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- The 3rd Magaya Local Production for Local Consumption Cooking Contest
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The 3rd Magaya Local Production for Local Consumption Cooking Contest
Last Updated November 29, 2024
The 3rd Magaya Local Production for Local Consumption Cooking Contest was held
In order to convey the deliciousness and charm of magaya vegetables to many people, we recruited recipes using magaya vegetables and applied for various recipes that were devised.
The 3rd recruitment theme "Fish with plenty of vegetables using spring and summer vegetables"
On Saturday, August 3, 2024, a “cooking contest” was held to actually cook 5 works selected from the submitted works, and each prize was decided.
Here are the recipes of 5 works that participated in the cooking contest. Please make it by all means.♪
- Curry pilaf full of vegetables
- Summer vegetable saute, soy milk tuna sauce
- Dry curry full of vegetables
- With Hodogaya vegetables Tianjin rice and mouth resting karugamo cucumber.
- Easy kish with plenty of vegetables
Curry pilaf with plenty of vegetables [Director General Prize]
Inventor: Mr. Naomi Kobayashi
Ingredients used
| Materials | Amount |
|---|---|
| Onion (small) | 1 piece |
Carrot | ５cm |
| Pepper | 1 piece |
| Meat | ８０ｇ |
| Salad oil | 1 tbsp |
Salt, pepper | A little bit |
| WED | ８０ml |
| Solid chicken consommé | 1 piece (approximately 5g) |
| Curry powder | About 2 teaspoons |
| Ketchup | 1 tbsp |
| Medium sauce or Worcester sauce | 1 teaspoon |
| Rice | ３００ｇ |
| Butter | １０ｇ |
| Raisin | Appropriate amount |
| <Addition> | |
| Lettuce | 2 or 3 sheets |
| Cucumber | 1/2 bottles |
| Medium tomato | 2 pieces |
| Red cabbage spout or red onion | Appropriate amount |
| Corn cans | Appropriate amount |
How to make it
| Procedure | Process |
|---|---|
| １ | Cut onions, carrots and peppers into minced pieces. |
| ２ | Add oil in a frying pan, heat and fry 1. When the onion is transparent, add the ridiculous meat, lightly salt and pepper and fry. |
| ３ | When the color of the meat changes, add 80ml of water and chicken consommé crushed by hand, add curry powder, ketchup, and medium-concentrated sauce, and mix until the water runs out. |
| ４ | Add the warm rice to 3, fry over medium heat so that the taste blends into the whole, and finally add butter for gloss and mix, and sprinkle raisins. |
| ５ | Serve the vegetables to be attached to the plate in a well-balanced manner and serve 4. |
Inventor: Mr. Naomi Kobayashi
The recommended point is that it contains raw vegetables, fried vegetables, meat, and rice in one dish, and you can eat in a well-balanced manner.
To make it easier to eat, minced vegetables with water and fry.
Summer vegetable saute and soy milk tuna sauce [Special Jury Prize (JA Yokohama Hodogaya Branch)”
Inventor: Mariko Morita
How to make it
| Materials | Amount |
|---|---|
| Eggplant | 80ｇ |
| Zucchini | 60ｇ |
| Paprika (red) | 30ｇ |
| Paprika (yellow) | 30ｇ |
| Olive oil | 1 tbsp |
| Large leaves | 2 sheets |
| Salt, pepper | A little bit |
| <Source> Easy-to-make amount | |
| Onion | 50ｇ |
| Garlic | 1 piece |
| Olive oil | 1/2 tablespoons |
| Flour | 1 teaspoon |
| Unadjusted soy milk | ２００ml |
| Canned tuna (oil pickled) | 1 can (70g) |
| Solid bouillon | 1/2 pieces |
| Salt, pepper | A little bit |
How to make it
| Procedure | Process |
|---|---|
| １ | Minced onions and garlic |
| ２ | Put the olive oil in a pan, heat and fry 1. When it is clear, sprinkle the flour, mix and fry. |
| ３ | Add soy milk and crushed solid bouillon, stir over low heat and cook. |
| ４ | When thickened, add the canned tuna with the juice, boil for 1-2 minutes, and season with salt and pepper. |
| Procedure | Process |
|---|---|
| １ | Eggplant and zucchini are cut into 1cm slices, and paprika is cut into 3cm squares with stalks and seeds. |
| ２ | Put 1/2 tablespoons of olive oil in a frying pan, heat, add 1, shake a little salt and fry over high heat. Once browned, add 1/2 tablespoons of olive oil, fry until the vegetables are cooked, and sprinkle with pepper. |
| Procedure | Process |
|---|---|
| １ | Serve the sauteed vegetables on a plate, sprinkle with tuna sauce, and decorate the shredded large leaves. |
Inventor: Mariko Morita
Tuna sauce can be used in various ways, such as pouring it on raw tomatoes or boiled green beans or mixing it. You can also enjoy it with vegetable dip sauce.
