Sashimi Mini-Plate for Christmas at Tomii!

December 25, 2009 dragonlife Leave a comment

The agnostic I am have little to do with Christmas and the New Year, except wishing for great ones to all and sundry.
Actually I worked both on the 24th and 25th (and will on the 26th).
Last night on my way back from University I was really starving (diet consequence as I’m already 5 kg lighter than in September!) and I had to store something into that body of mine.
A quick trip to Tomii was in order.

I managed to keep my hunger in check and asked for a small plate (I mean, a really small one) of sashimi.
Tomii gladly obliged and served me the following (see above picture)*

In thebackground, Kan Buri/寒鰤 or Japanese Amberjack/Five-ray Yellowtail ona bed of leaf spouts and a sprig of shiso/紫蘇 perilla flowers.

In front Honmaguro/本鮪 orBlue Fin Tuna O-toro (Belly fat part) and Akami (lean part) and Hirame/平目 or Sole/Flounder.

The colours of the fish are very reminsicent of Santa Claus, don’t you think? LOL

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

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Carrot & Almond Pound Cake

December 25, 2009 dragonlife 2 Comments

Did I say that Bazooka Gourmet is the reason behind all these carrot cakes? LOL
Well, this is the third one, and I will take a little break for them. That is if BG does not make the mistake in inciting me into more postings!

This is a very simple recipe. It has the merit to be healthy and can be served at any time of the day. Very handy with hungry kids (or hubby!)!

Carrot & Almong Pound Cake!

INGREDIENTS:

-Carrot (peeled9: 12o g
-Eggs: 2
-Salad Oil: 100 cc/ml (about 75 g)
-Sugar (brown, preferably): 110 g
-All-purpose flour: 110 g
-Almond powder: 85 g
-Baking powder: 1 yeaspoon
-Cinnamon: to taste
-Liqueur of your choice: 1~2 tablespoons (the alcohol will disppear, so no worries for the kids!)
-Salt: a pinch

-Sliced almonds for topping (according to preference. Plenty is great!)

RECIPE:

-Grate the carrot finely.

-In a bowl drop the salad oil, sugar and eggs. Mix well.

-Mix until the mixture whitens and get very smooth.

-Sieve in the flour, baking powder and cinnamon.

-Sieve in the almond powder.

-Take water out grated carrots. Add grated carrots, liqueur and salt. Mix well.

-If you can squeeze out about 50 cc/ml of carrot juice, perfect!
Keep it for something else.

-Line a pound cake mold with baking paper.
Pour all the pound cake mixture in.
Decorate with plenty of sliced almonds.

-Bake for for 35~40 minutes at 170 degrees Celsius.
Check if is properly cooked by stabbing it with a thin wooden stick. It should come out clean.

-Let cool out completely.
Take ou and slice.
Serve and enjoy!

Easy again, isn’t it?

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Vegan Steamed Organic Vegetables at Uzu

December 24, 2009 dragonlife 4 Comments

Shizuoka Prefecture is increasingly becoming renown all over Japan for its organic (biological/macrobiotic) vegetables and it has become a mind-boggling business to keep track of them all!
To (pleasingly) compound the problem, Shizuoka is the mildest area in Japan after Okinawa, with the direct consequence of yearlong uninterrupted culture.
For example, Shizuoka Prefecture produces half of all celery and Chinese leaf vegetables grown in this country. It is also the first to put out delicious white or yellow winter onions on the markets.

Uzu Izakaya in Shizuoka City is always on the look-out for new vegetables (we are planning to visit an upriver market next month together!), especially organic ones.
This particular way of serving organic vegetables steamed for an unadulterated tasting is their trademark.

I’m no vegan or vegetarian, but I can assure you I won’t let such a dish away from me!

The picture above was taken last night during that memorable dinner at Uzu.
All vegetables are grown organically in Shizuoka Prefecture: carrot, white, red and green daikon, white-fleshed and purple-fleshed sweet potatoes. Don’t you think they look like fruits?

