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| “Chazuke” |
Shrimp and mushroom soup |
“Ume-chazuke” |
| Put grilled salmon, dried seaweed (Nori), mitsuba,
etc. on “TEKOGE” and pour hot Japanese soup “Dashi”. Serve with Japanese horseradish
(Wasabi) if desired. |
Cook shrimps and mushrooms of the season in “Dashi”
soup, thicken the soup with starch, and serve it over “TEKOGE”. |
Put Japanese salted plum paste (Neri-ume) and dried
bonito shavings (Katsuobushi) over “TEKOGE”, and pour “Dashi” soup or green tea
over. |
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Yuba-ankake |
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Chicken and rape blossom soup seasoned with citron
powder and pepper |
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“Mizore” |
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Shortly cook soy milk skin (Yuba) in “Dashi” soup and
pour it over “TEKOGE”. Serve with grated ginger. |
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Cook chicken
breast or fillet (Sasami) in “Dashi” soup and take the chicken out of the soup
and cut them into pieces. Cook rape blossom (Nanohana) in the same soup and
season it with a small amount of citron powder and pepper (Yuzu-kosho). Put the
chicken back into the soup and thicken the soup with starch. Serve it over “TEKOGE”. |
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Serve “TEKOGE” with grated Japanese radish
(Daikon-orosi) and pour Dashi soup thickened with starch over. Serve with leek or
green onion and grated ginger. |
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Mix with various pastes
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“Shiraae” |
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“Okura-tororo” |
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Japanese style “Ma Po Tofu” |
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Mash Tofu into paste and season with some salt. Add
shortly boiled spinach, carrot, etc. into Tofu paste. Mix the paste with
roughly crushed “TEKOGE” or put the paste over “TEKOGE” |
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Chop Okura into small pieces until it gets sticky.
Season chopped Okura with “Dashi”and soy sauce. Mix Okura paste with roughly
crushed “TEKOGE”. |
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Make mild taste of Chinese cuisine “Ma Po Tofu”
sauce using Japanese Dashi instead of hot chili. Thicken the paste well with
starch. Then, mix with roughly crushed “TEKOGE” |
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Mackerel mayonnaise sauce |
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Liver paste |
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Cream cheese with Ume paste |
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Mix grilled and broken to pieces mackerel with
mayonnaise, lemon juice and parsley and spread it over the top of “TEKOGE”. Lightly
roast the top. Small shrimps can be used instead of mackerel. |
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Cook chicken liver in Dashi soup and mash it into
paste. Spread the liver paste over the top of “TEKOGE”. Chicken breast or Tunafish can be used
instead. |
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Mix Japanese
salted plum paste (Neri-ume) with cream cheese well and spread it over “TEKOGE” |
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“Wasabi mayonnaise” |
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Roasted miso |
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Ice Cream |
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Mix Japanese horseradish (Wasabi) with mayonnaise
and spread it over “TEKOGE”. Lightly roast the top. |
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Mix soybean paste, miso, with sake or sweet sake
(Mirin) until it gets smooth. Mix with pickled Chinese cabbage and spread it
over “TEKOGE”. Roast the top to add flavor. |
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Serve “TEKOGE” with vanilla ice cream or green tea
ice cream over. This also well matches with red bean paste. |
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“Tofu dip” |
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Soymilk sauce mixed with Dashi |
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Japanese style salad |
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Mash Tofu and avocado and season it with salt. Have“TEKOGE”
with Tofu dip. |
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Mix soymilk and Dashi soup. Season it with soy
sauce. Serve the soymilk sauce in a small soup bowl and put “TEKOGE” into it. |
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Spread crushed “TEKOGE” over salad instead of
crouton. |
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Stir-fried vegetables |
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Curry sauce |
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“TEKOGE Burger” |
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At the end of cooking stir-fried vegetables, mix
with roughly crushed “TEKOGE”. This gives so unusual texture that you will
never get fed up. |
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Stir-fry minced meat and chopped onion with curry
powder and put them into Dashi soup. Thicken the soup with starch and serve it
over “TEKOGE”. |
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Wrap “TEKOGE”, tomato, stir-fried minced meat, etc.
with a leaf of lettuce, and take a bite. Enjoy various textures and new taste. |
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