• 吉野家

    [From February Issue 2014]

    Since it was established in 1899, Yoshinoya restaurant has continued to serve its Beef Bowl for more than 110 years. It is said that, “Yoshinoya is THE place for Beef Bowls.” The company motto is, “delicious, reasonable, and quick,” meaning that it’s possible to eat there affordably without having to wait. They also have a breakfast menu containing salmon and eggs, and, in addition, serve smaller portions for kids’ set meals.

    [No. 1] Beef Bowl (regular size) 280 yen

    Beef and onions are cooked in a secret sauce that has a wine and shouyu or soy sauce base and is served on a bed of rice. This product reflects the core values of being “delicious, reasonable, and quick.”

    [No. 2] Tokachi-style Pork Loin Bowl (regular size) 480 yen

    A large amount of fragrantly baked pork served on a bed of rice. Two kinds of soy sauce are used for the soup base creating a refreshing aftertaste that balances sweetness and spiciness.

    [No. 3] Beef Sukiyaki Pan Meal (regular size) 580 yen

    Hot pot meal containing beef, vegetables, and tofu. Because it is served on a small lit stove, it is piping hot until the very end.




    【No.2】ロース豚丼 十勝仕立て(並盛)480円





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  • 丸亀製麺

    [From January Issue 2014]

    Priding itself on its handmade, fresh dishes, Marugame Seimen chain of self-service restaurants specializes sanuki-udon. These udon (noodles) have a characteristic springy texture and natural wheat flavor. The noodles are made right in front of customers in an open kitchen. Made from only domestically produced wheat, salt and water, no additives whatsoever are used. Side dishes include tempura, omusubi (rice balls) and others.

    [No.1] Kamaage Udon (regular size) 280 yen

    Boiled udon freshly scooped out of a pot. Before being eaten it is dipped in a thick, hot soup of ginger and sesame. This is the best dish on the menu.

    [No.2] Kake Udon (regular size) 280 yen

    Boiled noodles are cooled in cold water to create the firm texture characteristic of sanuki udon. These are to be eaten reheated just before being served in a hot soup.

    [No.3] Toro-tama Udon (regular size) 380 yen

    Boiled udon served with grated yam and onsen tamago (a hot spring egg). This is especially popular with women.
    We introduce the three most popular items on the menu.
    Marugame Seimen[2014年1月号掲載記事]


    【No.1】釜揚げうどん (並)280円


    【No.2】かけうどん (並)280円


    【No.3】とろ玉うどん (並)380円



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  • 身近になったノンアルコールドリンク

    [From April Issue 2013]


    Alcohol-free drinks are now a firm fixture in Japan because they don’t give you a hangover and, by consuming them, those who have a low tolerance for alcohol don’t have to be afraid of ruining the atmosphere at boozy get-togethers. The reason why alcohol-free drinks are now so popular is that the police are now monitoring drivers more carefully after an increase in drink driving accidents. In addition, the youth of today doesn’t tend to drink as much.

    Available in Japan for a long time, non-alcoholic drinks can be found in places serving food and drink. KAWAI Yasuyuki, the PR representative of Reins International, a company that operates a chain of yakiniku (barbecue) restaurants called “Gyu-kaku” and a chain of pubs, says, “There has been a certain level of demand from those who are driving and from those who can’t drink alcohol. There are also those for whom the last glass is non-alcoholic.”

    NAGAI Jean Marks Norihiko, Director of the Alcohol-free Cocktail Association, says, “Drinks like oolong tea have always been available in bars and have been the beverage of choice for non-drinkers. Because it’s so apparent that they’re not alcoholic drinks, I’ve often observed that they spoil the atmosphere.”

    Alcohol-free cocktails look as if they contain alcohol. There is now a wider selection of alcohol-free cocktails, especially alcohol-free cocktails with interesting flavor combinations. In recent years, the range of alcohol-free drinks available has expanded to include beer, shouchuu (a kind of Japanese liquor) and umeshu (plum wine).

    This trend has delighted non-Japanese, too. Hariom SINGH from India often orders alcohol-free beer and says, “Good alcohol-free drinks are very welcome.” Many people from India and the Middle East cannot drink alcohol for religious reasons. Other people prefer alcohol-free drinks because they are more conscious of health issues, a trend that has not just occurred in Japan, but all over the world.

