Super convenient♡ 3 recipes for "side dishes" that can be completed in under 10 minutes with just a few ingredients! Great for snacks and bento lunches

Hello. I am Ayumi Nakaganji, a chef.

You've made dinner, but your table looks a little empty or you feel like there aren't enough vegetables...Today, we'll introduce you to three side dish recipes that require few ingredients and can be made in under 10 minutes, which will come in handy in situations like that.

It is recommended not only as a side dish, but also as a snack or for bento.

1: You won't be able to stop eating rice with this sweetly seasoned dish! "Lotus Root Ginger Pork"

Crispy lotus root with a sweet soy sauce flavor. The generous addition of ginger also whets the appetite. It looks plain, but it's delicious.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Lotus root・・・200g
Pork (thinly sliced meat) - 80g
Ginger...thumb-sized (15g)
A Water・・・100ml
A Soy sauce・・・1.5 tbsp
A Sugar... 1 tablespoon
A Sake・・・1 tablespoon
Sesame oil...1/2 tablespoon

<How to make>

(1) Wash the lotus root thoroughly (you can peel it with a peeler if you are concerned about the skin) and cut it into long, irregular strips. Cut the ginger into thin strips and the pork into bite-sized pieces. Mix the ingredients in A together.

(2) Add sesame oil and ginger to a frying pan and heat over medium heat. When the aroma comes out, add the pork and stir fry. When the surface of the pork starts to change color, add the lotus root.

(3) When the surface of the lotus root becomes slightly translucent, add A, cover, and simmer over medium heat for about 5 minutes.

(4) Open the lid, turn the heat to high and stir fry to evaporate the water.

Cutting the lotus root lengthwise gives it a crunchy texture that makes it fun to eat endlessly.

2: Another lotus root dish: "Lotus root tuna mayonnaise mustard salad"

Whole grain mustard x mayonnaise x tuna goes well with any vegetables. The sourness of the whole grain mustard and the popping of the grains in your mouth go perfectly with alcoholic beverages such as white wine.

Hijiki seaweed is not often used in dishes other than stews and rice dishes, but you can consume it frequently by using it in salads.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Lotus root・・・200g
Hijiki (dried)・・・5g
Canned tuna (either in oil or water) - 1 can
A. Mayonnaise...3 tablespoons
A grain mustard・・・1 to 1.5 tablespoons
A. Sugar...a little
Soy sauce...a little
Vinegar...1 tablespoon

<How to make>

(1) Soak the hijiki in 100ml (not included in the recipe) of hot water for about 5 minutes. Cut the lotus root into 3mm pieces and cut it in half. Combine the drained tuna and A in a bowl.

(2) Boil the lotus root in 1 liter of hot water with vinegar (not included in the recipe) for about 1 minute, then drain in water and put in a colander.

(3) Thoroughly drain the hijiki and lotus root with kitchen paper, then add them to the bowl with the tuna and ingredients A and mix well. Season with soy sauce.

Adding a little soy sauce at the end will bring the flavors together, so be sure to try it.

3: Spring treat: grilled rape blossoms marinated in mustard

Broccoli is delicious when grilled, but I also recommend grilling rape blossoms. By grilling, the umami and bitterness of the rape blossoms are concentrated, creating a more mature taste.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Rape blossoms・・・120g
A grain mustard... 1 tablespoon
A Soy sauce・・・1 teaspoon
A Sugar... 1 teaspoon
Olive oil...2 teaspoons
Salt...a little

<How to make>

(1) Place the rape blossoms in water to make them crisp, then drain them thoroughly. Remove any large leaves, peel the skin from the thick part of the bottom stem with a peeler, and cut them into bite-sized pieces.

(2) Heat the olive oil in a frying pan over medium heat, add (1), press down with tongs or something similar, and fry on both sides until browned.

(3) Put A in a bowl and mix well, then add (2) and marinate.

The flavor of rape blossoms deteriorates when they flower, so it's best to use those that haven't yet flowered. By grilling them, you can also avoid the step of boiling water and then parboiling them.

These three dishes are very useful to remember. They are easy to make, so please try making them. (Text by Ayumi Nakaganji)
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