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Perfect autumn and winter dishes

What is Kya Kya cuisine?

The main dish is shredded cabbage and carrots made using the Cabbagepi MAX Salad Grater Light.

*You can also use any amount of vegetables you like!

Preparation: Boil the eggs. Cut half a chicken breast into bite-sized pieces and soak in shio-koji for about an hour.

Add a small amount of olive oil (not included in the recipe) to a frying pan and brown the chicken breasts on both sides.
Grate the onion using a salad grater (fine side).
Mix soy sauce, mirin, vinegar, olive oil, sugar, salt and pepper well, then add ❷ to make the dressing.
Grate the daikon radish with a vermicelli grater, the carrot with a noodle peeler, the cabbage with a Cabbage Pi Max, and peel the tomato with a tomato peeler and cut into wedges.
Cut one or two sprigs each of chrysanthemum, spinach, and mizuna into 5cm pieces using pizza scissors. Slice the sweet potato using a waffle peeler, lightly soak in water, wipe dry with kitchen paper, and bake in the toaster for about 10 minutes.
Cut 2 boiled eggs into wedges.
Place everything in a salad bowl and top with dressing.

Preparation: Drain half a block of firm tofu.

Divide the ground chicken into two portions, one for the carrot balls and one for the cabbage balls.
Shred the carrots using a salad grater (fine side) and grate the cabbage using a Cabbagepi MAX.
Cut the firm tofu in half and put it in one bowl for the carrot chicken meatballs and the other for the cabbage chicken meatballs. Add 1 teaspoon each of potato starch, squeezed ginger juice, and half each of salt and pepper to each bowl and mix well.
Boil water in a pot, roll the chicken meatballs into balls about the size of a 500 yen coin, and parboil them.
Cut the daikon radish into 1cm thick slices and the burdock root into 1cm thick slices. Place in water to remove any bitterness, then boil in a microwave or in a pot until soft.
Cut the turnip in 1/2.
Cut the sweet potato into 1cm pieces and place in water to remove the bitterness.
Boil 500cc of water and make soup with 2 consomme cubes.
Add all the root vegetables and bay leaves to the soup. Bring to a boil and simmer over low heat for 15 minutes. Add the two types of chicken meatballs and heat through. Season with salt and pepper and it's done.