[Today's Menu] Tuesday, September 29, 2026: “A classic meat and tofu dish that goes perfectly with rice!”

A classic Japanese set meal that goes perfectly with rice. Its comforting flavor makes you want to eat it again and again.

[Main Dish] A classic meat and tofu dish that will make you want more rice!

Cooking time: 15 minutes

Calories: 599 kcal

Recipe creation: Food coordinator Kazumi Yamashita

Materials (for 2 people)

1/2 block of firm tofu

1 onion

4 fresh shiitake mushrooms

5-6 green onions

50-80 ml of dashi stock

3 tablespoons of sake

3 tablespoons of sugar

3 tablespoons of soy sauce

Shichimi Togarashi (Japanese seven-spice blend) - appropriate amount

【下準備】

Cut off the stems from the shiitake mushrooms. Cut off the roots of the green onions and slice them diagonally.

[How to make it]

2. Add the firm tofu, onion, and shiitake mushrooms, cover, and simmer for about 5 minutes. Return the beef to the pot, add the green onions, and once the beef is heated through, transfer to a serving dish and sprinkle with shichimi chili powder.

[Side dish] Rolled omelet

Cooking time: 10 minutes

Calories: 154 kcal

Recipe creation: Food coordinator Kazumi Yamashita

Materials (for 2 people)

2 tablespoons of dashi stock

1/2 teaspoon sugar

A pinch of salt

Appropriate amount of vegetable oil

Radish sprouts (appropriate amount)

[How to make it]

2. Add salad oil again, pour in the same amount of egg mixture, and cook in the same way. Cook the remaining egg mixture in the same way. Shape it with a bamboo mat, cut it into bite-sized pieces, arrange it on a plate, and garnish with daikon sprouts.

[Side Dish] Lotus Root and Hijiki Salad

Cooking time: 15 minutes

Calories: 190 kcal

Recipe creation: Food coordinator Kazumi Yamashita

Materials (for 2 people)

Dried hijiki seaweed 5g

Carrot 3cm

大葉 5~6枚

1 can of tuna (70g)

1 tablespoon mayonnaise

Noodle soup base (2x concentrated) 1 teaspoon

2-3 lettuce leaves

【下準備】

Soak the dried hijiki seaweed in plenty of water until soft, then rinse and drain in a colander. Peel the carrot and cut it into thin strips. Blanch the dried hijiki seaweed and carrot in boiling water, then drain thoroughly in a colander.

Cut off the stems of the shiso leaves, roll them up, and julienne them. Drain the tuna in a colander. Wash the lettuce, drain the water, and tear it into small pieces.

[How to make it]

If there is any moisture left on the ingredients, the dish will become watery, so be sure to wipe them thoroughly with a paper towel before adding them.

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