Barnyakauda Sauce

Uzu prepare and sell their own dressing/sauce for such steamed vegetables, although it is not vegan or vegetarian.
As an alternative, vegans and vegetarians could experiment with a sauce/dressing based on soy milk and curry seasoning!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

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Shizuoka Sashimi: Kinmedai/Splendid Alfonsino

December 24, 2009 dragonlife Leave a comment

We had this fish yesterday at Uzu Izakaya in Shizuoka City as our second sashimi plate: Kinmedai/金目鯛.

Kinmedai/金目鯛 in Japanese means “Golden Eyes Seabream”.
It is a fish genus common all over the world, but with varying quality level.

This kinmedai was caught off the Izu Peninsula in the Western part of Shizuoka Prefecture.

Izu Peninsula is considered one of the best areas for that particular fish (it has different names in other regions!).

It was served cut in small rectangular pieces with a deep indent in the middle where you can insert the freshly grated wasabi (from along the Abe River in Shizuoka City) for better chopsticks manipulation and utmost appreciation.
The flesh is so tender it almost melts inside your mouth. The taste is sublime for a fish which is not considered as expensive here. (which shows you can enjoy sashimi and sushi at very reasonable prices! Jibe for people spending fortunes in Tokyo and abroad! LOL).
Generally speking fish is readily available and reasonble for all budgets in our Prefecture.

I feel like a lucky b…..d!

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Japanese Cuisine: Stewed Pork in Black Rice Balls

December 24, 2009 dragonlife 2 Comments

One more dish we had yesterday at Uzu Ｉzakaya in Shizuoka City was a new creation:
Kakuni Kuro Mai Dango/角煮黒米団子 or Stewed Pork in Black Rice Balls.

It did look a straightforward, but the first bite indicated the complexity of that dish.
Stewed Pork is first made in “Kakuni-style”, which takes quite some time to achieve.
The pork is then cut into tiny pieces and wrapped inside the rice ball.
Now the rice used is black rice. This is a bit of a misnomer a Japanese black rice has nothing to do with the “black rice” (which is not rice) used in Americas and Europe.
Actually it is a dark-red rice variety.
One part of the rice is first steamed into a glutinous paste. More black rice is added to the glutinous paste and the mixture is shaped into a ball with the kakuni inside.
It is steamed again with the result of solid/firm rice grains inside the glutinous rice ball, giving it a satisfying bite enhanced by the pork inside.
The balls (as big as a child fist) are served topped with sweet and sour sauce and fresh trefoil (for taste and colour).
A very satisfying, intriguing dish.

Another treat!

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Japanese Cuisine: Venison Sashimi/Shika Sashimi

December 24, 2009 dragonlife 4 Comments

Last night, for once the Missus and I quickly agreed to pay a visit to our favourite izakaya, Uzu, in Shizuoka City.
The place is renown all over the Prefecture for serving food prepared with ingredients coming almost exclusively from our Prefecture.
I thought it better to introduce the dishes in separate postings to make it easier for friends to choose which one to read according to their culinary, diet preferences!

This sashimi/raw meat is venison, that is the meat of a deer.
That particular deer was culled up in the mountains near the Abe River in Umegashima, Shizuoka City. Their number have to be controlled as they tend to overreproduce too quickly to the detriment of the ecological and economic balance of the region.

The sashimi/carpaccio was served with freshly grated wasabi grown along the Abe River, freshly grated garlic and chopped leeks. The soy sauce served with it was of the sweet light kind.

As for the venison, it has a light gamey flavour to it. It was extremely tender and almost sweet,

A treat!

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Vegan Soy Milk Carrot Pound Cake

December 23, 2009 dragonlife 2 Comments

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe (I’m laying it thick, LOL). Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the second one, it is a very simple heathy pound cake fit for everyone, vegans included!

Vegan Soy Milk Carrot Pound Cake!

INGREDIENTS:

-Whole wheat flour: 100g
-All-purpose flour: 80g
-Brown sugar: 50 g
-Baking powder: 2 teaspoons
-Cinnamon: 1~2 teaspoons
-Salt: 1/2 teaspoon
-Carrot: 1
-Black sesame seeds: 1 tablespoon
-Raisins: 50 g
-Soy milk: 100 cc
-Olive or Sesame oil: 100 cc

RECIPE:

-Preheat oven to 180 degrees Cesius.
Mix flour and baking powder and sieve.
Grate the carrot.

