Korokke (Japanese Croquette)

Ingredients

1lb ground pork veal beef mix

3 Yacon (yellow) Poteto

2 eggs

Flour

Bread clam

Salt, papper

1 table spoon soy source

Okonomi source http://shop.mitsuwa.com/eng/egoods/edetail.php?pid=267 or any kind of source as you like

Directions                                                                   25min

Cut potatoes, and steam or microwaved well

Fly ground meat, add salt and pepper and soy source

Mash steamed potato and cool down

Mix meat and potato

Make a shape by hand, powder flour

Dip them in egg wash, then dredge in bread crumbs.

Deep-fry them with vege oil

Decorate on the plate, and dip it with Okonomi source.

Soboro-Don (ma-bo style)

Ingredients

1lb ground beef

1/4 lb baby carrot

1pk Tofu

1/4 cup white wine or mirin

Green onions

Steamed rice

Dried sesame

For Miso paste  ( you can use Mabo-dofu no Moto, http://shop.mitsuwa.com/eng/egoods/edetail.php?pid=1451 )

3 tablespoon sugar,

3 tablespoon miso, http://en.wikipedia.org/wiki/Miso

3 tablespoon Tenmenjyan ( Chinese sweetend miso)

3 tablespoon oyster source 

3 tablespoon soy source

1 tablespoon sesame oil,

Directions                                                                   15min

Scramble the ingredients for Miso paste

Cut carrots to small pieces

Fly ground beef, add carrots, and fly again

Add Tofu and fly again

Serve on the steamed rice with green onions

Kitsune Udon (Fox Udon)

Ingredients

Aburaage ( fried Tofu ) 1 sheet

1/4 lb spinach

1/4 cup soy source

1/4 cup white wine or mirin

1 tablespoon sugar,

Dried Udon 1pk

 

Directions                                                                   15min

Wipe oil cover of Aburaage, cut it to small pieces

Put sugar, mirin, soysource into frying pan, heat middle and scramble, then add aburaage and spinach, put lid and boiled down

Boil Udon as cooking a pasta.

Serve in the soup.

For soup; (If you buy some ‘Tsuyu’ soup, you don’t need these stuff. Just add hot water to ‘Tsuyu’)

Konbu http://en.wikipedia.org/wiki/Kombu

Katsuo bushi　http://en.wikipedia.org/wiki/Dashi

I cooked soup myself add 4 tablespoon soy source to 1lb dashi soup

If you want make dashi,

see

http://japanesefood.about.com/od/soup/ss/ichinibandashi.htm