Vegetable dry curry [jury special prize (member of ward eating habits improvement promotion committee)]
Inventor: Satoko Jimbo
Ingredients used
| Materials | Amount |
|---|---|
| 【A】 Carrot | 1/8 bottles |
| 【A】 Shiitake | 1 piece |
| 【A】 Onion | 1/4 pieces |
| Tomato (middle) | 1 piece |
| Boiled corn or canned corn | 1/4 bottles |
| Curry flake | ２５ｇ |
| Milk | A little bit |
| Soy sauce | A little bit |
| Salad oil | Appropriate amount |
| Blue peas | 4 sheets |
| <Addition> | |
| Potato | 1/2 pieces |
| Salad chicken | 1 pack |
| Flour | Appropriate amount |
| Salt | Appropriate amount |
| Salad oil | Appropriate amount |
| Black sesame | Appropriate amount |
How to make it
| Procedure | Process |
|---|---|
１ | 【A】 Cut each into 1cm squares and fry in a frying pan with oil. |
| ２ | When the vegetables are cooked, add peeled tomatoes and corn. Water comes out of tomatoes, so boil it down. |
| ３ | When it is boiled down, add curry flakes and soy sauce. Add milk if you like and adjust the spiciness. |
| ４ | Cut the potatoes and salad chicken into 3cm squares. Boil the potatoes lightly. |
| ５ | Spread the potatoes and salad chicken with flour. Add oil to a frying pan, fry potatoes and salad chicken, and sprinkle salt if you like. |
| ６ | Place the blue jiso on a plate, and put 3 pieces on top of it. |
| ７ | Add fried potatoes and salad chicken, sprinkle with black sesame. |
Inventor: Satoko Jimbo
If you don't use meat for curry, you can eat it lightly without rice.
But I want a little meat, so I add fried chicken using salad chicken that can be used easily.
With Hodogaya vegetables Tianjin rice and mouth resting Karugamo cucumber [Special Jury Prize (seasonal feast rice, mountain water plant)]
Inventor: Mr. Shinya Fukuda
Ingredients used
| Materials | Amount |
|---|---|
| Turnip (middle) | 1/2 pieces |
| Tomato (middle) | 1/2 pieces |
| Cucumber | 1/2 bottles |
| Corn | 1/2 bottles |
| Edamame (mukimi) | ６０ｇ |
| Crab crab | 4 pieces |
| Squirrel | 10 of them |
| Egg | 4 pieces |
| Rice | ３００ｇ |
| Sesame oil | Appropriate amount |
| 【A】 WED | ２００ml |
| 【A】 Cooking sake | 1 tbsp |
| 【A】 Soup of chicken soup | 1 teaspoon |
| 【A】 Soy sauce | 1 teaspoon |
| 【A】 Mentsuyu (Straight type) | 2 tbsp |
| 【A】 Grated garlic (tubing) | A little bit |
| 【A】 Sesame oil | A little bit |
| Potato starch | 1 tablespoon (water dissolve with 50ml of water.) |
<Karugamo Cucumber> | 6 birds |
| Cucumber | Appropriate amount |
| Corn | 12 tablets |
| Black sesame | 12 tablets |
How to make it
| Procedure | Process |
|---|---|
| １ | 【A】 Mix it. |
| ２ | Cut the turnip into 1cm squares and heat it in a microwave oven 600W for 1 and a half minutes. |
| ３ | Cut tomatoes and cucumbers into 1cm squares. Relax the crab. |
| ４ | The corn and green soybeans are wrapped and heated in a microwave oven 600W for 2 and a half minutes. The corn should be removed. |
| ５ | Put sesame oil in a frying pan, heat and fry the shrimp. |
| ６ | When the shrimp are cooked, add 2, 3, 4 and 1 and heat. When boiling, add water-soluble potato starch and thicken. |
