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平成26年 (2014年) 1月 31日

国際課

ACCESS  December 2013 - January 2014

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


top Yamaguchi a taste of Yamaguchi

a taste of Yamaguchi


Vinegared Okra and Kamaboko with Seaweed (4 servings)


Vinegared Okra and Kamaboko with Seaweed

Okra ------------------- 10

Salt ------------------- A pinch

White Kamaboko --------- 1/2

Seaweed ---------------- 1 sheet


[A]

Vinegar ---------------- 2tsp

Soy Sauce -------------- 2tsp

Mirin ------------------ 2tsp

Dashi ------------------ 1 tsp


Pickled Ginger --------- To taste



1. Sprinkle the okra in salt and use your fingers to scrub off some of the fuzz. Boil briefly and cut into round slices 5-6 mm wide.


2. Cut the kamaboko in half and slice to a thickness of 4-5mm.


3. Toast the seaweed and crumple into small pieces.


4. Mix together all the ingredients in group A, mix with the seaweed and then mix with the okra and kamaboko.


5. Put in a small bowl and top with pickled ginger.


===================================

International Div.

Yamaguchi Pref. Government, Japan

TEL:083-933-2347

FAX:083-933-2358

E-mail:a12900@pref.yamaguchi.lg.jp



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