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This one is sooooo simple to make!!!! I cooked this in my cooking class and the guests all fell in love with the taste and easy steps!! My dear guests and family approve this recipe! Please enjoy when you feel cold!! ＜Yield> 6 servings 5 minutes 1 hour 1500ml water 500g daikon radish 120g leek 30g ginger (approximately half of a ginger) 8 dried shiitake mushrooms 8 chicken drumsticks 100ml of rice wine 2 tablespoons salted rice malt 1 tablespoon Toasted sesame oil 1 tablespoon Soy sauce salt and pepper for adjusting the taste green onions black pepper 1. Soak the dried mushrooms in the water overnight. The next day, take each mushroom and squeeze out the liquid and remove the stem. 2. Separate the green parts and white parts of the leek. The green part will help to reduce the smell from the chicken. Slice the white parts at an angle. After scrubbing the ginger well, slice them into 1cm pieces with the skin on. The skin from the ginger will help to warm you up. 3. In a pressure cooker add the stock from the dried shiitake mushrooms, salted rice malt and the rice wine. The salted rice malt is mixture of salt and rice mold that has been fermented. You can use it as a salt but salted rice malt has a more mild and deeper flavor from the natural sweetness of the rice. It also helps to tenderize the chicken. Add in the chicken drumsticks, the green parts of the leek, whole shiitake mushrooms without their stems and ginger. Put the lid on, and wait for the pressure to build up. After the pressure has reached high, simmer it for 15 minutes on low heat. 4. Peel the daikon radish, then cut into cubes. The vegetable you put in your soup is really versatile, so be creative with the vegetables. Carrots or Chinese cabbage are my favorites. 5. By the time the pressure cooker has released the pressure naturally, it should be ready to open. Remove the leeks and ginger. Add in the cubed daikon radishes and the white parts of the leek. Simmer it for another 10 minutes until the daikon radishes are cooked. Splash in the soy sauce and then salt to taste. Now it's ready to serve! Drizzle some toasted sesame oil and black pepper when you eat it. Sprinkle with some green onions for presentation. ・If you don’t have a pressure cooker, just simmer it for more than 2 hours in a large pot. ・You always want to adjust the taste with salt and pepper. It may taste a little bland without them. ・If salted rice malt is not available, use half a teaspoon of salt and 2 teaspoons of rice. The rice will thicken the sauce and bring up the flavor of the daikon radish. ・Enjoy pouring this soup over noodles or enjoy it with rice. Store it in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

All three salad in this recipe will last up to 3 days and will taste better as time goes on. I make these on the weekend and assemble everything on my favorite leafy vegetables to make a decadent salad. Also if I am making just a main dish on a weekday, I usually serve one of these salads as a side dish. Each salad requires only 5 steps! I hope these 3 salads will help your life become a little easier and tastier. Enjoy! 4 servings 5-7 minutes Salad 2 carrots Dressing 2 tablespoons mayonnaise 2 tablespoons vinegar 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon mustard toasted black sesame seed 1. Shred the carrot thinly (approximately 3mm sized strips). 2. Mix all the dressing ingredients written above. 3. Toss the carrots into the dressing. Sprinkle with some toasted black sesame seeds for presentation. Now it's ready to serve! Variations: You can sprinkle on some black pepper instead of black sesame seeds. It will taste better as the day goes on. Store in an air-tight container in the fridge for up to 3 days. 6 servings 10 minutes (this doesn't include roasting time) 50 mins Salad 1 red bell pepper 1 yellow bell pepper Dressing 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon curry powder 1/2 teaspoon salt 2 pinches black pepper Any fresh herbs you like 1. Preheat the oven to 200C. Rinse the bell peppers. Place the bell peppers on a baking sheet and roast them for about 45 minutes until they get slightly burnt on the surface. 2. Mix all the dressing ingredients written above. 3. Take the bell peppers out of the oven and peel the skin after they've cooled down. Take off the stem and cut into strips. 4. Toss the roasted peppers in the dressing. Now it's ready to serve! Variations: This salad is nice to enjoy on top of a leafy salad. The spicy kick of the salad will go well with an egg omelette. Store in an air-tight container in the fridge for up to 1 week. 2 servings 5-7 minutes Salad 50g beans sprouts 5g leek Dressing 1 teaspoon Soy sauce 2 pinches sugar 2 pinches pepper ¼ teaspoon Toasted sesame oil 2 pinches toasted sesame seed nori seaweed 1. Cut the bean sprouts into 5cm pieces. Microwave them for 90 seconds at 600w. Let them dry to remove the excess moisture. 2. Mix all the dressing ingredients written above. 3. Toss the bean sprouts with the dressing. Sprinkle with some sesame seeds and nori seaweed for presentation. Now it's ready to serve! Variations: You can sprinkle on some black pepper instead of black sesame seeds. It will taste better as the day goes on. Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #salad #easyrecipe #healthyeating #miwasJapanesecookingclass #mealprep