[3 Appetizer Recipes] Super easy and delicious like you'd find at an izakaya! Great for home parties too!

Hello. I am Ayumi Nakaganji, a chef.

Golden Week will soon be upon us. This year, it seems like there are a lot of people who can't take long holidays.

For those of you who are planning to enjoy a relaxing drink at home with friends or family without going out far, we'll introduce you to some super easy snack recipes.

It's a great place to enjoy a fun time with everyone's smiles, or even just a drink by yourself.

1: The delicious season has arrived! Eat with condiments: "Condiment and Chikuwa Salad"

This delicious salad is full of condiments that burst with flavor in your mouth. You can use whatever condiments you have at home, but we recommend combining a few different types. It's also great for BBQs.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Chikuwa...2 pieces
Radish・・・5cm
White onion・・・10cm
Green onion...2 stalks
Cilantro...2 bunches
Perilla leaves・・・5 pieces
2 pieces of Japanese ginger
White sesame seeds... appropriate amount
Soy sauce...appropriate amount
Sesame oil...appropriate amount

<How to make>

(1) Cut the chikuwa into thin diagonal slices. Cut the daikon into julienne strips, the green onion into small pieces, the white onion and myoga into thin ring slices, and tear the shiso leaves by hand. Cut the coriander into roughly 1 cm pieces. Soak everything except the chikuwa in water.

(2) Drain the condiments (1) thoroughly, place them in a bowl, and mix with the chikuwa.

(3) Place on a plate and sprinkle white sesame seeds over the entire dish. Add soy sauce and sesame oil to taste and eat (a little chili oil is also recommended).

We also recommend pairing it with steamed chicken instead of chikuwa. Other condiments you can add include radish sprouts and shredded ginger.

It is convenient to use a julienne tool to slice daikon radishes. I use a Kai julienne tool. It cuts the daikon radishes into very thin slices, so you can make garnishes for sashimi.

2: I really want everyone to make this: "Flavor-Exploding Deep-Fried Enoki Mushrooms"

This is my go-to drink at home these days. It doesn't matter how plain it looks. The flavor of the enoki mushrooms is amazing!

It's an incredibly simple recipe, but it's so delicious you won't be able to stop eating it!

It will disappear quickly if you eat it as is, but it is also recommended as a topping for salads and ramen.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Enoki mushrooms...2 bags
Frying oil (salad oil) - appropriate amount
Salt...a little

<How to make>

(1) Cut off the base of the enoki mushroom and break it into pieces.

(2) Add about 1cm of oil to a pot, heat it, and add the enoki mushrooms.

(3) Stir until the enoki mushrooms turn brown all over, then remove them from the oven and drain the oil (they will be soft when first removed, but will become crispy after a while). Finally, add salt.

Once you notice that some enoki mushrooms are turning brown, they will turn brown all over in no time, so be careful about when you take them out. The mushroom flavor is concentrated in the fish, so add a little salt.

I tried coating them in flour, but deep frying them brought out the best flavor of the mushrooms. Make sure to cut off the base of the mushrooms as soon as possible.

3: Easy seasoning with white dashi ♡ Bring your beer! "Extremely delicious crispy fried chicken"

The texture of gizzard shad is delicious. The deep-fried gizzard shad is infused with flavor and has a crunchy texture that will have you drinking beer non-stop.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Gizzard・・・200g
A White dashi stock・・・1 tablespoon
A Soy sauce・・・1 teaspoon
A Garlic (minced)・・・1 tsp
A Ginger (chopped)・・・1 tsp
A. White pepper...a little
Potato starch... appropriate amount
Frying oil...appropriate amount

<How to make>

(1) Wash the gizzard thoroughly and wipe off any excess water with paper towels. Insert a knife vertically into the hollow in the center to cut it in half. Cut each half again and make 2-3 deep cuts about 5 mm wide.

(2) Place (1) in a bowl, rub in A, and leave for 20 to 30 minutes.

(3) Drain off excess water, coat the gizzards with potato starch, press firmly with your hands (including the folds where you made the cuts), and deep fry in 170°C oil for 2 minutes (do not touch too much as the batter will come off). Remove from the oil, raise the temperature to 180°C, and deep fry for another minute.

Deep frying it twice makes the batter crunchy, and adding a little soy sauce to the seasoning adds a nice aroma and makes it even tastier.

You can make gizzard shad without processing the white skin and other parts. It will actually add a nice chewy texture and make the dish more delicious.

None of the recipes require complicated steps or unusual seasonings, so please give them a try. (Text by Ayumi Nakaganji)

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