Mayo Curry Stir-Fried Diced Potatoes and Sausages

My darling loves curry flavor and so does the most Japanese kids ;) Mayonnaise makes the dish mild and rich! Potatoes and sausages in my fridge perfectly matched this flavor and became heavenly delicious!!!

This recipe was published in a food magazine called Lettuce Club (3/25/2011 issue).

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Mayo Curry Stir-Fried Diced Potatoes and Sausages

Difficulty: Easy
Time: 10min
Number of servings: 1-2

Ingredients:
100g (3.6oz.) sausage
100g (3.6oz.) potato
60g (2.4oz.) onion
40g (1.5oz.) carrot
1/2 clove garlic
A
* 1/2 tsp. curry powder
* 1 tbsp. mayonnaise
* salt and cracked black pepper
2 tsp. olive oil
parsley flakes

Directions:
1. Finely chop garlic. Dice sausage and onion. Dice potato and carrot and microwave on medium (500W) for 3 minutes (makes root vegetables stir-fry faster).
2. Heat the olive oil in a frying pan and fry chopped garlic till fragrant. Add sausage and onion and stir-fry on medium until onion softens. Add potato and carrot (1.) and cook over high heat until golden brown.
3. Quickly season with A, spoon onto serving plate, and sprinkle with parsley flakes.

My original recipe in Japanese is here.
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Enjoy!!!

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Asparagus Kanitama

Kanitama (芙蓉蟹) is a Chinese omelette with crab meat topped with sweet and sour sauce. It is very popular home-cooked meal in Japan. You can add any kind of mushrooms and/or vegetables, but today I will show you mine adding asparagus. The rich flavor of asparagus makes it really yummy!!! To make it familiar, I used consomme cube instead of Chinese soup for the sauce.

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Asparagus Kanitama

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
100g (3.5oz.) asparagus
4 eggs
110g (3.8oz.) shredded crab meat
1 tbsp. sake
75g (2.6oz.) onion
salt and cracked black pepper
vegetable oil
A
* 150cc water
* 1/2 consomme cube
* 1 tbsp. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. rice vinegar
* cracked black pepper
1 tbsp. katakuriko/corn starch mixed with 1/2 tbsp. water

Directions:
1. Mix A in a pan and bring to a boil. Put katakuriko/corn starch mixture in the pan and stir quickly until thick and stop the heat.


2. Put shredded crab meat in a bowl and sprinkle sake.




3. If you have thick asparagus, peel the lower section (hard part) lightly with a vegetable peeler, and boil the asparagus (1-3 minutes depending on size) in the salted water until al dente. Cut the asparagus diagonally into to 2 inch pieces. Chop onion.

4. Beat eggs in a bowl and add crab meat, chopped onion, and asparagus in it. Add a bit of salt and cracked black pepper to taste.


5. Heat vegetable oil in a frying pan over medium high heat. Spoon the mixture (4.) into the hot pan and form a round patty. When one side is done and nicely browned, turn over with a spatula and cook the other side.

6. Reheat the sweet and sour sauce (1.) over low. Serve the omelet on a plate and pour the sauce over. It doesn't matter if the asparagus popped out of the omelette.



My original recipe in Japanese is here.
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I hope you enjoy :)

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Cherry-Blossom Viewing

On Sunday, we went out for a walk (9km - 5.5miles) to see the cherry blossoms.



They were already in full bloom!!!

I have been really busy lately, so I didn't realize that this season has arrived already.

However, we have blustery winds and heavy rains in Spring almost every year, so we can enjoy the blossoms only for a few days... X(

I think this weekend was the best time to view cherry blossoms in Tokyo area, although it was pretty cloudy all day long.

How was your weekend?!

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