A charismatic chef teaches! Professional taste that is easy to make and your family will love!<\/h4>\n
![\"Fumio](\"https:\/\/team-kaji-ikuji.metro.tokyo.lg.jp\/hp\/wp-content\/uploads\/2024\/02\/%E3%83%88%E3%83%AA%E3%83%9F%E3%83%B3%E3%82%B0_DSC5784-500x500.jpg\")
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Fumio Yonezawa
\n(President of NPO Super Daddy Association and owner-chef of restaurant “No Code”)<\/p>\n
\u3000I have two daughters and often cook with them at home on weekends. In this issue, I would like to introduce an easy-to-prepare, yet professional-tasting menu for beginner fathers to try.<\/p>\n
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\nThe fluffy and rich cream cheese flavor is professional!\u3000Potato Salad<\/h6>\n
![\"Potato](\"https:\/\/team-kaji-ikuji.metro.tokyo.lg.jp\/hp\/wp-content\/uploads\/2024\/02\/%E3%83%9D%E3%83%86%E3%82%B5%E3%83%A9%EF%BC%88%E3%83%AC%E3%82%BF%E3%83%83%E3%83%81%EF%BC%89-500x375.jpg\")
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POINT 1<\/strong>\u3000The key is the seasoning of potatoes.<\/strong><\/p>\n \u3000Boil them in water with enough salt and sugar to make them taste “sweet and salty. The key is to eat the freshly boiled rice and feel that it tastes good by itself.<\/p>\n POINT2<\/strong>\u3000Keep vegetables moist.<\/strong><\/p>\n \u3000Cut the vegetables and blanch them with salt, but at this time it is important to squeeze them well to remove all moisture. If the vegetables are not well drained, the flavor of the salad will be blurred.<\/p>\n <Materials<\/strong><\/p>\n Potatoes … 4<\/span><\/p>\n About 1.2 L of<\/span> water ………<\/p>\n <\/p>\n A<\/p>\n Salt …… 3<\/span> tablespoons<\/p>\n Sugar … 3<\/span> tablespoons<\/p>\n <\/p>\n 2<\/span> hard-boiled eggs, coarsely chopped<\/p>\n Onion………1\/5pcs<\/span><\/p>\n Carrot……1\/4pcs<\/span><\/p>\n Cucumber……1\/2pcs<\/span><\/p>\n <\/p>\n cream cheese … 30g<\/span><\/p>\n Honey……10g<\/span><\/p>\n Milk ………… Dosage<\/p>\n juice of 1\/4<\/span> lemon<\/p>\n Fresh cream …to taste<\/p>\n <\/p>\n Boil water and ingredient A in<\/span> a pot, add potatoes peeled and cut into 1\/8ths of<\/span> their original size, and boil. When the potatoes are soft enough to be easily pierced with a bamboo skewer, put them in a colander and let them sit for a while to let excess water evaporate.<\/p>\n <\/p>\n Cut onion into thin slices, carrot into thin half-moon slices, and cucumber into thin round slices and combine in a bowl. Sprinkle with a<\/span> pinch of salt (not included in the amount) and toss with your hands for about 2<\/span> minutes, then squeeze the vegetables tightly and squeeze out the water.<\/p>\n <\/p>\n In a bowl, knead cream cheese and honey to soften. Add a small amount of milk and lemon juice and adjust to a mayonnaise-like thickening.<\/p>\n <\/p>\n Put the potatoes in the bowl and mix them with a spoon so that they retain their proper shape, then add the vegetables and hard-boiled egg and mix gently.<\/p>\n *If the texture is too tough, adjust by adding milk or cream.<\/p>\n <\/p>\n POINT 1<\/strong>\u3000Mix butter with oil to prevent burning.<\/strong><\/p>\n \u3000Pork piccata is originally baked in butter, but when making it at home, you can mix butter with olive oil to prevent it from burning.<\/p>\n POINT2<\/strong>\u3000Finish slowly without using high heat.<\/strong><\/p>\n \u3000Use low heat when grilling at home, as high heat tends to burn the meat. Slow heating over low heat makes the pork moist and juicy.<\/p>\n <\/p>\n <Materials<\/strong><\/p>\n 2<\/span> pork loin … ( 300g)<\/span> Light flour … as needed<\/p>\n 1<\/span> egg<\/p>\n 1.5<\/span> tablespoons cheese powder<\/p>\n Butter … 30g<\/span><\/p>\n Olive oil … 1<\/span> tablespoon<\/p>\n Salt and pepper – a pinch each<\/p>\n <\/p>\n Mushroom Sauce<\/strong><\/p>\n 12<\/span> mushrooms<\/p>\n Fresh cream … 300ml<\/span><\/p>\n Butter … 15g<\/span><\/p>\n Olive oil … 1<\/span> tablespoon<\/p>\n Salt …to taste<\/p>\n <\/strong><\/p>\n topping<\/strong><\/p>\n Truffle salt … to taste<\/p>\n cheese powder …to taste<\/p>\n <\/p>\n Sprinkle salt and pepper on both sides of the meat, dust with flour and pat off excess flour.