    With more alcohol-free drinks available, people are no longer ordering non-alcoholic drinks because they have no other choice; rather they’re ordering them because they really want to drink them.

    Non-alcohol Cocktail Organization

    Text: TSUCHIYA Emi











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  • 豚肉のくわ焼き

    [From March Issue 2011]

    Ingredients [Serves 2]

    • 160g (4~5mm thick) pork loin slice
    • 1+1/2 tbsp potato starch
    • 1 tbsp cooking oil


    • 1/2 tbsp sugar
    • 1 tbsp soy sauce
    • 1 tbsp mirin (sweet rice wine for cooking)
    • 1 tbsp sake (cooking wine)

    side dish

    • 80g green asparagus
    • 80g pumpkin
    • 1 tbsp cooking oil


    Originally made by farmers who cooked wild fowl on their kuwa (or hoe) as they worked their fields. While chicken is most common for this recipe, pork is also very tasty.

    1. Asparagus: cut off roots and hard skin then slice diagonally into 5cm pieces, pumpkin: cut into 7~8mm thick wedges, sauce: mix ingredients (sugar, soy sauce, mirin, and sake), pork: lightly powder with potato starch, shaking off any excess.

    2. Stir-fry asparagus and pumpkin separately, each in 1/2 tbsp cooking oil, then set them aside.

    3. Heat 1 tbsp of cooking oil in a pan then fry pork over medium heat until brown on both sides.

    4. Pour sauce over pork.

    5. Dress pork with sauce and turn off heat before sauce thickens.

    6. Serve on a plate with vegetables on the side.



    • 豚ロース肉(厚さ4~5mm) 160g
    • かたくり粉 大さじ1+1/2
    • サラダ油 大さじ1


    • 砂糖 大さじ1/2
    • しょうゆ 大さじ1
    • みりん 大さじ1
    • 酒 大さじ1


    • グリーンアスパラガス 80g
    • かぼちゃ 80g
    • サラダ油 大さじ1


    昔、 農作業の合間に取った野鳥を、くわ(畑を耕す道具)にのせて焼いて食べたことから、くわ焼きと言われます。鶏肉がよく使われますが、豚肉でもおいしくできます。

    1. アスパラガスは、根元とかたい皮を除き、5cm長さの斜め切りにします。かぼちゃは7~8mm厚さのくし形に切ります。たれは、材料(砂糖、しょうゆ、みりん、酒)を合わせます。豚肉はかたくり粉をつけ、余分な粉をはたいて落とします。

    2. フライパンに油大さじ1/2ずつ、アスパラガスとかぼちゃをそれぞれいためて取り出します。

    3. 油大さじ1を熱し、強めの中火で豚肉を両面焼きます。

    4. 肉によい焼き色がついたら、たれを入れます。


    6. お皿につけ合せと豚肉を盛りつけ、出来上がりです。

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  • ぶりの照り焼き

    [From February Issue 2011]

    Ingredients [Serves 2]

    • 2 Yellowtail fillets (200g)

    Pickled turnip (kikkakabu pickled turnips a la chrysanthemum flower)

    • 2 small turnips
    • sweet vinegar (2 tbsp vinegar, 1/2 tbsp sugar, 1/2 tbsp dashi stock)
    • 1/2 red chili pepper


    • 1 tbsp soy sauce
    • 1 tbsp mirin (sweet cooking wine)
    • 1 tbsp sake

    How to distinguish yellowtail fillet:

    Yellowtail fillets may be packaged either by backside (blackish skin) or belly-side (whitish skin). Belly-side fillets are usually fattier, so choose whichever you prefer.

    1. Mix sauce ingredients in a bowl, then soak the fillets for approximately 30 minutes (15 minutes each side).

    2. Skin turnips and make horizontal and vertical incisions three-quarters deep. Place turnips between disposable chopsticks to prevent incisions from being cut too deep. Cut across the backside to help the flavor more quickly seep through. Put turnips in salt water (1 cup water, 1/2 tsp salt) then place a dish on top to weigh them down, and soak for approximately 15 minutes. Mix sweet vinegar ingredients then add sliced red chili pepper. Once the turnips are tender, lightly drain and place in sweet vinegar mix for a minimum of 30 minutes. Cut accordingly into 2 ~ 4 slices, then display turnips to look like chrysanthemum flowers.

