/jpck/ - Japanese Food & Cooking

>>1563

Okyuuto!

>>1563

Hello! ：3

Let's enjoy sharing some vegetable recipes together!

(Actually I am not a vegetarian, though…. X P)

At first, I recommend "Asaduke(pic 1)" , lightly-pickled vegetables.

1. slice vegetables(cabbage, carrot, eggplant,　cucumber, radish, and so on. but tomato is not good) into bite-size

2. Put them into Ziploc bag

3. Add salt (and sugar, vinegar, konbu, if you like)

4. crumple? it (pic 2)

5. wait for 15 minutes

comment:

・I like adding salt only and use "Arazio". Please find some delicious salt!

・If you could get "Asaduke no moto (pic 3)" at Japanese supermarket, you only need just put it into bag and crumple

・American cucumber is something different from Japanese on. Its peel is harder than Japanese.

So you should peel it, I think.

I'm sorry I forgot post pic 3, "Asaduke no moto".

If you don't eat fish, you had better get the green type, I think.

Blue type may have fish extract.

Green type uses konbu dashi (sea weed soup).

But you should ask a shopper if it uses fish or not before you buy it.

Also I like "Goma ae".

It means vegetable mixed with sesame and soy sauce (and some sugar)

・boil vegetable

・Put soy sauce (and some sugar) and mix it

comment:

・If you can find good " Usukuchi soy sauce" at a Japanese supermarket (Ask a shopper), I recommend using only it and adding no sugar

・Don't forget wring the boiled vegetable dry well

・green beans(?) and spinach are good for them

>>1567

Pics are some kinds of " Usukuchi soy sauce"

"Usukuchi soy sauce" is different from "koikuchi soy sauce = usual soy sauce " 　

And "kouya douhu".

It is freeze-dried tofu, and has good protein.

You can cook it like some kinds of meat, I heard.