Japanese Mustard Spinach and Baked Wheat Gluten Miso Soup
Cabbage, Onion, Carrot and Spinach Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
15 min
Instructions
Step 1
Remove the veins from the shrimp and butterfly them. Cut the asparagus diagonally into about 1 ½-inch (3–4 cm) pieces.
Step 2
Heat vegetable oil in a frying pan and quickly sauté the shrimp and asparagus. Season with [A] and add the butter.
Step 3
Pour the beaten egg over the mixture and cook lightly.
Step 4
Serve the mixture over bowls of warm rice.
Tip
Plump, juicy shrimp and crisp asparagus are stir-fried together, then gently folded into soft, fluffy eggs.
