Stir-Fried Komatsuna and Crab Meat

Hi! Thanks for your concern! My cold is getting better after taking the cold medicine behind-the-counter :) It works when I don't expect that much, you know!

For lunch, I again had the $10 Fugu Chiri Nabe! The menu ends in February, so I was lucky to go there again!

Anyway, do you know komatsuna? It is called "Japanese mustard spinach" in the US supermarkets. I have a really easy & delicious recipe for you!

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Stir-Fried Komatsuna and Crab Meat

Difficulty: Very Easy
Time: 5min
Number of servings: 2

Ingredients:
200g (0.4lb.) komatsuna (Japanese mustard spinach)
40g (1.4oz.) imitation crab sticks
cracked salt and pepper
2 tsp. sesame oil

Directions:
1. Cut komatsuna into bite-size and separate the stalks and leaves. Thinly tear up imitation crab sticks.
2. Heat sesame oil in a frying pan, and fry the komatsuna stalks until slightly softened.
3. Add the komatsuna leaves and the strips of imitation crab sticks in the pan and stir fry until leaves are wilted.
4. Season with cracked salt and pepper and serve.

You can substitute komatsuna with spinach. But you need to precook (boil) spinach to remove oxalic acid. Komatsuna contains less oxalic acid than spinach, so you can stir-fry without precooking.

My original recipe in Japanese is here.
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I had my eyelash extensions done again this evening! I just thought it costs almost the same as juke tower... Never mind!!!

I am going to take off from work and attend an awarding ceremony tomorrow! I hope it is something worth to attend...

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Anchovy Garlic Tamagoyaki

Yesterday I quickly left the office on time. I was thinking of shopping gym shoes but I didn't and went home. And that was right! Suddenly, thunderstorm arrived!

Today, I will write about my unique tamagoyaki! 2 people have tried it and said good! It goes good with white rice!

Tamagoyaki (dashimakitamago or atsuyakitamago) is a Japanese rolled omelet. It is often served for breakfast with white rice and miso soup. Also, it's one of the most popular dishes for bento (lunch box).
My mom makes sweet tamagoyaki, but some people make salty one. The flavor differs from house to house. In addition, to make it colorful, we sometimes add fillings in it.

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Anchovy Garlic Tamagoyaki

Difficulty: Easy
Time: 10min
Number of servings: 2

Necessary Equipment:
tamagoyaki nabe (rectangular omelet pan) regular frying pan is okay if not available
makisu (bamboo sushi-roll mat)

Ingredients:
2 eggs
1 garlic cloves
2 anchovy fillets
olive oil
parsley flakes

Directions:
1. Remove core and finely chop garlic clove. Chop anchovy fillets as well.
2. Heat olive oil in a frying pan, add garlic and anchovy (1.), stir constantly until fragrant or beginning to turn golden. Turn off the heat and allow them to cool slightly. Be careful not to let the garlic burn!
3. Beat eggs in a bowl, add cooked anchovy garlic (2.) and mix well.
4. Heat a tamagoyaki nabe (or a frying pan) on medium heat, oil the pan, pour 1/3 of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward one direction. Move the rolled egg to one side, oil the empty part of the pan and pour another 1/3 of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat these until the omelet becomes thicker.
5. While it is hot, shape rolled omelet into a rectangle using a bamboo mat, allow it to cool it down.
6. Cut it into thick (about an inch) pieces, sprinkle parsley flakes.

My original recipe in Japanese is here.
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Western Style Green Pepper, Carrot, and Egg Kinpira

Hello! It is nice and warm today!
My boyfriend went out for a drink last night and came back this morning :(
I'm so sorry that he is spoiling this nice weather!
The cherry blossoms were very beautiful!
They are almost in full bloom!

Anyway, last night, I was drowsy and I couldn't update my diary again...
I translated the below recipe, since it is very popular on my page at Cookpad.
Also, Jo might wants to know :)

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Western Style Green Pepper, Carrot, and Egg Kinpira

Difficulty: Easy
Time: 5-10min
Number of servings: 2

Ingredients:
90g (3.2oz.) green pepper
30g (1.1oz.) carrot
2 eggs
A
* 1.5 tbsp. ketchup
* 1 tsp. soy sauce
* 1 tsp. sake
* a pinch of sugar
2 tsp. sesame oil

Directions:
1. Cut the green pepper and carrot into short and thin strips.
2. Heat sesame oil in a frying pan, and fry green pepper and carrot strips until slightly softened.
3. Add A in the pan and stir-fry until the seasonings blend.
4. Add beaten eggs and scramble, making sure eggs remain moist.

My original recipe in Japanese is here.
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I enabled the function to e-mail post links to friends, so please use if convenient!
Somehow it is not showing up though...
It is fickle, I guess.

Oops, I found another bad news at different contest... I lost it.
I think I'm out of luck!

Okay, see you again.

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