Hijiki no nimono

Ingredients(4 servings)

30g hijiki
1 aburaage
1/2 konnyaku
salt
carrot (1/2)
1and 1/2 tables spoon oil
2 cups stock(dashi)
2 and 1/2 table spoons sugar
2 and 1/2 table spoons soy
1 table spoon mirin

Preparation

1. Wash the hijiki and leave it in a full bowl of water until it is soft.
   After that, remove water from and cut it into about 4~5cm pieces.
2. Pour hot water on the aburaage to remove the oil from it. Cut it into 1 cm. slices.

Recipe

Slice konnyaku into thin strips. Cut the peeled carrot about 4 cm lengths.

Heat the oil in a pot. Add put the konnyaku let the water escape from it.. Put the carrot and aburaage after the surface of konnyaku has changed color. Finally, put hijiki into the pot and fry it.
*Be careful about the hijiki because it burns easily.

Add 2 cups stock and keep simmering, and put 2 and 1/2 table spoons sugar and soy, 1 table spoon mirin into them.

Boil them well until half of the liquid has evaporated. * Stir a few times while it simmers.

Pot-steamed Hotchpotch (Chawan-mushi)

Ingredients(4 servings)

2 chicken sasami
Seasoning.....1 teaspoon soy, 1 teaspoon sake
8 slice kamaboko
100g boiled takenoko (bamboo shoot)
12 peeled ginnan (ginkgo nuts)
4 mitsuba
A little yuzu peel
egg soup
3 eggs
3 cups dashi soup
2/3 teaspoon salt
1 teaspoon light soy
1 teaspoon sake

Preparation

1. Put dry shiitake into water and soften
   them. Slice bamboo shoot.
2. Slice and season chicken. 

Recipe

3. Mix the beaten egg with dashi soup and seasonings. Filter it.
4. Put chicken, shiitake and bamboo shoots into each cups. Leave 4~5 tablespoon of egg soup and pour the rest into them. Steam them for a minute over high heat and then steam for 16~17 minutes over low heat.
   
5. Put Kamaboko and ginkgo nuts in them, pour egg soup and steam again for 2~3 minutes. Put mitsuba and yuzu peel in each cups.

Dashimaki tamago

Ingredients (4 servings)

4 Eggs, 1/4 cups stock (dashi),
Mixture: (1/2 table spoons soy, salt, 1/2 tablespoons mirin),
Oil

Recipe

Put 1/4 cups stock into a bowl add the mixture soy-salt-mirin mixture and stir.

Beat 4 eggs in another bowl then add (1) to (2).

Thinly coat a square frying pan with oil. Wipe out the surplus oil with a cloth or paper towel. Pour 1/3 of the mixture into the frying pan, and spread it evenly by jiggling the pan.

After the surface of (3) hardens slightly, roll it up to one end of the frying pan.

Move the rolled egg to the opposite side and oil the bottom surface. Add another 1/3 of (2) into the pan, and roll it up after the surface of (3) comes has hardened.
Repeat (5) with the last 1/3 of the mixture.

Pick (6) up and let it cool and cut