tenshi food service

【Menu】A slightly rich but low fat Japanese style platter

2009-03-26T07:15:40Z

Calories：641kcal　Protein：31.2g　Fat：11.6g　Carbohydrates：99.6g

Miso and sesame salmon over rice

2009-03-26T06:40:58Z

Calories: 477kcal　Protein: 25.4g　Fat: 8.8g　Carbohydrates: 69.5g
■Ingredients per serving (g)

rice… 70
dried hijiki (type of seaweed)…1
salt… 0.2
water… 91
salmon… 80
sake… 2.5
soy sauce… 2.5
flour… 3
oil… 2
green peppers…15
green onion … 30
bean sprouts… 40
Japanese parsley … 2
sake… 3
salt… 0.2
Saikyo miso (sweet white miso from Kyoto)… 5
miso… 4
mirin (sweet sake)… 4
sake… 3
sugar… 2.5
white sesame paste… 3
Japanese soup stock … 15
white sesame…1

■Directions

Wash the rice, place the hijiki soaked in water and salt into the rice, and cook.
Debone the salmon, season with the sake and soy sauce, coat with the flour and brush oil on top.
Bake the salmon in a 180～200℃ oven.
Cut the green peppers into thin 5mm slices.
Cut the green onion into 3mm diagonal slices.
Cut the stem of the Japanese parsley into 3cm lengths and the leaf portion into 2mm width strips.
Pour the sake over the green peppers and green onion and steam.
Boil the bean sprouts and the Japanese parsley stem. Then, add to 7. and sprinkle in salt.
Mix the miso, sweet sake, sake, sugar and white sesame paste and Japanese soup stock together, and cook over low heat until it becomes slightly thick.
Put the cooked rice in a bowl.
Place the vegetables and salmon on top in that order.
Add the sesame miso sauce, white sesame, Japanese parsley leaf in that order on top.

Komatsuna (cruciferous plant) with crab meat and daikon (Japanese radish)

2009-03-26T06:27:41Z

Calories: 30kcal　Protein: 1.9g　Fat: 0.2g　Carbohydrates: 5.5g
■Ingredients per serving (g)

King crab meat… 5
komatsuna (cruciferous plant)… 50
daikon (Japanese radish)… 50
vinegar… 7.5
sugar … 2
salt… 0.4

■Directions

Cut the komatsuna (cruciferous plant) into 3cm lengths and boil lightly. Then cool and drain.
Take out the crab bones and flake.
Peel the daikon (Japanese radish) and grate.
Mix the komatsuna (cruciferous plant) and grated daikon (Japanese radish) together.
Season with vinegar, sugar and salt.
Arrange on dish and place the crabmeat over top.

Clear soup with fresh wheat-gluten bread

2009-03-26T06:06:08Z

Calories: 18kcal　Protein: 1.6g　Fat: 0.1g　Carbohydrates: 3.2g ■Ingredients per serving (g)

carrots… 10
shimeji mushrooms… 10
snow peas… 2
fresh wheat-gluten bread… 4
dried bonito shavings… 2
kelp…1
water… 200
soy sauce…1
salt… 0.8

■Directions

Make the Japanese soup stock with dried bonito shavings and kelp.
Slice the carrots into 3mm wedges and cut each wedge into 4 pieces if large and into half moon shapes if small.
Break the shimeji mushrooms into individual pieces and cut the large mushrooms into half.
Boil the snow peas and cut in half.
Cook the fresh wheat-gluten bread in a small amount of the Japanese soup stock (50cc).
Boil the rest of the Japanese soup stock (150cc) and add the carrots and shimeji mushrooms and cook.
Add the soy sauce and salt and adjust the taste.
Place the fresh wheat-gluten bread and snowpeas in a soup bowl and pour the soup over top.

Fruit and milk agar bars

2009-03-26T05:50:41Z

Calories: 116kcal　Protein: 2.3g　Fat: 2.5g　Carbohydrates: 21.4g ■Ingredients per serving (g)

milk… 65
water… 25
agar… 1
sugar…12
canned mandarin oranges… 30
canned cherries … 5
canned pineapple… 4

■Directions

Drain the liquid from the can.
Keep one orange segment for decoration and put the rest through the food processor.
Put the agar and water in a pan and boil.
In a separate pan, add the milk and sugar and heat until just before it boils to dissolve the sugar.
Add the agar mixture to the milk.
Let the mixture cool down a bit and add the pureed oranges.
Pour in the mold and cool in fridge.
When firm, decorate with the remaining orange, cherries and pineapple.

