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Green fresh recipe

Last update date November 20, 2020

About green fresh recipe

We issued "green fresh recipes" which gathered up recipe using seasonal local farm products which Yokohama local production for local consumption support shop of Midori Ward devised (November, 2020 issuance).
How to make some dishes introducing in recipes can see even video. As even video introduces, you buy hometown farm products in direct sale places, and please make point of introduction and cooking of producer of farm products which you used for recipe by all means.

Green fresh recipe
Green fresh recipes (PDF: 6,518KB)


#yu* (yurin) sauce of 11 eggplant and marlin

yu* sauce of eggplant and marlin
Dishes photograph

Materials (for two people)

Materials (for two people)
 
 
Materials nameQuantity

Marlin

Two slices
Eggplant2-3 average ※One large Nara
SaltAppropriate amount
PepperAppropriate amount
Dogtooth violet starchAppropriate amount
OilAppropriate amount
[A] Starch syrup

50 g

[A] Vinegar30CC
[A] Soy sauce30CC
[A] Sesame oil15CC
[A] Long onion (cutting fine)A little
[A] Ginger (lowering)A little
[A] Green shiso (cutting fine)Favorite quantity

How to make

 How to make
TurnContents
1We sprinkle limit, salt, pepper on half with marlin and cover with dogtooth violet starch
2We bark with peeler in boundary line between stripes and cut eggplant to size that is about the same as 1 marlin
3We mix A and cook yu* sauce
4We fry 2 in oil of 180 degrees Celsius over a high heat
5If 4 becomes brown, we classify 1 into 4 and fry
6

If 5 marlin becomes brown, we take out of 5. We take out eggplant if it passes a little

7If we put 6 marlin, eggplant on plate in mille-feuille form (alternation) and serve and play 3 from the top

Point of dishes

As for the peel of eggplant, we can enjoy texture by facing boundary line between stripes without all turning.
When yu* sauce forms using starch syrup not sugar, it becomes easy to pick quarrel with other ingredients!
As it becomes sauce of cold Chinese noodles when we weaken yu* sauce with water, please try.

Shop which provided recipe

Summary of shop
 
 
Store nameResting dragon (garyu)
Owner

Masayuki Watanabe
Masayuki Watanabe
Photograph of owner of resting dragon

Address4-5-1, Nagatsuta
Telephone045-984-1009
Business hours, regular holiday

Please confirm local production for local consumption green guide map.
Or please refer to shop.

#10 french toast

French toast
Dishes photograph

Materials (for two people)

Materials (for two people)
Materials nameQuantity

[A] Egg

Two
[A] Granulated sugar10 g
[A] Milk100CC
[A] Vanilla essenceA little
Baguette (5-6cm)Two slices
Butter (saltlessness)5 g
Vanilla ice cream100 g
Powder sugarA little
Caramel sauceSmall quantity

How to make

 How to make
TurnContents
1We soak baguette well and cool with refrigerator for eight hours if we mix A well
2We melt butter in frying pan and bake extremely over a low heat until both sides of 1 baguette become light brown
3We ride vanilla ice cream on the baguette if we heat 2 with oven for approximately ten minutes
4It is completed if we bet powder sugar, caramel sauce on 3!

Point of dishes

By heating up slowly and carefully, can cook soft and fluffy french toast. When you use frying pan in substitution for oven, please bake over a low heat. It becomes delicious to absorb egg mixture well when we use hard bread!

Shop which provided recipe

Summary of shop
 
Store nameChar-grilled hamburg & steak restaurant tries to be
Owner

Mitsutoshi Sato

Owner photograph
It is photograph of owner of trying to be char-grilled hamburg & steak restaurant

Address352-1, Daimuracho pico Nakayama 102
Telephone045-933-9929
Business hours, regular holidayPlease confirm shop's HP. (the outside site)

#Of 9 tomato chilled stew and seafood is cold


Dishes photograph

Materials (for two people)

Materials (for two people)
 
Materials nameQuantity
It is kelp bonito1 L
LiquorTablespoon 2
Light soy sauceTablespoon 1
Salt5 g
Whitefish50 g (two slices)
Prawns (shelling)Two
ScallopsTwo
Dogtooth violet starchAppropriate amount
Tomato (the inside)Two
Green shisoTwo pieces

How to make

How to make 
TurnContents
1We let kelp bonito soup stock become heated and add liquor, light soy sauce, salt. We leave 300CC in pan (A) and cool 700CC with refrigerator (B)
2

After having cooled with refrigerator with salt (the quantity outside) as whitefish, prawns, scallops for approximately 30 minutes, we wipe off moisture with kitchen paper,

We cover with dogtooth violet starch

3(A) We excite this and put 2 and we boil over a low heat for 2-3 minutes and stop fire and take rough heat
4(B) We add tomato which we did facing bath, 3 whitefish, prawns, scallops to this and cool with refrigerator for 1-2 hours
5We serve 4 whitefish, prawns, scallops with tomato as 8 equal portions in the neighborhood in the center of plate

Point of dishes

Taste of stock soaks well when we do, and, as for the tomato, hot water direction becomes delicious.

