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2020/10/
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  • Holiday

Otani brewing
〒689-2352 368, Urayasu, Kotoura-cho, Tohaku-gun, Tottori
TEL. 0858-53-0111

FAX. 0858-53-0112
───────────────────────
Refined sake, production, sale, warehouseman of the real shochu

────────────────

■Brewing retail license 000
In national new sake model review society
 The warehouseman whom there is in the receiving a prize career of 13 times of gold medals.
I play soccer on September 18, 2009
Former representative from Japan Hidetoshi Nakata
I came for Otani brewing and was owned.
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Recommended recipe 8/21up

Dip of cream cheese and the Narazuke

[materials]
Cream cheese appropriate amount

Narazuke appropriate amount

Black pepper small quantity

 

I cut it in thickness of the baguette preference

 

[how to make]

Hang cream cheese in room temperature or some ranges,

I soften it.

The Narazuke which I soaked in brewing sake from the finest rice refuse of the takaisami

Is rather coarse; mince it finely.

I put black pepper in the accent and mix it.

Please on the baguette which I baked lightly.

*As alcohol is included,

A child and the person who cannot hold the liquor,

When you are run, please be careful.
 

             

Pound cake with brewing sake from the finest rice sake lees

Pound cake with brewing sake from the finest rice sake lees
 [materials for one pound type]
200 g of wheat flour

5 g of baking powder

Two eggs

70 g of sugar

50 g of olive oil

50 g of sake lees

Appropriate amount including a walnut and the raisin

 

[how to make]

I preheat an oven.

I mix an egg and sugar well.

You may pour olive oil next and mix it.

I put wheat flour and the baking powder which I wielded and mix it if crispy

I mix the thing which softened sake lees with a range on the way.

I drop it several times and pull air after putting it in the model.

I take the topping for preference.

I bake it with an oven of 180 degrees for around 30 minutes.

             
[comment]
April 2, 2020
A fragrance of the brewing sake from the finest rice refuse was slightly popular with families and disappeared immediately.
I made the sugar a little large more than usual, but think that you may reduce it by preference.

Chocolate Tips corn with brewing sake from the finest rice sake lees

Chocolate Tips corn with brewing sake from the finest rice sake lees
 [materials for 20]
180 g of wheat flour

5 g of baking powder

20 g of sugar

There is little salt

20 g of butter

20 g of sake lees

Milk 30

Chocolate tip appropriate amount

 

[how to make]

I preheat an oven.

I mix sake lees and materials except the chocolate.

I soften sake lees with a range on the way and put it and knead it.

Finally I pay for a chocolate tip and knead it lightly.

I stretch it out in thickness of around 1.5cm and cut it in a favorite form,

I bake it with an oven of 180 degrees for around 18 minutes.

             
[comment]
March 13, 2020
A fragrance of the brewing sake from the finest rice refuse is fragrant softly and is a scone made simple that the sweetness of chocolate tip is delicious.
I can always make it if I refrigerate sake lees.

Begin to fry it; the ginger Ankake of the Japanese radish rice cake

Begin to fry it; the ginger Ankake of the Japanese radish rice cake
 [materials for two]
Grated radish        200 g
Japanese radish             100 g     
Dried prawns           10 g   
Small leek           Appropriate amount
Dogtooth violet starch, wheat flour      Each large 2      
It is kombu          The small 1
Dogtooth violet starch          Appropriate amount
 (I worry about ginger)
Ginger          Appropriate amount
Soup stock soy sauce          It is 5 very much
Dogtooth violet starch                 The small 1
Water      120-150cc
         
                  
[how to make]
①It mixes a Japanese radish, dried prawns, kombu soup stock and dogtooth violet starch and the wheat flour size 2 that I minced finely with the grated radish which squeezed water lightly with a ball.
②I cover suitable size with rounding off, dogtooth violet starch and fry it brown.
③I put ginger anno materials in the pan and mix it until fire nikaketoromiga appears. Soup stock soy sauce and ginger are favorite quantities.
④I scatter ginger anokake, the slicing of the small leek to the Japanese radish rice cake fried brown.
             
[comment]
January 23
How are you getting along, everybody?
We had large snow today.
It is drinking cups of sake while enjoying a snow scene in "fresh pure alcoholic drink" while eating this burning hot Japanese radish rice cake.
 

Cocotte quiche of the canola flower

Cocotte quiche of the canola flower
Cocotte quiche of the canola flower
 [materials for two]
Canola flower         25 g
Onion         1/8     
shimeji         1/6 stock    
Bacon       One piece 
Olive oil    Appropriate amount      
(apareiyu)
Egg             1/2
Sake lees               5 g
Milk                       50cc
Salt          A little          
Black pepper      A little
Nutmeg           A little
Cheese for the pizza       20 g 

[how to make]
①I cut the canola flower in 2cm width. It heats a frying pan and pours olive oil and fries a canola flower, an onion, shimeji, bacon.
②I put materials of apareiyu in the bowl and mix it.
③I put ① in the cocotte and bake it by the opening that I stroll around cheese and ② and put it and heated to 160 degrees Celsius for 15-20 minutes.
             
