【Super Fast】Upgrade Your Home Drinks! 3 Deluxe Bar Snacks!

Takeo Stir-Fry (Serves 2)

• Potatoes(May Queen): 2 (approx. 380g, unpeeled)
• Cornedbeef: 1 can (80g)
• Eggs:2
• Oliveoil: 1 tbsp
• Pepper:1/2 tsp
• Soysauce: 1.5 tbsp or more

Alluring Win-Pea (Serves 2)

• Wieners:5
• Redwieners: 4
• Japanesegreen peppers (pieman): 5
• Saltedkelp (shio kombu): 5g
• Garlicpaste: 1/2 tsp
• Soysauce: 1/2 tsp
• Oliveoil: 1 tbsp

Natto Soy Sauce (Serves 2)

• Natto(40g): 3 packs
• Includedmustard packets: 3
• Water:200ml
• Mentsuyu(noodle soup base): 50ml (80ml for a stronger flavor)
• Eggyolks: 3
• Sesameoil (Taihaku/untoasted): 35ml

Suggested Toppings

• Pork:100g
• Eggwhites: 3
• Avocado:1
• Cherrytomatoes: 2
• Atsuage(deep-fried tofu): 2 blocks
• Lemonjuice: to taste
• Soysauce: to taste

Takeo Stir-Fry

1. 1

   Preparing the Potatoes

   Peel 2 May Queen potatoes (approx. 380g) with a peeler and julienne them finely using a mandoline slicer. May Queen potatoes hold their shape well and retain a nice, crispy texture.

   Use May Queen potatoesJulienne finely
2. 2

   Stir-Frying the Potatoes

   Heat 1 tbsp of olive oil in a pan and stir-fry the julienned potatoes until they become translucent.

   Stir-fry until translucent
3. 3

   Adding the Corned Beef

   Add 1 can (80g) of corned beef to the pan, breaking it up as you stir-fry and combine it with the potatoes.

   Break up and mix well
4. 4

   Seasoning

   Season with 1/2 tsp of pepper and 1.5 tbsp or more of soy sauce. Adjust the amount of soy sauce to your preference.

   Adjust soy sauce to taste
5. 5

   Finishing with Eggs for a Mellow Touch

   Turn off the heat, pour in 2 beaten eggs, and let the residual heat cook them into soft, scrambled eggs. This extra step is the key to creating a wonderfully mellow finish.

   Add eggs after turning off the heatCook to a soft scramble using residual heat

Alluring Win-Pea

1. 1

   Preparing the Green Peppers

   Remove the seeds from 5 green peppers and cut them into large, bite-sized chunks.

   Cut into large chunks
2. 2

   Cutting the Wieners

   Prepare 5 wieners and 4 red wieners. Along with diagonal cuts, make playful decorative cuts like octopuses or crabs to add a fun touch.

   Use decorative cuts for a fun look
3. 3

   Stir-Frying the Wieners

   Heat 1 tbsp of olive oil and 1/2 tsp of garlic paste in a pan, then stir-fry the wieners over medium-high heat until nicely browned and fragrant.

   Stir-fry over medium-high heat until fragrantBring out the aroma of the garlic
4. 4

   Adding the Green Peppers

   Once the wieners are nicely browned, add the green peppers and stir-fry briefly.

   Stir-fry briefly
5. 5

   Seasoning

   Add 5g of salted kelp (shio kombu) and 1/2 tsp of soy sauce, tossing everything together. The savory aroma of the slightly charred soy sauce will instantly whet your appetite.

   Add umami with salted kelpThe aroma of soy sauce is key

Natto Soy Sauce

1. 1

   Placing Ingredients in the Container

   In a container suitable for a hand blender, add 3 packs of Kume Natto and the 3 included mustard packets.

2. 2

   Adding the Liquid Ingredients

   Add 200ml of water and 50ml of mentsuyu (use 80ml for a stronger flavor) to the container.

   Adjust flavor strength with mentsuyu
3. 3

   Adding Richness Boosters

   Add 3 egg yolks and 35ml of Taihaku (untoasted) sesame oil. The sesame oil adds a subtle, nutty flavor—a professional touch.

   Use Taihaku (untoasted) sesame oilAdds a nutty flavor
4. 4

   Blending with a Hand Blender

   Blend thoroughly with a hand blender until the mixture is thick and smooth. This process beautifully tempers the unique aroma and stickiness of the natto.

   Blend thoroughlyMakes it easy to eat even for those who dislike natto

Preparing the Toppings

1. 1

   Cooking the Pork

   Quickly sear 100g of pork in a pan to make a 'yaki-shabu' style dish. Utilizing the flavorful pork fat left in the pan, scramble the 3 leftover egg whites and serve them alongside.

   Use up the egg whites to avoid waste
2. 2

   Preparing the Avocado

   Cut 1 avocado into bite-sized pieces and toss with lemon juice to prevent browning. Arrange them on a plate along with 2 cherry tomatoes.

   Use lemon juice to prevent browning
3. 3

   Cooking the Atsuage Tofu

   Pan-fry 2 blocks of atsuage (deep-fried tofu) until the surface is nice and crispy.

   Sear until the surface is crispy
4. 4

   Serving with Natto Soy Sauce

   Drizzle the finished natto soy sauce over the pork, avocado, and atsuage tofu. For the atsuage tofu, adding a tiny splash of regular soy sauce on top of the sauce will sharpen and elevate the flavor.

   Adjust with soy sauce depending on the topping