2 80g100g21/852A1/2A1A1B1/2B1/2B1/4B1/4BB11/21114221.AB2.200(1)2210153.4.600W40205.3(4)6.===The best dish for Childrens DayServings: 2 INGREDIENTSKoinobori meatloaf80g ground chicken100g ground pork2cm carrot (diced)1/8 onion (diced)2 green beans (cut into 5mm pieces)A1/2 cup panko bread crumbsA1 tablespoon milkA1 eggB1/2 teaspoon sakeB1/2 teaspoon olive oilB1/4 teaspoon sugarB1/4 teaspoon saltB Some nutmegB Some black pepper Aurora sauce1 tablespoon mayonnaise1/2 tablespoon ketchup1 pinch sugar 1cm carrot (half moon sliced)1cm zucchini (half moon sliced)Some saltSome sliced cheeseSome dried seaweedSome steamed rice with ketchup4 fried shrimps2 asparagus (boiled)2 sugar snap peas (boiled)Some cherry tomatoesSome broccolis (boiled)Some baby leaves PREPARATION1. For Koinobori meatloaf: Mix ground chicken & pork and all ingredients for A & B. Add carrots, onions, and green beans. Knead well. 2. Preheat the oven to 200C (390F). Line a pan with parchment paper. Divide (1) into two. Form two mini fish aka Koinobori (thickness: 2cm) on the pan. Bake for 10 to 15 minutes. Let cool. 3. For aurora sauce: Mix all ingredients for the sauce. 4. Put carrot and zucchini slices in separate heat-proof plates, season with salt. Microwave at 600W for 40 seconds for carrots, 20 seconds for zucchini. Cut the sliced cheese and dried seaweed into circles. 5. Place meatloaf on a plate. Spread some aurora sauce (leave 3cm of the left side). Place carrot andzucchini slices (4), slitty overlapped, from the right side to make uroko (fish scale) patten. Place circle cut cheese and seaweed to make an eye. 6. Place fried shrimps and make eyes and uroko. Decorate the plate with asparagus, snap peas, rice with ketchup, cherry tomatoes, broccolis, and baby leaves. 7.Enjoy!#TastyJapan #MUSICLicensed via Audio Network