【Menu】Hot♪A meal just like what mom used to make

2009-03-26T05:45:49Z

Calories: 828kcal　Protein: 29.7g　Fat: 30.7g　Carbohydrates: 106.3g

Hot and fluffy sweet potato rice (with brown rice)

2009-03-26T05:32:18Z

Calories: 268kcal　Protein: 4.4g　Fat: 1.2g　Carbohydrates: 58.3g
■Ingredients per serving (g)

rice … 40
brown rice … 20
sweet potato … 40
black sesame … 0.4
salt…0.3
water … 78

■Directions

Wash and let the rice and brown rice soak for over 60 minutes.
Dice the sweet potato into 1cm cubes without peeling the skin and let stand in water.
Roast the black sesame in a frying pan.
Place the rice, brown rice, sweet potato and salt in a rice cooker and cook.
Serve the cooked rice in a bowl and sprinkle the black sesame over top.

Chicken and sweet and sour black vinegar sauce with lots of vegetables

2009-03-26T05:08:07Z

Calories: 331kcal　Protein: 15.9g　Fat: 15.3g　Carbohydrates: 30.0g
■Ingredients per serving (g)

chicken thigh (without skin) …75
garlic … 1.5
ginger … 3
sake … 4
mirin (sweet sake) … 4
starch (for chicken) … 12
oil (absorbed) … 8.4
eggplant (small Japanese size)… 40
lotus root (boiled)… 20
carrots … 15
green peppers… 12
red paprika … 8
oil (for saute)… 3.8
Japanese soup stock… 40
sugar … 7.2
black vinegar … 11.3
soy sauce … 7.2
starch (for sauce) … 2
water (for starch)… 3

■Directions

Peel the garlic and ginger and mince.
Mix the garlic, ginger, sake, sweet sake with the chicken and blend the seasoning into the meat by hand.
Coat with the starch and fry in 175℃ oil until golden brown.
Cut the eggplant vertically in half and cut the halves into half-moon shapes of 1.5~2 cm widths.
Cut the lotus root in half and cut into 1cm widths.
Chop the carrots into 2cm pieces and parboil.
Cut the green peppers and red paprika into approximately 2cm cubes.
Heat the oil in a pan, add the eggplant, lotus root, carrots, red paprika and green peppers and stir fry.
Add the Japanese soup stock, sugar, black vinegar and soy sauce.
Stir in the water dissolved starch and thicken.
Place the chicken on a dish and pour sauce over top.

Daikon (Japanese radish) crunchy salad

2009-03-25T08:51:00Z

Calories: 47kcal Protein: 0.7g Fat: 3.7g Carbohydrates: 2.9g ■Ingredients per serving (g)

daikon (Japanese radish)… 45
carrots … 8
mayonnaise … 5
soup for noodle … 3
dried bonito shavings … 0.3

■Directions

Peel the daikon (Japanese radish) and carrots and cut in sticks of easy to eat sizes.
Soak the daikon (Japanese radish) in the water to bring out the crunchiness and drain well.
Add the mayonnaise to the soup for noodles to make dressing.
Mix the daikon (Japanese radish) and carrot together and place in a dish.
Pour the dressing over top and decorate the top with dried bonito shavings.

Miso soup with nameko mushrooms and tofu

2009-03-25T08:40:51Z

Calories: 49cal Protein: 4.2g Fat: 2.2g Carbohydrates: 3.6g
■Ingredients per serving (g)

nameko mushrooms (Pholiota nameko) … 10
hard tofu … 40
green onion … 5
miso … 8
Japanese soup stock … 120

■Directions

Wash the nameko and drain.
Drain the excess water from the tofu and cut into 1.5cm cubes.
Cut the green onion into 2mm pieces.
Put the Japanese soup stock in a pan and add the nameko and tofu when the soup boils.
Dissolve in miso.
Add the green onion just before the soup boils again and serve in bowl.

