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- The 1st Magaya Local Production for Local Consumption Cooking Contest
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The 1st Magaya Local Production for Local Consumption Cooking Contest
Last Updated April 3, 2023
About the first about local production for local consumption cooking contest
In order to convey the deliciousness and charm of magaya vegetables to many people, we recruited recipes using magaya vegetables and had various generations apply.
On Saturday, January 21, a “cooking contest” was held to actually cook 5 works selected from the submitted works, and each prize was decided.
Here are the five recipes that participated in the cooking contest, so please try to make them too.♪
01. A lot of vegetables! Samosa [Director General Prize]
Mr. Mioka, the inventor
Ingredients used
| Materials | Amount |
|---|---|
| Potato | 2 pieces in the medium (200g) |
| Carrot | 1/2 bottles (100g) |
| Onion | 1/2 pieces (100g) |
| Komatsuna | 1 share |
| Meat | 80ｇ |
| Curry powder | 1 tbsp |
| Ketchup | 2-3 tablespoons |
| Salt | Appropriate amount |
| Gyoza skin (large size) | 20 sheets |
| Salad oil (for stir-fry and fried) | Appropriate amount |
| <For sauce> | |
| Ketchup, mayonnaise | 2 tablespoons each |
How to make it
| Procedure | Process |
|---|---|
| ① | Peel the potatoes and boil them until they are soft. If the bamboo skewer gets stuck quickly, give it to you. Transfer it to a bowl and crush it with a fork. |
| ② | Carrots and onions are chopped, and Komatsuna is chopped into fine pieces. |
| ③ | Heat 1 tablespoon of salad oil in a frying pan and fry 2 carrots and onions. When it is cooked, add minced meat and komatsuna and fry further. When the whole is cooked, season with curry powder, salt and ketchup. |
| ④ | ①Add 3 to the bowl and mix well. See the taste here, and if it is thin, add salt and ketchup as appropriate. |
| ⑤ | Wrap 4 ingredients with gyoza skin and fry with 180 degrees oil until crispy. ※The ingredients are cooked, so the skin should be crisp. |
| ⑥ | Mix the sauce ketchup and mayonnaise. |
02. Magaya's vegetable gratin [Special Jury Prize (JA Yokohama Hodogaya Branch)]
Mr. Nagata, the inventor
Ingredients used
| Materials | Amount |
|---|---|
| Potato | 2 pieces in the medium (200g) |
| Carrot | Small 1/2 bottles (80g) |
| Broccoli | 1/4 pieces (80g) |
| Shimeji | 1 pack (100g) |
| Onion | 1/2 pieces (100g) |
| Bacon | 4 sheets |
| Cheese for pizza | 60ｇ |
| Egg | 2 pieces |
| Salad oil | 2 tablespoons |
| Butter | 20ｇ |
| Flour | 3 tablespoons |
| Soy milk | 3 and 1/2 cups |
| Granules chicken soup | 1 tbsp and 1/2 |
| Salt and pepper | Appropriate amount |
How to make it
| Procedure | Process |
|---|---|
| ① | (Preparing ingredients) |
| ② | Heat the oil in a frying pan, fry the bacon until the fat comes out, add the onions and add the carrots when it is clear. |
| ③ | ②When oil is absorbed into the whole, add butter. When it melts, pour the flour into the whole. |
| ④ | ③Add 1 cup of soy milk little by little and mix the whole. Put the rest in several parts and stir constantly. Put the chicken soup ingredients. It is thick, check the salt taste just before boiling, add salt and pepper to stop the heat. |
| ⑤ | Put 1/4 amount of potatoes in a gratin dish and gently put 4 on top of it. Place the sliced eggs and broccoli, and place the cheese. |