[comment]
I picked up materials and how to make cocotte quiches of the canola flower in medicinal herb dishes taught by Mr. Nerei in Urayasu public hall.
May be incomprehensible, but of the spoon appeared.
As you were delicious, please make it.
 

Chili sauce of the chicken

Chili sauce of the chicken
Chili sauce of the chicken
 [materials for two]
Chicken            200 g
Leek                  Appropriate amount    
Dogtooth violet starch                  It is 3 very much
Sesame oil            Appropriate amount
(chili sauce)
Ketchup           It is 3 very much
The chicken pattern soup mix       1/2 small
                  Doubanjiang                        1/2 small   
                Water          50cc           
                Sugar               It is 1 very much
                Dogtooth violet starch            2/1 small        

[how to make]
 I cover a chicken mouthful size with a limit, dogtooth violet starch.
I pour sesame oil into the frying pan which it heated and put the chicken and bake both sides until it is in light brown by medium fire.
I put chili sauce to the center of the frying pan, and pick quarrel with chicken and boil it down.
Finally I scatter the leeks which I made slicing.
             
[comment]
March 7, 2016
A warm day like spring continues.
A heart seems to be happy and excited; ...
I will sometimes match it with purely U.S. great brewing sake from the finest rice.
 

I fry a lotus root and bacon

I fry the bacon of the lotus root
I fry the bacon of the lotus root
 [materials for two]
Lotus root       100 g
Slice bacon    Two pieces
Broccoli       Appropriate amount
Sesame oil        Large 1/2
Chicken pattern soup mix      Small 1/2
Gangs                             A little
Salt             A little
Black pepper         A little

[how to make]
I boil a lotus root for limit around three minutes in half month of 7~8mm.
I boil the broccoli hard.
I cut bacon to around 1cm and fry sesame oil in the frying pan which I spread with a lotus root and a broccoli.
I fix the taste with gangs, black pepper, salt.
             
[comment]
January 30, 2016
It snowed, and a cold day continued like winter.
Have hot pure Chinese sake by warming; attamaro ...

Citron pepper of the taro

Citron pepper of the taro
Citron pepper of the taro
 [materials for two]
Taro        300 g
Sake lees        20 g
Miso         It is very much 2
Sweet sake        It is very much 1
Light soy sauce     Appropriate amount       
Citron pepper              A little
Water            50cc

[how to make]
I peel the taro, and enter a limit, the pan to suitable size and boil it with water so as to hide.
I put sake lees in the water of 50cc and soften it and I put the taro which I boiled softly in the thing which I poured miso and sweet sake and light soy sauce into and boil it.
Finally I put citron pepper and fix the taste.
              
[comment]
January 12, 2016
 A Happy New Year.
I would like it this year.
For calm New Year holidays, it seems to become cold this week.
As I was able to do it, I matched the delicious sake lees with taro.
How about the liquor for fresh life of the young sake?

I fry a green pepper and a potato

I fry a green pepper and a potato
I fry a green pepper and a potato
 [materials for two]
Green pepper        150 g
Potato       200 g
Beef and pork ground mince       80 g
Liquor             It is very much 1
Oyster source      It is very much 1       
Light soy sauce            It is very much 1
Sugar            Small 1

[how to make]
I make a green pepper and a potato chopped.
I let the liquor coil itself round a green pepper and the potato and fry it after frying a mince in a frying pan.
If a potato becomes transparent and cooks, I pour sugar, an oyster source, light soy sauce and fix the taste.
              
[comment]
October 7, 2015
 The day like the autumn continues.
As I got a lot of green peppers, I made it.
hiyaoroshini seems to match.

I fry eggplant miso

I fry eggplant miso
I fry miso of the eggplant
 [materials for two]
Green pepper        150 g
Potato       200 g
Beef and pork ground mince       80 g
Liquor           It is very much 1
Oyster source    It is very much 1       
Light soy sauce           It is very much 1
Sugar           Small 1

[how to make]
I make a green pepper and a potato chopped.
I let the liquor coil itself round a green pepper and the potato and fry it after frying a mince in a frying pan.
If a potato becomes transparent and cooks, I pour sugar, an oyster source, light soy sauce and fix the taste.
              
[comment]
August 25, 2015
 When the Bon Festival passed, morning and evening cooled down.
As I had eggplant, I made it.
In this, I wanted to drink hot pure rice.

Pork winding mini-tomato

Pork winding mini-tomato
Pork winding mini-tomato
 [materials for two]
Pig slice meat       Ten pieces
Mini-tomato       Ten
Green shiso            Five pieces
Slice cheese     2.5 pieces
Oil             A little
Salt, pepper        A little
Juice pressed from a bitter orange           A little

[how to make]
I wind it up into a ball form that I season pig slice meat with salt and pepper and cut green shiso to half so that I pick up 1/4 of the slice cheese and a mini-tomato, and the contents do not appear.
I bake it so that I spread oil, and a frying pan becomes brown a little.
I serve it to a container and play juice pressed from a bitter orange.
              
[comment]
July 25, 2015
 A hot day continues, is everybody well every day?
Such a sometimes true dry!
If is no good with these snacks; how

Of the potato bake it

Of the potato bake it
Of the potato bake it
 [materials for two]
Potato       Four
Onion           1/2 unit
Canned tuna oil        One
Powder cheese        It is very much 6
Wheat flour         It is very much 2
Salt, pepper      A little

[how to make]
I mince the onion finely and heat up with a range for two minutes.
The potato barks it and I grate it and mix an onion, a tuna, powder cheese, wheat flour, salt, pepper.
I heat a frying pan and I make a mouthful size with a spoon for the curry and burn the both sides brown.
              
