Quick, easy and stylish to make! "Great snack recipes for everyday dishes" recommended by a chef who loves alcohol

Hello. I am Ayumi Nakaganji, a chef.

Mornings and evenings have become much more comfortable. I'm sure many people are looking forward to having a drink at home in the evening.

The appeal of drinking at home is that you don't have to worry about what time you'll get home, and you can enjoy it at your own pace while reading a book or watching a video.

So, to make your alcohol more enjoyable, be sure to have some tasty snacks to go with it, and today we will introduce some recommended "side dishes that go well with drinks." They are also perfect for keeping on hand.

1: The delicious texture is addictive! "Mushroom curry marinade"

The unmistakable curry flavour, combined with the delicious taste of mushrooms and bacon, makes for the perfect snack.

You can eat it as is, add it to sauteed meat or fish, or add it to salads. It's also a good idea to make a batch when you can buy mushrooms cheaply.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Mushrooms (mix of your choice)・・・250g
Block bacon・・・50g
A Curry powder・・・1/2 teaspoon
A Garlic (grated)...a little
A Sugar... 1 teaspoon
A Vinegar... 1 tablespoon
A Salt... 2 pinches
A Black pepper... appropriate amount
A Olive oil...2 teaspoons

<How to make>

(1) Remove the stems from the mushrooms and break or cut them into bite-sized pieces. Put A in a bowl and mix well. Cut the bacon into batons.

(2) In a frying pan, add the mushrooms without adding any oil, spread them out, sprinkle with salt (not included in the recipe), and place on medium heat. Cook slowly without touching the mushrooms too much to remove moisture.

(3) Once the mushrooms have evaporated and their surfaces are dry, add them while they are still hot to the bowl containing A and mix well.

(4) Clean a frying pan, add olive oil (not included in the recipe), and fry the bacon until crispy. Then add it to (3) along with the oil and marinate.

Of course it's delicious when it's freshly made, but you can also chill it in the refrigerator and let it sit for a while. It's best to eat it within about 4 days.

2. "Octopus Ceviche" is a refreshing cold dish made with plenty of seasonal kabosu.

You see some shiny kabosu on the market, but you don't know how to use it other than to sprinkle it on something.

This time, we will make a Peruvian seafood salad called "ceviche" using kabosu, which uses plenty of lime. Just cut it up, mix it up and it's ready!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Boiled octopus (for eating raw)・・・120g
Tomato...1
Red onion・・・1/4 (50g)
A. Squeezed kabosu juice... 1 tablespoon
A Salt...1/4 teaspoon
A Tabasco...a few drops
Black pepper...appropriate amount
Parsley (chopped)...1 tablespoon

<How to make>

(1) Cut the octopus into bite-sized pieces. Roughly chop the red onion and soak in water for 5 minutes, then drain on paper and squeeze out the water. Cut the tomato into chunks.

(2) Place (1) in a bowl and add A. Add parsley and black pepper and mix quickly.

You can eat it right away, but it tastes even better if you let it sit for a while, so chill it in the refrigerator and eat it within about 3 days. The dash of Tabasco goes a long way.

What did you think? This fall, why not enjoy a relaxing evening drink at home? (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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