No.5 “Mug Curry”
① Put 60 ml of hot water and Kanro candy (2 pieces) in a mug and microwave it (600 w) for 2 minutes.
② Put 120 ml of tomato juice and 1 piece of curry sauce mix and microwave it (600w) for 80 seconds and mix it well.
③ Put 120g of rice in the mug and mix it again.
④ Finally, put the egg yolk and sprinkle black pepper to taste and you’re done.
No.4 “Shentujan”
① Put 50g of Shimeji mushrooms, 160cc of soy milk, 1 tablespoon of Shiro-dashi and 3g of small shrimp in a heat-resistant plate.
② Microwave it (600w) for 140 seconds without plastic wrap.
③ While hot, add 2 teaspoons of vinegar and mix it.
④ Put the preferred amount of chili oil and sprinkle green onions and it’s done.
No.3 “Bacon Cup Egg”
① Make a bacon cup by overlapping both ends in a circle.
② Put the bacon cup upright on a frying pan, spread 10g of cheese in the bacon cup, and then add 3 cherry tomatoes cut in half.
③ Leave a little space in the middle and gently crack an egg into it.
④ Add 1 tablespoon of water around the bacon, put the lid on and heat on medium high until steam comes out.
⑤ Turn down the heat to low and steam for about 5 minutes.
⑥ Sprinkle 1/2 teaspoon of olive oil on each egg while removing the remaining water over medium heat.
No.2 “Eternal green peppers”
① Cut greenpeppers vertically into a size that is easy to eat.
③ Put 1 tablespoon of butter in a frying pan and fry the peppers over high heat.
④ Add 1 tablespoon of mentsuyu and 1 teaspoon of soy sauce and fry until the peppers are soft and supple and it’s done.
No.1 “Hot Sandcake”
① Soak kitchen paper with oil and apply it to both sides of hot sandwich maker.
② Pour the dough evenly, close the lid and bake on medium heat for 5 minutes.
③ Turn it over and bake on low heat for 6 minutes.
④ Turn off the heat and bake with residual heat for 2 minutes without opening the lid.
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Ciao, Nihon.