Homemade side dish recipes

Cut the chicken thigh open with a knife and cut it in half.

Sprinkle garam masala powder, salt, and black pepper on (1).

Then drizzle salad oil over the entire surface and leave it to marinate for a while.

(3) Grill until golden brown.

* If you can't grill it, you can sauté it in a frying pan.

Place the rice in a bowl and mix with the butter, cumin, turmeric and salt to taste.

Fry the chili pepper and garlic in Olive oil to bring out the aroma.

Add the onion to (1) and saute lightly.

Add the diced tomatoes to (2) and simmer over low heat for about 10 minutes.

Season to taste with cumin, salt and pepper.

Pour the sauce onto a plate, place the buttered rice on top, and shape it using a ring mold or similar.

Place the grilled chicken on top of (1).

Garnish with arugula and serve.

Blanch the tomatoes to remove the skins, cut off the stems, scoop out the insides, and pat them dry with paper towels.

Sauté the mixed seafood in a frying pan with Olive oil, add white wine and lightly steam.

Sauté slowly to prevent browning.

Once the onions have become sweet, add the consomme and water and simmer over low heat until the potatoes are melted.

Once it has cooked thoroughly, turn off the heat, let it cool, and put it in a blender.

(5) Strain the mixture once, add milk, salt and pepper to taste, then chill in the refrigerator. (Vichyssoise is complete!)

Lightly parboil the mixed vegetables.

(7) At the same time, boil eggs in a separate pot.

In a bowl, combine the lightly mashed hard-boiled eggs, (2), and (7), and season with mayonnaise, lemon juice, brandy, parsley, salt, and pepper. (The filling is complete!)

Put (9) inside (1).

Pour the chilled vichyssoise onto a plate and place (10) in the center.

Add the stems of the tomatoes and sprinkle Olive oil and chopped parsley around the outside to finish.

Mix all the ingredients together to make the sauce and set aside.

Prepare the garnish and arrange on a plate.

Combine the green onions, ginger, salt, and Shaoxing wine in a bowl and mix by kneading. Once it becomes sticky, add the chicken thighs and mix lightly, then let it sit at room temperature for about 15 minutes to allow the flavors to meld.

(1) Place the meat on a cutting board (skin side down) and pound it with a bottle or something similar to make it even in thickness.

Cut off any excess flesh that is sticking out from the skin, place it at the front towards the beginning of rolling, and sprinkle with black pepper.

Place (3) on top of two layers of plastic wrap and roll it up tightly in the same way as making sushi rolls. Once rolled up, hold both ends of the plastic wrap and roll it like a roller to squeeze out the excess, then tie the ends together.

(4) Then wrap it in aluminum foil.

Place (5) in a steamer basket and steam for 9 minutes.

Remove the aluminum foil wrap and wrap the meat with twine.

Place (7) in a pan heated over low heat and cook until golden brown (about 10 minutes).

Unthread the meat, cut it into pieces and arrange on a platter with the garnish.

Finish by adding sauce.

Cut off the crusts of a thick slice of bread, divide it into two rectangles, and make square cuts along the sides.

Toast (1) in a toaster to brown it, remove the lid of the cut, and lightly hollow out the inside to make a depression.

Crack the eggs into a bowl and mix with the cream, sliced cheese, Parmesan cheese, salt and pepper.

Pour (3) into a frying pan with melted butter, and cook slowly over low heat, using a rubber spatula.

Place (4) in the hollow of the toast (2), sprinkle lightly with Parmesan cheese, heat in the toaster to bring out the aroma, and then arrange on a plate.

Add some garnish and serve!

Add clams and water to a pot, cover and bring to a boil.

Simmer over low heat for 12 minutes, then turn off the heat and let it sit for 15 minutes before straining. Once the clams have released their flavor, transfer them to a separate dish.

Reduce the strained soup by simmering it until it reaches about 450cc. Season with salt and Japanese-style dashi stock, then add saffron powder to create a deep yellow soup.

Add 2 tablespoons Olive oil to a frying pan and sauté the garlic over low heat until golden brown.

