Japanese-style stew of seasonal salmon and root vegetables
Ingredient Raw salmon 4 slices Taro 5 pcs Carrot (small) 1 pce Radish 10㎝ Shiitake mushroom 4 pcs Long onion 2
Potage de châtaigne et champignon
Ingredient Chestnut (shelled) 300g Onion 1/2 cut Mushroom 1 pack Butter 40g Water 300㏄ Milk 200㏄ Salt as appro
Tea cloth steaming of chestnuts
Ingredient5 persons Chestnut 250g Salt a little Broth 400cc “Kudzu” 20g A Salt 1/4 teaspoon Light
Potatoes stewed with pork of the South Korean style
Ingredient Potato (Large) 4 pcs Onion 1 piece Garlic a little Vegetable oil as appropriate A Soy sauce 50㏄ Sak
Braise in grated radish “Mizoreni” of mackerel
Ingredient Mackerel 1 pce Potato starch as appropriate Oil for deep-frying as appropriate A Sake 1 tablespoon
“Marujyu Okowa” (sweet potato and glutinous rice boiled together)
Ingredient Sweet potato (narrowing) 200g Glutinous rice 300g Water 350cc Sake 2 tablespoons Salt 1/2 teaspoon
Confiture of fig Rose hip flavor
Ingredient Fig 5pcs Granulated sugar 30% weight of fig Rose hip tea (tea pack) 2 pack Lemon juice 1 tablespoon
Cooked rice with burdock and beef bibimbap style
Ingredient4 servings Rice 300g Water 380㏄ Sliced Beef 100g Burdock a half Garlic 1 clove Gochujang (Korean red
Carne de porco à Alentejana
Ingredient5 servings Pork boston butt (block) 500g Natural salt 1%(5g) Clams (with shells) 300g Onion 1/2 Cele
“Genpeini” of eggplant
Ingredient5 servings Eggplant 10pcs Sweet pepper 10pcs Salad oil as appropriate A Broth 200㏄ Soy sauce 50㏄ Mir