[comment]
June 23, 2015
 At last it rained in the rainy season.
Though there was torrential rain, and there was the great place, this hardly fell.
When it is hot and humid, cool ginsei is recommended.
Please try it! 

Chin dumpling

Chin dumpling
Chin dumpling
 [materials for two]
Stipes       Four of them
Sake lees           50 g
Burdock         50 g
Salt         A little
Light soy sauce    It is very much 2
Sugar        Small 1
Water                        300cc

[how to make]
I take down a chin to three pieces and I take the skin and will have a rough tittle with a kitchen knife.
The burdock makes slicing very thin like a bamboo leaf and makes a rough tittle.
Oh, I rub sake lees and salt together with an earthenware mortar well and I put the burdock and mix it.
I round a made thing into a dumpling form.
I put light soy sauce, sugar in the water and put a dumpling if it boils.
For preference, sanshoo has good fragrance even if I put it.
             
[comment]
June 1, 2015
It was the season when the chin appeared and bought it promptly.
A hot day continues, but is "summer pure Chinese sake cool air" release from today.
I want to enjoy seasonal taste in conjunction with "cool air"
 
 

Gullet of the potato

Gullet of the potato
Gullet of the potato
 [materials for two]
Potato       Four
Bacon           80 g
Powder cheese        It is very much 3
Wheat flour         It is very much 1
Salt, pepper      A little
Oil           A little
 

[how to make]
I slice a potato to 2-3mm in a slicer and cut it into a stick of 2-3mm form.
Some bacon put a limit, powder cheese and wheat flour and salt, pepper into a large stick form and mix it.
I establish oil to the frying pan which I heated and enter and push half quantity that I mixed uniformly and sound it.
If there is a burnt mark, I reverse it and already burn one side.
Even if attach ketchup for preference; ...
              
[comment]
April 17, 2015
The cherry tree has been scattered, but it is cold and becomes warm, and physical condition management is great.
I made it using it the other day as a delicious potato sent it from Hokkaido.
It seems to be correct to pure Chinese sake chosen as "good evaluation liquor" in evaluation society of "SAKE in Hiroshima" by Hiroshima National Tax Agency on April 6 well.
 
 

Spring roll of bird breast and the plum

Spring roll of bird breast and the plum
Spring roll of bird breast and the plum
 [materials for two]
Bird breast        200 g
Pickled plum        Large 2-3
Soy sauce         It is very much 1
Liquor, sweet sake      A little
sutikuchizu    Five
Green shiso         Ten pieces
Skin of the spring roll      Ten pieces
Oil          Appropriate amount
                Wheat flour, water      A little

[how to make]
I take the skin of the bird breast and divide it into 10 parts into a stick form to length of the stick cheese rank.
Mix the flesh of the pickled plum with small comb soy sauce with liquor, sweet sake and match it with bird breast.
I cut the stick cheese to half of the length.
I establish green shiso to the skin of the spring roll and I ride bird breast and stick cheese and wind it up.
I fasten the wheat flour with the thing which I dissolved in water and fry it nicely until it becomes the light brown in oil.
              
[comment]
March 20, 2015
I said, but became 4 ordinary warmth Mild climates follow the equinox the day before yesterday.
Sunlight gets more like spring, and the season of cherry blossoms seems to come immediately to there.
Shall I wait for coming of spring with hot pure rice today?
 

Fried chicken of the taro

Fried chicken of the taro
Fried chicken of the taro
 [materials for two]
Taro        Four
Tofu         50 g
Green soybeans         50 g
Bacon          One piece
Fried chicken powder       Appropriate amount
Oil        Appropriate amount
Juice pressed from a bitter orange       A little

[how to make]
The taro barks it and I boil it until I soften and smash it while it is hot.
Mix the bacon which did green soybeans and the fault cutting fine that barked it with the tofu which I drained water off with taro and fix the form to suitable size.
I attach fried chicken powder and fry it in oil.
I soak juice pressed from a bitter orange, and please.
              
[comment]
February 10, 2015
It was early, and it has been another February.
I snow fall that with a little snow if I think the day before yesterday, and a cold day continues this year.
As I had taro, I attached fried chicken powder and fried it.
 Will I match the passing away liquor in the storehouse with the fried chicken of the burning hot taro?