-Drop all ingredients into a larg bowl and mix.
Mix until the flour lumps have disappeared (important).

-Bake for 35~40 minutes at 180 degrees Celsius.
Check if properly cooking by stabbing pound cake with a thin skewer. It should come out smooth and clean.
Let cool completely.
Could be served as it is or grilled.

NOTES:

-If sesame oil is available, it would be better than olive oil, altough experimentation would be welcome as half of each oil could be interesting indeed.
Salt is necesary to subdue the cloying taste of the brown sugar a little.

Easy again, isn’t it?

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Vegetables Facts and Tips 5: Sweet Potatoes (amended & expanded)

December 23, 2009 dragonlife 2 Comments

satsuma-1

SYNOPSIS:

I started this series (14 articles so far) quite some time ago to help my vegan and vegetarian (I’m not!) friends and omnivores as well because of the obvious health benefits.
Since then, I’ve learned and discovered a lot more information that could not ignored.
Therefore I plan to amend and expand all 14 former articles before I can continue introducing a lot more vegetables!
Incidentally、 nothing, pictures included, is copyrighted in my food blogs, so please feel free to use anything!
1) POTATOES, 2) TOMATOES, 3) BROCCOLI, 4) CARROTS

Sweet Potatoes or “Satsuma Imo” were first introduced to Japan in the Ryukyu Islands (Okinawa) in 1604 by the Chinese. It was then introduced in Kyushu in 1609, an area that grows 80% of the total Japanese production.
As rightly pointed out by Comestiblog, sweet potatoes should not be confused with yams or yama imo/山芋 in Japanese.
Sorry for making this basic mistake myself in sｐite of 33 years in this country!

It has been recognized in this country fおｒ a long time for both its nutritional and pharmaceutical qualities.

satsumabeni_haruka

There are over a hundred species in Japan, but the most popular edible ones (not the ones exclusively used for making shochu) have red skins and light yellow flesh.

Beni Azuma, mostly eaten in Eastern Japan. Turns very sweet upon cooking.

Naruto Kintoki, popular in Western Japan. Considered elegant and sweet.

Tosabeni, also attributed “No 14 value (top)”, is very sweet and is a “brand name” sweet potato.

Cheese cake combination with Tosabeni Sweet Potato!

Manamusume, another “No 14 value” brand sweet potato.

Gorou Shima Kintoki, particularly popular as baked sweet potato.

Kogane Sengan, considered as the top shochu sweet potato.

Tanegashima Mukashi Mitsu, a sweet potato with a beautiful orange colour and elegant taste.

Tanegashima Murasaki Imo, as above, but with a beautiful purple colour.

Annou Imo, rich in carotens, with a beautiful orange colour and very sweet.

Annou Imo cuisine!

Purple Sweet Road, an interesting name for a sweet tasty hybrid.

The same as above as hyokan Japanese jelly!

satsumatanegashima

My personal favorite is the “Tanegashima Gold Imo” grown in Taneko Island south of Kyushu. It has the particularity of being red when raw before chaning to a rich golden color when cooked. Among other varieties, the violet yams are getting increasingly popular.

yummy
Tanekoshima yam (deep yellow), “common yam” (light yellow) and Murasaki/Violet yam.

The Missus particularly likes to mix the three above as a cold salad with mayonnaise or cream-based dressing.

FACTS:
-Season: September to November
-Main elements: Carbohydrates, Carotene, Vitamin B, C, E. Potassium, Calcium, Magnesium, vegetal fibers.
-Beneficial to digestion. Good for the skin!
-Lose very little of its beneficial elements even after a long cooking.

TIPS:
-Choose specimens with nice color and a “fat/roundish” aspect!
-Plunge yam in cold water as soon as you have cut them. They will not lose their color!
-Boil, bake or steam long enough before taking skin off. Discard skin!
-Leaves can be eaten!

HEALTH FACTS:

-Combined with burdock root, or shiitake, or carrot, or spinach, helps combat colds, helps enhance skin health, helps combat llung and intestine cancer.
-Combined with devil’s tongue tuber, or hijiki sweet seaweeed, or beansprouts, or apple, helps combat cancer, constipation, obesity, and artery hardening.
-Combined with Judas ear mushroom, or shiitake, or seaweed, or hijiki sweet seaweed, helps lower blood cholesterol, helps combat obesity and diabetes.
-Combined with strawberries, or lemon, or pimentoes, helps combat stress, helps skin rejuvenation and intensifies appetite.