| ７ | Put sesame oil in another frying pan, heat, add the melted egg, and make eggs for Tianjin rice. |
| ８ | Put 7 eggs on the served rice and add 6. |
| You can also enjoy adding cabbage to the ingredients if you like. |
| Procedure | Process |
|---|---|
| １ | Cut the cucumbers into slices. |
| ２ | Cut out the seeds with a straw or the like. |
3 | Put 2 tablets of corn in the cut-out part. |
4 | Look at the black sesame with two grains. |
Inventor: Mr. Shinya Fukuda
・The sourness of tomatoes melts in the bean paste and can be eaten with crispy.
・Eating cucumbers through fire can reduce the blue smell and bitterness of cucumbers, and help digestion. The heating time is short, so you can enjoy the crispy texture.
・No vinegar is used for bean paste to make it easier for children to eat. Red and green vegetables and yellow eggs were used to make food enjoyable, and cucumber ducks were added.
Easy Kish with plenty of potato vegetables [Special Jury Prize (TSUBAKI Shokudo)]
Inventor: Mr. Mitsuyo Yamaguchi
Ingredients used
| Materials | Amount |
|---|---|
| Potato | 1/2 pieces |
| Carrot | 1/4 pieces |
| Onion (middle) | 1/2 pieces |
| Corn | 1/3 bottles |
| Spinach | 2 shares |
| Bacon | ５０ｇ |
| Salt, pepper | A little bit |
| Consome | 1/2 teaspoons |
| Butter | １０ｇ |
| Egg | 2 pieces |
| Milk | ５０ｍｌ |
| Mayonnaise | 1 tbsp |
| Cheese for pizza | ５０ｇ |
| <Addition> | |
| Ketchup | Appropriate amount |
| Baby leaf | Appropriate amount |
How to make it
| Procedure | Process |
|---|---|
| １ | Cut the potatoes into 1cm squares, wrap them and heat them in a microwave oven 600W for 1 minute. |
| ２ | Cut the carrots into shreds. Cut the onions into slices. Remove the corn and keep it apart. Cut the spinach into 2cm. Cut the bacon into 5mm pieces. |
| ３ | Break the two eggs in a bowl, add milk, mayonnaise and pizza cheese and mix. |
| ４ | Preheat the oven to 180 degrees. |
| ５ | Melt butter in a frying pan, fry 1 or 2 ingredients, and season with salt, pepper and consommé. |
| ６ | Add 5 to 3 and mix. |
| ７ | Spread a cooking sheet in a heat-resistant container (about 15cm long, about 21cm wide), pour 6 and bake in the oven for 25 minutes. |
| ８ | After baking, take it out of the container, cut it into your favorite size, and serve on a plate. Add ketchup and baby leaf if you like. |
Inventor: Mr. Mitsuyo Yamaguchi
・You don't have to put any vegetables in the refrigerator! This time, we added typical potatoes of potatoes produced in potatoes and corn in summer.
・I put the mayonnaise and thought about it to make it taste. Also, since pie dough is not used, I think it can be easily made.
・It is devised so that you can get 350g of vegetables a day.
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Here are the recipes for 5 works.
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Inquiries to this page
Hodogaya Ward Ward Administration Promotion Division Planning and Adjustment Section
Telephone: 045-334-6227
Telephone: 045-334-6227
Fax: 045-333-7945
Email address: ho-kusei@city.yokohama.lg.jp
Page ID: 141-872-577