    3. Drain yellowtail fillets and grill over a high heat. When grilling from above, start with the skin side up for 3 ~ 4 minutes, then turn over and grill for 3 ~ 4 more minutes.

    4. While the fillets are grilling, mix the sauce ingredients in a saucepan and boil down to approximately half its original amount.

    5. Once the fillets are grilled, turn them skin side up and brush the sauce over top. Re-grill again to dry, and quickly repeat this step several times until the fillets glisten. It is not necessary to use all of the sauce.

    6. Place yellowtail fillets on flatware accompanied by the chrysanthemum turnips on the right side, and serve.



    • ぶり 2切れ(200g)


    • かぶ 小2個
    • 甘酢(酢大さじ2、砂糖大さじ1/2、だし大さじ1/2)
    • 赤唐辛子 1/2本


    • しょうゆ 大さじ1
    • みりん 大さじ1
    • 酒 大さじ1



    1. トレーにたれを合わせ、切り身をたれに30分程つけます。途中で上下返します。

    2. かぶは皮をむき、上から3/4厚さくらいまで縦横細かく包丁を入れます。かぶを割り箸で挟み、ストッパーにするとよいでしょう。裏は、浅い十字の切れ目を入れて味をしみやすくします。塩水(水カップ1、塩小さじ1/2)につけ、皿一枚を重しとしてのせて約15分おきます。甘酢を混ぜ、赤唐辛子を小口切りにして加えます。かぶがしんなりしたら、水気を軽くしぼり、甘酢につけ30分以上おきます。大きさに合わせて2~4つ割りにして、菊の花に見立てます。

    3. ぶりの汁気を切り、グリルで強火で焼きます。上火のグリルの場合は表から焼き、3~4分焼いたら裏に返して3~4分強火で焼きます

    4. ぶりを焼いている間に、たれを鍋に入れ、約半量になるまで強火で煮つめます。


    6. 平皿にぶりを、右側に菊花かぶを盛り付けて出来上がり。

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  • かぶとえびのあんかけ

    [From January Issue 2011]

    Ingredients [Serves 2]

    • 2 to 3 turnips (250g)
    • 6 black tiger prawns (180g)


    • 1 tsp sake
    • a pinch of salt
    • the rind of a small yuzu (citrus junos)


    • 1 cup water (mixed with 1 tsp granulated broth)
    • 1/2 tbsp usukuchi shoyu (mild-flavored, pale golden soy sauce)
    • 1/2 tbsp mirin (low-alcohol content rice wine)

    (Katakuriko Dissolved in Water)

    • 1 tsp katakuriko (potato starch)
    • 1 tsp water
    • From Winter through Spring turnips are soft and can be quickly heated, which tend to make them easily break into pieces. Since they continue to soften with residual heat while still in the pot, keep them on the firm side by heating them in short spurts.
    • Seasonal flavoring can be attained by thickening the broth on colder days to make it a warming dish, and by thinning it on warmer days to make it more refreshing.

    1. Cut the leaves off the turnips, leaving some stems. Pare each turnip into 4 ~ 6 pieces. Clean the soil from the stems with a bamboo skewer.

    2. Deshell and devein the prawns, then season them with (A).

    3. Peel off a thin slice of yuzu rind about 2 cm long, and then cut it into fine strips.

    4. Put the broth ingredients into the pot, add the turnips and heat over a high flame. When it comes to the boil, lower the flame, cover and let simmer for 5 ~ 6 minutes. When the turnips are hot, add the prawns and let it all simmer for 1 ~ 2 minutes.

    5. Dissolve the katakuriko in water. Move the cooked ingredients to one side of the pot, then add the dissolved katakuriko to the broth and stir immediately. Stop the fire when the broth has thickened.