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Non-Wheat Flour Carrot Cupcakes

December 22, 2009 dragonlife Leave a comment

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe. Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the first one, it is dedicated to wheat flour allergics!

Non-Wheat Flour Carrot Cupcakes!

INGREDIENTS: For 6 cupcakes

-Unsalted Butter: 100 g
-Brown sugar: 50 g
-Eggs: 2
-Honey (liquid): 1 tablespoon
-Gated carrots: 100 g
-Rice powder: 130 g
-Baking powder: half a teaspoon

-Egg wites: 2
-Sugar: 50 g

RECIPE:

-Bring butter to room temperature.
-Add brown sugar and mix well, incorparating a much air inside as possible.

-Add eggs and mix well.
Add grated carrot, honey, rice flour and baking powder. Mix well.

-Beat the egg whites with sugar into a solid meringue.
Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
Pour mixture into cups.
Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.

-Bake for 20~25 minutes at 180 degrees Celsius.

Simple, isn’t it?

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Today’s Lunch Box/Bento (’09/79)

December 22, 2009 dragonlife 6 Comments

It has taken a long time, but I’m slowly convincing the Missus to work on her bentoes and take her own photoes for reference (posterity?). It is a battle (“what about my privacy, blah, blah…?), but I’m bent on winning it! LOL

She’s recently bought all kinds of contraptions/artifcts for the kitchen and cooking. Among those she has acquired these boxes to shape musubi/rice balls into perfect tringular shapes forbeeter arrangement.
The present musubi are “maze gohan/mixed rice”. The rice was steamed together with “tsukudani/Japanese- style stewed food” made up of bee, bamboo shoots, carrots and others.
She added home-made pickles for vinegary garnish.

The rest of the garnish included her own style of oeufs mimosa/boiled eggs with their yolks manipulated, shrimps and snack pea pods salad seasoned with black sesame seeds and stewd black beans.

The salad was composed of hand broken lettuce, cress and other greens, plum tomatoes, sliced radishes and black olives, the whole topped with cold marinated mushrooms (done in Greek style with olive oil and spices).

Vey simple dessert of grenadine seasoned compoteed apples.

I think I’m right to egg on the Missus! LOL

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Vegetables Facts and Tips 4: Carrots (amended & expanded)

December 21, 2009 dragonlife 4 Comments

carrot-1

SYNOPSIS:

Carrots are consumed everywhere in the World, raw or cooked in so many manners, including desserts, that you need a whole book to describe all the recipes! And you might have to come up with a special addenda leaflet to introduce all its varieties!

Now, people might have forgotten that this cousin of the spinach orignated from Afghanistan before it was first introduced in China and Europe (by the Dutch) in the 12th Century. Japan had to wait until the 16th Century before the Chinese brought it to the Island of the Rising Sun.

FACTS:

Some time ago carrots were not popular in Japan because of their strong taste characteristics, but the Japanese have come with sweeter and softer varieties:

“Kyo-Ninjin”, a variety developed in Kyoto, with a deep dark red colour and very sweet taste.

“Go-Sun Ninjin”, the most common in Japan.

“San-Sun Ninjin”, a smaller variety of the above.

“Daijyo Ninjin”, a very and thin variety very popular in Japanese restaurants! Great for sticks!

“Kinji Ninjin”, probably the most elegant of them all!

“Kiiro Ninjin”, beautiful and very sweet!

“Mini Ninjin”, so much fun!

Now, do not forget the leaves which contain an enormous amount of Vitamin C!

-Season: May to June, and October to December in the Northern Hemisphere.
-Beneficial elements:
Carotenes
An absolute need for humans. Carotenes are more easily absorbed by the body systems when the carrots are eaten together with oil, dressing or “glace”.
Vitamin A, Beta Caroten, B1, B2, B6, C, Potassium, Calcium (very high!), fibers.

