What I cooked recently

 Hello, it is getting colder and colder nowadays. I feel there was not autumn this year in Tokyo.

Since it is already winter weather, I cooked dishes that warmed me up🍲

Monday; Kiritanpo nabe🍲

Kiritanpo nabe is Akita’s local hot pot. Kiritanpo is made from crushed, cooked rice, which is wrapped around sticks and toasted. It was first time to cook a taste this dish.

Ingredients for 2 people

• 2 Kiritanpo
• 1 burdock
• 1 enoki mushroom
• 1 Japanese leek
• 1/4 Chinese cabbage
• 1 pack of mizuna
• 200g of chicken
• 1 pack of bean sprouts

How to cook;

1. Cut all ingredients into a little bigger than bite-size pieces.

2. Simmer until the ingredients are cooked.

3. Enjoy eating!

I chose Hinai chicken soup for Kiritanpo nabe, I liked the taste and got full. Actually I was planning to eat ramen with the soup for the end of the hot pot, but I couldn’t have ramen.

Tuesday; rice with Korean seaweed,  Pot-au-feu and burdock and carrot salad with mayonnaise🥗

Pot-au-feu is my favorite and specialty dish. Pot-au-feu is easy to cook and you can have a lot of vegetables in it. So, today I will show Pot-au-feu recipe here.

Ingredients for 2-3 people

• 1 potato
• 1/2 onions
• 1/8 cabbages
• 1/2 carrots
• 50g of sausages
• 1 tbsp consommé granulated
• 1 tsp grated ginger
• 500ml of water
• Optional- parsley

How to cook;

1. Cut all vegetables into larger pieces.

2. Pour water and put vegetables and sausages in a large pot and put a pot on the fire.

3. Add consommé and ginger in the pot.

4. When the ingredients are cooked, the dish is ready!

5. If you want to add green color in the bowl, you can sprinkled a little dried parsley on it.

I’m going to cook this dish a lot through this winter☃️

Wednesday; rice, cream stew and salad of okra, onion and prosciutto🧅

I would like to share the recipe of this salad. I found this recipe on Instagram, unfortunately the post is deleted now. I usually don’t use dressing for salad, so this time I tried the recipe in which you make dressing by yourself.

Ingredients for 1-2 people

• 5 okras
• 1/2 onions (you can do with red onions, if you have)
• 50g of prosciutto
• * 1 and 1/2 tbsp olive oil
• * 1/2 tbsp lemon juice
• * 1/2 tbsp soy sauce
• * 1/2 tsp Yuzukosho
• Black pepper 
• Salt

How to cook;

1. Slice the onions and soak the onions in water for about 10 minutes to remove the hot taste.

2. Sprinkle salt over okra and rolling it on a cutting board and remove okra gunk and spatula with a knife.

3. Wrap okra and heat it up in the microwave for a minute and cut into 3 pieces after getting cold.

4. Arrange drained onions, okra, and prosciutto on the plate.

5. Mix * together and pour over the dressing and sprinkle with black pepper.

The dressing tastes a little spicy, so if you don’t like spicy taste, you can reduce the yuzukosho.

I really enjoyed those meal!!

Have a good weekend!