Sweet and sour pork

Sweet and sour pork
Sweet and sour pork
 [materials for two]
Pork          300 g 
Carrot, onion      1/2 unit 
Green pepper         Two    
Each soy sauce, liquor, sesame oil large 1
Dogtooth violet starch          Appropriate amount
Hot water           5 cups
Oil            It is very much 1
Salt            Small 2
 
Vinegar sweetened with mirin and sugar an
      Each liquor, soy sauce, sugar, vinegar large 2 
  Ketchup          It is very much 3
  Water            100 ml
  Salt, pepper         A little
  Dogtooth violet starch, water          It is very much 1

[how to make]
I pour soy sauce, liquor, sesame oil into the pork and get up for around 15 minutes and season it.
I chop a carrot, an onion, a green pepper into chunks.
I classify hot water and oil size 1. salt small 2 of cup 5 into a pan, and enter in order of a carrot, an onion, a green pepper and give it to a colander if I come to the boil.
 I mix vinegar sweetened with mirin and sugar anno materials.
I play humidity of the pork and cover it with dogtooth violet starch and enter the frying oil that barely covers it at middle temperature and fry it brown.
I let you contain vinegar sweetened with mirin and sugar ano to a wok and come to the boil and let, in addition, a person comes to the boil and do a carrot, an onion, a green pepper, pork and finish it.
              
[comment]
December 19, 2014
It has been another December with an early thing.
Is cold; when said that was cold, considerable snow fell on 18th.
The pure United States of the young sake became muddy, and liquor and pure rice fresh pure alcoholic drink were completed this year.
As both are delicious, I am at a loss.
Which in moukana ~

I toss a lotus root and vinegar sweetened with mirin and sugar of the chicken in a sweet potato

I toss the vinegar sweetened with mirin and sugar of the lotus root in a sweet potato
I toss the vinegar sweetened with mirin and sugar of the lotus root in a sweet potato
 [materials for two]
Sweet potato      Nothing (around 150 g)
Lotus root      One section (around 120 g)
Chicken        100 g
Each soy sauce, sugar large 2
Vinegar         It is very much 1
Black sesame       Appropriate amount
Dogtooth violet starch       Appropriate amount
 
A. Liquor         Small 3
   Soy sauce      Small 1

[how to make]
The sweet potato of around 8mm drain water off it after cutting it in cubes, and exposing it to water, and soak dogtooth violet starch.
The lotus root adds a limit, dogtooth violet starch to a corner limit of 1cm, too.
I soak the chicken in limit, A to the size that it is easy to eat for around five minutes and take the moisture and follow dogtooth violet starch.
I fry a sweet potato, a lotus root, chicken in appropriate quantities of oil and put soy sauce, sugar, vinegar together.
I wave black sesame.
              
[comment]
October 30, 2014
I came to feel cold in morning and evening.
Oyama is a season of colored leaves soon, too.
I made it using the sweet potato which I had.
I enjoy it by purely warming of rice especially.
 

Fry-up of a potato and the Grifola frondosa

Fry-up of a potato and the Grifola frondosa
Fry-up of a potato and the Grifola frondosa
 [materials for two]
Potato    Large one
Grifola frondosa       1 pack
Bacon     Two pieces
Light soy sauce small 1
Butter      It is very much 1
There is little salt, black pepper

[how to make]
The potato of around 8mm drain water off it after cutting it in cubes, and exposing it to water.
I cut the bacon to 1cm and it is easy to eat and cuts the Grifola frondosa.
I fry a potato and bacon and I add Grifola frondosa and butter more and fry it.                         I fix the taste with salt, black pepper and I turn light soy sauce and put it in the pan skin.

[comment]
October 1, 2014
Morning and evening cooled down and became easy to spend time.
As I had Grifola frondosa, I let black pepper work and made it.
I want to enjoy it slowly while swallowing up "hiyaoroshi" for long autumnal night.
 

Vegetables with dressing this with the eggplant

Vegetables with dressing this with the eggplant
Vegetables with dressing this with the eggplant
 [materials for two]
Eggplant        Two
20 g of dried young sardines
myoga      One
Blue perilla       Three pieces
Shavings of dried bonito       1 pack
Pickpocket sesame             Small 1/2
Soy sauce      It is very much 2
Taste pop       It is very much 1

[how to make]
The eggplant cuts off poorness and cuts it to two length and cuts it in a 5mm thickness semicircle.
I put soy sauce and rub it tightly and am crowded.
I will have blue shisotomyogaha shreds. 
I mix blue shiso, myoga, shavings of dried bonito, pickpocket sesame, dried young sardines with the eggplant which became soft, and taste fixes the taste pop.

[comment]
August 11, 2014
A typhoon passed.
Thank you, I got off with this one without damage, but was the place of everybody all right?
A cool day continued for a while, but seems to become hot again.
It is a snack to be able to simplify using seasonal eggplant now.
Let's survive ginsei and summer hot in total.

Snacks gyoza grain mustard comply

Snacks gyoza grain mustard comply
Snacks gyoza grain mustard comply
 [materials for two]
Weiner    Three
Three stick cheese
Green shiso       Three pieces
Potato        1/3 unit
Skin of the gyoza     12 pieces
Oil         Appropriate amount
Water time wheat flour    A little
Grain mustard    Appropriate amount

[how to make]
I cut a weiner and stick cheese to half of the limit side to half of the length.
The green shiso is under one piece to four in length and breadth, too.
I put the potato on a range at a corner limit of around 7mm for one minute 30 seconds.
I put green shiso on the skin of the gyoza and put the potato which made stick cheese and length even with a weiner.
I close it with wheat with the skin of the gyoza at winding, water time and close it so that I break the top and bottom, and the contents do not appear.
I put it up until it becomes the light brown in appropriate quantities of oil.
I can thump it grain master - for preference.
 
