Ozoni with grilled agodashi

[Ingredients (for 4 people)]

・4 mochi ・2.5cm daikon radish ・4 chicken tenders ・4 shiitake mushrooms ・1/5 carrot ・1/4 bag of mitsuba cup

[How to make]

[1] Cut the radish into strips. Cut the chicken tenders into bite-sized pieces. Cut the shiitake mushrooms into decorations. Peel carrots and cut into decorative pieces. [2] Combine “Yaki Agodashi Nabe Tsuyu Straight” and water, bring to a boil, add [1] and cook the ingredients. Add the mitsuba long and tie. [3] Bake mochi, put it in a bowl and pour [2]. Sprinkle with yuzu if desired.

Agodashi shabu-shabu

[Ingredients (for 4 people)]

・320g of pork for shabu-shabu ・1/8 head of Chinese cabbage ・1/2 head of lettuce ・5cm daikon radish ・1 head of bok choy ・1 pack of enoki mushrooms ・1/2 carrot

[How to make]

[1] Cut the Chinese cabbage into easy-to-eat size leaves and cut the core into strips. Thinly slice carrots and radishes with a peeler. Tear the lettuce into bite-sized pieces. Peel the bok choy one by one. Remove the stalks from the enoki mushrooms and break them into easy-to-eat pieces. [2] Put the "Yaki Agodashi Nabe Tsuyu Straight" in a pot and bring to a boil. [3] Shabu-shabu pork and [1] with [2]. You can add "Ajipon" if you like.

Stylish oden

[Ingredients (for 4 people)]

・5 cm radish ・2 slices of fish cake ・3 eggs ・3 small turnips ・1 medium potato ・3 wieners ・6 mini tomatoes ・2 slices of fried tofu ・1/2 cup pizza cheese 1/4 yellow paprika, 1/3 hanpen, 1/4 broccoli, 1 chikuwa, 1/3 kamaboko, 1/2 mizuna, 3 uncured hams, 1 bag of Mizkan grilled agodashi nabe soup straight

[How to make]

[1] Peel the daikon radish and cut it into 2-3 cm thick ginkgo slices. Peel the potato and cut it into bite-sized pieces. Remove oil from deep-fried tofu and satsuma-age. Boil the eggs and peel the shells. [2] Cut the aburaage in half, put pizza cheese in it and fix it with a toothpick to make a cheese purse. Cut the mizuna into 5cm lengths and wrap it in uncured ham. [3] Cut chikuwa and wiener into 2cm lengths. Cut the kamaboko into 1cm-thick slices. Cut the hanpen into 1cm squares. Cut fish cakes, turnips, and paprika into bite-sized pieces. Remove the stem from the mini tomatoes. Separate the broccoli into florets. [4] Thread [1], [2], and [3] in your favorite combination on a bamboo skewer. [5] Add "Yaki Agago Dashi Tsuyu Straight" to the pan, add [4] starting from the one that is difficult to boil, and cook the ingredients.

Bamboo shoots rice

[Ingredients (for 4 people)]

・3.5 go of rice ・1 bamboo shoot (boiled) (250g) ・1/2 carrot ・1 slice of fried tofu

・<As you like> Aojiso as needed

[How to make]

[1] Wash the rice and strain it. Cut the bamboo shoots into 3 mm wide slices. Cut carrots and fried tofu into thin strips. [2] Put [1] in a rice cooker, pour in “Yaki Agodashi Nabe Tsuyu Straight” and cook. When it is cooked, mix it evenly. [3] Place [2] in a bowl and top with shredded shiso.