Fall Recipe 1…Recipes using Izumi Ward vegetables

Western-style shabu-shabu of cabbage

	Materials (for 4 people) Pork loin 300g Cabbage 500g ＜Ａ＞ 3 tablespoons of grated onion 1 grated garlic 3 tablespoons of mayonnaise 1 tablespoon ketchup Small amount of soy sauce 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 in a zaru, cool it into bite-sized pieces, and arrange on a plate. 2 Boil the pork in boiled water, soak it in sauce A, and pour it on the cabbage of 1.

Fried burdock

	Materials (for 4 people) 1 or 2 new burdock (150g) As appropriate potato starch Fried oil ＜Ａ＞ Salt White roasted sesame Blue glue
Energy 72kcal and 0.4g salt
How to make it 1 Wash the burdock, cut it into 4 cm long, and slice it vertically. Expose to water for 1 minute, wipe off the water, and sprinkle with potato starch thinly. 2 Heat the frying oil to a high medium temperature in a pan, divide the burdock into 3-4 times, and fry crisply over 3 to 4 minutes. Serve in three bowls and sprinkle the mixed A from above.

Healthy pumpkin shiratama dumpling

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

Eggplant and eel

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

Green onion dressing marinade

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

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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

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