ひじきの炊き込みご飯

  • 2 cup rice
  • 10g dry hijiki
  • 40g carrot
  • 2 shiitake
  • 430ml dashi

Sauce

  • 50ml dashi
  • 1.5 big spoon sake
  • 1.5 big spoon mirin
  • 3 big spoon soy sauce
  • 1.5 small spoon sugar
  1. wash rice and dry in zaru
  2. put hijiki in the water
  3. cut carrot and shiitake
  4. fry hijiki/carrot/shiitake with vegitable oil
  5. pour sauce and cook until all water evapolate
  6. put rice/430ml dashi/(5) in the rice cooker and cook

maybe you can add little more soy sauce or salt next time.

甘エビ

  1. Remove head
  2. Remove skin
  3. Cut the middle and remove inside
  4. Cut the tail for not to stick you

味噌汁

  • 400cc water for 2 ppl
  • 2 Iriko (head and inside removed)
  • 2 Ebi head
  1. Put Iriko in the water and leave
  2. boil it
  3. put vegitables if you have
  4. put Ebi head and cook
  5. stop the heat and put miso
  6. boil once and done

ニラ卵

  • 3-4 Nira

Sauce

  • 2 eggs
  • 2 small spoon of “片栗粉 potato powder mixed with water”
  • 1 big spoon Sake
  • some Salt
  • some Chicken bouillon
  1. Mix sauce
  2. Put sesame oil in the pan and heat
  3. Mix sauce with Nira
  4. Cook