    6. Serve the cooked items pouring the thickened broth over top. Sprinkle some yuzu rind for the final touch.



    • かぶ 2~3個(250g)
    • えび(無頭のブラックタイガー) 6尾(180g)


    • 酒  小さじ1
    • 塩  少々
    • ゆずの皮 少々


    • だし(顆粒小さじ1) カップ1
    • うすくちしょうゆ 大さじ1/2
    • みりん 大さじ1/2


    • かたくり粉 小さじ1
    • 水 小さじ1
    • 冬から春のかぶは柔らかく、早く火が通り、煮くずれしやすいです。予熱で柔らかくなるので、少し固めに仕上げます。
    • 寒い時期はあん(とろみがついた汁)の濃度を濃くして体があたたまるように、暑い時期はさらっとさせるなど、とろみ加減で季節感が出せます。

    1. かぶは茎を少し残して葉を切り落とし、皮をむいて4~6つに切ります。茎の間の土は竹串を使って洗い流します。

    2. えびは殻と背わたをとり、(A)をふって下味をつけます。

    3. ゆずの皮は2cm幅くらいに薄くむき、せん切りにします。

    4. 鍋に煮汁の材料を入れ、そこにかぶを入れ強火にかけます。沸騰したら弱火にし、ふたをして5~6分煮ます。かぶに火が通ったら、えびを加えて1~2分煮ます。

    5. かたくり粉を水で溶かします。鍋の具を片寄せて、煮汁に水溶きかたくり粉を加え、すぐ混ぜます。とろみがついたら火を止めます。

    6. 器にこんもりと盛り付け、あんをかけます。ゆずを散らして出来上がりです。

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  • けんちん汁

    [From December Issue 2010]

    Ingredients [Serves 2]

    • 1/2 block (150g) momen (cotton/firm) tofu
    • 40g chicken thigh meat
    • 2 dried shiitake mushroom
    • 50g daikon radish
    • 20g carrot
    • 1 mid-sized (80g) satoimo (taro) potato
    • 1/2 tbsp sesame oil
    • 5cm Japanese leek
    • Pinch of 7-flavor chili pepper



    • 1 tsp (powdered) Japanese soup stock
    • 1.5 cups water
    • 1/3 cup shiitake mushroom soaked water


    • 1 tbsp cooking sake
    • 2 tsp soy sauce
    • 1/6 tsp salt

    Kenchin: Originates from the Chinese dish of chopped vegetables wrapped in yuba (soy milk skin) and abura-age (deep fried tofu) cooked in oil. It is also said that “Kenchin” is a derivative of “Kencho-jiru” which originates from the “Kencho” temple in Kamakura.

    • Hyoushigi-giri: Cutting vegetables into rectangular bars. Used for boiled, dressed, vinegar-based dishes.
    • Hangetsu-giri: Cutting vegetables into semicircular (half-moon) slices when rings are too large. Used for boiled or soup dishes.

    1. Soften dried shiitake mushrooms by soaking them in 1/2-cup of water (20~30 mins). Lightly squeeze out excess water and cut off stems, then slice thinly. Save soaking water for later use. Cut daikon radish and carrots into 3~4cm hyoushigi-giri pieces. Cut satoimo (taro) potatoes into round or semi-circular 5~6mm slices (hangetsu-giri).

    2. Dice chicken thigh meat into 2cm pieces.

    3. Gently wrap momen tofu in clean kitchen towel to drain any excess water.

    4. Heat sesame oil in pan, then on high, stir-fry vegetables prepared in (1). Add diced chicken and cook. Add tofu and cook until the oil blends thoroughly with the other ingredients.

    5. Add broth (A). Scrape the lightly burnt residue from the sides of the pot into the broth to add fragrance. Bring to a boil and remove the scum. Lower heat to medium, partially cover and then let cook for 12~13 minutes. Once the vegetables are soft, flavor with the broth (B).

    6. To serve, first thinly slice the Japanese leeks. Then pour soup into a bowl and sprinkle the sliced leeks, along with the 7-flavor chili peppers over top.



