MeatballsIngredients (8 balls)
- 150 g ground pork and beef
- 1/4 onion
- 1 pinch salt and pepper
- 1 pinch nutmeg (powdered)
- 2 tablespoons bread crumb
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato ketchup
- 3 tablespoons water
1 bay leaf
In a bowl, mix ground pork and beef, salt, pepper, and nutmeg until sticky.
Mix in the minced onion from step 1 and bread crumbs, and form into 8 balls.
Mix the ingredients from A in a heat-resistant plate, and add the meatballs made in step 2.
Loosely cover the bowl with NEW Krewrap, microwave for 8 min. (at 500 w),
and cover the meatballs with the sauce.
Place the meatballs at the outer edge of the bowl where they cook better, and loosely cover with NEW Krewrap (as in picture a). After cooking, pour the sauce over (as in picture b) to add its flavor throughout the meatballs.?
Curry and Rice
with Summer VegetablesIngredients (2 servings)
- 200 g chicken thigh
- 1/2 onion
- 1/2 zucchini
- 1 eggplant
- 1/4 red pepper
- Approx. 80 g solid curry roux
- 250 ml water
- Salt and pepper to taste
- 2 bowls’ worth of cooked rice
Cut chicken into bite-size pieces, and dress with a pinch of salt and pepper. Grate half of the onion, and cut the remainder into 1 cm cubes. Cut zucchini, eggplant, and red pepper into 1 cm cubes.
Add everything from step 1 into a heat-resistant bowl, loosely cover with NEW Krewrap, and microwave for 5 min. (at 500 w).
Cut up curry roux into small bits, mix with water, and loosely cover with NEW Krewrap while leaving one side slightly open. Microwave for 10 min. (at 500 w), and add salt and pepper to taste. Serve on a plate together with cooked rice.
Cook ingredients before adding water and roux, mix well, and reheat to avoid clumping (as in pictures a and b). Also leave one side of the wrap slightly open when heating to allow for better steaming (as in picture c).
Cheese RisottoIngredients (2 servings)
- Approx. 2 bowls’ worth of cooked rice (240 g)
- 1 tablespoon mayonnaise
- 200 ml water
- 1/2-1 block solidified consomme
- 2 tablespoons pizza cheese
- 1 pinch parsley (diced) if available
Add cooked rice to a heat-resistant bowl, and dress with mayonnaise.
Add water and solidified consomme, loosely cover with NEW Krewrap, and microwave for 5 min. (at 500 w).
Add and mix in pizza cheese. Serve on a plate, and sprinkle parsley over to taste.
Be careful when microwaving as steam, etc. can cause burns. Wearing oven mitts is recommended when removing the bowl from the microwave.
Loosely cover with NEW Krewrap, heat in a microwave (as in pictures a and b),
mix in the pizza cheese while it’s still warm, and let it melt (as in picture c).
Calcium Rice BallsIngredients (2 balls)
- 200 g cooked rice
- 1 1/2 tablespoons dried, young sardines
- 25 g processed cheese
- 2 stalks green onion
- 1/2 tablespoon white sesame seeds
Cut processed cheese into 5-6 mm cubes, and finely slice green onions.
Mix dried, young sardines, the ingredients from step 1, and white sesame seeds into the cooked rice, divide into 2 servings, and wrap them in NEW Krewrap to form the rice balls.
Thoroughly mix the ingredients together, wrap in NEW Krewrap, and squeeze the rice balls into the shape of a triangle (as in pictures a and b).
Chicken HamIngredients (2 servings)
- 1 chicken breast (approx. 250 g)
- 1 teaspoon salt
Butterfly chicken breast, keeping the thickness of both sides the same. Rub salt into both sides, insert into a freezer bag, and leave in the refrigerator for half a day.
Remove moisture from the chicken prepared in step 1, lay it on a sheet of NEW Krewrap, wrapping it tightly into a cylindrical shape, and tie off both sides with rubber bands.
Boil water in a pot, add the chicken from step 2, cover, and boil for 10 min. or so. Stir it as it boils so the wrap does not stick to the pot. Turn off the heat, and leave with the lid on until it cools. Rewrap it with a new sheet, cool it in the refrigerator, and cut it into easy-to-eat pieces.
