Parsley ‘n Parmesan Baked Chicken
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Dried Seaweed and Ham
Soak dried seaweed (Konbu) in water.Slice ham 1/4″ by 2″ long.Cut the seaweed in 3″ pieces and wrap the sliced ham.Season with sboyu, sugar and ajinomoto.Cook about 30 minutes, until the konbu is soft. Kiri Konbu come shredded fine and packaged to be eaten as is or to be made into Tsukudani.
Potatoburgers
2 eggs, beaten 1 small onion, minced 2 slices bread, shredded 2 medium size potatoes 1/2 lb. ground beef 3 tbsp. ketchup 2 tsp. salt dash of pepper dash of monosodium glutamate 2 tbsp. cornstarch Beat eggs in a bowl, add minced onion and bread. Peel and grate potatoes into egg mixture. Mix immediately to…
