關於 lotus root salad japanese ，我們在網路上蒐集到這些相關的討論、資訊與評價

Blog「お弁当中」
http://obentotyu.blogspot.jp/

▼今週の常備菜メニュー
竹輪の磯辺揚げ
鮭フレークポテサラダ
節約！モヤシ焼売（冷凍保存）
ウズラのカレー煮
豚丼（冷凍保存）

【その他】
モヤシのナムル
→https://www.youtube.com/watch?v=eSjDClORjW8(1:28)
蓮根金平
→https://www.youtube.com/watch?v=OKqS0FZab7M(2:35)
鶏のトマトスープ
スイチリ＆ナンプラー唐揚げ下味
大根葉入り卵焼き
海苔チーチくるくる
銀杏

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【豚丼】（冷凍保存）
＜材料＞
・豚小間切れ肉　250ｇ
・玉ねぎ　1/2個

（調味料）
・酒　大２
・砂糖　大2/3
・みりん　大１
・醤油　大２
・おろし生姜　小１（お好みで）

・水溶き片栗粉 小２ぐらい（ 片栗粉：水＝1：２）
※お弁当用にとろみをつけてますが、なくてもOKです

＜作り方＞
1.玉ねぎ、牛肉を炒める
2.水溶き片栗粉以外の調味料を加えて煮、最後に

【節約！モヤシ入り焼売】
＜材料＞
・豚ひき肉　150g
・モヤシ　150ｇ　
・片栗粉　大3
・ガラスープの素　小１
・酒　小１
・砂糖　小１
・オイスターソース　小２
・塩コショウ　適量
・おろしショウガ　小１（お好みで）
・粉ゼラチン　小１（あれば）
・おからパウダー　大２

＜作り方＞

【鮭フレークポテサラ】
＜材料＞
じゃがいも　３個
鮭フレーク　大２
ゆで卵　２個
マヨネーズ　大3～5
砂糖　小１ぐらい
塩コショウ　適量
キューブコンソメ　1/2個　
※おおよそなので、味を見てお好みで整えてください

＜作り方＞

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▼本日使用しているお気に入りキッチン/食品アイテム
　My favorite kitchen item / food item

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◎turk ターク Roast Frying pan 28cm ローストフライパン
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◎Arte　Legno ｜ アルテレニョ 　のカッティングボード
　形違いですが、1点ものですので同じものはありません。
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◎SHIMANTO 取っ手付 薄型まな板 L
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◎リバーライト 極ROOTS たまご焼 小
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**Since the English do not know, it has been translated by using the google translation.
I'm sorry when I make a mistake.**

▼Today's obento MENU　
Deep-fried Tube‐shaped Fish Paste with Green Laver
Potato salad with a salmon flake
Sprout steamed meat dumpling( keep in a freezer)
Quail of the curry taste
Pork Rice Bowl(keep in a freezer)
((Other))
Namul of bean sprouts
→https://www.youtube.com/watch?v=eSjDClORjW8(1:28)
Kimpira of a lotus root
→https://www.youtube.com/watch?v=OKqS0FZab7M(2:35)
Chicken tomato soup
Deep-frid chiken of sweet chili sauce and fish sauce(Seasoned)
Rolled egg with Japanese radish leafs(keep in a freezer)
Round and round winding of seaweed and cheese and chikuwa
Ginkgo

[Pork Rice Bowl(keep in a freezer)]
(cooking ingredients)
.1/2　Onion
.250ｇ Pork in pieces/slices

(Seasoning)
.Sake 2tbsp
.Sugar 2/3tbsp
.Mirin 1tbsp
.Soy sauce 2tbsp
.Grated ginger about 1tsp

[Sprout steamed meat dumpling( keep in a freezer)]
(cooking ingredients)
ground pork　150g
1/2 bags of sprout
Chicken soup stock 1tsp

(Seasoning)
Sake　1tsp
Sugar 1tsp
Oyster sauce 2tsp
Salt &Pepper to taste
Grated ginger 1tsp
Powder gelatin 1tsp

[Potato salad with a salmon flake]
(cooking ingredients)
3 Potatoes
Salmon flakes
2 Boiled eggs

