Washism

With a new egg pan, i finally managed to make my first tamagoyaki today.
so the first experiment turned out not so pretty cos the surface of the egg roll was a bit brown, which is not supposed to be. A perfect one would have to be a nice yellow and though the egg roll is thinly pan fried layer by layer, it is supposed to be fluffy on the whole.
i guess this really takes practice to perfect.

The second experiment, i put into J bento, wrapped with parma ham.
and by the side, seaweed salad and mini soba tossed with sausage and mayonaise. In the rice rack was mr. inari again.

Dinner

was seafood gratin,

carrot and prune salad

simmered cabbage and atsuage (fried tofu) with sakura prawns.

I tried to mimick the sauerkraut, but in a japanese way.

so instead of mushrooms and sausage, sakura prawns and fried tofu were used.

in place of buiion and caraway seeds, japanese broth and shoyu.

ingredients

1/2 a head of spring cabbage

atsuage (fried tofu)

sakura prawns

shoyu

sake

vinegar

onions

Fry onions and sakura prawns until fragrant, stir fry with the roughly shredded cabbage. Dash of sake. Sprinkle salt and pepper, then fill the pot with japanese dashi till it just covers the cabbage. Cover the top with the 1cm sliced atsuage.

Add 1tbs of shoyu and vinegar. Simmer with a drop lid for 20min.