Shop which provided recipe

Summary of shop
 
Store nameDo you eat uotama &?
Owner

Satoshi Nishihara (the left)

Photograph of owner
Photograph of owner of uotama & worth to consume

Address1-17-6, Kirigaoka
Telephone045-922-6130
Business hours, regular holiday

Please confirm shop's HP. (the outside site)

#Quiche of 8 seasonal vegetables


Dishes photograph

Materials (for one 18cm in diameter tart type)

Materials (for one 18cm in diameter tart type)
 
Materials nameQuantity
[A] Graham flour40 g
[A] Soft flour35 g
[A] SaltPinch
[A] Cloza oil30 g
[A] WED38 g
[B] EggL1 unit
[B] Soybean milk50 g
[B] Salt1/4 teaspoon
[B] Favorite herbAppropriate amount
Daikon3cm
Paprika1/4
Burdock10cm
Chinese cabbageOne piece
Japanese mustard spinachOne bundle
Broccoli3 bunches
Carrot2cm
Onion1/4
TaroOne
Salt1/4 teaspoon
PepperAppropriate amount
Olive oilAppropriate amount
Cheese for pizza40 g
Parmesan cheese10 g

How to make

How to make
TurnContents
1We put A in the bowl and knead until we get smooth for about five minutes
2We wrap 1 in lap and let you take a rest with refrigerator more than one hour
3We increase 2 by circle of around 23cm in diameter and make a hole with fork finely if we let we spread well, and tart type which applied oil adhere
4We bake 3 with oven of 200 degrees Celsius that we preheated for 12 minutes
5It heats olive oil in frying pan and we fry vegetables which we cut and season suitable size with salt and pepper
6We put B in the bowl and we mix well and make dough
7We classify 5 and 6 into 4 in turn and are completed if we scatter cheese for pizza, parmesan cheese and bake for oven 30 minutes of 200 degrees Celsius

Point of dishes

It is point that does not cut too many roots thick! It is delicious even if we use other seasonal vegetables. By size and oven of model, please adjust fried time.

Shop which provided recipe

Summary of shop
Store nameCafe bakery pukapuka
Owner

Atsuko Nagase (the left)

Photograph of owner
Photograph of cafe bakery pukapukano owner

Address3-25-2-203, Kirigaoka
Telephone

045-921-0506

Business hours, regular holiday

Please confirm shop's HP. (the outside site)

#Sauce of mushrooms of 7 forests


Dishes photograph

Materials (for two people)

Materials (for two people)
 
Materials nameQuantity
Straight shiitakeThree small
Dry shiitake (slice)For two
Jew's-ear2~3 piece
GarlicOne slice
Onion1/2 average
Fresh cream50 ml
Salt and pepperAppropriate amount
Demiglace sauce or bouillon50 ml
Olive oilSmall quantity
Butter (for omelette)Three
Tomato1/2 average
ParsleySmall quantity

How to make

How to make
TurnContents
1We steep dry shiitake in 200CC of water for from 30 minutes to 1 hour (we do not throw away return stew)
2Straight shiitake, Jew's-ear mince 1cm corner, onion, garlic finely
3We pull olive oil to frying pan and fry 2 onions, garlic so as to become brown
4We add 2 straight shiitakes and drying shiitake which we steeped in 1 after adding Jew's-ear, and having fried lightly to 3
5We add 100CC of return juice of shiitake and demiglace sauce (or bouillon) to 4
6We serve omelette with butter in roast, plate
7We classify 5 into frying pan after having cooked omelette and season with fresh cream, salt and pepper
8We hang toromigatsuitara 7 to 6 omelette. It is completed if we decorate with parsley, tomato!

Point of dishes

We draw flavor of shiitake using fresh straight shiitake and dry shiitake enough! It is sauce which matches meat or saute, pasta with fish.

