[Material: for 3 people]
・ One sweet potato
(A)
・ Sugar 3 tbsp
・ Lemon juice 2 tablespoons
[How to make]
1. Sweet potatoes are sliced into 1 cm wide slices. If it is thick, cut it into half moons.
2. Put ①, water and A in a pan, cover and simmer on low medium heat until the sweet potatoes are cooked.
~ Three items ~
“simmered hijiki”
Refrigerated storage period: 3-4 days
[Material: for 4 people]
・ Dried hijiki seaweed 15g
・ 1/3 carrot
・ Raise 1 sheet
・ Oil 1 teaspoon
● Water 150 ml
● Granule soup stock 1 teaspoon
● Salty sauce 1 and 1/2 tablespoon
● Sake 1 and 1/2 tablespoon
● Mirin 1 and 1/2 tablespoon
● Sugar 1 and 1/2 tablespoon
[How to make]
1. Put the dried hijiki in a large bowl, add water, and leave it for 20 to 30 minutes for long hijiki and 5 to 10 minutes for sprout hijiki. Cut carrots and raises into small pieces.
2. Add oil to a heated frying pan, fry the carrots, add the hijiki seaweed and fry further.
3. Add ●, mix well, cover with otoshi buta, and simmer over low heat until the broth is exhausted. Completion of a standard side dish for home cooking.
~ Four items ~
《Spinach with sesame seeds》
Refrigerated storage period: 2-3 days
[How to make]
1. Turn half of the well-washed spinach upside down and wrap it in a wrap.
2. Place in the center of the table plate and heat at 600W for 3 minutes. When the heat is removed, drain the water and cut into 5 cm width.
3. Put ②, ponzu and sesame seeds in a bowl and mix.
~ Five items ~
《Microwave potato salad》
Refrigerated storage period: 3 days
[Material: for 2-3 people]
・ 2 potatoes
・ One egg
・ 1/2 cucumber
・ Salt: Appropriate amount
・ Vinegar 1 teaspoon
・ Sugar 1 teaspoon
● 2-3 tablespoons of mayonnaise
● A little salt and pepper
[How to make]
1. Wrap the egg in aluminum foil without any gaps, put it in a thin heat-resistant cup, and add enough water to cover it. Wrap softly with a gap.
2. Place ① in the center of the table plate and heat it in a simple microwave oven at 500W for 5 minutes. After heating, leave it as it is. Please leave it for 5 minutes or more.
3. Wrap the washed potatoes in plastic wrap with the skin on, place it in the center of the table plate, and heat it in a simple microwave oven at 600W for 5 minutes. Peel it like wrapping it in kitchen paper.
4. Cut the cucumber into thin slices and knead the salt.
5. Put ③ in a bowl, crush it, and season with vinegar and sugar. Add the drained ④, chopped ②, and ● and mix to complete the potato salad.