[comment]
June 19, 2014
The rainy season begins, and a hot and humid day continues.
On such a day with snacks gyoza
When I put summer pure Chinese sake "cool air" together, how about?

Spice soy sauce hook of the chicken thigh

Spice soy sauce hook of the chicken thigh
Spice soy sauce hook of the chicken thigh
 [materials for two]
Chicken thigh    240 g
Liquor                    Large 2/3
Soy sauce       Large 2/3
Dogtooth violet starch          Appropriate amount
Oil        Appropriate amount
Ginger              For 1/2
Leek        A little
 
A. Sugar       Small 1
  Water                    It is very much 1
  Soy sauce               Large 2/3
  Sesame oil              Small 2/3

[how to make]
I cut one share of chicken thigh to size and I rub it to liquor and soy sauce of large 2/3 and am crowded.
Cutting fine, the leek make slicing, and ginger forms spice soy sauce in conjunction with seasoning of A.
I heat slightly rather much oil to a frying pan and do it to fry it, and to grill the chicken thigh which I covered with dogtooth violet starch.
I put spice soy sauce if I serve it in a plate.
I displayed a lettuce and a mini-tomato today.
 
[comment]
April 26, 2014
The cherry tree is scattered, and a warm day continues.
It should be fine as for the consecutive holidays of May.
It is ... with the sake slow in a house
Pure Chinese sake seems to fit especially

Prawns bun

Prawns bun
Prawns bun
 [materials for two]
Prawns         15 (net around 120 g)
Grated garlic    1/4 unit      
Mayonnaise       Appropriate amount 
Salt, pepper      Appropriate amount
Cheese for the pizza      It is very much 1  
Parsley         Appropriate amount
Two pieces of bread for the sandwich
arabikikosho    Appropriate amount

[how to make]
I take the back cotton of prawns and swat it with a kitchen knife coarsely.
I mix the cheese for mayonnaise size 1. salt, pepper, lowering garlic, the pizza with prawns.
I cut the bread for the sandwich to six.
Another one applies a limit, the thing which I mixed uniformly in the same way, too.
I put this on the tray and bake it while looking at the rank burnt mark in parsley toarabikikoshoofurikake, opening and stars for 5-10 minutes.
I decorate it with mayonnaise if baked.

[comment]
April 3, 2014
The cherry tree bloomed in no time, too and became warm.
It is cherry blossom viewing while swallowing up the brewing sake from the finest rice pure alcoholic drink while picking this up

I fry sauce of the roasted meat of the konjac

I fry sauce of the roasted meat of the konjac
I fry sauce of the roasted meat of the konjac
 [materials for two]
Konjac    200 g
Oil         It is very much 1
Sauce of the roasted meat     It is very much 2 
Dogtooth violet starch       Appropriate amount
Red red pepper      A little  

[how to make]
I make a cut in length and breadth every surface oo 5mm of the konjac and cut it in dice type and boil it.
I wipe off moisture and cover it with dogtooth violet starch thinly.
I pull oil to a frying pan and I put a red red pepper and konjac and fry it to rank accompanied by a burnt mark on the surface.
I let I enter, and sauce of the roasted meat be familiar.

[comment]
March 7, 2014
Though the one of the twenty-four seasons in the lunar calendar passed, snow glimmers from yesterday and is cold.
Let's warm by the warming that the falconer paints with while having this.
 

Of the fried bean curd wind it up round and round

Of the fried bean curd wind it up round and round
Of the fried bean curd wind it up round and round
 [materials for two]
Fried bean curd    Two pieces
Long leek 20cm
Miso     Small 2
Mayonnaise size 1
Blue perilla    Eight pieces

     
[how to make]
The fried bean curd cuts off three sides and opens it to one piece.
The long leek makes 4 equal portions and puts a cut and takes a core and I shred it and mix it with miso and mayonnaise.
I apply a thin coat of the half quantity that I mixed with a fried bean curd to the whole and I ride four pieces of green shiso and wind it up from the edge.
Similarly, I make another one.
I bake it on the tray of the open toaster which does the winding end below, and laid aluminum foil.
I bake it to bake it in the whole, and to be colored and cut it into pieces after stabbing five places of toothpicks equally.
 
[comment]
February 3, 2014
The day that is warmer than an average year continues, but is traditional end of winter today.
Of the fried bean curd burning hot fast, for winding, put it together in sake of the pure Chinese sake round and round, and shall do it with exorcism?
 

Cheese firing of the yam

Cheese firing of the yam
Cheese firing of the yam
 [materials for two]
Yam      250 g (around 10cm)
Cherry tree prawns     Appropriate amount
Bacon    Around one piece
Boiling dry sesame    Appropriate amount
Green shiso      One piece
Cheese     Appropriate amount
Salt, pepper    A little
Salad oil    It is very much 1
     
[how to make]
I peel the yam and slice it to around 8mm and do salt, pepper on the both sides.
I pull salad oil to a frying pan and burn the both sides by medium fire crisply.
I display it in the plate and put cherry tree prawns, boiling dry sesame, cheese on half and pick up shreds, boiling dry sesame, cheese of the bacon to remain.
I put it in the microwave oven and scatter shreds of the green shiso if cheese dissolves in good condition.
 
