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Recipe courtesy of JA ZENNOH



Serves: 1




[Shiso rice]

  • 150g cooked JA Rice
  • ½ tsp Yukari (Salted Shiso leave powder)

[Curry flavour pork and mushrooms]

  • 80g shredded pork
  • Base sauce (Pinch of salt and pepper, ½ tsp soy sauce, ½ tbsp sake (rice wine))
  • 5 mushrooms, thinly sliced
  • ¼ onion, thinly sliced
  • 2 tsp butter
  • Seasoning (½ tsp soy sauce, ½ tsp curry powder, 1 tbsp sake)

[Sweet and cold citrus fruits]

  • ½ amanatsu orange, remove skin and rind
  • 2 tsp honey
  • A little mint leaf



[Shiso rice]

  1. Mix rice and yukari.

 [Curry flavour pork and mushrooms]

  1. Sprinkle base sauce on pork and let sit for 5 minutes.

  2. Heat butter in frying pan and sauté pork.

  3. When pork whitens, add mushroom and onion and sauté.

  4. When onion is tenderised, sprinkle seasoning to finish.

[Sweet and cold citrus fruits]

  1. Put amanatsu orange in a lunch box then pour honey and mix roughly.

  2. Freeze the mixture prepared in Step 1 in freezer.

  3. When thawing, do so naturally (ie, leave it in room temperature).