The recipe book "Omotenashi Ura Omotenashi" is on sale from KADOKAWA. A hospitality menu that is useful for the year-end and New Year holidays and days when people gather is collected. The price is 1,500 yen (excluding tax).
A book by Chef Masahiro Kasahara of "Pros and cons" known as "a popular Japanese restaurant where reservations cannot be made". Based on a number of "hospitality tricks" cultivated through experience as a cook, the ingredients that can be easily obtained and the hospitality menu that can be made with a frying pan or pot at home are introduced.
Scallop cheek leaf-grilled style
Beef stew with beef balls
Japanese-style dumplings of minced pork
The contents are as follows.
"Hospitality dishes that make the usual ingredients the leading role. That ingredient is this !?"
"Kokumaro-yaki pork" with pork belly
"Japanese-style meatballs" with aibiki meat
"Toriju" with chicken thigh meat
"Beef stew of beef balls" with cut-off beef
"Soft steak" with imported beef
"Chicken breast duck loin style" with chicken breast
"Jumbo fried shrimp" with shrimp (black tiger prawn)
"Kasahara style oil sardine" in sardines
"Buri sukiyaki" for the first time
40 points such as "Salmon-chan-chan-yaki style" with raw salmon
"Dried foods and canned foods are just like this for me! It's a hospitality dish."
"Aburaage roll boiled pork"
"Duck skin Peking duck style" with chicken skin
"Mackerel radish claypot rice" in a can of mackerel boiled
Hanpen "Hanpen Ebisinjo"
"Grinding bean sprouts" with bean sprouts
"Too much crab Shumai"
"Salmon terrine style" with salmon
24 items such as "Japanese style rillettes of horse mackerel" with dried horse mackerel
At the end of the book, 20 items of shime that can be made if there is a surplus of hospitality dishes, 18 points of simple recipes for the next day