[comment]
January 18, 2014
A cold day mixed with the sleet continues.
Let's warm by the warming of the bird princess on such a cold day.
 

An eggplant pickled in vinegar sweetened with mirin and sugar soy sauce

An eggplant pickled in vinegar sweetened with mirin and sugar soy sauce
An eggplant pickled in vinegar sweetened with mirin and sugar soy sauce
[materials for two]
Eggplant          Three
Light soy sauce        It is very much 3
Strong soy sauce        Large 1/2
Sweet sake         It is very much 3
Sugar          It is very much 1
Vinegar         Large 21/2
Garlic, ginger    Each small 1
Oil           Appropriate amount
      
[how to make]
I cut eggplant to around 3cm and make bare deep frying until oil softens it.
I put soy sauce, sweet sake, sugar, vinegar together and accept the cutting fine of garlic, ginger.
While it is warm, I pickle it in the vinegar sweetened with mirin and sugar soy sauce which I put together and lay the eggplant which performed bare deep frying 1 with a refrigerator in the evening.
 
[comment]
September 20, 2013
Morning and evening cooled down like autumn.
I want to drink hiyaoroshio while eating this eggplant

I fry the salt of chicken and green soybeans 

I fry the salt of chicken and green soybeans
[materials for two]
Breast      One piece of small
Long leek      1/2 unit
Green soybeans       80 g
Come; a jellyfish     5 g
 
Liquor        It is very much 1
Ginger juice      Large 1/2   
Salt        A little
Dogtooth violet starch      Large 1/2
Oil        A little
 
A. Liquor        It is very much 3
Each sugar, chicken pattern soup small 1
Soy sauce         Large 1/2
Salt          Small 1/4
Water          1 cup
 
Ginger         10 g
 
Dogtooth violet starch      Small 1
Water        Small 2
Sesame oil      A little
      
[how to make]
I come and soak a jellyfish in tepid water and keep a return butt end.
If I put chicken and liquor, ginger juice, salt in the plastic bag and put it for around ten minutes
I let you add dogtooth violet starch and be familiar with the whole.
Pull oil to a frying pan; with chicken and the long leek which minced finely
I damage chicken.
I come for it and put A with a jellyfish, the green soybeans that I boil it and barked it in its mouth.
While if a person comes to the boil and does it, adding shreds of ginger, and seeing taste
I fix the taste with salt, pepper.
I turn it and pour water mixing dogtooth violet starch detoromiotsuke, sesame oil. 
 
[comment]
September 4, 2013
I was successively, but it rained in a typhoon, and hot day gaga became slightly cool.
But there seems to be still the hot day.
It soaks into the body which was tired from heat and lasts when I pick it up while drinking cold straight dry.

Source of the milk pudding fig queen and the fruit

Source Thursday, July 25, 2013 of the milk pudding fig queen and the fruit
 
suitsureshipi by Kurayoshi city hotel unification chef de cuisine Takashi Hoshino
 
Materials for four
The fig queen    60cc,
Four commercial milk puddings
There are few commercial fruit sauces
 
How to make
①I mix a commercial fruit sauce (cassis, raspberry, blueberry) with the fig queen.
②I move a commercial milk pudding to the cup and hang ①.

Jelly of the fig queen and the honey

Jelly Tuesday, July 23, 2013 of the fig queen and the honey
 
suitsureshipi by Kurayoshi city hotel unification chef de cuisine Takashi Hoshino
 
Materials for four
Fig queen 80cc,
Water         80cc,
Honey      20 g
Granulated sugar    18 g
Water         60cc
Powder gelatin    2.5 g
 
How to make
①I put water 60cc with powder gelatin and soak gelatin every 15 minutes to a cup.
②I put the fig queen and water 80cc, honey, granulated sugar in the pan and hang it on the fire until I melt without letting you boil.
③②I put ① in no and dissolve it.
④It flows into the glass if I get rough heat and cools it with the refrigerator for one hour.
⑤I decorate it with favorite fruit.

Parent and child tsukune 

Parent and child tsukune
Parent and child tsukune
[materials for two]
Bird breast  
     300 g
Onion      4/1 unit
Boiled egg       One
Liquor         It is very much 1
Ginger juice       Small 1   
Wheat flour       A little      

Oil         It is very much 1
 
Water         1C
Liquor         It is very much 1
Each sugar, sweet sake large 1
Soy sauce      It is very much 1

[how to make]
I mince chicken, an onion, a boiled egg finely.
I pour liquor, ginger juice, and mix it and touch a summary, wheat flour in 6 equal portions.
I pull oil to a frying pan and it is favorable and bakes it.
I let you pour water, liquor, sugar, sweet sake, soy sauce and boil and I return the thing which I baked and boil it down.
 
[comment]
May 28, 2013
The tsukune which taste soaked into looks delicious!
The chilly day is ... by warming of the hot pure Chinese sake in there being it at night

A potato and bird mince firing

A potato and bird mince firing
A potato and bird mince firing
[materials for two]
Potato     200 g
Bird mince
      200 g
Ginger juice       A little
Salt. Pepper      A little    
Wheat flour       Small 1
Liquor                  It is very much 1      

Oil         It is very much 1
Ketchup     It is very much 2
Worcester sauce size 1

[how to make]
The potato of the matchstick rank cut it in cubes, and expose it to water.
I mix it until I add cutting fine, wheat flour, liquor of ginger juice, salt, pepper, the green shiso and a bird mince, and stickiness appears.
It is favorable and bakes it in the frying pan which I put a potato in.
I let you attach the thing which you mixed ketchup and Worcester sauce with.
 
