Fish Sausage

Hello!
It is not that cold today but it gonna snow this weekend!!!
I hate the cold weather but want to see the snow :)

Anyway, today I want to write about Fish Sausage.
Recently I won the free trial of it.
It was offered by a Japanese company called Nissui.

Last year, they developed their package not using aluminum clip.
This might be the reason why they gave out free trials!
Their Fish Sausage is made of minced white fish using no eggs.
It contains 300ml of calcium / 85g.

Last night I made a rice bowl dish using this Fish Sausage.
I crumbled it using my fingertips and fried in the pan with a little seasoning of grated ginger, sake, soy sauce and sugar.
It goes good with white rice!!!
I arranged it with scrambled eggs and green beans to make it colorful and happy :)
My boyfriend loved it!!!

Sorry in Japanese but I have a recipe here.

This is all for today.
Will write tomorrow.

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Stir-Fried Chinese Cabbage

Hello.
Today is little bit cloudy, but not so cold. Which is good.

As I announced yesterday, my Chinese cabbage recipe is introduced at Megami's Recipes site!
The point of this recipe is that I used salt to tender the Chinese cabbage before cooking. You can save heating time and enjoy the crunchy texture. I fried the Chinese cabbage with bacon and eggs, which make the dish tasty with less flavoring.

Tomorrow we have a New Year's party after work.
I don't feel like going though...

I am getting drowsy!
Bye for now.

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Dashi Curry Nabe

Hi! I am so tired that I don't have much time to write today.
But yes! I cooked the porridge (nanakusagayu) last night!
The herbs were on sale after work, since we eat this porridge in the morning of January 7th. I forgot to mention it yesterday.

Anyway, another thing I forgot is to write about the nabe I tried the other day.
I cooked it on the day I planned. However, it wasn't that good than I thought. I used the vegetables and the meat as instructed on the package though...

But last week, I tried Nagatanien's curry nabe.
It was great!!!
I loved the flavor of the bonito dashi broth.
The recipe is in Japanese but here is it.

Different story.
Today, I was trying my best to leave the office on time.
But some people were arguing about the new system of overtime application.
It seems like they want to overwork...
I hate this kind of Japanese work style...

Okay, I gotta go.
Tomorrow, my Chinese cabbage recipe will be introduced at Megami's Recipes site!
I received an e-mail announcement yesterday.
Be sure to check it out :)
http://www.cooking-megami.com/

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