Shop which provided recipe

Summary of shop
 
Store nameCafe Felix fall
Owner

Masahiko Miyaji

Photograph of owner
Photograph of owner of cafe Felix fall

AddressNakayama 1-27-6 Shirota Nakayama apartment house A104
Telephone045-532-6816
Business hours, regular holidayPlease confirm shop's HP. (the outside site)

#Salad of 6 taro


Dishes photograph

Materials (for two people)

Materials (for two people)
 
Materials nameQuantity
Taro300 g
Onion (we slice and expose to water)1/2 small
Bacon50 g
Salt, pepper (if we can do it rough biki black pepper)Appropriately
MayonnaiseTablespoon 1
Grain mustardTeaspoon 1

How to make

How to make
TurnContents
1We wash taro with water and display taro having water to bakeware after having removed mud well and hang lap softly
(when size of taro includes unevenness, we cut and prepare size)
2We bark after cooling a little if we heat 1 in microwave oven of 600w for 3-5 minutes and confirm that bamboo skewer goes straight (skin easily peels off by hand!)
3We fry bacon until we get crisp
4We crush 2 taro and add salt, pepper, mayonnaise, grain mustard and mix if crispy
5

If we add onion which narrowed down moisture to 4 and 3 and further mix, it is completed

Point of dishes

If a lot of products remain, it is delicious even if we will have croquette!

Shop which provided recipe

Summary of shop
Store nameHaving a tongue too sensitive to heat bower 2
Owner

Mari Shinohara

Owner photograph
Photograph of owner of having a tongue too sensitive to heat bower 2


AddressThe second floor of the 309-1, Daimuracho Doi Building
Telephone045-934-5662
Business hours, regular holidayPlease confirm shop's HP. (the outside site)

#Gelee salad somen of 5 zucchinis and vegetables


Dishes photograph

Materials (for two people)

Materials (for two people)
Materials nameQuantity
Zucchini (※)One
Pumpkin (※)60 g
Frozen corn (※)60 g
La Dish (※)Two
Edamame (thing which we boiled) (※)Around 30 drops
Cherry tomatoes (we cut to half) (※)Around ten
Chicken consommeTwo
Powdered gelatin10 g
WED50CC
Salt, pepperA little
SomenOne bundle - two bundles
Extra virgin olive oilAppropriate amount
Shiso2-3 pieces
Cut lemonTwo slices

How to make

How to make
TurnContents
1We put chicken consomme and salt, pepper in the water and fix taste
2We set fire to 1 (around 70-80 degrees) and we add powdered gelatin and dissolve and harden with refrigerator
3Zucchini and pumpkin of 6-7mm cut in cubes, and blanch only pumpkin, and cool
4We cut La Dish into round slices thinly and expose to water
5After boiling somen, and exposing to cold water, and having drained off water, we let extra virgin olive oil coil itself
6If 2 gelee hardens, we break with fork lightly and mix all the vegetables of (※)
7We serve 5 in the middle of dish and pour into 6 for the rotation
8If we ride shiso which had thread cutting on the somen and put lemon, it is completed

Shop which provided recipe

Summary of shop
 
Store nameGiraud's kitchen
Owner

Jiro Isobe

Owner photograph
Photograph (the left) of owner of Giraud's kitchen


AddressNakayama 3-34-19 Hakozaki Building 1F
Telephone045-934-3697
Business hours, regular holiday

Please confirm local production for local consumption green guide map.
Or please refer to shop.

#Aglio olio of 4 cabbage and potato


Dishes photograph

Materials (for two people)

Materials (for two people)

Materials (for two people)
 
Materials nameQuantity
Cabbage1/4 ball
Potato (we enter the make)1-2
Pasta160 g
Garlic (cutting fine)For two slices
Anchovy (even as for the paste, possible)5-6 g
Bread crumbsAround four cups of tablespoons
Extra virgin olive oil60cc
WED

100 ml

How to make

How to make
 
TurnContents
1

Skewer steams potato with steamer or microwave oven to going and slices to thickness 5mm

2We blanch cabbage for approximately 6-7 seconds and cut to a mouthful size
3We roast bread crumbs in frying pan until it becomes light brown
4

We put garlic, extra virgin olive oil, anchovy in the frying pan and if garlic begins to change color, we crush anchovy and, on fire, dissolve

5We put 1, 2, water in 4 and smother a little
6We put half quantity of bread crumbs which we roasted and toss in buster which we boiled to 5
7

We put arrangement, bread crumbs of the remainder half quantity on plate and are completed

Point of dishes

Oil content of oil mixes with moisture of vegetables, and it is important to become mellow (emulsification) to make pasta delicious. As it becomes easy to emulsify when we use potato, it becomes hard to fail.