(Seasoning)
Mayonnaise about 3-4tbsp
Sugar about 1tsp
Salt&Pepper to taste
1/2 Cube consomme

＃作り置き ＃常備菜 ＃レシピ ＃料理 ＃簡単 ＃焼売 ＃豚丼 ＃自家製冷食

@HANA YUZEN Japanese Restaurant 花友膳日本料理

Subang, SS15
26, SS15/4
47500 Subang Jaya,
Selangor

Appertizer
1. Chinmi Santen Moriawase (3 small dishes)
It is originate from Hokkido by season
2. Avacado to Seafood Salada (salad) : Crab Meat, Slice sashimi, seaweed,
Most favourite salad and all the dressing are home made. (Dressing have Avacado, Carrot, Mayonaise, Fruits) ~ Mostly high demand for take away for surrounding offices.
3. Yu Roll ~ Signature Roll : Mayonaise homemade with chili padi added into it : thin sliced cucumber wrapped.
4. Rankon natto no Kinpira ~ Pan Fried Lotus Root with Fermented Japanese Soy Bean | The taste is Something like petai | Japanese longevity eat this fermented soy bean.

Add Ons
5. Hokkaido no Carpaccio – Carpassio of Salmon Scallop & Tako | Salmon dishes Hokkaido Special made sauce.
6. Ika Geso – Grilled Whole Squid without tentacles. (imported from Hokkaido)
7. Kushiyaki no Moriawase – Assorted Mixed Skewers
8. Hokkai Chawan Mushi – Hokkaido Steamed Egg with Seafood.
9. Stamina Hiya Yokko – Special beancurd with fermented soy bean.
10. Hotate no Isoyaki – Hokkaido Imported Scallop with special homemade sauce.
11. Ise Ebi Mentai Roll – King Prawn Roll topped with Spicy Cod Roe Mayo | King Prawn Freshly imported from Hokkaido. Spicy Cod Roe Mayo is specially home made.

Main Course
12. Tempanyaki Seafood Course – Tiger Prawns, Salmon, Scallop, and Squid Tempanyaki Set.
13. Pure Garlic Fried Rice with Egg.

Additional Programme

· Eat and Saves Lives in Nepal ! This is a RM 80 voucher. RM 30 of the proceeds will go to Nepal to save Lives. This is a collaboration with NGO Soroptimist International Club of Petaling Jaya (SIPJ) thru Club of Kathmandu.
· This Fund Raising Campaign is valid from 15th till 31st May 2015.

今天Ho Chiak介绍的是一家老字号日本餐厅，这家Hana Yuzen日本餐厅有一位来自日本北海道的料理师傅Masami Koide坐镇，这位资深的师傅，早期在马来西亚为多家日本餐厅当总厨，过后就开创了这家Hana Yuzen。大家都知道日本师傅对于A-Z的严格要求、很多事情都亲自下手、对于食物方面更不会马马虎虎，大部份食材都是从北海道空运过来的，就连烧烤的盐都是从日本进口的，新鲜的食材加上纯熟的烹调，原汁原味就是这种意思啦！

店名：HANA YUZEN Japanese Restaurant 花友膳日本料理

地点：26, Jalan SS15/4, Subang Jaya, Petaling, Selangor.

Appertizer

1. Chinmi Santen Moriawase (3 small dishes)
It is originate from Hokkido by season

2. Avacado to Seafood Salada (salad) : Crab Meat, Slice sashimi, seaweed,
Most favourite salad and all the dressing are home made. (Dressing have Avacado, Carrot, Mayonaise, Fruits) ~ Mostly high demand for take away for surrounding offices.

3. Yu Roll ~ Signature Roll : Mayonaise homemade with chili padi added into it : thin sliced cucumber wrapped.

4. Rankon natto no Kinpira ~ Pan Fried Lotus Root with Fermented Japanese Soy Bean | The taste is Something like petai | Japanese longevity eat this fermented soy bean.

Add Ons
5. Hokkaido no Carpaccio – Carpassio of Salmon Scallop & Tako | Salmon dishes Hokkaido Special made sauce.

