1. Salmon ⇒ 1 pcs
2. Wheat flour ⇒ a little
3. Butter ⇒ 10 g
4. Salt and pepper ⇒ a little
5. Vegetable oil ⇒ a little
6. Yamamori Teriyaki Sauce ⇒ 30 ml
1. Season salmon with salt and pepper, then coat it with wheat flour.
2. Add butter in a pan, pan fry salmon that put the skin side to fry first.
3. Pan fry salmon fillet until cooked, pour teriyaki sauce, boiling a while until thick
1. Pork loin sliced ⇒ 200 g
2. Lettuce, tomato, cucumber etc. ⇒ as you like
3. Roasted white sesame ⇒ a little
4. Sesame Sauce Yamamori ⇒ as you like
1. Cut into easy-to-eat vegetables.
2. Boiling water in the pot, boiling pork sliced until well cook (very quickly).
3. When pork sliced is cool, add the plate assorted vegetables, and place the pork on.
4. Pour sesame sauce and sprinkle roast sesame, ready to serve.
1. Mackerel ⇒ 400 g
2. Water ⇒ 250 cc
3. Slided Ginger ⇒ 35 g
4. Yamamori Amakuchi Shoyu ⇒ 250 cc
1. Pork neck slit ⇒ 75g
2. Tofu ⇒ 100g
3. Suki vegetables ⇒ as you like
4. Water ⇒ 100 ml
5. Yamamori Sukiyaki Sauce ⇒ 300 ml
1. Put the pork into the pot Suki. Followed by 1 + 1/4 tablespoons sugar, boil until cooked pork.
2. Mix the broth 3 times with water and pour into the pot.
3. Bring vegetables, raisins, tofu prepared in a bowl of hot pot.
4. Close the lid for a moment. Wait until the sauce begins to boil. Ready to eat
1. Vegetable (Thinly sliced Cabbage, Spring Onion) ⇒ 70 g
2. Red ginger ⇒ 1 Tbsp
3. Tempura scum ⇒ 1/2 Cup
4. Octopus ⇒ as you like
5. Vegetable oil ⇒ a little
6. Water ⇒ 3 Cup
7. Egg ⇒ 1
8. Yamamori Okonomiyaki/Takoyaki mix powder ⇒ 1 Cup
9. Yamamori Takoyaki Sauce ⇒ as you like
10. Mayonnaise ⇒ as you like
11. Dried seaweed ⇒ as you like
12. Bonito flake ⇒ as you like
1. Make Takoyaki batter by mix Takoyaki powder, water, egg and stir to mix well.
2. Preheat Takoyaki pan, spread with vegetable oil. The batter is filled until a half of each hollow followed by 1 piece of octopus chop and the other ingredients, and the batter is filled again until overflowing from hollows.
3. Fry them about 1-2 minutes, and after solidified, cut off the solidifief batter on the surface of pan and turn them upside down.
4. Roll to turn Takoyaki untill the whole equally get light brown. Apply Yamamori Takoyaki sauce, topping with dried seaweed, Bonito mayonnaise and ready to serve.
1. Pork Cutlet 100 g ⇒ 2-3 pcs.
2. Egg ⇒ 1 pcs.
3. Salt and Pepper ⇒ a little
4. Wheat Flour , Bread Crumbs ⇒ a little
5. Oil ⇒ appropriately
6. Yamamori Tonkatsu Sauce ⇒ appropriately
7. Vegetables for side dish ⇒ as you like
1. Mix salt and pepper with pork cutlet .
2. Coat pork cutlet with Wheat flour, then coat with egg and bread crumbs. Deep fry in oil 180 ºc until cooked cut to pieces.
3. Ready to serve with Yamamori Tonkatsu sauce.
1. canned tuna ⇒ 1 can
2. Vegetables (lettuce, tomatoes, etc.) ⇒ as you like
3. Boiled egg ⇒ 1 pc
4. Yamamori Sesame Sauce ⇒ appropriately
1. cut the vegetables fit And the boiled eggs are cut into pieces. Prepare to bring the tuna meat in a can and pour out the oil.
2. Put the tuna in a bowl and add the sesame sauce and mix it with the tuna mixture.
3. Put vegetables on the plate. Then top with tuna, followed by sesame sauce again, for a tasty finish.
1. Yakisoba Noodle ⇒ 160 g
2. Pork slice, Bacon, seafood ⇒ 70 g
3. Cabbage, carrot, Sweet pepper ⇒ 90 g
4. Vegetable oil ⇒ a little
5. Yamamori Yakisoba Sauce ⇒ 3 Tbsp
1. Heat up vegetable oil in a pan, and shortly saute the vegatables and pork sliced.
2. Grill soba onto the side of the pan. Then panfry soba noodle at the space of the pan on low heat, add 2 Tbsp of Yakisoba Sauce.
3. Stir-fried all over, add 1 Tbsp Yamamori Yakisoba sauce.
4. Stir-fried until all ingredients are well-mixed. Ready to serve.