Shop which provided recipe

Summary of shop
Store nameTrattoria racer for show
Owner

Masahiro Shinoda

Owner photograph of trattoria racer for show
Photograph of owner of trattoria racer for show


AddressNakayama 4-26-19
Telephone045-938-5157

Business hours, regular holiday

Please confirm shop's HP. (the outside site)

#Chinese fried of 3 cucumbers and squid


Dishes photograph

Materials (for two people)

Materials
 
Materials nameQuantity
CucumberLarge one
SquidOne cup
Long onion1/2
GingerA little
Sesame oilTablespoon 2
Hot water100CC
Chinese soup1/2 teaspoon
SaltA little
Soy sauceTablespoon 1
Liquorsho

How to make

How to make
 
TurnContents
1After chopping cucumber into chunks, and having covered with salt, we wash in water and wipe moisture
2After cuttlefish barking, and having had rectangular slice, we wave liquor and cover with dogtooth violet starch
3Long onion makes diagonal cut
4We mince ginger finely
5We put sesame oil in frying pan and fry ginger over a high heat
6We put cucumber and long onion and fry until it cooks
7We pour squid and hot water, Chinese soup, salt, soy sauce, liquor and are completed if we smother over a low heat for around three minutes

Shop which provided recipe

Summary of shop
Store nameKitchen of Ohisama
Manager

Haruko Hataki

Kitchen of Ohisama
Photograph of manager of kitchen of Ohisama



Address3-25-2-204, Kirigaoka
Telephone045-923-0277

Business hours, regular holiday

Please confirm shop's HP. (the outside site)

#Healthy fried rice of 2 high amylose rice "dream ten colors" with sweet potato


Dishes photograph

Materials (for two people)

Materials (for two people)
Materials nameContents
Ten colors of dreams (high amylose rice)2 go
Rice1 go
Sweet potatoOne average
EggL2 unit (in the case of M one)
Salad oilTablespoon 2
Chinese-style taste seasoningTeaspoon 1
SaltTeaspoon 1
Pepper, monochrome iri sesame soy sauceA little
Butter

5 g

How to make

How to make
 
TurnContents

1

We cook ten colors of dreams and rice in the ratio of 2:1 (it has the same amount of water as common rice)
2Sweet potato makes dice and boils for 6-7 minutes
3We pour salad oil into frying pan which it heated and put beaten egg if we warm up lightly
4If egg becomes soft-boiled, we put cooked 1 and mix well
5We put Chinese-style taste seasoning, salt, pepper and fry better
6We put 2 and butter and mix well
7We pour soy sauce into flavor pickles and serve in plate and sprinkle monochrome iri sesame on finish

What is high amylose rice?

There is little stickiness and is rice of indica class suitable for saute thing. As digestion and absorption are slow, and blood sugar level after a meal is hard to rise, it is healthy.

Shop which provided recipe

Summary of shop
Store nameSeafood public house Kaiyo Chinese restaurant
Owner

Fumio Toriumi

Photograph of owner
Photograph of owner of seafood public house Kaiyo Chinese restaurant

Address822-17, Tookaichibacho
Telephone045-988-2301

Business hours, regular holiday

Please confirm shop's HP. (the outside site)

#Aglio olio of 1 turnip, Japanese mustard spinach, chicken


Dishes photograph

Materials (for two people)

Materials (for two people)
 
Materials nameQuantity
Japanese mustard spinach100 g
TurnipOne (small thing
Chicken breast100-130 g
GarlicTwo slices (cutting fine)
Red pepper (slice)1 snack (if you like)
Petit tomatoAround five (we cut to half)
Olive oil3-5 cups of tablespoons
White wineA little
Salt, pepperA little

How to make

How to make
TurnContents

1

Chicken breast sprinkles limit, salt, pepper, white wine into a stick form and mixes
2Japanese mustard spinach makes 4 equal portions and divides into shaw
3Turnip makes half of the length and cuts by width of 2-3 millimeters. We cut leaf to length same as Japanese mustard spinach
4We blanch Japanese mustard spinach and turnip and drain the water with colander
5

We put olive oil and garlic, red pepper in the frying pan which it heated lightly and give flavor

6We drain off 1 water and fry until we enter frying pan calmly, and the surface whitens
7We add 4 and fix taste with saute, salt, pepper
8We color with arrangement, petit tomato in plate

Shop which provided recipe

Summary of shop
 
Store nameTrattoria dolce
Owner

Shigeru Konuma

Photograph of owner
Photograph of owner of trattoria dolce

Address317-1, Daimuracho green center Building 106
Telephone045-933-2217

Business hours, regular holiday

Please confirm local production for local consumption green guide map.
Or please refer to shop.

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Midori Ward General Affairs Department Ward Administration Promotion Division

Telephone: 045-930-2220

Telephone: 045-930-2220

Fax: 045-930-2225

E-Mail address [email protected]

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