KURA cooking


Lilly Bulb’s steamed egg

≪Ingredient≫ serves 2

Lily bulbs                         1/2

Japanese basil                  2

Egg                                 1

Kelp and bonito broth      150㏄

White soy sauce               1/2tbsp

Mirin                                1/2tbsp

Cooing wine                     1/2tbsp

Salt                                   a little

Love                                  a lot


  1. Wash lily bulbs well and separate every pieces.
  2. Steam 1 a little.
  3. Mix beaten egg and broth, then add seasoning and love.
  4. Put 2 into bowls and pour 3.
  5. Put Japanese basil on top and steam over medium heat for 15 min.                                                  ©2018 Yuko Asano

Potherb mustard and leek salad

Potherb mustard and leek salad

≪Ingredients≫serves 2

Potherb mustard                            1p/c

Leek                                  1本

Salt lemon                        1/2tsp

Soy sauce                          1/2tsp

Sesame oil                        1/2tsp

Love                                 a lot


  1. Cut potherb mustard into 2 cm length
  2. Cut leeks into thin diagonal.
  3. Mix salt lemon. Soy sauce, sesame oil, and love.
  4. Add 1 and 2 to 3

©2017Yuko Asano





Lotus root soup

≪Ingredients≫ serves 2

Broth                  300cc

Lotus root           100g

Cooking wine     小2

Mirin                  小2

Salt                     a little

Wolf berries        20

Love                   a lot


  1. Make broth with kelp and bonito.
  2. Grate half of lotus root and thin slice half.
  3. Warm 1 and add 2.
  4. Add seasoning and love to 3
  5. Pour 4 into bowls, add wolfberries and serve.


©2017Yuko Asano






Paprika sushi

≪Ingredients≫ serves 6

Rice                                   2C

Broth                                2C

Cooking wine                   1tbsp

Salt                                   a little

Love                                 a lot

(Sushi vinegar)

Vinegar                             75cc

Sugar                                3tbsp

Salt                                   2tsp

Paprika (3colors)              1 of each

White soy sauce                            3tbsp

Broth                                3tbsp



  1. Wash and soak rice in water for 1 and a half hour before cooking.
  2. Add broth, cooking wine, and salt and cook.
  3. When it is ready, put sushi vinegar and wait until it becomes cold.
  4. Cut paprika and remove seeds. Then boil until it is tender.
  5. Put 4 into cold water and skin off.
  6. Cut 4 as shown in the picture above.
  7. Boil 6 with white soy sauce and broth and wait until it becomes cool.
  8. Make rice balls from 3 and put 7 on it.

*It is really tasty and healthy!               ©Yuko Asano


Soy pulp with sweet potato

≪Ingredients≫ serves 5

Soy pulp                                          250g

Carrot                                             1

Dried shiitake mushrooms                 3

Fried tofu                                       1/2

Sweet potato                                   1

Minced chicken                              100g

Broth                                              500cc

Cooking wine                                 2tbsp

Mirin                                              2tbsp

Sugar                                              3tbsp

White soy sauce                             3tbsp

Salt                                                 a little

Sesame oil                                      1tbsp

Chives                                             5

Love                                                a lot


  1. Soak dried shiitake mushroom in water until its tender.
  2. Cut 1, carrot, and sweet potato into 1 cm cubes
  3. Put sesame oil into a frying pan then fry 2, with minced chicken, and soy pulp well.
  4. Pour broth into 3.(Broth covers 3)
  5. Add seasonings and love to 4
  6. Continuously stir 5 well over a law flame.
  7. Sprinkle chopped chives on top and serve.


©2017Yuko Asano

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