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HAGIHARA Yuki

Let’s feel the lively power of the seasonal vegetables from the vegetables-dominated menu and share them with your family and friends. This can make you find “Inner Beauty!”

Ⅰ．Shungiku Salad with Kimuchi-seasoned Octopus

Ingredients：Shungiku 1 pack, Octopus(to be eaten raw) 200g, Kimuchi 100g, Sesame oil tbsp1, Dried bonito flakes 5g, a little Salt, ground Sesame tbsp1, [for garnish]Green onion(white part)5㎝, a little Threaded red pepper

How to：

1. Slice octopus into 5mm, dress with kimuchi, and leave it for 1 hour.
2. Cut Green onion into fine strips, and rinse in water, and drain off the water.
3. Wash Shungiku lightly, drain off the water, and tear the leaves into bite-size pieces. Mince the hard stem of Shungiku.
4. Mix ③ with sesame oil, dried bonito flakes, ①, and ground sesame in turn, and then, taste and add salt if not enough salty taste.
5. Place ④on dish and arrange ② & threaded red pepper.

Ⅱ．Satoimo Salad with Yuzu flavour

Ingredients: Satoimo 6pieces(500g), Bacon 80g, Onion 1/2 pieces, A[Yuzu juice tbsp3, White wine vinegar tbsp1, Olive oil tbsp1, a little Salt & Black pepper]

How to：

1. Cut bacon into 1cm size, saute it on medium heat, and drain off the oil. Finely slice onion and salt lightly.
2. Lightly wash Satoimo, steam for 15 min. and then peel while it is hot and chop in mortar.
3. Mix ② with bacon, onion, & A.
4. Place ③ on dish and sprinkle black pepper on the top.

Ⅲ．Crispy & Squashy Renkon Steak

Ingredients：Renkon 2joints(400g), a little Salt & Black pepper, a little flour, Olive oil tbsp1, A[Balsamic vinegar tbsp2, Soy sauce tbsp2]

How to：

1. Cut Renkon in 1.5cm rounds for crispy version and the rest 3cm lengthwise for squashy version. Sprinkle salt, black pepper, and flour on the both side.
2. Heat olive oil in the pan and fry ① both sides on high heat until brown. Cover, change to low heat, and heat until cooked
3. Add A to ②, place just Renkon on dish. Heat and concentrate the rest sauce, and then pour onto Renkon.

Ⅳ．Hakusai mille-feuille with pork in Tajin Pot

Ingredients：Chinese cabbage 10leaves, Sliced pork 250ｇ, Coarse salt tsp2, Soy sauce tsp1, Mirin tsp1

How to：

1. Sprinkle coarse salt on sliced pork and leave it for 1 hour.
2. Stack Chinese cabbage and pork in layers, finally cover with Chinese cabbage leaf, and cut into 3cm size.
3. Place ② in Tajin pot and sprinkle mixed soy sauce & mirin. Steam slowly until pork cooked with low heat.
4. Add black pepper or Yuzu Kosho if you want.

Ⅴ．Sam Gae Tan with Sweet Potato

Ingredients：Sweet potato 1, Chicken wing 300g, Green onion 1/2 pieces, Ginger 1piece, Garlic 2pieces, Rice 2/3cup, Water 7cup, Lycium Chinese tbsp2, Salt tbsp1, a little black pepper

How to：

1. Sprinkle salt on chicken wing and leave it for 1 hour. Drain off the water if it comes.
2. Cut sweet potato into 1.5cm rounds, green onion into small bite-size, slice ginger, nip and chop garlic. Wash rice and drain in a colander.
3. Mix ①, water, green onion, ginger, garlic in pot and cook over high heat without cover until boil, then simmer on low heat for 1 hour.
4. Add sweet potato, rice, Lycium Chinese and simmer for more 30 min.
5. Place ④ on dish and grind black pepper on the top.

Ⅵ．Pumpkin Oshiruko with Ethnic taste

Ingredients：Pumpkin 500g, Water 50cc, Coconut milk 200cc, Cinnamon powder tsp1, A little Salt, A[Shiratamako(Glutinous rice flour) 100g, Water90cc], Lycium Chinese 12pieces

How to：

1. Deseed pumpkin and cut into bite-size, steam for 10 min. until cooked. Peel until it is hot.
2. Puree ① and water with a blender.
3. Move ② to a pot and add salt, coconut milk, cinnamon power, and then simmer in low heat.
4. Mix Shiratamako with water and knead until it has hardness like earlobe. Round into 500 JPY-size, boil in hot water and cook 1min. after it comes up the surface. Cool in water and drain off the water.
5. Pour ③ into a cup, place ④, and arrange Lycium Chinese on the top.