Vegetable Curry and Rice Recipe

                                       Vegetable Curry and Rice

In most vegetable curry recipes, the vegetables are simmered in the curry sauce and often lose some of their shape and taste. However, by searing vegetables, this problem is overcome, and the taste of the seared vegetables is more enjoyable.

Ingredients:

* 160 g eggplants
* 80 g green peppers
* 230 g pumpkin
* (buttercup or Japanese squash)
* 1 tablespoon salad oil
* 4 servings Japanese curry and rice

Cooking Procedure:

* Wash the eggplants. Slice into about 2 cm. wide pieces.
* Cut the green peppers in half lengthwise. Remove seeds.
* Cut the unpeeled pumpkin into 0.5 cm. wide slices.
* Heat the salad oil in a frying pan. Sear the eggplants, green peppers and pumpkin.
* Prepare Japanese curry and rice.

Sauteed Vegetables with Pork Recipe

                                  Sauteed Vegetables with Pork

Serve in a dish. The sweet taste of the vegetables and the crunchiness of the meat coating are the most notable features in this dish.

Ingredients:

* 200 g thinly sliced lean pork
* 2 green peppers
* 1/4 cabbage
* 1/2 large carrot
* 1 onion
* 2 teaspoons soy sauce
* 1 1/2 tablespoons salad oil

Coating:

* 1 teaspoon sake
* 1 teaspoon soy sauce
* a little salt
* a little pepper
* 2 teaspoons potato starch (katakuriko)

Cooking Procedure:

* Cut the cabbage into bite–sized pieces and wash.
* Peel the onion and cut in half. Cut each half into 1 cm. wide slices.
* Cut green peppers in half lengthwise. Remove seeds and cut into thin.
* Cut the carrot in half. Slice as shown in the pictures.
* Mix sake, soy sauce, salt and pepper.
* Cut the pork into bite–sized pieces. Dip the pork into the seasoning (Step 5). Coat the pork with the potato starch.
* Heat 1⁄2 tablespoon of the salad oil in a frying pan. Sear the pork. After it changes color, remove from the pan.
* Add the remaining salad oil. Saute the vegetables over a high flame.
* Return the pork to the pan. Add the soy sauce and saute for a few minutes.

Mushroom Salad Recipe

                                        Mushroom Salad

Serve in a dish and decorate with spring onion. The mayonnaise and soy sauce in this easy-to-cook recipe suit the mushrooms well. It's also very low calorie.

Ingredients:

* 6 shiitake mushrooms
* 1/2 package shimeji mushrooms
* 1/2 package enoki (snow puff)
* mushrooms
* 1 spring onion or something green
* (e.g., parsley, basil)
* 2 1/2 tablespoons mayonnaise
* a little soy sauce
* 1/2 teaspoon salt

Cooking Procedure:

* Wipe shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps into 4 pieces.
* Cut off the roots of shimeji mushrooms. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half.
* Boil the all the mushrooms for about 2 minutes.
* After boiling drain from hot water. Run under cool water and squeeze the water.
* Mix soy sauce and salt into the mushrooms. Add mayonnaise and mix.
* Chop spring onion into small pieces.

Mayonnaise–Grilled Shiitake Mushrooms Recipe

                            Mayonnaise–Grilled Shiitake Mushrooms

This dish is especially delicious steaming hot.

Ingredients:

* 8 shiitake mushrooms
* 2 grated garlic cloves
* 6 tablespoons mayonnaise
* 1/2 teaspoon soy sauce
* suitable amount salt
* suitable amount pepper

Cooking Procedure:

** Wipe shiitake mushrooms with a wet paper towel. Cut off the stems.
** Put shiitake mushrooms on aluminum foil and sprinkle with salt.
** Mix mayonnaise, grated garlic and soy sauce together.
** Spread seasoning mixture (Step 3) on shiitake mushrooms.
** Sprinkle with pepper.
** Bake in a toaster oven for six minutes.