Do you like vegetable?We have a lot of nice ones especially in this season in Japan.Japanese herb called Shiso is one of the best Japanese like vegetables in hot and humited Japanese summer.
I cook vegetable macrobiotics way every day.
Today,I will show you a macrobiotics vegetable dish for early summer.
Ingrediense
Negi 30g
ginger 30g
olive oil 30g
salt
asparagas 30g
eringi 300g
vineger 1/4table spoon
soy souce 1/4tablespoon
sesami oil 1/2table spoon
Sichuan pepper
Shiso flower
How to make
1.Put 30g chopped Negi and 10g chopped ginger into the mixer or cutter with 2 large table spoon and nip of salt.Continue mixing until they got smooth.
2.Cut the vegetables as the shape eating easily.Boil the asparagaus for 1~2min.Fry the eringi with olive oil and salt with low heat until they got tender.
3.Put the cooked vegetable ,1＋1/2 large table spoon Negi paste,vineger, soy souce, sesami oil,nip of solt and Sicuan pepper into a bowl ,and mix together.
4.Serve on a plate with Shiso flower.
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I cook vegetable macrobiotics way every day.
Today,I will show you a macrobiotics vegetable dish for early summer.
Negi 30g
ginger 30g
olive oil 30g
salt
asparagas 30g
eringi 300g
vineger 1/4table spoon
soy souce 1/4tablespoon
sesami oil 1/2table spoon
Sichuan pepper
Shiso flower
How to make
1.Put 30g chopped Negi and 10g chopped ginger into the mixer or cutter with 2 large table spoon and nip of salt.Continue mixing until they got smooth.
2.Cut the vegetables as the shape eating easily.Boil the asparagaus for 1~2min.Fry the eringi with olive oil and salt with low heat until they got tender.
3.Put the cooked vegetable ,1＋1/2 large table spoon Negi paste,vineger, soy souce, sesami oil,nip of solt and Sicuan pepper into a bowl ,and mix together.
4.Serve on a plate with Shiso flower.
にほんブログ村
にほんブログ村
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