Spring Recipe 1:Izumi Ward Vegetables

Budding of bamboo shoots

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

New onion falsey

	Materials (for 4 people) New onion 400g (2 pieces) Potato 90g 20g of carrot Paprika 60g Celery 20g Asparagus 60g 50g of meat 1 tablespoon 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, hollow the inside with a spoon and shake salt the whole. 2 Finely chop the onions, carrots and celery, cut potatoes into 5 to 7 mm slices, paprika vertically into 4 equal parts, and cut asparagus into half lengths. 3 Heat 1 tablespoon of olive oil in a frying pan, fry the minced meat. When the color changes and it becomes flavour, add minced onions, mix lightly, sprinkle flour and fry, season with salt and pepper. 4 Pack 3 in 1 and arrange it on an iron plate with potatoes, and pour salt, pepper and 1 tablespoon olive oil. 5 Bake in a 220-degree oven for 25 minutes, take it out, put paprika and asparagus on an iron plate, turn salt, pepper, and 2 tablespoons of olive oil, and bake in the oven again for 5 minutes.

Instant pickles style of vegetables

	Materials (for 4 people) <500g of vegetables> 2 turnips 1 cucumber 1/3 bottle of carrot Celery half celery Half onion <A Seasonings> 1 tablespoon of vinegar and sugar 2 tablespoons of salad oil A little pepper 1 or 2 rollers 1 tablespoon salt
Energy 86kcal Salt 2.2g
How to make it 1 Turnips into 5 mm combs, cucumbers are cut into pieces, carrots, celery and onions are cut into 5 mm claps, and leave them with 1 tablespoon of salt for 20 to 30 minutes. 2. When it becomes soft, throw half the water, add A and roller, and add about 2 hours.

Lyon-style tomato

	Materials (for 4 people) 3 tomatoes 2/3 tbsp salt One small onion A little pepper 3 raw shiitake mushrooms A little parsley 2 tablespoons butter 2 tablespoons of salad oil
Energy 136kcal, 1.1g of salt
How to make it 1 Leave the skin into comb shapes. 2 Sliced onions, cut the raw shiitake mushrooms, and 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.

Go to summer recipe 1　　To the recipe top page

Prepared by the Izumi Ward Health Mate (Izumi Ward Health Mate)
Published from "Taste Recipes"-Cooking Collection using vegetables from Izumi Ward.

Health and Welfare Division Published in November 2009

• Health and Welfare Division Health Promotion Section (3rd floor, 313)
• Phone: 045-800-2445
• FAX: 045-800-2516

Please feel free to contact us.