First, roll up the chicken breast, then wrap it tightly using the wrap, and finally tie off both ends with rubber bands (as in pictures a and b). Stir it from time to time as it boils (as in picture c), making sure the wrap does not stick to the pot.
Juicy Lemon Marinade
Chicken SauteIngredients (2 servings)
- 1 Chicken thigh
- 1 clove garlic (grated)
- 1 tablespoon lemon juice, honey, and olive oil
- 1 pinch salt and coarse black pepper
Cut chicken into large, bite-size pieces, mix together with the ingredients in A, lay the chicken on a heat-resistant plate with the skin side up, seal it with NEW Krewrap, and let it marinate in the refrigerator for 1-2 hours.
Remove the NEW Krewrap seal, loosely cover with a new sheet, microwave for 3 min. (at 500 w), transfer it with the marinade to a frying pan, and saute both sides.
By sealing the chicken with NEW Krewrap (as in picture a), the flavor soaks into it better. When microwaving, loosely cover with a new sheet (as in picture b).
Rice CakeIngredients (4 cakes)
- 100 g finely mashed adzuki bean paste
- 4 strawberries
- 70 g rice flour
- 20 g sugar
- 100 ml water
Preparing the filling: Place 1/4 of the finely mashed adzuki bean paste on NEW Krewrap, put a strawberry with the stem removed in the center, and wrap it all together. Continue with the remainder for a total of 4.
Making the dough: Mix rice flour and sugar in a heat-resistant bowl, adding water little by little while beating with a whisk to avoid clumps. Loosely cover the bowl with NEW Krewrap, microwave for 1.5 min. (at 500 w), take it out, and knead with a wooden spatula. Loosely cover the bowl with wrap again, and microwave for another 1.5 min. (at 500 w).
Wrapping the dough around the adzuki paste-covered strawberry: Quickly knead the dough from step 2, and add to a pan with starch in it once the dough stretches without ripping when lifted with the wooden spatula, and cut into 4 pieces with kitchen scissors after coating with the starch. Cover the dough with the starch, spread it out, and wrap it around the adzuki paste-covered strawberry from step 1. Continue with the remainder for a total of 4.
Strawberry JamIngredients (amount for easy preparation)
- 1 pack strawberries (net weight of 250 g)
- 120 g sugar
- 2 teaspoons lemon juice
Remove stems from strawberries, put the strawberries in a heat-resistant bowl, cover them with sugar, and leave for approx. 30 min.
Loosely cover the strawberries in the bowl from step 1 with NEW Krewrap, and microwave for 5 min. (at 500 w). Take out the bowl, remove any foam which has collected, loosely cover the bowl with wrap again, and microwave for another approx. 5 min. (at 500 w).
Remove the wrap, and mix in lemon juice after the strawberries have cooled (thickens after a while).
By covering the strawberries with sugar and leaving them, the water from the strawberries is drawn out (as in picture a). After microwaving, remove any foam which occurs (as in picture b) to remove any off-taste.
Bite-size Balled SushiIngredients (4 servings)
- 4 slices seabream (40 g)
- 2 scallops
- 4 slices tuna (40 g)
- 4 pieces boiled shrimp
- 4 slices salmon (40 g)
- 4 slices squid (20 g)
- Approx. 300 g rice
- 3 tablespoons vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Some green perilla leaf
- Some cucumber
- Some green onion
- Some edamame
- Some salmon roe
Wash rice, steam it until it finishes slightly hard,
and mix in the vinegar mixture from A while it’s still hot to make the sushi rice.
Making the seabream balled sushi: Place seabream and green perilla leaf on laid out NEW Krewrap.
Further place a bite-size portion (approx. 25 g) of sushi rice on top, wrap it up,
and push down from above, making it into a ball shape.
Continue with the remainder for a total of 4.
Making the remaining sushi: Follow the same directions as in step 2, and make 4 pieces each.
Cut scallops in half sideways, and add thinly sliced cucumber and salmon roe.
Cut the cucumber skin into a star shape, and put it on the tuna.
Place both pieces of a sliced edamame bean on top of the boiled shrimp in the shape of a butterfly.
Finely slice green onion, and place on top of salmon in the shape of a flower.
Place salmon roe on top of squid.