レシピ　 Recipe

各月のメニューから代表的なレシピを公開しましょう。（英語メニューのみ）　各メニューをクリックしてください。 　Selected monthly recipes can be shown. Detailed information with illustrations are supplied. 　Please click each menu to see the recipe.

今までの献立とレシピ　　Menu and recipe in 2003-2008 Menu Photo みんなで手巻き寿司を楽しみましょう！春のお菓子イチゴ大福とともに Let’s have a Temaki-zushi (hand-rolled sushi) party! Also on the menu: Japanese Springtime Sweets, called Ichigo-daifuku (Strawberry-filled Rice Cakes) and some refreshingly light Springtime Soup 　うどんでおもてなし！ Let’s serve guests Udon, Kakiage Tempura Udon & Kayaku Gohan [White Wheat Noodle with Tempura & Rice with Soysauce and Seasonal ingredients] 冬の定番！ぶり大根と麩の吸い物 Winter Dishes- Simmered Daikon & Yellowtail (Buri−daikon),　Clear soup with Fu, Some side dishes かぼちゃパン、かぼちゃのスープ、黒ゴマプリン Pumpkin Roll, Pumpkin Soup, Black Sesame Pudding かんたん！おせち料理　 The Easy Osechi Cooking (The traditional New Year Dishes) チーズがとろ〜り！KCC風肉じゃが、さっぱり春雨サラダ Cheese Niku-jaga (Simmered meat and potatoes with cheese), Harusame salad (Bean-starch vermicelli salad) 秋の味覚　−栗おこわ、さんまの塩焼き、きのこのみそ汁― Autumn dishes: Kuri-gohan(Rice with chestnuts), Sanma-no-shioyaki (Salt-grilled Pacific-saury),etc 夏バテ回復の９月は　オムライスで食欲満点！スープで栄養満点！ Omurice: Seasoned rice wrapped in an omelet with demiglace sauce. Jew's marrow soup made with chicken stock. 夏祭りの屋台メニュー その２　（塩焼きそば、焼鳥、和風サラダ、杏仁とうふ果物レモンシロップ風味) - Let's enjoy the street fair food of summer festival- Yakisoba (Stir-fried noodles), Yakitori (Grilled chicken with Japanese taste.), Stick-vegetables with Japanese taste dipping sauce, Annin-tofu sweet (Milk jelly) with fruits and lemon-syrup 水無月を作ってみよう〜水無月・味噌せんべい・みたらしだんご "Minazuki"(soft ‘ice shaped’ sweet with red beans), "Miso senbei" (miso flavored crackers), "Mitarashi-dango" (skewered rice dumplings with sweet sauce) 筑前煮・かきたま汁・きゅうりとみょうがの味噌漬け "Chikuzen-ni" (sauteed & simmered vegetables with chicken), "Kakitama-jiru" (Beaten egg soup), "Kyuuri-to-myoga-no-misozuke" (cucumber & myoga with miso sauce) 洋食を作ってみよう〜〜キャベツたっぷりミンチかつ・さっぱりでクリーミーなポテトサラダ "YOSHOKU"--Deep-fried meat patty with cabbage, Refreshing creamy Potato Salad 春うらら〜〜いちご大福・春の巻き寿司・手まり寿司・菜の花と生麩のすまし汁 Ichigo-daifuku (Strawberry rice cake sweets), Maki-zushi (pink color sushi rice-Rolled Sushi), Temari-zushi(handball (shaped sushi), Nanohana-to-namafu-no-sumashi-jiru (Clear soup with rape blossoms vegetables & wheat gluten bread) かす汁を作ってみよう：かす汁・ほうれん草のみぞれ和え・焼きおにぎり Kasu-jiru (Soup with Sake lees), Spinachi with grated daikon dressing, Grilled rice ballls とろ〜り　あんかけ料理であたたまろう！『かぶを使った料理』：かぶの親子あんかけ・かぶの皮と軸のマヨネーズいため・かぶの葉のはし休め・菜飯 Kabu-no-oyako-ankake (Steamed turnip with ground chicken & egg thicken sauce), kabu-no-kawa-to-jiku-no-mayonnaise-itame (Sauteed turnip greens & stalks with mayonnaise), kabu-no-ha-no-hashiyasume (turnip greens side dish), na-meshi (leaves greens rice) 手打ちそば　Handmade Soba Noodle （指導・オリジナル和文レシピ：『ＮＰＯ法人 泉北そば打ち普及の会』様。 　泉北そば打ち普及の会様のご承諾を得て、英文レシピを掲載しております） Instructed by "Incorporated nonprofit organization SENBOKUSOBAUCHIFUKYUNOKAI". ☆そばうち体験　Class report of Making Soba noodle　　 〜秋の御膳〜　銀杏入り手作りがんもどき・サツマイモご飯・秋の果物と菊菜の和え物・イタリア風秋の野菜スープ 〜Autumn dishes〜Handmade Ganmodoki(Fried tofu ball mixed with vegetables),　Satsumaimo-Gohan　(Rice with Japanese sweet potatoes ), Aki-no-Kudamono-to-Kikuna-no-Aemono(Autumn fruits & Chrysanthemum leaves with tofu dressing), Italian vegetable soup by Maria (Minestrone soup) 切り干し大根を使いこなそう！