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Dishes recipe of April

Sesame cabbage seasoned with vinegar

[materials] (for four people)
Cabbage1/4 (250 g)
Crab-flavored kamaboko
50 g
Sesame seeds dressing

Pickpocket sesame
Tablespoon 3

Soy sauce
Tablespoon 1

A co-op pickled shallot vinegarTablespoon 3
[how to make]
  1. Cabbage of around 3-4cm cut it into chunks, and wash it, and cut moisture.
  2. I put it in the heat-resistant container, and write rap softly and heat it at microwave oven 500W for 4-5 minutes.
  3. I cut the crab-flavored kamaboko to the length that it is easy to eat and sever it by hand.
  4. I make the sesame seeds dressing.
  5. I cut moisture of the cabbage lightly and add crab-flavored kamaboko, and I toss it in this, and 4 is completed.
 ※You do not all add the sesame seeds dressing suddenly, and please add it while tasting.
※You can purchase the A co-op pickled shallot vinegar at the farm products direct sale place of JA Tsugaru Hirosaki.

Miso Nikujaga

[materials] (for four people)
PotatoFour average (500 g)
Beef (cut off)
300 g
One (250 g)
One (150 g)
Put A co-op; oil
Tablespoon 1
SugarTablespoon 1 and 1/2

Soy sauce
Tablespoon 1 and 1/2

Three cups

Tablespoon 2

[how to make]
  1. The potato barks it and cuts it in 4 equal portions. The onion makes a comb form limit for the sixth class. As for one share of carrot, great; chop into chunks.
  2. I load a frying pan with A co-op and heat oil tablespoon 1 and I put beef and fry it by medium fire.
  3. If a color of the meat changes, I add by sugar and each soy sauce tablespoon 1 and 1/2 and let you put this and fry 1 for around two minutes.
  4. 3.I add three cups of water to this and close the cap and boil it for 15 minutes. I stab a potato with a bamboo skewer and take the cover if I come to go straight and stir miso tablespoon 2 and boil it for around five minutes, and toromigatsuitara is completed.
※When it be crowded, and there is not oil, A co-op is good with the salad oil.
※You put A co-op and can purchase the oil at the JA Tsugaru Hirosaki farm products direct sale place.
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