Ishijyusansai and 24 Solar Terms…


Taisho・・・
Right around Midsummer. The hot sumer months are finally here.
It is said that during this season eating foods that begin with the letter「U」will keep you from becoming sick.


The recipe for this term simple and easy, just the way you want it to be on a hot summer day. Having eel during this season will give you strength. Even eel from the local supermarket will look and taste great with this recipe.


All recipes make servings for four.

Menu List

• → Eel boiled and bound with egg
• → Tempura Fried Shiba shrimp and Okra
• → Cold Udon Noodles

• Eel boiled and bound with egg

  
  Grilled Eel (from the supermarket is fine)-1
  Grilled Eggplant-1
  Mitsuba Japanese wild parsley-desired amount　　　
  Eggs-4
  　
  A
  DashiJiru500cc(please see Shiratsugu Basics)
  Salt-1Teaspoon
  Soy sauce-1Teaspoon
  Mirin (seasoning sake)-2Tablespoons
  1.Wash off the sauce from the eel and wipe off water
  2.Cut the Eel and eggplant into 2 cm pieces
  3.Put “A” into a pot and boil. In a smaller pot, put in one serving of “A” (about 120cc), 3 pieces of eel, and 2 pieces of eggplant
  4.Heat the smaller pot, when it begins to boil, add the egg and top with Mitsuba to finish.
  5.Cooking pointers This is very similar to making oyako-don
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• Tempura Fried Shiba shrimp and Okra

  
  Shiba Shrimp-16
  Okra-8
  Sudachi cirus fruit-2
  
  Tempura Batter
  Tempura flour-50g
  Water-75cc
  1. Remove head from Shiba Shrimp, wash the okra and trim the stem end. (Do this without cutting the pod itself).
  2. Make tempura batter, dip shrimp and okra in batter and deep fry.
  3. Serve with Sudachi citrus and salt.
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• Cold Udon Noodles

  
  Udon Noodles-200g
  
  Condiments for Udon
  Small green onion-desired amount
  Grated Ginger-desired amount
  Chopped Seaweed-desired amount
  
  Udon Noodle Soup-400cc
  1. Cook Udon noodles, cool with water. drain and put on plate.
  2. Serve with the condiments and udon noodle soup. Enjoy!
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