[comment]
As for the potato, the one that I did crisply is delicious.
... which wants to match Atsu Atsu with cold *betsuhon*

Fried chicken of a lily bulb and the potato

Fried chicken of a lily bulb and the potato
Fried chicken of a lily bulb and the potato

[materials for two]
Lily bulb       200 g
Potato     200 g
Fried chicken powder      It is very much 2
Dogtooth violet starch       It is very much 2
Salt         A little
Pepper        A little
Oil         Appropriate amount
 
[how to make]
I tear off one piece of lily bulb and wash it and drain the water.
I wash the potato and take the limit moisture in half month of the suitable size.
I put fried chicken powder and dogtooth violet starch in the nylon bag and I put the potato and mix it with a lily bulb.
I fry a lily bulb and a potato in appropriate quantities of oil.
I hang salt, trouble for preference.
 
[comment]
I heard that the lily bulb made fried chicken from a person of Hokkaido and tried it.
The outside is delicious with a hook during a case.
I fried the potato (the light which came) which I bought together.
There is sweetness and is overjoyed a little and is like jaga pokkuru.
I want to drink cold ginsei

 

Dish simmered in liver of the baby bird

Dish simmered in liver of the baby bird
Dish simmered in liver of the baby bird
[materials]
The liver of the baby bird    300 g
Liquor         It is very much 1
Soy sauce        It is very much 3
Sugar        It is very much 3
Ginger     For a half


[how to make]
I soak the liver of the baby bird in milk for around one hour and take the smell.
I cut the liver of the baby bird to suitable size and boil it for 2.3 minutes after boiling hot water, and having poured liquor a little.
I open with water and wash it away afterwards.
I shred ginger and I put it together and boil it with a pan with liquor, soy sauce, sugar.
I boil the liver of the baby bird in that until I enter, and broth disappears.
[comment]
This summer was hot
I get completely exhausted in the summer, and the liver of the baby bird seems to work for no cancellation.
I get well and am a plunge in the autumn of the appetite.
This is the feeling that liquor nohiyade of this brewing wants to drink.

Pig rose nomyoga firing

Pig rose nomyoga firing
Pig rose nomyoga firing

[materials for two]

Pig ribs     Ten pieces

myoga      Five

Liquor         Small 1

Sugar     A half small

Soy sauce        Small 2

Sweet sake    A half small

Butter      10 g

Salt         A little

Pepper      A little

 

[how to make]

 

 I bind half of myogao with a limit, pig ribs and do salt, pepper lightly.
Is beautiful in a frying pan; bake it to become brown, and wipe off takeoff, the extra oil of the frying pan.
I let I put liquor, sugar, soy sauce, sweet sake together there and enter, and, in addition, butter and pig rose myoga winding pick quarrel over a high heat.

 

[comment]

As I ate pig ribs nomyoga scroll by a TV program with great relish, I thought to do it if field nomyogaga grew.
However, I was able to finally make whether this summer was hot result today without growing very much.
I arrange it a little and assumed that I match liquor for seasoning of the heavy darkness, but nyu tteirumyogade aftertaste is refreshing inside.
Do you put pattern, hiyaoroshito together in a season?

Tatsuta deep frying of the saury

Tatsuta deep frying of the saury
Tatsuta deep frying of the saury
[materials for two]
Saury        Two of them
Liquor          It is very much 1
Soy sauce         It is very much 1
Sweet sake        It is very much a half
Juice of ginger     It is very much a half
Dogtooth violet starch        A little


[how to make]
I take down a saury to three pieces and cut it to the size that I take the small bone of the stomach and am easy to eat.
I put juice of liquor, soy sauce, sweet sake, ginger together and pickle a saury.
I wipe off moisture with takeoff, kitchen paper after pickling it for around five minutes.
I lift up dogtooth violet starch in reckoning, oil.
 
[comment]
I made a seasonal saury Tatsuta deep frying now.
I hung Citrus sudachi of the garden and the son soaked juice pressed from a bitter orange and ate.
It is full of warming sake of mountain abolished ka straight 酛 for long autumnal night.
Oh, - - liquor seems to advance; ...

Mourn over beef when you burn Mai

Mourn over beef when you burn Mai
Mourn over beef when you burn Mai
[materials for two]
Burn Mai    300 g
150 g of running out of beef top
Butter     15 g
Liquor       A little
Salt       A little
Pepper    A little
Soy sauce      A little


[how to make]
I divide it into the size that maitakeo is suitable for.
When I enter the frying pan which I heated, and Mai cooks 10 g of butter, I fry beef and do liquor, salt, pepper.
Finally I do fragrance pickles with soy sauce and remaining butter and finish it.
 
[comment]
etamaitakeomoraimashita raw from the person of the farmhouse in a mountain. .
Of course the fragrance does not feel crunchy resistance to the teeth either.
It is a toast in the Princess bird pure Chinese sake which I made with a local liquor rice "bird princess"!