6. Ika Geso – Grilled Whole Squid without tentacles. (imported from Hokkaido)

7. Kushiyaki no Moriawase – Assorted Mixed Skewers

8. Hokkai Chawan Mushi – Hokkaido Steamed Egg with Seafood.

9. Stamina Hiya Yokko – Special beancurd with fermented soy bean.

10. Hotate no Isoyaki – Hokkaido Imported Scallop with special homemade sauce.

11. Ise Ebi Mentai Roll – King Prawn Roll topped with Spicy Cod Roe Mayo | King Prawn Freshly imported from Hokkaido. Spicy Cod Roe Mayo is specially home made.

Main Course
12. Tempanyaki Seafood Course – Tiger Prawns, Salmon, Scallop, and Squid Tempanyaki Set.
13. Pure Garlic Fried Rice with Egg.


Additional Programme

· Eat and Saves Lives in Nepal ! This is a RM 80 voucher. RM 30 of the proceeds will go to Nepal to save Lives. This is a collaboration with NGO Soroptimist International Club of Petaling Jaya (SIPJ) thru Club of Kathmandu.
· This Fund Raising Campaign is valid from 15th till 31st May 2015.

Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(

大阪は西成のあいりん地区にある「立ち飲み 銀仁」。これでもかと味のしゅんだおでん。トロトロの豚足煮込み、大きな紅ショウガの串カツなど、料理のレベルが高い。西成の名店。

基本情報（情報は撮影時（2019.7.18）のものです）

地図
https://goo.gl/maps/66gRZwEJj4eqYmyC9

営業時間 business hours
　Weekdays
　１３：００－２２：００
　Sundays and public holidays
　１２：００－２１：００

定休日 Regular holiday
Tuesday

メニュー Menu
　串カツ （最初のキャベツ付き）Kushikatsu 各90円（税込） 90 yen each.
　　牛 ushi(beef)
　　鳥ささみ tori-sasami(tender)
　　うずら uzura(Quail)
　　しいたけ shiitake(shiitake mushroom)
　　イカゲソ ika-geso(squid legs)
　　赤ウインナー aka-Weiner sausage（red sausage）
　　じゃがいも jaga-imo(potato)
　　豚 buta(pork)
　　イカ ika(squid)
　　紅生姜 beni-shoga(red pickled ginger)
　　玉ネギ tama-negi(onion)
　　なす nasu(eggplant)
　　山芋 yama-imo(Japanese yam)
　　レンコン renkon(lotus root)
　　シシトウ shishitou(sweet pepper)
　　おもち mochi(rice cake)
　　チーズチクワ cheese-chikuwa(Fish stick with cheese)
　　シューマイ shumai(shao‐mai)
　　ハム串カツ hamu-kushi-katsu(ham)
　　キャベツお替り Cabbage okawari(Cabbage refill)
　おすすめ串 各150円（税込）Recommended Kushikatsu 150 yen each.
　　アスパラ asupara(a asparagus)１本
　　エビ ebi(Shrimp)
　　キス kisu(Japanese sillago)
　　貝柱 kai-bashira(adductor muscle of Japanese scallop)

　おでん Oden 各90円（税込） 90 yen each.
　　玉子 tamago(egg)
　　大根 daikon(Japanese white radish)
　　あげ age(deep-fried tofu)
　　じゃがいも jaga-imo(potate)
　　ちくわ tikuwa(Fish stick)
　　ごぼ天 gobo-ten( tenpura of burdock root)
　　こんにゃく konnyaku(Konnyaku is jelly made from Konnyaku yam routs.)
　　しゅうまい shumai(shao‐mai)

　一品 Ala Carte menu
　　お惣菜 side dish 各190円～
　　トマト（冷やし）tomato(hiyashi) Chilled tomatoes 190円
　　煮込み豚足 tonsoku-nikomi(braised pig leg)290円
　　奴どうふ yakko-dohu(cold tohu)150円
　　マーボなす mabonasu(Fried Egg Plant with Chinese Chili Sauce) 290円
　　さばしお焼 saba-shio-yaki(Salt-grilled Mackerel) 290円
　　明太子スパサラ mentaiko supa-sara(Spaghetti salad with seasoned cod roe) 190円
　　さらし鯨（おばけ(尾羽毛)) obake() 290円
　　焼ウィンナー yaki-whinna(grilled sausage) 290円
　　ピリ辛やっこ piri-kara-yakko(Spicy tofu) 250円
　　チャンジャ chanja(Changja:salted Pacific cod entrails in spicy sauce)190円
　　キムチ kimuchi(Kimchi)190円
　　青唐辛子みそ漬 ao-togarashi-miso-zuke(Green chili marinated in miso)190円
　　ちくわきゅうり chikuwa-kyuri(Fish sausage and cucumber)190円
　　むし豚 mushi-buta(steamed pork) 500円

