Delicious recipe collection


  • Sanuki Cochin 75g
  • onion 50g
  • Kinki ginseng 35g
  • Radish 35g
  • ジャガイモ 50g
  • Shiitake mushroom 1.5 individual
  • garlic 1.5g
  • Tabetena 1/10 bundle
  • Flour 3g
  • バ タ ー 5g
  • Iridashi 200 tsp
  • Soymilk 50 tsp
  • Fresh cream 50 tsp
  • Sanuki white miso 15g
  • Farfarre 12.5g
  • Salt and pepper Appropriate amount
  • Iriko 3.5g
  • Wed Appropriate amount


  1. Sanuki Cochin is bite-sized, garlic is minced, and other vegetables are cut into 1cm square dice.

  2. Put olive oil and garlic in a pan, fry on low heat until fragrance appears, add the ingredients of ①, season with salt and pepper, cook, add light flour, fry lightly, add irikodoshi, and remove heat on low heat Stew.

  3. Add milk to ② and stew. Add Sanuki miso, butter and fresh cream and season.

  4. Add boiled farfalle to ③, lightly boiled dish, boiled and eat vegetables, and finished.

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