Sake lees miso pickles firing of the salted salmon

Sake lees miso pickles firing of the salted salmon
Sake lees miso pickles firing of the salted salmon
[materials for two]
Salted salmon         Running out of 2
Sake lees        100 g
Miso         It is very much 1
Sugar         It is very much 1
Liquor          It is very much 1


[how to make]
I mix sake lees, miso, sugar, liquor and paint salted salmon thoroughly and I pull air in the bag with the zipper and put it in the refrigerator.
If I do it for 4.5 days and am familiar, I start it and bake it.
 
[comment]
I added it and, using the sake lees which entered the refrigerator, cooked miso.
The salted salmon is delicious, too, but of the miso is fragrant, and this is tasteful, too.
Is jumbeidaigin of the warming to paint with luxuriously good; ...?

For the bean jam of the bird mince of the fried bean curd

For the bean jam of the bird mince of the fried bean curd
For the bean jam of the bird mince of the fried bean curd
[materials for two]
Tofu         One order
Frying oil        Appropriateness
Bird mince       50 g
Ginger juice     A half small
Water       150cc
Liquor          It is very much 1
Soy sauce         It is very much 2
Sugar      It is very much a half
Sweet sake     It is very much a half
Soup stock      A half small
Dogtooth violet starch        It is very much 1
Water          It is very much 1


[how to make] I fry it nicely after cutting tofu to suitable size, and draining the water.
I add liquor, soy sauce, sugar, sweet sake, soup stock to water and put a bird mince in the boiling inside.
I open, but I remove it if I appear and pour ginger juice and stir dogtooth violet starch with water of the same amount.
It is bird mince noankakeokakeru to fried bean curd.
 
[comment]
shii delicious the texture that I did crisply of the fried bean curd and thick bean jam.
How about in brewing sake from the finest rice pure alcoholic drink?

Curry flavor deep frying of one of a potato

Curry flavor deep frying of one of a potato
Curry flavor deep frying of one of a potato
[materials for two]
Potato    300 g
Curry roux     One
Frying oil       Appropriate amount


[how to make]
I grate a one-third potato and shred the remainder.
I mix the thing which crushed curry roux finely with the potato which I grated.
Mix a remaining julienne potato in that and make the size that it is easy to eat and fry it in oil.
 
[comment]
Seem to be able to eat for the feeling such as the snack without limit, of the warming of the mountain abolished pure Chinese sake let's count?

Ride cheese; a fried cabbage roll

Ride cheese; a fried cabbage roll
Ride cheese; a fried cabbage roll
[materials for two]
Mince      200 g
Cabbage      Eight pieces
Onion    A half
Bread crumbs       It is very much 2
Milk        It is very much 2
Egg         One
Cheese       Four pieces
Ketchup     It is very much 2
Source       It is very much 2


[how to make]
I cut an onion in a tittle.
I boil the cabbage to becoming soft.
I put it and mix it and do a mince, an onion, bread crumbs, milk, an egg 4 pound for pound.
I put two pieces of cabbage and pick me up and wrap it.
I put four cabbage rolls on the aluminum foil and can enter opunto-suta at 1,200 degrees Celsius for around ten minutes and brown it.
Furthermore, I ride cheese for around five minutes and bake it.
I mix ketchup and a source and run from the top.
 
[comment]
As it is quite big, it is easy to eat when I start it after cutting it.
It is purely U.S. brewing sake from the finest rice strong (I sell and come) warming sake deumasoda ... in the one which became dumb

nebarikkonokimpira

nebarikkonokimpira
nebarikkonokimpira
[materials for two]
Tenacity kid       250 g
Carrot          50 g
White sesame         A little
Soy sauce        It is very much 1, 5
Sugar       A half small
Sweet sake      A half small
Liquor        A half small
Vinegar           A little
Sesame oil      A half small
It is an appropriate amount for a Guinea pepper or gangs preference


[how to make]
I put it up to a colander after exposing a tenacity kid to limit vinegar water to a bit big shreds.
Without a tenacity kid, the yam is all right.
I shred the carrot and can enter the inside where I heat a frying pan and poured sesame oil into.
Furthermore, I let the tenacity kid and let I enter, and soy sauce, sugar, sweet sake, liquor pick quarrel with the inside that I fried.
Finally I let a Guinea pepper or gangs for white sesame and preference.
 
[comment]
Burdock nokimpiratomata ichimii ukimpiradesu.
I employed a local tenacity kid. There is tenacity than yam and is entirely different.
... looking good in this the warming of the falconer

The ume flesh of yam tonamekoto green soybeans fit

The ume flesh of yam tonamekoto green soybeans fit
The ume flesh of yam tonamekoto green soybeans fit
[materials for two]
Yam      200 g
Green soybeans       40 g
nameko      40 g
It is kombu and     Small 1
Light soy sauce     Small 1
Ume flesh       Small 1


[how to make]
Yam of around 1cm cut it in cubes, and rank vinegar water, and put it up to a colander.
Green soybeans, namekoosattoyugaku.
Is kombu, and put light soy sauce, ume flesh together; yam. I let you put green soybeans, namekoo and be familiar.
 
[comment]
Going is good, and a throat is a taste from the back.
It is ... with purely particularly warming to paint with of rice
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