First, Korokke.

首先是 Korokke。

Boil potatoes, drain, add salt and place over heat to dry the surface, mash well hot to make fluffy mashed potatoes.

將洋芋煮熟，瀝乾水分，加鹽，放在火上烤乾表面水分，趁熱充分搗碎，製成鬆軟的土豆泥。

Saute ground beef and minced onions and season with salt and pepper, add sugar and soy sauce and continue to saute.

炒牛肉末和洋蔥碎，加入鹽和胡椒調味，加入糖和醬油繼續炒。

When cool, add flour and mix with the potatoes and shape into oval patties.

冷卻後，加入麵粉，與洋芋混合，做成橢圓形餡餅。

Dredge in flour, beaten egg and panko to bread, make sure the Korokke are completely covered with panko.

用麵粉、打散的雞蛋和蛋白粉裹麵包，確保 Korokke 完全被蛋白粉覆蓋。

Deep fry at 170 degrees Celsius, once they're golden brown, they're done.

油炸溫度為 170 攝氏度，炸成金黃色後就完成了。

Plate with plenty of vegetables.

用大量蔬菜裝盤。

Now, for the miso soup.

現在，來喝味噌湯。

Add miso to the kombu and katsuodashi, and then add the dried seaweed and fu, ladle into soup bowls and garnish with mitsuba, complete with rice and pickles.

在昆布和 Katsuodashi 中加入味噌，然後加入幹海藻和蔥，舀入湯碗中，用 Mitsuba 裝飾，再配上米飯和醃菜。

That's it.

就是這樣。

Why not try putting together a teishoku set meal yourself, come on, you can do it.

為什麼不自己動手做一份茶食套餐呢？