    • 木綿どうふ 1/2丁(半分)150g
    • とりもも肉 40g
    • 干ししいたけ 2個
    • 大根 50g
    • にんじん 20g
    • さといも 中1個 80g
    • ごま油 大さじ1/2
    • 長ねぎ 5cm
    • 七味とうがらし 少々



    • 和風だし(顆粒)小さじ1
    • 水 カップ1+1/2
    • しいたけの戻し汁 カップ1/3


    • 酒 大さじ1
    • しょうゆ 小さじ2
    • 塩 小さじ1/6


    • 拍子木切り:角柱形に切ります。煮物、和え物、酢の物に使います。
    • 半月切り:輪切りを半分にした物、輪切りでは大きすぎるときに使います。煮物、吸い物に使います。

    1. 干ししいたけは、水カップ1/2につけて(20~30分)戻します。水気を軽くしぼって軸を取り、細切りにします。戻し汁は取りおきます。大根、にんじんは、3~4cm長さの拍子木切りにします。さといもは5~6mm厚さの輪切りまたは半月切りにします。

    2. とりもも肉は、2cm角に切ります。

    3. 木綿どうふは、ふきんに包んで軽く水気をしぼります。

    4. 鍋にごま油を熱し、強火で1全部をよくいためます。とり肉を加えさらにいため、とうふを加えて、全体に油がなじむまでいためます。

    5. (A)の煮汁を加えます。鍋肌についた軽いこげも煮汁に落として、香ばしさを移します。煮立ったらあくを取り、弱めの中火にして、ふたをずらしてのせ、12~13分煮ます。野菜がやわらかくなったら、(B)の煮汁で調味します。

    6. お椀によそいます。長ねぎを小口切りにします。お椀に盛り、ねぎを散らして七味をふり、できあがりです。

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  • 揚げ出しどうふ

    [From November Issue 2010]

    Ingredients [Serves 2]

    • 1 (300g) block momen (firm/cotton) tofu
    • 1 tbsp flour
    • Oil for deep-frying


    • 1/2 cup (or 1/2 tsp powder) soup stock
    • 1 tbsp mirin (sweet cooking rice wine)
    • 1 tbsp soy sauce


    • 100g daikon radish
    • 1 piece (10g) ginger
    • 2 sticks banno negi (green onions)
    • Flour is added just before frying. The flour will get more watery if you leave it for some time before frying.
    • Kinu (soft/silken) tofu may be also used.
    • Tofu may also be powdered with starch.
    • Starched, deep-fried tofu has a smoother texture.
    • Floured tofu will be crispier and have darker coloring.
    • 1. Tofu: cut into 4 pieces then strain for about 15 minutes to drain excess water. (When rushed, then wrap in paper towel and microwave for 2 minutes.)

    2. Daikon radish: grate and drain with strainer. Ginger: scrape skin then grate. Negi: chop finely.

    3. Sauce: Mix ingredients in a pot and let boil.

    4. Pour approximately 3 cm of oil into a deep frying pan. Lightly dab the tofu with paper towels to absorb the excess water, then lightly cover with flour, dusting off any extra.

    5. Heat the oil to a high temperature (180°C) then deep-fry the tofu. Turn over when the batter turns golden, and completely remove when the tofu turns light brown.

    6. Place fried tofu in a deep dish and garnish with toppings. Cover with sauce before serving.



    • 木綿どうふ 1丁(300g)
    • 小麦粉 大さじ1
    • 揚げ油 適量


    • だし(顆粒、小さじ半分)カップ1/2
    • みりん 大さじ1
    • しょうゆ 大さじ1


    • 大根 100g
    • しょうが 1かけ(10g)
    • 万能ねぎ 2本
    • 小麦粉は揚げる直前につけます。粉をつけて時間をおくと、とうふの水分でべたついてきます。
    • 好みで絹ごしどうふでもかまいません。
    • とうふにまぶす粉はかたくり粉でもよいです。
    • かたくり粉で揚げたとうふは、つるりとした食感に仕上がります。
    • 小麦粉は揚げたときの色がよく、香ばしく揚がります。

    1. とうふは4つに切り、ざるにのせて15分ほどおき、自然に水を切ります。急ぐときは、とうふをペーパータオルで包み、皿にのせて電子レンジで約2分加熱します。

    2. 大根はすりおろし、ざるにとって自然に水気をきります。しょうがは皮をこそげてすりおろします。万能ねぎは小口切りにします。

    3. かけ汁は鍋に材料を入れ、ひと煮立ちさせます。

    4. 揚げ鍋に約3cmの深さまで油を入れます。とうふの水気をペーパータオルで軽くおさえ、小麦粉を全体にまぶし、余分な粉をはたいて落とします。

    5. 揚げ油を高温(180℃)に熱し、とうふを入れます。衣が薄く色づいてきたら裏返し、全体が薄茶色になったら取り出します。

    6. 深めの器にとうふを盛り付け、薬味をのせます。かけ汁をかけてできあがりです。

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  • きんめの煮付け

    [From October Issue 2010]