<\/p>\n Beat the egg and cheese powder with chopsticks and dip the meat into the mixture.<\/p>\n <\/p>\n In a frying pan, heat the butter and olive oil. When the butter is melted, place the battered meat and cook gently over low heat, keeping the melted butter bubbling or not.<\/p>\n <\/p>\n When browned, turn over and brown the other side as well. When browned, turn over again. Grill the front and back sides for 30<\/span> seconds each over low heat. The fish is done when the surface of the fish feels like it is bouncing back from the inside when pressed. If you are not sure if it is cooked through, you can<\/span> check by cutting it.<\/p>\n <\/p>\n In the pan from which you removed the meat, add the butter, olive oil, sliced mushrooms, and salt. When the butter is melted and the mushrooms are cooked, add the cream and bring to a simmer over medium heat. When it starts to thicken, reduce the heat to low and simmer further to prevent burning, then turn off the heat.<\/p>\n <\/p>\n Cut the meat, place on a plate, pour over the sauce, and finish with truffle salt and powdered cheese.<\/p>\n <\/p>\n 1.<\/strong> Decide on a menu and make a point.<\/strong><\/p>\n \u3000If you try to cook a variety of things out of the blue, it won’t work. For example, “Last time I made pasta and it wasn’t good, so today I made fried rice, but it didn’t taste good. If you want to make pasta, make it pasta, and keep practicing, focusing on one<\/span> menu item, and first of all, learn to make one<\/span> dish that tastes good. If you can make your family smile and say, “This is delicious! If you can make your family smile and say, “This tastes so good!<\/p>\n <\/p>\n 2.<\/strong> Set a goal for what kind of taste you want to achieve.<\/strong><\/p>\n \u3000Once you have decided on a menu, it is also important to set a goal for what you want it to taste like. The point is always to set it to a taste you know. It could be the hamburger steak your mother used to make or the taste of your favorite Western restaurant. The most important part of cooking basics is to imitate. Draw a clear image of the taste you want to make.<\/p>\n <\/p>\n 3.<\/strong>Not aiming for a one-shot OK<\/span>.<\/strong><\/p>\n \u3000As with the pork piccata introduced here, there is no need to try to cook it well in one shot or to make it perfectly from the start. If you are not sure if the meat is cooked through or not, just cut the meat and see if it is cooked through. Just take it easy.<\/p>\n <\/strong><\/p>\n 4.<\/strong> Recipes are only a guide to cooking<\/strong><\/p>\n \u3000Recipes are full of confusing expressions such as “bite size” and “human skin,” and if you try to follow a recipe exactly, it will seem difficult in itself. Recipes are only a guide. Think of it as a guide to cooking. The seasoning can<\/span> be adjusted according to the tastes of the cook and the family, and there is nothing that says it has to be this way.<\/p>\n <\/p>\n \u3000In fact, there are a good percentage of moms who are not very good at cooking. If dad can cook, he can help mom. There are tremendous benefits to having men cook, such as being able to cook together and being able to communicate well. You can cook not only at your own home, but also at camps, barbecues, and friends’ houses. If you can cook, your life will be enriched. Please enjoy and try it.<\/p>\n\n
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The truffle salt adds an extra dimension to the dish! Pork Piccata (Baked Pork Loin in Batter)<\/h6>\n
![\"Pork](\"https:\/\/team-kaji-ikuji.metro.tokyo.lg.jp\/hp\/wp-content\/uploads\/2024\/02\/%E3%83%9D%E3%83%BC%E3%82%AF%E3%83%94%E3%82%AB%E3%82%BF%EF%BC%88%E3%83%AC%E3%82%BF%E3%83%83%E3%83%81%EF%BC%89-500x281.jpg\")
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The key to cooking great food while having fun in a relaxed manner for the beginner cook’s dad.<\/h6>\n
![\"Fumio](\"https:\/\/team-kaji-ikuji.metro.tokyo.lg.jp\/hp\/wp-content\/uploads\/2024\/02\/DSC5628-500x333.jpg\")
<\/p>\nEnrich your life with food!<\/h6>\n
![\"Fumio](\"https:\/\/team-kaji-ikuji.metro.tokyo.lg.jp\/hp\/wp-content\/uploads\/2024\/02\/DSC5771-500x333.jpg\")
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