TIPS:

Preservation: Carrots should not be kept inside too cold fridges. Protect them by wrapping them into newspaper “standing up”, or into cellophane paper if they are cut.
Choose specimen with a good constant colour and with a small stem core if you buy them with leaves already cut away.

Important: When you peel them, do so as thinly as possible as the majority of the carotenes lie just under the skin!

HEALTH FACTS:

-Combined with onions, or seaweed, or celery, or tofu, helps combat colds, diabetes and constipation and helps hair regeneration.
-Combined with Chinese cabbage, or Cabbage, or tomato, helps combat cancer, ageing and helps withfaster recovery from illness.
-Combined with seaweed, or burdock root, or bamboo shoot, or devil’s tongue tuber, helps combat constipation, high blood presure and clean digestive system.
-Combined with Broccoli, or pimentoes, or kabocha/pumpkin, helps combat skin colour change and helps with body revitalization.

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Today’s Lunch Box/Bento (’09/78)

December 21, 2009 dragonlife 6 Comments

Today’s bento is typical of a traditional Japanese lunch box in Winter.
As I have to keep the calories in check, the Missus slightly reduced the amount of rice and extra garnishes.
The rice was steamed together with some konbu/seaweed cut in tiny pieces she left mixed into the rice.

Being in a good mood, the Missus took particular care of the colours and design.
She covered half of the rice with fired minced chicken with black seasme seeds and made a “border” with young soy beans in their pods she had cut after slightly boiling them.

Instead of making tamagoyaki/Japanese omelette, she prepared iretamago/sweet Japanese scrambled eggs.

As for the garnish, she fried sato-imo/a variety of Jpanese sweet glutinous tubers with black sesame seeds, home-made pickled Kyoto carrots (deep red carrots), an an assortment of broccoli and cauliflower:

Boiled broccoli, white cauliflower and mauve cauliflower (grown in Shizuoka City!).

The dessert was kept very simple: grenadine compoted applaes and stewed sweet black beans.

Plenty and tasty, actually!

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Vegetables Facts and Tips 3: Broccoli (amended & expanded)

December 20, 2009 dragonlife 4 Comments

broccoli-1a

SYNOPSIS:

In a recent National Geographic Magazine survey, Broccoli was at the very top when considering nutrients beneficient to humans in our everyday food!

Vegans, Vegetarians and Omnivores, rejoice! Doctors, start moaning!
A cousin of cabbages and cauliflowers, the flowers are the mainly consumed part, but people forget that the stems are great, too (explained later)!

VARIETIES:

Italian red broccoli

Broccoli Romanesｃo, a favourite of mine!

broccoli-colour
In Japan, a violet variety (bottom) is becoming popular, making for some great combinations with white and yellow cauliflower,

broccoli-dish
and other dishes!

FACTS:
-Season: November to January and March to April in the Northern Hemisphere.
-Main elements:
Carotene, Vitamin A, Beta, C and Vitamin E in very large amounts. Together they combine as an elixir to fight ageing and stress.
Potassium
Iron, which helps increase red blood cells and control cholesterol.
Calcium
Fibers, which help digestion.
Sulforafan which helps fight poisonous intruders.

TIPS:
-As I said above, the stem is not only edible, it is succulent, with a taste between avocadoes and asparaguses! Peel the skin, cut it in any shape you wish and boil it for a while in slightly salted water. let cool and use for salads, stews and gratins!
-Choose specimens with big and dense buds, shiny and fat stems. Check whether the cut at the stem looks fresh!
-After boiling in slightly salted water, plunge into cold water immediately. The colour will not change!
-Preservation: Wrap in wet paper towel, seal it inside a polyester rigid box and keep inside refrigerator’s chilled compartment away from light.
As it will change in contact with natural light, better to cut it, boil it, cool it, seal it inside vinyl pouches and freeze if you have too much of it!

HEALTH FACTS:

-Combined with Garlic, or onion, or pimentoes or vinegar, helps activate blood flow, combat high blood pressure, blood vessel rigidity and heart fatigue.
-Combined with red wine (yes!), or tomato, or egg-plant/aubergine, or carrot, helps combat cancer and encourages rejuvenation.
-Combined with tuna (aha!), or sardines, or soy beans, or olive oil, helps combat ageing and blood vessel rigidity.
-Combined with liver, or cockles, or clams, or cauliflower, helps build blood red cells, combat cold extremities, and provides stamina.

