Salted mackerel loco moco style

 

Ingredients (Serves 2)

2 fillets of salted mackerel (use frozen boneless salted mackerel for an easier recipe)

2 slices of bacon

2 eggs

Salad oil, to taste

Avocado, tomato, sunny lettuce, purple onion (or onion), to taste

2 bowls of warm rice

A [1 teaspoon sugar, 2 tablespoons each of ponzu soy sauce and mayonnaise]

Coarsely ground black pepper (to taste) to taste

[Directions]

(1) Brown the salted mackerel in a fish grill (or frying pan). Heat salad oil in a frying pan over medium heat and brown the bacon, then add more salad oil and crack in the eggs to make a sunny-side-up egg.

(2) Cut the avocado into 5mm half-moon slices and the tomato into 3cm cubes. Tear the sunny lettuce. Thinly slice the purple onion, soak in water, and drain.

(3) Place rice in a bowl, top with (1), and garnish with (2). Pour the combined ingredients (A) over the rice and sprinkle with coarsely ground black pepper to taste.

Layered stewed gapao

 

[Ingredients] (Serves 2-3)

Ground chicken...300g

A

・Carrot...1

・Red bell pepper...1/2

・Eggplant...1

・Shiitake mushrooms...3

Green onion...1, finely chopped

Salt...to taste

Oyster sauce...just over 1 tablespoon

Warm rice, fried egg...for each serving

[Directions]

1. Cut each of A into 1cm cubes.

2. Sprinkle a pinch of salt into a pot and layer the ingredients in the following order: shiitake mushrooms, eggplant, bell pepper, carrot, and ground chicken. Sprinkle another pinch of salt, cover, and simmer over low heat for about 20 minutes.

3. Open the lid and add the oyster sauce. While evaporating the water, loosen the ground chicken, mix everything together, then add the green onion and mix. Serve with the rice in a bowl and top with the fried egg.

Braised beef and burdock

 

Ingredients (Serves 2)

150-200g thinly sliced ​​beef

1/2 burdock root, 1/2 konjac sheet

3-4 chopped green onions

<Awase Dashi>

300ml dashi stock

3 tablespoons sake

2 tablespoons sugar

A pinch of salt

2 tablespoons soy sauce

Salt, to taste

Preparation:

Cut the beef into bite-sized pieces. Wash the burdock root by scrubbing it with a scrubbing brush, then cut it into bite-sized pieces. Place in water and drain.

Tear the konjac sheets into bite-sized pieces and boil in water, then drain in a colander.

[Directions]

1. Heat salad oil in a pot or frying pan over medium heat and fry the beef until it changes color, then remove from the heat. Add more salad oil and stir-fry the burdock and konjac sheets.

2. Once the oil is evenly distributed, add the <Awase Dashi> ingredients and simmer for about 5 minutes. Return the beef to the pot and simmer, skimming off any scum, until the liquid is reduced. Serve in a serving dish and sprinkle with green onions.