Autumn Recipe 1…Recipe using Izumi Ward vegetables

Western-style cabbage shabu-shabu

	Materials (for 4 people) Pork loin 300g Cabbage 500g ＜Ａ＞ 3 tablespoons of onion grated 1 piece of grated garlic 3 tablespoons of mayonnaise 1 tablespoon ketchup Small amount of soy sauce Small amount of salt and pepper
Energy 295kcal Salt 0.7g
How to make it 1 Boil the cabbage quickly in a large amount of hot water, spread it out, cool it down, cut it into bite-sized pieces and arrange it on a plate. 2 Boil the cabbage in boiled water, soak it in A sauce, and pour it on the cabbage of 1.

Fried new burdock

	Materials (for 4 people) 1-2 new burdock (150g) Starch as appropriate Fried oil ＜Ａ＞ Salt White roasted sesame Blue seaweed
Energy 72kcal, salt 0.4g
How to make it 1 Wash the burdock, cut it into 4cm length, and slice it vertically. Expose to water for 1 minute to wipe off moisture and sprinkle with potato starch thinly. 2 Heat the fried oil in a pot to a high medium temperature, divide the burdock into 3 to 4 times, and fry it in 3 to 4 minutes. Put it in 3 bowls and shake the mixed A from above.

Pumpkin Healthy Shiratama Dango

	Materials (for 4 people) Shiratama flour 100g Pumpkin (net) 100g Water appropriate 4 tablespoons of black honey Mint leaves
Energy 151kcal, salt 0g
How to make it 1 Put the pumpkin in a bakeware, wrap it, heat in a microwave oven (600W) for 3 minutes, and crush it with a fork. 2 Mix shiratama flour and pumpkin in a bowl and add water to the earlobes as a guide and knead. Finally, roll it into bite-sized pieces 3 Boil 2 in boiling water, and when the shiratama floats, shake it with cold water, raise it and drain. Place 3 in a bowl, decorate the leaves of mint, and add black honey.

Eggs and eels

	Materials (for 4 people) Eggplant 500g 1/2 eel oysters 3 eggs 2 tablespoons of salad oil 1/2 cups of soup stock ＜Ａ＞ 1 tbsp of sugar 1.5 tbsp of sake 1.5 tablespoons of soy sauce
Energy 224kcal, salt 1.4g
How to make it 1 Cut the eggplant in half lengthwise and cut it diagonally with a width of 7 mm. 2 Eels are shredded. 3 Heat the salad oil in a frying pan, fry the eggplant well, and add the soup stock and seasoning A. 4. Put the eel in 3 and pour the beaten egg when it is cooked.

Green onion dressing marine

	Materials (for 4 people) 4 green onions 6 pieces of ham A little parsley 1/2 solid soup 1 roller <Dressing> 3 tablespoons of salad oil 1 tablespoon of vinegar 2/3 teaspoons of mustard Salt, a little pepper
Energy 103kcal Salt 0.3g
How to make it 1 Cut the green onions into 10cm lengths and chop the parsley. 2 Put 3 cups of water, solid soup, lorier, and green onions in a pan and cook over low heat for 20-30 minutes. 3 When it becomes soft, take it in the bat and apply dressing while it is hot. 4 When 3 is put, add ham and parsley and serve in a bowl.

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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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