KURA cooking


Samguyetang Japanese style

≪Ingredients≫serves 4
Chicken wings                         4
Glutinous wheat                     4tbsp
Ginseng                                     1
Chinese Date                            4
Pine nuts                                   1tbsp
Ginger                                        1piece
Garlic                                         2pieces
Japanese parsley                    4
Leek                                           1
Dried Shiitake mushrooms  4
Salt                                            1/2tsp
Pepper                                      A little
Water(Shiitake mashroom soak water)  1000cc
Sesame oil                             1tbsp
Love                                        a lot
1. Stir-fry chopped ginger with sesame oil.
2. Soak dried shiitake mushroom in water.
3. Put water into 1.
4. Put garlic, chicken wings, glutinous wheat, ginseng, Chinese dates, pine nuts and 2 into 3 with love.
5. Heat 4 with middle flame until it starts boiling, then heat law flame for 30 minutes.
6. Pour 5 into big cup, and add salt, pepper, Japanese parsley, leeks, and sesame oil.

©2019Yuko Asano


Vegetable soup with rice

≪Ingredients≫serves 4
Onion                        1/2
Potato                        1
Broth                         800㏄
Rice                           60g
Olive oil                    1tbsp
Salt                            1/2tsp
Pepper                      1/2tsp
Miso                          1tsp
Love                          a lot
1. Thin slice onion, cut potato into bite-size pieces
2. Put olive oil , onion, potato, rice, and salt in order in a frying pan.
3. When everything is tender, put pepper, and miso with love.
4. Make soup from 3 with mixer.
5. Pour 4 into soup cups, then put green leaves and serve.

©2019Yuko Asano


Tomato and soya soup

≪Ingredients≫serves 2
Broth                                              300㏄
Tomato                                           1tbsp
Tofu refuse                                    2tbsp
Cooking wine                                 1tbsp
White soy sauce                             1tbsp
Salt                                                   1/2tsp
Japanese parsley                           2
Love                                                a lot
1. Warm broth.
2. Cut tomatoes into bite-size pieces.
3. Put tofu refuse, cooking wine, white soy sauce, and salt into 1.
4. Add chopped Japanese parsley stem and 2 to 3.
5. Pour 4 into bowls and put parsley leaves, then serve.

©2019Yuko Asano


egg soup

≪Ingredients≫serves 2
Broth                                                    300㏄
White soy sauce                                 1 tbsp
Salt                                                       1tsp
Yuzu pepper                                       1/2tbsp
Boiled egg                                           2
Japanese ginger                                1
Love                                                    A lot
1. Make broth with kelp and bonito.
2. Make soft boiled egg. (Boil for 8min. from boiling water)
3. Season 1 with white soy sauce, salt, yuzu pepper, and love.
4. Thin slice Japanese ginger.
5. Put 2 into soup cups and put 4 on top then pour 3 and serve.

©2018Yuko Asano


Red and white dumping soup

≪Ingredients≫serves 2
Rice flour                                                   30g
Tofu                                                             30g
Red food coloring                                    a little
Broth                                                          300㏄
Cooking wine                                            1/2tbsp
White soy sauce                                        1/2tbsp
Salt                                                              1/2tsp
Skin of Yuzu                                              a little
Spring onion                                              2 tbsp.
Love                                                              a lot
1. Mix rice flour and tofu well.
2. Put red food coloring into half of 1 and mix well.
3. Make 2 bowls each and boil.
4. Warm broth and put cooking wine, white soy sauce, salt.
5. Put 3 with love into 4.
6. Pour 5 into bowls, put thin cut yuzu and chopped spring onion and serve.

©2018Yuko Asano

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