| ⑥ | Bake the cheese with a warm grill until it is thinly browned. |
03. Jagajaga soup (gluten-free) [Special Jury Prize (Member of Improvement Promotion Committee for Eating Habits, etc.)]
Mr. Takashi, the inventor
Ingredients used
| Materials | Amount |
|---|---|
| Potato | 3 large pieces (500g) |
| Green onion | 1 bottle |
| Onion | 1/2 pieces (100g) |
| Broccoli | 1/2 pieces (160g) |
| Carrot | 1 bottle (100g) |
| Frankfurt sausage | 2 bottles |
| Cheese (Ceder) | 50ｇ |
| Potato starch | 40ｇ |
| Silk tofu | 50ｇ |
| Soy milk | 200ml |
| Milk | 200～300ml |
| WED | 250ml |
| Solid bouillon | 1 piece |
| Salt | Appropriate amount |
| Pepper | Appropriate amount |
| Butter | 15ｇ |
How to make it
| Procedure | Process |
|---|---|
| ① | Peel the potatoes and divide them into 2:3. For 2, slice 2 to 3 mm, and for 3, slice about 5 mm. |
| ② | Put butter in a pan, fry the onions, onions, and potatoes cut into 2-3 mm, add about 250 ml of water and solid bouillon, and cook until the ingredients are soft. |
③ | Boil the remaining potatoes in a separate pot. After boiling, remove the water and transfer it to the ball. |
④ | ③Add 40g potato starch to the potato and mix. Put the tofu, make it as hard as an earlobe, divide it into 12 equal parts, put cheese in it, roll it into dumplings and boil it. |
⑤ | Broccoli is divided into small tufts, carrots are cut into pieces and boiled. Cut the sausage into slices. |
⑥ | ②Put soy milk and milk (while watching the thicket), add vegetables, sausages and dumplings, and adjust the taste with salt and pepper. |
04. From babies to adults ♪ Everyone's feast soup [Special Jury Prize (TSUBAKI Shokudo)]
Mr. Shibano
Ingredients used
| Materials | Amount |
|---|---|
| <Soup> | |
| Potato | 1 large (150g) |
| Radish | ５㎝ |
| Carrot | 1 bottle (100g) |
| WED | 800ml |
| Broccoli | 1/2 pieces (160g) |
| Consome | 2 tbsp |
| Salt and pepper | A little bit |
| 【A】 Egg | 1/2 pieces |
| Rice flour | 20ｇ |
| Milk | 2 tablespoons |
| Salt | A little bit |
| 【B】 Radish | ５㎝ |
| 【C】 Minced chicken thigh | 150ｇ |
| Egg | 1/2 pieces |
| Potato starch | 2 tablespoons |
| Salt | A little bit |
| <genobese> | |
| Komatsuna | Half bundle |
| Garlic | 1 piece |
| Walnut | 15ｇ |
| Olive oil | 50ml |
| Salt and pepper | A little bit |
How to make it
| Procedure | Process |
|---|---|
| <Soup> | |
| Gnocchi | Peel the potatoes, divide them into 6 equal parts and expose them to water. Heat in a microwave oven (600w) for 6 minutes to soften. Put the ingredients of [A] in a bowl containing potatoes and mix. |
| Meat dumpling | 【B】 Cut the radish into 5mm squares. Put the ingredients of [C] chopped radish in a bowl and mix. |
| ① | Cut radishes and carrots into chopped pieces at the desired thickness. |
| ② | Put 800ml of water and 1 in a pan and cook until soft. |
| ③ | Drop the meat dumpling in a pot with a spoon. |
| ④ | When the meat dumpling is cooked, put the subdivided broccoli and gnocchi. |
| ⑤ | Season with consommé, salt and pepper. |
| <genobese> | (for taste change) |
| ① | Boil the komatsuna and remove it in the water. |
| ② | Cut 1 Komatsuna into 2-3cm in a mixer and add other ingredients to paste. |
05. Milk boiled sweet salt salmon and radish [Special Jury Prize (seasonal feast rice, mountain water plant)]
Mr. Morita
Ingredients used
| Materials | Amount |
|---|---|
| Sweet salt salmon | 4 pieces (1 piece 70g) |
| Radish | 15㎝ |
| Komatsuna | 2 shares |
| Flour | A little bit |
| Olive oil | 2 tablespoons |
| WED | 200ml |
| Milk | 300ml |
| Salt | 1/4 teaspoon |
| Pepper | A little bit |
| Time (herb) | A little bit |
How to make it
| Procedure | Process |
|---|---|
| ① | Peel the radish into a slice of 1.5cm, and cut each into 6 equal pieces. Wash the komatsuna and cut it into 3cm widths. |
| ② | Cut one slice of salmon into two pieces and sprinkle flour on the whole. |
| ③ | Put the olive oil in a pan, heat, and fry lightly on the radish with oil. |
| ④ | ③Put it in a place with water, cover it and cook. When it boils, turn off the heat and cook until the bamboo skewers pass through the radish. |
| ⑤ | ②Put the salmon on the radish, add milk, cover and cook for 3 minutes. Add komatsuna, salt, pepper and thyme and cook for another 2-3 minutes. |
Inquiries to this page
Hodogaya Ward General Affairs Department Ward Administration Promotion Division
Telephone: 045-334-6221
Telephone: 045-334-6221
Fax: 045-333-7945
Email address: ho-kusei@city.yokohama.lg.jp
Page ID: 517-461-590