Add the onion and continue to sauté until softened.

Add the diced tomatoes and simmer briefly to remove the acidity.

Heat another frying pan with 1 tablespoon of Olive oil and saute the chicken thighs until the skin is crispy.

Heat a hot plate to 150°C, add Olive oil (3 tablespoons), add the rice and saute.

When the rice is warm, add the soup, (3), (4), and the clams on a separate plate and mix well.

Turn the hot plate down to 100°C (around the "keep warm" setting), arrange the remaining ingredients raw except for the lemon, cover and heat for 12 to 14 minutes.

When you hear a metallic burning sound from all over the pot, turn it off and let it steam for 3 minutes.

Garnish with lemon and it's done.

Grill the red and yellow peppers on a wire rack, peel them and chop them finely.

Similarly, finely chop the onion, soak it in water for a while, then drain it with kitchen paper.

Combine the white wine vinegar, salt, and white pepper in a bowl and add (1), (2), and grapeseed oil.

Cut the tuna and avocado into 1cm cubes.

Add (1) and all ingredients except for the chervil to a bowl and mix together.

Toast the garlic buttered French bread in the oven, top with (2) and garnish with chervil.

Boil headless shrimp, peel and cut into 1cm pieces.

Blanch the tomatoes to remove the skins and seeds, then cut them into 1cm cubes. Cut the avocado into 1cm cubes as well.

Peel the grapefruit and cut into 1cm cubes.

Add (1) to (3) and all ingredients except dill to a bowl and mix.

Toast the garlic buttered French bread in the oven, top with (4) and garnish with dill.

Season the sea bream with salt and pepper, then coat the skin side in flour, egg white, and whitebait, in that order.

Pour Olive oil into a frying pan and grill from the skin with shirasu on it. (Not too hot, so that the whitebait is "crispy"!)　Bake in a ratio of 7 to 3 skin)

Heat the clams in Olive oil, garlic, white wine and water, then remove the clams and set aside.

Heat the juice and cream extracted in (1) together with pre-cooked rice in a pot, season with salt, pepper, and Parmesan cheese, and finish into risotto.

Add the shallots, white wine, white wine vinegar, white peppercorns and bay leaves to a pot and simmer until all the liquid has evaporated.

Add the cream to (1) and while heating, add the cold butter little by little until it melts.

(2) Season with salt and pepper, strain, and it's done.

Sprinkle fish fillets lightly with salt.

Cut the cherry tomatoes in 1/2 lengthwise.

Cut the vegetables into bite-sized pieces.

Olive Put the fish in a frying pan with oil (skin down) and brown thoroughly over medium heat.

Remove the fish from the frying pan and wipe the frying pan with kitchen paper. Add the new Olive oil, garlic, thyme, and anchovy fillet and cook slowly over low heat to add aroma to the oil

Once everything is well combined, add the clams and saute lightly, then add curry powder to bring out the aroma.

(3) Add the cherry tomatoes and vegetables, pour in the white wine, let the alcohol evaporate and blend with the ingredients, then add water and bring to a boil.

Return the fish removed in (2) to (4) and quickly cook it while allowing the ingredients to blend into the fish.

Finally, add the capers, Olive and Italian parsley, serve on a plate and it's done!

Sprinkle salt on the shredded chicken and let sit for 30 minutes.

Wipe off any moisture floating on the surface of (1) with kitchen paper or similar, and lightly coat the entire surface with flour.

Add salad oil to a frying pan, add (2), and cook over medium heat. Once the chicken is a nice golden brown all over, remove it from the frying pan.

(3) Add a small amount of salad oil to the frying pan and add the garlic, then heat over low heat. Once fragrant, add the bacon and onion and sauté over medium heat.

Once everything is soft, add the white wine and simmer until reduced by half.

Add the water, bouillon cubes, tomato paste and bay leaves, return the chicken, cover and simmer over low heat for about 30 minutes.

Add the mushrooms, cherry tomatoes, capers and black Olive to (6) and bring to a boil. Season with salt and pepper and it's done.