KURA cooking


Rolled omelet

Egg                          5
Fish paste             100g
Taro                       1tbsp
Sugar                     80g
Mirin                      1/2tsp
White soy sauce   1/2tsp
Salt                         1/4tsp
Love                     A lot
1. Put fish paste, grated taro, one egg white, mirin, golden syrup, white soy sauce, salt and love into food processor and mix well.
2. Add sugar 3 times to 1.
3. Add beaten egg to 2 little by little.
4. Put oven sheet on the oven plate then pour it on the sheet.
5. Bake 4 for 190℃ for 15 minuites and turn upside down then bake it for 3 minutes.
6. Roll 5 with big rolling mat then wait for 5 minutes.

©2018Yuko Asano


Cooked prawn

≪Ingredients≫ serves 2
Prawns                   4
Broth                     150cc
Cooking wine       1.5tbsp
Light soy sauce    1.5tbsp
Sugar                     1.5tbsp
Mirin                     1.5tbsp
Love                       a lot
1. Cut whiskers and the hard part of the head.
2. Remove the digestive tract from the back of the prawns.
3. Put 2 into hot water with salt for 1 minute then put them in iced water for a while.
4. Put broth, cooking wine, sugar, mirin, and love into a pot and heat
5. When 4 starts boiling, put 3 for 2minuites.
6. Wait for 5 to become cold.
7. Put 6 on green leaves on plates (as shown the picture above) and serve.

©2018Yuko Asano


Tenpura of sweet potato and dried young sardine

≪Ingredients≫ serves 2
Sweet potato                      100g
Dried young sardine          10g
Flour                                    2tbsp
Potato flour                        1tbsp
Water                                   2tbsp
Rice oil                                 moderate amount
Love                                     a lot
Red Japanese basil salt    moderate amount
1. Thinly slice sweet potato and put it into 50 degree hot water.
2. Mix flour, potato flour, water, and love.
3. Mix 1, dried young sardine, and 2.
4. Deep fry 3 in rice oil at 180 degree.
5. Serve 4 with red Japanese basil salt.

©2018Yuko Asano


Steamed fish with ginger

≪Ingredients≫serves 2
White fishes              2pieces
Ginger                        1piece
Cooking wine            3tbsp
Leeks                          1/2
Soy sauce                   50cc
Cooking wine            25㏄
Mirin                          25㏄
Japanese pepper     1/4tsp
Sesame oil                50㏄
Love                           A lot
1. Make an incision in the center of the fish, then put grated ginger in it.
2. Put cooking wine on 1, and heat in the microwave for 5min.
3. Put soy sauce, cooking wine, mirin, Japanese pepper, and love on 2.
4. Put chopped leek and hot sesame oil on 3 and serve.
©2018Yuko Asano


Salmon Salad

≪Ingredients≫serves 2
Salmon                                      140g
Fermented rice with salt       2tsp
Olive oil (For fly)               50cc
Konnyaku noodle                    1/2pc
Onion                                         1/2
Cloud ear mushroom              2
Cucumber                                  1/2
Olive oil                                      1tbsp
Vinegar                                       1tbsp
Yuzu pepper                               1/2tsp
Salt                                               1/2tsp
Love                                             a lot
1. Cut salmon into bite-size pieces. Then add fermented rice with salt to salmon and rub it.
2. Cut Konnyaku noodle into 2cm. Rub it with salt and boil.
3. Thin slice onion, cloud ear mushrooms, and cucumber.
4. Marinate 2 and 3 with olive oil, vinegar, Yuzu pepper, salt, and love.
5. Put flour around 1 and fly with olive oil.
6. Put 5 on 4 on the plate and serve.

©2018Yuko Asanol

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