(切り干し大根の炊いたん・切り干し大根のパスタ・スープ・サラダ） Homely Dishes using “Kiriboshi-Daikon　（Simmered Kiriboshi-daikon KCC- style ・ Cream Pasta with Kiriboshi-daikon ・ Kiriboshi-daikon Salad with yogurt and mayonnaise sauce ・ Korean-style Kiriboshi-daikon and seaweed soup） 炊き込みご飯・沢煮椀 Rice with vegetables and 'Age'　・ Vegetables and pork soup 「有次」さん包丁研ぎ教室 　Special Class: Sharpening Cooking Knives at ARITSUGU. 湯葉料理（湯葉丼・湯葉の赤だし・きゅうりと湯葉の酢の物） Yuba-Donburi (Yuba on rice), Yuba Akadashi (Red miso soup with yuba), Vinegared yuba and cucumber) 春のお祝い膳〜赤飯・鰆のから揚げ・筍と絹さやの和え物・桜麩と木の芽のすまし汁・桜餅 Japanese Seasonal Cuisine on the tray for Spring celebration Sekihan(Red-beans-rice), Sawara-no-Karaage(Deep-fried Marinated Spring Fish), Takenoko-to-Kinusaya-no-Aemono( Bamboo-shoot & Snow-peas with Japanese Dressing), Sakurafu-to-Kinome-no-Sumashijiru( Clear Soup with Cherry-blossom wheat-gluten & Sansho-leaf herb), Sakura-mochi (Japanese sweets dumpling with cherry-leaf) 豆乳入り茶碗蒸しあんかけ仕立て、畑菜のからしあえ Tonyu (soymilk) Chawan-Mushi Ankake (Soymilk savory cup custard with thick sauce) & Hatakena (Green vegetable) with mustard dressing ※茶碗蒸し　CHAWANMUSHI (pot-steamed hotchpotch ) お餅を使った料理（雑煮、あんころ餅、他） Mochi Cakes (rice cakes) もちつきの手順 How to make Mochi (Traditional way) 手打ちうどん(釜揚げうどん・鶏団子なべ） Handmade "UDON" Japanese-Noodles ("Kamaage-Udon", Chicken Dumpling Nabe) 懐石点心盛り合わせ(きのこご飯、鶏肉野菜巻き、出し巻き卵、和え物、スウィートポテトなど) ＫＡＩＳＥＫＩ−ＴＥＮＳＨＩＮ（Japanese Seasonal Cuisine on the tray） おから料理〜主菜からデザートまで〜　おからコロッケ、卯の花、しぐれ汁、おからブラウニー Food using OKARA (Bean Curd = TOFU Refuse) 〜Main Dishes ＆ Sweets〜 OKARA(Tofu-Lees) Croquette, Simmered OKARA, SHIGURE-JIRU(OKARA Soup), OKARA Brownie（Sweets） 巻き寿司・変わり巻き寿司、いなり寿司 MAKI-ZUSHI (Rolled Sushi; 4 variations)、INARI-ZUSHI (Sushi in a pouch) そうめん、豆腐入りみたらし団子 HIYASHI SOMEN (Chilled somen noodle), MITARASHI-DANGO (Tofu dumplings with sweet brown sauce) 豚のしょうが焼きのせそうめん、そうめんオムレツ、わらびもち Chilled Somen with Ginger Pork Sautee, Omlet with Somen, Warabi-mochi お好み焼き、豚汁 OKONOMIYAKI (Japanese-style pancake), Pork Miso Soup 豚肉の冷やししゃぶしゃぶ温野菜添え、わかめのスープ、おにぎり、 簡単きゅうりの味噌漬け Chilled Shabu-Shabu (Pork Salad) with Cooked vegetables、Wakeme Soup、 ONIGIRI (Rice balls)、Cucumber Pickles 鶏肉の照り焼き丼、大根と油揚げの味噌汁、サツマイモの茶巾絞り TORINIKU TERIYAKI DONBURI (Chicken Teriyaki Bowl)、 Daikon and abura-age (deep-fried tofu) Miso Soup、　Chakin Shibori (Sweet Potato Twists) なべ料理：(1)鶏肉団子のつみれ鍋、(2)たらちり NABE (one-pot dish) party: 　　(1) Chicken dumpling (tsumire) nabe　　(2) Tarachiri (Codfish) nabe てんぷら TEMPURA 肉じゃが、酢の物 NIKUJAGA (Braised Meat and Potatoes), Pickled Cucumber & Wakame (seaweed) ちらし寿司、菜の花のからし酢味噌和え、はまぐりの潮汁 CHIRASHIZUSHI (Scattered Sushi), Nanohana with Mustard-Miso Sauce, Clam Clear Soup (Ushio-jiru) とんかつ、赤だしみそ汁、簡単漬物 TONKATSU （Pork Cutlet), Miso-soup Easy pickles 手作りがんもどき、油揚げのピザ Handmade GANMODOKI (Fried tofu ball mixed with vegetables)， Deep-fried tofu pizza 夏祭りの屋台メニュー　その１　（焼きそば、イカ焼き、焼きおにぎり、焼きとうもろこしなど) Street fair food for Japanese Summer Festival(Fried-Chinese noodle, Grilled squid with soy sauce, Grilled rice balls, Grilled corn with soy sauce, etc.) お弁当：玉子焼き（磯まき）、南瓜と人参の甘煮、 牛肉と牛蒡とこんにゃくの煮物、ウインナーの炒めたもの BENTO（Lunch Box)：Tamagoyaki (Rolled omelet with nori)、Simmered Japanese pumpkin and carrot、Stir-fried sausage、Simmered Beef with burdock root and konnyaku 赤飯、ぶりの照り焼き、紅白なます、さくら麩のすまし汁 Seki-han (Red Rice), Yellowtail Teriyaki, Red and White Salad, Clear Soup with cherry-blossom wheat-gluten 副菜（Side Menu)： 　 ○なすのごまあえ (Eggplants with Sesame Dressing) ○わかめの味噌汁 （Miso soup with Wakame Seaweed) レシピに関するご質問、お問い合わせはメールでこちらまで。 Please send emails to kyotocookingcircle@yahoo.co.jp if you have any questions about recipe.