Sesame pudding

2009-03-25T08:22:57Z

Calories：133kcal　Protein：4.5g　Fat：8.3g　Carbohydrates：11.5g ■Ingredients per serving (g)

milk … 75
sugar … 6
black sesame paste … 10
carrageenan … 2
water … 35
mint leaves (1 piece) … 0.1

■Directions

Mix the sugar and carrageena well.
Boil the water and add the above 1. gradually and stir well and dissolve thoroughly.
Warm the milk until body temperature and add sesame paste and dissolve.
Combine 2. and 3. together and stir well.
Pour in the mold and chill in fridge.
Decorate with mint leaf when firm.

【Menu】Colorful autumn platter

2009-03-25T08:17:05Z

Calories: 815kcal　Protein: 30.8g　Fat: 21.4g　Carbohydrates: 122.8g

Rice with green perilla and sesame

2009-03-25T08:07:07Z

Calories: 279kcal Protein: 5.0g Fat: 1.7g Carbohydrates: 58.2g ■Ingredients per serving (g)

rice … 75
water … 98
green perilla … 0.5
white sesame …2
salt … 0.25

■Directions

Let rice soak in water for over 60 minutes after washing and cook.
Cut the green perilla vertically in half and cut into 1mm width strips.
Roast sesame in frying pan.
Put the green perilla, sesame and salt in the cooked rice.

Fried mackerel with sweet and sour sauce

2009-03-25T07:56:23Z

Calories: 236kcal　Protein: 15.6g　Fat:11.4g　Carbohydrates: 17.5g ■Ingredients per serving (g)

mackerel … 65
starch…8
oil (absorbed) … 3.3
bamboo shoots (boiled in water) … 26
shiitake mushrooms … 24
carrots … 19
green peppers… 15
kelp … 0.2
dried bonito shavings …0.4
water (for Japanese soup stock) … 40
sugar … 2.5
vinegar … 8
soy sauce…3
ketchup … 5
starch … 2
water (for starch) … 4

■Directions

Make soup stock with the dried bonito shavings and kelp.
Coat the mackerel with starch and fry in 185℃ oil.
Chop the bamboo shoots and carrots in 2cm pieces.
Cut off the end of the stems of the shiitake mushrooms and cut in 2cm cubes.
Cut the green peppers into 2cm cubes.
Place the bamboo shoots, shiitake mushrooms, carrots and Japanese soup stock in a pan. Boil, then lower heat and cook until carrots are tender.
Add the sugar, vinegar, soy sauce and ketchup. Adjust taste.
Add the green peppers and cook until the pepper looks cooked.
Gradually add water dissolved starch to thicken sauce.
Pour the sauce over the fried mackerel arranged on a dish.

Okara (tofu remains) with lots of goodies

2009-03-25T07:44:18Z

Calories: 130kcal　Protein: 5.6g　Fat: 5.2g　Carbohydrates: 14.8g
■Ingredients per serving (g)

okara (squeezed soy remains from tofu making process) … 52
carrots… 10
fried tofu slices … 7
dried cloud ear mushrooms… 1
greenpeas (frozen) … 4
water … 70
dried bonito shavings… 0.7
kelp … 0.4
sake … 5
sugar … 4
salt … 0.1
soy sauce… 7
oil … 1

■Directions

Make soup stock with the dried bonito shavings and kelp.
Peel the carrots, cut into 2.5cm length and 2mm width sticks.
Pour hot boiling water over fried tofu to drain off excess oil and cut into 2.5cm length and 3mm width sticks.
Soak the dried cloud ear mushrooms in water, cut off the grainly root and chop into 2.5cm lengths and 3mm widths.
Place the Japanese soup stock, carrots, fried tofu, cloud ear mushrooms in pan and heat.
When they boil, add the sake, sugar, salt and and soy sauce and boil again.
Lower heat and cook until carrots are tender.
In another pot, heat oil and fry the okara over low heat keeping careful not to burn it.
When the water evaporates from the okara, add the liquid and the cooked vegetables from above and mix well.
Boil the green peas quickly in boiling water and add to the above. Then, after cooking for 5~6 minutes more over low heat, serve.