    Ingredients [Serves 2]

    • 2 pcs kinmedai (alfonsino/sea bream) (240g)
    • 1 small pc ginger (5g)


    • 1/2 cup water
    • 1/4 cup sake
    • 3 tbsp mirin
    • 1 & 1/2 tbsp soy sauce


    • 20g seaweed
    • 5-6 (30g) banno-negi (konegi, young leeks)


    • Kinmedai: With a knife, make one or two cuts on the skin of the fish. This is to make it easy for the flavor of the sauce to soak through. It also prevents the fish from arching.
    • Ginger: Keep the skin and cut into thin layers.
    • Seaweed: Wash and leave it in water for 2 to 3 minutes then cut into pieces of 2 to 3 cm.
    • Banno-negi: Cut into 5cm lengths.

    1. Put the ginger and the ingredients for the sauce into the pot then over a high flame. Dry the kinmedai and put into the sauce when it comes to a boil.

    2. Pour the sauce over the kinmedai with a spoon. This makes the surface of the fish solidify in a short time and will ensure the fish retains its flavor. It also prevents the skin from sticking to the small lid that rests directly on the fish.

    3. When it returns to a boil, skim the sauce, lower the flame to medium and place a smaller lid on the fish. To prevent the fishy smell from filling the pot, do not cover the pot.

    4. Simmer for about 10 minutes, basting the fish a couple of times along the way.

    5. Remove the smaller lid, turn the flame to high and boil for 2 to 3 minutes. When the kinmedai has become shiny, and while there is broth still left at the bottom, turn off the flame.

    6. Since the fish crumbles easily right after it is cooked, let it cool for 1 to 2 minutes before carefully removing it. Put it in a deep saucer with the skin facing up.

    7. Add seaweed and banno-negi to what is left of the broth and boil it for less than one minute. Place it to the right front side of the kinmedai. Pour the remaining sauce over the fish as the final touch.



    • きんめだい 2切れ(240g)
    • しょうが 小1かけ(5g)


    • 水 カップ1/2
    • 酒 カップ1/4
    • みりん 大さじ3
    • しょうゆ 大さじ1 1/2


    • わかめ 20g
    • 万能ねぎ 5~6本(30g)


    • きんめだい:皮に1~2本切れ目を入れます。これは魚に味をしみこみやすくします。また魚のそり返りを防ぎます。
    • しょうが:皮付きのまま薄切りにします。
    • わかめ:水で洗って水に2~3分つけもどし、2~3cmの長さに切ります。
    • 万能ねぎ:5cmの長さに切ります。

    1. 鍋に煮汁の材料、しょうがをいれ、強火にかけます。きんめだいの水気をふきとり、煮汁が煮立ったところに入れます。

    2. スプーンで、煮汁をきんめだいの上にかけます。こうすると魚の表面が早く固まり、うま味が逃げるのを防ぐとともに、皮が落しぶたにつきにくくなります。

    3. 沸騰したらアクをとり、中火にして、落しぶたをします。生臭さがこもらないように、鍋ぶたはしません。

    4. 途中2回ほど、きんめだいに煮汁をかけながら、約10分煮ます。

    5. 落しぶたをとり、強火でさらに2~3分煮詰めます。煮汁が鍋の底に残り、きんめだいのつやがよくなったところで火を止めます。

    6. できたては形が崩れやすいので、1~2分おいて少し冷まして(あら熱をとる)から、そっと取り出します。深さのある皿に皮が向こうになるように盛りつけます。

    7. 残った煮汁にわかめと万能ねぎを入れ、さっと(1分弱)火を通して、きんめだいの右手前に添えます。煮汁をかけてできあがりです。

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  • 炊き込みごはん

    [From September Issue 2010]

    Ingredients [Serves 2] 

    • 1 cup rice (use a rice measuring cup)
    • 200ml dashi (cooking stock)
    • 1 1/2 cup water
    • 3g shaved bonito
      (A) 1/2 tbsp soy sauce
      1/2 tbsp rice wine
    • a pinch of salt
    • 1/4 sheet abura-age (deep-fried tofu)
    • 20g burdock root
    • 10g carrots
    • 1 shiitake mushroom
    • 2 split peas
    • 30g chicken leg meat
    • 1/4 tsp soy sauce
    • 1/2 tsp rice wine

    When using a rice cooker:
    Follow all instructions up to (8) then use the rice cooker. Mix the rice when the cooking is done and the warmer is turned on.

