* 3 cucumbers
* a little ginger
* 1 teaspoon salt
* 1 tablespoon rice vinegar
* 1 1/2 tablespoons sugar
* Thinly slice the cucumbers. Dust the cucumbers with salt. Let them set until they become soft.
* Squeeze the water from the cucumbers with hands.
* Cut the ginger into julienne slices.
* Mix vinegar, sugar and the ginger in a bowl.
* Add the cucumbers and mix.
* 200 g beef
* 420 g onions
* 450 g potatoes
* 240 g carrot
* 2 garlics
* 120 g solid curry blocks
* 600 ml water
* 2 tablespoons salad oil
* a little salt
* a little pepper
* 4 servings steamed rice
* Slice the onions and garlics thinly. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely.
* Cut the beef into bite-size pieces and sprinkle with salt.
* Put 1 tablespoon of the salad oil in a pan. Add the sliced garlic and beef. Fry until the beef is cooked.
* Add the potatoes and carrot pieces. Fry for a few minutes. Sprinkle a little salt and pepper on top and mix.
* Add the water and boil for 20 minutes on medium heat.
Heat 1 tablespoon of the salad oil in a frying pan. Fry the onions until they turn a brownish color.
* Add the onions (Step 5) to the vegetable mixture (Step 4) and boil for 10 minutes over a low flame.
* Split the solid curry blocks and add. Boil for 20 minutes over a low flame. Stir until well mixed.
Karē-raisu
* Serve over the steamed rice.
* 4 boneless pork chops
* a little salt
* a little pepper
* oil for deep frying
* 30 g flour
* 1 egg
* 80 g bread crumbs
* 3 cabbage leaves
* 1 tomato
* 1/2 lemon
* a little parsley
* Stab both sides of the pork chops 5 or 6 times with a fork. Sprinkle salt and pepper on both sides.
* Lightly dust the chops in the flour.
* Put the egg in a bowl and coat the chops with the egg.
* Then coat well with the bread crumbs in a separate pan.
* Heat the oil to 170 °C and deep-fry the chops on each side about 5 or 6 minutes until golden brown.
* Remove and drain on a rack.
* Slice the cutlets across into 2 cm. strips. Shred the cabbage and soak in water.
* Drain the water from the cabbage. Cut the tomato into 6-8 sectors. Cut the lemon into 4 equal pieces.
* 400 g thinly sliced beef or pork
* 1 block of tofu
* 200 g napa cabbage (Chinese cabbage)
* 1 leek
* 4 shiitake mushrooms
* 10 cm. dried sea tangle
* 1000 ml water
* You can also add your favorite ingredients (e.g., carrot, mushroom, konnyaku, cooked thick white noodles (udon), instant noodles).
* Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
* Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
* Slice the leek diagonally into 5 cm. pieces.
* Wipe shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps in half.
* Arrange the meat, tofu, vegetables and shiitake mushrooms attractively in separate rows on one or more large platters.
* 200 g lean pork
* 1 medium–sized ginger
* 2 cabbage leaves
* 1/2 tomato
* 1 tablespoon sake
* 2 tablespoons sweet sake for seasoning (mirin)
* 1 tablespoon sugar
* 2 tablespoons soy sauce
* 1 tablespoon salad oil
* juice from 1 medium–sized ginger
* 1 tablespoon sake
Grate ginger, and squeeze.
If needed, cut the pork to the size shown in the picture. Marinate the pork in sake and ginger juice for about 10 minutes.
Cut the ginger into julienne slices.
Heat the oil in a frying pan over a high flame and sear the pork. After it changes color, add the ginger, sake, soy sauce, sugar and mirin and sear again.
