Spring Recipe 1: A collection of dishes made with Izumi Ward vegetables

The shoot of bamboo shoots

	Materials (for 4 people) Boiled bamboo shoots 200g Squid 120g 50 shoots <broth> 270ml of soup stock 2 teaspoons of thin soy sauce 1 tablespoon of sake and sugar ＜Ａ＞ White miso 100g 2 tablespoons of sugar 1 tbsp of sake
Energy 131kcal Salt 2.3g
How to make it 1 Cut the bamboo shoots into bite-sized pieces and boil them in broth. 2 Peel the squid, boil it and cut it into an appropriate size. 3 Take the shaft of the tree buds, grind them in a mortar, add A, mix the bamboo shoots and squid, and decorate the tree buds.

Falcy of new onions

	Materials (for 4 people) New onions 400g (2 pieces) Potato 90g 20g of carrots Paprika 60g 20g celery Asparagus 60g 50g of meat 1 tbsp of flour 4 tablespoons of olive oil A little salt and pepper
Energy 211kcal Salt 1.3g
How to make it 1 Peel the onions, cut 2 cm from the top and 1 cm below, cut the inside with a spoon, and shake the whole salt. 2 Cut out onions, carrots and celery, cut potatoes into 5 to 7 mm slices, paprika into 4 equal parts vertically, and asparagus into half lengths. 3 Heat 1 tablespoon olive oil in a frying pan, fry the minced meat. When the color changes and becomes crisp, add minced onions, mix lightly, sprinkle flour, fry, and season with salt and pepper. Fill 41 with 3, arrange it on an iron plate with potatoes, and pour salt, pepper, and 1 tablespoon olive oil. 5 Bake it in a 220-degree oven for 25 minutes, take it out, place the paprika and asparagus on an iron plate, sprinkle with 2 tablespoons of olive oil and bake again in the oven for 5 minutes.

Instant pickle of vegetables

	Materials (for 4 people) <500g of vegetables> Two turnips 1 cucumber 1/3 carrots Celery half book Half onion <A Seasonings> 1 tablespoon each of vinegar and sugar 2 tablespoons of salad oil A little pepper 1-2 roller 1 tablespoon salt
Energy 86kcal Salt 2.2g
How to make it One turnip is a 5 mm comb, cucumbers are chopped, carrots, celery and onions are cut into 5 mm claps, and leave with 1 tablespoon salt for 20 to 30 minutes. 2 If you feel soft, throw away half of the water, add A and Laurier, and soak for about 2 hours.

Lyon-style tomato

	Materials (for 4 people) 3 tomatoes 2/3 teaspoons of salt 1 small onion A little pepper 3 raw shiitake mushrooms A little parsley 2 tablespoons of butter 2 tablespoons of salad oil
Energy 136kcal, salt 1.1g
How to make it 1 Tomatoes are peeled with water and cut into combs. 2 The onions are sliced, the raw shiitake mushrooms are sliced, and the parsley is torn. 3 Heat butter and salad oil in a frying pan, fry the onions well, add raw shiitake mushrooms and tomatoes, fry, add parsley and mix, and season with salt and pepper.

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Created by the Izumi Ward Dietary Improvement Committee (Izumi Ward Healthmate)
"Taste Recipe" - a collection of dishes using vegetables from Izumi Ward.

Published in Health and Welfare Division November 2009

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