Beef Stew

INGREDIENTS:
Beef ... X

Onion ... 2 s

Tomato ... 4 s

Carrot ... 2 s

Potato ... 2 m

Cabbage ... X

Cheddar Cheese ... X

Soup Stock ... 2

Flour ... 1 soup spoon

Laurel ... 2

Wine ... X

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Stew long to make beef softer.

Sushi Vol.1

PRAWN & MAYO

INGREDIENTS:

Rice ... X

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Rice Vinegar ... X

Kombu ... small

Sugar ...X　　　　SUSHI VINEGAR

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Prawn ... X

Salt ... X

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Soy Sauce ... X

Sugar ... X

Sake ... X　　　　　　　　　TSUME

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Spring Onions ... X

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PREPARING:

*Cut spring onions.

*Devein prawns. (If you use frozen prawn, might be already deveined)

*Shallow slit on stomach side, bend to make prawn straight.

(You don't need to take gut off but that depends on how you like.)

COOKING METHOD:

(You can use microwave for c. & d..)

a. Cook rice. (Takes approx. 30 minutes.)

　If you cook without rice cooker, use pot and water level is about 1 cm above the rice surface.

b. While cooking rice, boil prawns with salt.

　Drain water, cool down. Slit backside, cut them open.

c. Make tsume. Mix tsume ingredients on low heat. Cool down.

d. Make sushi vinegar. Mix sushi vinegar ingredients on low heat. Cool down.

e. When rice is ready, put on a tub, sprinkle sushi vinegar and mix with fanning rice.

You want to cool down rice but do not use refrigerator. That makes rice hard.

f. Shape race, put prawn, put tsume, mayo, spring onions.

Cheese Potato Mochi

INGREDIENTS:

Potato ... X

Starch/Rice Flour*1 ... X

Cheddar Cheese ... X

Salt & Pepper ... X

Oil ... X

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Ketchup & Soy sauce ... X　　　　SAUCE*2

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*1 - Starch is stronger to make it thick.

*2 - Just sprinkle salt is fine.

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COOKING METHOD

a. Boil/Steam potatoes and make mashed potato.

b. Add Starch/Rice Flour and a little bit of salt & pepper.

c. Cut cheese into small pieces, wrap with the mashed potato.

　Wrap well or cheese will come out when you deep fry.

d. Deep fry them.

e. Make sauce or just sprinkle salt.

Japanese Noodle Soup Vol.1

SOY SAUCE FLAVOUR

INGREDIENTS:

Wayper*1 ... 10g

Soy Sauce ... 2 tea spoons

Fish Sauce ...1 tea spoon

Boiled Water ... 150-200ml　　　　　　　　Soup

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Rehydratable noodle*2 ... 1 pack　　 　　Noodle

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Pork (Back Rib) ... X

Sake ... X

Soy Sauce ... X

Mirin (Sweet Cooking Rice Wine) ... X

Grated Garlic ... X　　　　　　　　　　 Pork*3

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Spring Onion ...X

Fried Bean Sprout ... X

Boiled Egg ... X　　　　　　　　　　　Topping*4

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*1 - Soup stock made in Japan. Buy in China Town or Asian Supermarket.

　 Or, use Shipping Company to send from japanese online shop.

*2 - Rehydratable noodle is cheap and you can keep for long time.

*3 - Sake:Soy Sauce:Mirin:Garlic=I can't remember

*4 - Any vegetables you like.

Pic: Wayper