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Italian Restaurant: Lunch at Il Castagno

December 20, 2009 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: clean
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Home-made pasta. Very reasonables prices

I’ve wondered for some time why there were so many good Italian restaurants in our Shizuoka Prefecture.
I believe that they actually share a common trait: an intelligent combination of local products and foreign ingredients!
The other reason is probably the mild climate of our region, the warmest in Japan after Okinawa.

I took advantage of this Sunday being free of any obligations, apart of cooking dinner for my other half to belatedly visit Il Castagno.
It is a very unassuming restaurant/osteria run by three friends, a rarity in Japan where the majority of restaurants are run by couples.
You definitely need to reserve as the low prices attract many customers and there are not so many seats (maximum 15~16).
Service is very friendly and attentive, and questions are answered with extra courtesy.
Have a good look at menu as you are in for some interesting surprises (have you heard of boar raised in Ikawa?)!

This was my first visit and here what I had as one of the lunch courses:

Antipasti Misto: Romaine lettuce, vegetables quiche, pate de campagne and broccoli soup.

Il Castagno not only make 80% of their own pasta, they bake great focaccia bread!

The pasta was very elegant and succulent: home-made trufie short pasta with scallops, cockles, squid, and amaebi sweet shrimps. Marrying Japan and Italy!

A couple of glasses of Nero d’Avola from Sicilia.
Check their wine list: 14 x white (3,900~6,000 per bottle), 23 x red (3,800~12,000 per bottle), 4 x spumante (3,900~6,000),… and Shizuoka Sake Isojiman (3,300 per bottle, an extravagant one!)!

Dolce/dessert set: strawbeery Ice-cream, fruit, chicilate cake and panacotta with acacia honey.

Coffe was included.

IL CASTAGNO
420-0843 Shizuoka Shi, Aoi Ku, Tomoe Cho, 48 (along Kitakaido Street)
Tel. & Fax: 054-247-0709
Business hours: 11:45~14:00, 17:30~21:00
Closed on Mondays and second Tuesdays
Lunch: 1,260 and 1,860 yen
Dinner: 4,000 and 5,000 yen
A la Carte menu and wine list available. Wine by the glass ok
Reservations recommended.
HOMEPAGE (Japanese)

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Korean Cuisine: Yakiniku Tare/Korean BBQ Sauce-Basic Recipes

December 19, 2009 dragonlife 2 Comments

Choris Dow asked me for a recipe to prepare Yakiniku/Korean BBQ Sauce and I’m glad to oblige.
There are many styles, and I hope you will be able to expand on the below suggestions:

RECIPE 1 (left of above pic) :

-Salt: 4 teaspoons
-Water: 2 tablespoons
-Finely chopped thin leeks: 8 tablespoons
-Sesame oil: 8 tablespoons

Mix well. Can be used at once

RECIPE 2 (Right of above pic):

-Red miso paste: 4 tablespoons
-Gochujang: 4 tablespoons
-Sugar: 2 teaspoons
Sesame oil: 5 tablespoons

Mix well. Can be used at once.

RECIPE 3:

-Soy sauce: 3 tablespoons
-Sugar: 1 tablespoon
-Japanese sake: 1.5 tablespoons
-Grated fresh garlic: 1 tablespoon
-Finely chopped thin leeks: 3 tablespoons
-Ground sesame seeds: 1 teaspoon
-Sesame oil: 1 tablespoon

Let marinate for 20 minutes.

RECIPE 4:

-Soy sauce: 50 ml
-Mirin/Sweet sake: 1 tablespoon
-Sugar: 1 pinch
-Seasme oil: 1 tablespoon
-Chili powder: 1 teaspoon
-Freshly grated ginger: 2 cloves.

Mix well and let marimate a little.

RECIPE 5:

– Soy sauce: 50 ml
-Sugar: half a tablespoon~1 tablespoon
-Japanese sake: 3 tablespoons
-Sesame oil: 3 tablespoons
-Mirin/sweet sake: 2 tablespoons
-Freshly grated garlice: 2~3 cloves
-Finely chopped onion: 1/4
-Black pepper: a pinch