    Tips on cooking a delicious takikomi-gohan:
    Add seasoning right before cooking, but beware of using sodium (salt) as it stops the rice from absorbing enough water. The cooked rice will not turn out soft this way.

    1. Make the cooking stock by boiling a predetermined amount of water, reduce heat then add shaved bonito. Bring to a boil once again then heat on low for 2 minutes, strain and set aside to cool.

    2. Wash rice. Pour rice into a bowl and quickly add water. Rinse briefly by hand then immediately drain the milky-colored water. Swish rice around by hand about ten times then rinse with water another 2 or 3 times or until the water is no longer milky. Drain with a colander then place it in pot with the stock. Set aside to soak for about 30 minutes.

    3. Pour boiling water over the abura-age to rinse off excess oil. Then slice it into 3 cm long, 3~4 mm wide strips.

    4. Shave the burdock roots into 1.5 to 2 cm strips. Soak in water to remove dirt. Then, drain with a colander.

    5. Peel the carrots then cut them into 2 cm julienne slices. Separate the cap and stem of the shiitake mushroom. Thinly slice the cap into 3 mm wide slices, and finely chop the stem length-wise.

    6. Remove the string from the split peas. Briefly boil (about one minute) then cut them diagonally.

    7. Dice the chicken leg into 1 cm pieces, then season with soy sauce and rice wine.

    8. Put (A) (soy sauce, rice wine, and salt), the meat and vegetables into the pan with the rice, and then mix just before steaming.

    9. Let sit to steam, then remix to loosen.

    10. Fill bowl 70~80% full, leaving space to sprinkle split peas before serving.



    • 米 米用カップ1
    • だし カップ1
    • 水 カップ1+1/2
    • けずりかつお 3g
    • (A) しょうゆ 大さじ1/2
      酒 大さじ1/2
      塩 ひとつまみ
    • 油揚げ 1/4枚
    • ごぼう 20g
    • にんじん 10g
    • しいたけ 1個
    • さやえんどう 2個
    • とりもも肉 30g
    • しょうゆ 小さじ1/4
    • 酒 小さじ1/2



    1. だしをとります。鍋に分量の水をいれて火にかけ、ふっとうしたらけずりかつおをいれます。再びふっとうしたら火を弱め、約2分煮出して火を止め、こして冷まします。

    2. 米をとぎます。ボールに米とたっぷりの水を一気に入れ、さっとかき混ぜ白くにごった水を手早く捨てます。手のひらを使いシャッシャッと10回程度とぎ、再び水を入れ、水のにごりがなくなるまで2~3回すすぎます。ざるにあげ水気をきり、米を鍋に移し、分量のだしに30分以上つけます。

    3. 油揚げは、熱湯をかけ油抜きします。3cm長さ、3~4mm巾程度の細切りにします。

    4. ごぼうは1.5~2cm長さに削ります。水に放し、あく抜きする。ざるにとり、水気をきります。

    5. にんじんは皮をむき、2cm長さの太めのせん切りにする。しいたけは石づきをとり、かさと軸を離します。かさは3mm巾の薄切りにする。軸は縦に細かく切ります。

    6. さやえんどうは、筋をとり、1分ほどさっとゆでます。斜めに切ります。

    7. とりもも肉は1cm角に切り、しょうゆ、酒で下味をつけます。

    8. 鍋の米に(A)(しょうゆ、酒、塩)と具を混ぜて炊きます。

    9. ごはんを蒸らし終わったら全体を大きく混ぜてほぐします。

    10. 茶碗の7~8分目まで盛り、さやえんどうを散らしてできあがりです。

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