Japanese cuisine, Japanese food recipes.

First:

Make a cut lengthwise around the pit of avocado with a knife and twist to separate into half. Strike pit with a knife blade to remove, peel the skin off and cut into bite-sized pieces.

Cut cabbage into about 1cm(0.4 inch) cubes.

Cut pork belly into 3-4 cm(1.2-1.5 inch) cubes.

Shell and devein shrimp. Wash well with cold water and drain.

Trim off the root of shimeji and separate into small clusters.

To prepare the , put an egg and dashi together and mix well. Add flour, then grated nagaimo yam in this order and mix well.

Second:
Heat vegetable oil in a frying pan over medium heat and stir-fry shimeji, pork, and shrimp. When the color of the meat changes, add 1 tablespoon of soy sauce and stir-fry briefly.

Combine cabbage, shimeji, pork, shrimp, 1/4 amount of , 1 egg and 1 tablespoon of tenkasu (bits of tempura-batter crust) in a bowl and mix well.

Wipe the frying pan with paper towels and lightly coat with vegetable oil. Pour in #2 and spread, put avocado on top and sprinkle with dried bonito powder and sakura shrimps.

When the rim of the batter turns white, turn over and make 4 to 5 holes with the sharp edge of the spatula so it will cook well. Wait 6 to 7 min. and turn over again.

Serve with soy sauce, mayonannaise and aonori (green-seaweed flakes) as you like. Cook three more cakes in the same way.

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