　とりあえずこれ!! 各150円（税込） 150 yen each.
　　ピリ辛きゅうり piri-kara kyuri(Spicy cucumbers)
　　えだ豆 eda-mame(green soybeans)
　　もずく mozuku(Vinegared seaweed:It’s seaweed cut into thin strips and soaked in vinegar)
　　オニオンスライス onion suraisu(Sliced ​​onion)
　　冷奴 yakko-dohu(cold tohu)

　お飲み物 Drink 各290円（税込） 290 yen each.
　　生ビール nama-beer(draft beer)
　　日本酒 nihon-shu(sake)
　　ウイスキー（ハイボール他）uisuki(whisky(highball and others.))
　　チューハイ（樽ハイ）(chu-hai:cocktail of Japanese spirits)
　　焼酎（芋・麦）shochu(potato・barley)
　
　　瓶ビール（大）bottle beer (L)470円
　　ポンチュー（ポンジュース＋樽ハイ pom juice＋taru Highball）340円
　　コーラ Cola 150円
　　ウーロン茶 oolong tea 150円

#西成#串カツ#おでん#居酒屋#せんべろ#大食い#飯テロ

《クッキングアスロン（日本語レシピはコチラ）》
https://oceans-nadia.com/user/11937/recipe/111954

“Cooking Athlon”, as the name implies, is a video website where I give advices on how to cook.
---------------------------------
◆Fried Lotus root with Pork

《iIngredient ( servings 2 ) 》
200g (2 pieces) lotus root (renkon)
150g ground pork
3 Tbsp sake
proper amount of potato /corn starch

Seasonings: A
10 fresh Japanese basil leaves
2 Tbsp potato/corn starch
2 Tbsp sake
1 tsp ginger (grated)
1/4 tsp salt
1/4 tsp pepper

Seasonings: B
1 1/2Tbsp soy source
1 Tbsp sesame oil

Preparation
Peel lotus roots and cut into 5mm thick. Soak them in water with a little vinegar for 10 minutes and drain with kitchen paper.

①Combine ground pork and seasonings A well until the mixture becomes sticky.

②Sieve a thin layer of corn starch over lotus roots. Place and spread the meat mixture on lotus roots sieved side and put another slice of lotus root on top and press down to make a sandwich.

③Heat sesame oil (2 tsp) in frying pan and stir fry the lotus root until brown over medium heat. Turn the lotus root over and drain oil with kitchen paper.

④Add sake and cover the pan with the lid, then cook over medium heat for 2~3minutes.

⑤Add seasonings B and toss. Dish with salad and sprinkle ground sesame seeds if you like.
---------------------------------

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《Book丨書籍》
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◯BRUNOの絶賛ホットプレートごはん（宝島社）│https://goo.gl/WtDvHF
◯100万人のお墨付き（主婦の友社）│https://goo.gl/oqPdze 　　他

《Information丨問い合わせ》
https://nadia-artists.com/contact/

《Cooking movie丨料理動画》
【#84】鶏むね肉と豆苗のバター醤油炒め│ Stir Fry Chicken and Chines Pea Shoots
https://www.youtube.com/watch?v=aJgxsYC7AGo
【#83】エビマヨ│Fried Shrimp with Mayonnaise
https://www.youtube.com/watch?v=6zy9el9RBqA
【#82】豚のしょうが焼き│Ginger Pork
https://www.youtube.com/watch?v=VKZLtc0j3Rc
【#81】基本のサバのみそ煮│ Simmered Mackerel in Miso sauce
https://www.youtube.com/watch?v=Tu4W2P-aBtw
【#80】やみつきから揚げ│ Japanese Fried Chicken(Karaage)
https://www.youtube.com/watch?v=AZt1Stum3rU

・・・etc