關於 mitsuba etc ，我們在網路上蒐集到這些相關的討論、資訊與評價

《オンラインクッキング（日本語レシピはコチラ）》
https://oceans-nadia.com/user/11937/recipe/204530

“Online Cooking”, as the name implies, is a video website where I give advices on how to cook.

---------------------------------
◆Salmon and rice with Ikura salmon roe
(Easy rice cooker recipe!)

Ingredient ( servings 2 )

360ml rice
3 tablespoon Ikura (salmon roe)
1 stalk mitsuba trefoil
1 tablespoon butter
proper amount of white sesame seed

40g salmon flakes
340ml dashi (Japanese broth)
2 tablespoon soysource
2 tablespoon cooking sake
1 tablespoon sesame oil

pre-cooking
Wash and soak rice in water for 20~30 minutes.
Strain the rice.
Cut mitsuba trefoil into 2~3 cm long.

1 , In a rice cooker, combine rice, salmon flakes, dashi, soy source, cooking sake and sesame oil,Mix and set rice cooker to cook, Cook the rice using the “Mixed” or “White” setting.

2,Add mitsuba and mixed rice. Serve in big bowl or Japanese clay pot (Donabe). Sprinkle white sesame seed and put Ikura and butter on it.

Cooking tips!
Dashi (Japanese broth) is made from kombu (dried kelp) and bonito flakes.

---------------------------------

◆HP│http://yoshiro-takahashi.com/
◆Blog│http://ameblo.jp/my-recipe365/
◆Instagram│https://www.instagram.com/yoshiro_takahashi/
◆Facebook│https://www.facebook.com/yoshiro.takahashi/
◆Twitter│https://twitter.com/yoshiro_food


《Book丨書籍》
◯燃やすおかず つくりおき（学研）│https://goo.gl/zMRoCb
◯魔法のココナッツオイルレシピ（宝島社）│https://goo.gl/JEvtN8
◯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》
【#67】牛肉となすのピリ辛トマトパスタ│ Tomato source pasta with beef and eggplant
https://www.youtube.com/watch?v=3zoUpFdupPM
【#68】きのこ麻婆茄子│ Fried eggplant and mushroom with Chinese chili sauce
https://www.youtube.com/watch?v=DakQRjbJYvE
【#69】肉豆腐│ Simmered Meat and TOFU
https://www.youtube.com/watch?v=61hj45ovszo
【#70】チキン竜田 ゆず胡椒風味│ Chicken Tatsuta with yuzu chili paste
https://www.youtube.com/watch?v=dYE8ZlTZg8I
【#71】鶏肉とごぼうの黒酢炒め│ Chicken and burdock root with black vinegar source
https://www.youtube.com/watch?v=pmpQmLMUyLY

・・・etc

♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI

Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!!

July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter.

Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :)

---------------------------------
Tai-Meshi (Sea Bream Rice)

Difficulty: Easy
Time: 1hr
Number of servings: 4

Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
cleaned sea bream (bone side of the fillet)
1 tbsp. salt
10cm/4inch-square Konbu (kelp)
2 tbsp. Sake
1 tbsp. light soy sauce
Mitsuba (Japanese wild parsley) if you like

Directions:
1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it.
2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well.
4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice).
5. Place the pot into the rice cooker. Cover and press the button to start.
6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in.
7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_19.html
---------------------------------

♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1

♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI

Onsen Tamago is a traditional Japanese soft-boiled egg. The egg white is milky and the egg yolk is creamy. It makes a perfect topping for rice :)

The traditional way of cooking Onsen Tamago is to place eggs into rope nets and leave them in a hot spring. However in this tutorial, I will show you how to make them in a pot at home :)

---------------------------------
Onsen Tamago

Difficulty: Very Easy
Time: 10-15min
Number of servings: 4 eggs

Ingredients:
4 eggs

Directions:
1. Bring a pot of water to a boil.
2. Stop the heat and place the eggs.
3. If the eggs are cold just out from the fridge, leave for 15 minutes. If the eggs are at the room temperature, leave for 10 minutes.

You can garnish with chopped green onions or Mitsuba (Japanese parsley) if you like. Then eat with Tsuyu or soy sauce :)

soy sauce I recommend is "Matsuno Shoyu 松野醤油":
http://www.matsunoshouyu.co.jp/

Tsuyu I recommend is "Yamaki Kappo Shiro Dashi (White Dashi) ヤマキ 割烹白だし":
http://hb.afl.rakuten.co.jp/hgc/0c917646.7986affb.0c917647.4501e50b/?pc=http%3a%2f%2fitem.rakuten.co.jp%2fsoukai%2f4903065090107%2f%3fscid%3daf_link_txt&m=http%3a%2f%2fm.rakuten.co.jp%2fsoukai%2fi%2f10229044%2f

Or, you can place it on rice dishes, such as Gyudon, Natto donburi, Curry and Rice, etc…
https://www.youtube.com/playlist?list=PL07C665205286A65A

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_13.html
---------------------------------

FYI: Easy-to-Peel Hard-Boiled Eggs in 10 minutes!
https://www.youtube.com/watch?v=agsRmI4F2mI

Music by
甘茶の音楽工房
日向ぼっこ

♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron