Kyoto Cooking Circle monthly recipe
‘Tori-tsukune no Teriyaki, Tamagoyaki, Horenso no Ohitashi, Onigiri’
Spring has come! Let’s have a picnic under the cherry blossoms.

 In Japan, many flowers start blooming in March. Especially the sakura (cherry blossom), which is very beautiful. Many Japanese go out to view and take in the sakura as a way to celebrate the coming of Spring. This is called “Ohanami” We might say “Hana(flower) yori Dango(dumpling).” It means that although the flowers are very beautiful, the meal is more enjoyable.
Today, we will learn how to make a Japanese lunch box.
Today, we can buy a variety of lunch boxes at the “Depa-chika” (the basement of the department store where food is often sold.). But, having a handmade lunch box under the cherry blossoms makes everything taste better.
This year, who would you like to share Ohanami with?

■ Tori-tsukune no Teriyaki
(Simmered chicken meat ball with Teriyaki sauce)

Ingredients (12 meat balls)
A 200g of ground chicken thigh, 20g green onion, 100g momen tofu, 1/2 egg,
1 Tbsp of grained ginger, 1 Tbsp of cooking sake, 1 tsp of soy sauce

B Teriyaki sauce
2 Tbsp of sweet sake, 2 tsp of sugar, 1 Tbsp of light soy sauce

1. Chop the green onion.
2. Wrap the momen tofu in a paper towel to soak up excess water.
1.Mix ingredients A into a mush.
2.Mix ingredient B in a bowl.
3.Spread oil in a frying-pan. Make small meat balls and fry on both sides at middle heat. Remove the meat balls from the frying-pan when they finish frying.
4.Remove the oil in the frying-pan. Reduce heat to low so that the teriyaki-sauce does not evaporate. Pour Teriyaki-sauce into the frying-pan.
5.Put the meat balls back in and let simmer until the teriyaki-sauce becomes thick.
■ Tamagoyaki (Japanese-style Omelet)
Ingredients (2 rolls):
6 eggs, 2 tsp light soy sauce, 1 tsp sugar, a pinch salt
1.Beat the eggs in a bowl, then add all the ingredients, and mix well.
2.Coat a square omelet pan with oil, then heat until a drop of egg mixture sizzles.
3.Pour a small portion of egg mixture into the pan and spread evenly. When the mixture is half cooked, roll it toward the front of the pan, grease the empty part of the pan, and add more egg mixture.
4.When the second layer of egg mixture is half cooked, roll it in the opposite direction from before, and grease the empty space again. Add more egg mixture. Repeat this, making the roll bigger and bigger.
5.When the omelet cools down, cut into pieces.
■ Horenso no Ohitashi (Spinach Salada)
Ingredients (for 4 servings):
200g spinach, 100g shimeji mushroom, 2 Tbsp ground sesame
A 1 Tbsp soy sauce, 1 tsp sugar

1. Boil water in a pot.
2. Cut the spinach into 5cm long slices. Chop off the bottom of shimeji mushroom and pull the pieces apart by hand.
1.Put the shimeji , slices of spinach, and leaves into the boiling water.
2.Cook for 2 minutes, then drain the water, and cool them in room temperature water.
3.Drain water and squeeze them well.
4.Add ground sesame and ingredients A and mix lightly.

■ Onigiri (Rice Ball)
Ingredients (4 servings):
540 cc rice, yaki-nori(roasted dry seaweed)
For fillings: Umeboshi kombu, katsuo

Pour water in a small bowl.
1.Cook steamed rice.
2.Put about a cup of steamed rice in a rice bowl.
3.Wet your hands in water and rub some salt on your hands.
4.Scoop out a handful of rice. Make a dent in the center of the rice and place the filling. Form the rice into a round or a triangle by pressing lightly with both your palms.
5.Wrap the rice ball with yakinori while it is hot so that yakinori will stick to the rice ball.

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