green soybeans potage

*ingredients

1/3 oz green soybeans
4/5 U.S cup Japanese soup stock
1/2 tsp salt

*ingredients

1. Boil green soybeans.



2. Shell boiled green soybeans.



3. Crush it in a mortar.





4. Add Japanese soup stock slowly, mix well.



5. Season with salt.



6.Ladle into individual bowls, cool in the refrigerator.

*directions movie

Thinly sliced pork meats with green perilla

Enjoy syabu-syabu (cooled parboiled pork) with simple seasoning!

*ingredients

7 oz thinly sliced pork meat
10 leaves green perilla
1 Tbsp sesame oil
1 tsp salt

*directions

1. Cut green perilla into fine strips.



2. Parboil pork, soak in water, drain well.







3. Place pork, green perilla in a mixing bowl, and stir.





4. Add sesame oil, salt, and mix well.





5. Arrange everything in a bowl.

* directions movie

Dagger-tooth pike conger One-Pot

Dagger-tooth pike conger is one of the summer seasonal fish.
It has a mild but rich flavor.
We Japanese eat it in various ways such as Tempura, Pot dish.

---

*ingredients

half dagger-tooth pike conger (after cutting bones)
2 green onions
1 packet shimeji mushroom

[A]
2 1/8 U.S. cups Japanese soup stock
1 Tbsp light say sauce
1/5 U.S cup sake
salt to taste

---

*directions

1. Cut dagger-tooth pike conger into 1.1 inch.





2. Brake the shimeji mushroom into pieces, Cut green onions in thin slices.





3. Set A in the pot, bring it to the boil.



Add shimeji mushroom, green onions, dagger-tooth pike conger in the soup.





4. Simmer until the dagger-tooth pike conger float up to the soup surface.



* don't simmer too much. otherwise, dagger-tooth pike conger gets hard.

---

directions movie