <seasoning> over the top, add water up to the 2-cup mark (amount not specified in the ingredients list), and turn on the rice cooker.

The amount of water is approximately 350ml.

2. Cover the container with the <dipping sauce> with plastic wrap and heat in the microwave for 30 seconds. Remove and mix.

3. Once cooked, remove the white leeks and chicken breast from the rice cooker, and cut the chicken breast into bite-sized pieces. Gently mix the rice and place it in a bowl, then place the chicken breast on top.

4. Sprinkle cilantro over (3) and serve with the sauce.