Spring Cabbage Rice Ball
Japanese Chicken Rice
Grilled Brussels Sprouts
Spinach and Ham Omelet
Cook
20 min
Instructions
Step 1
Cut eggplant and bacon into bite-size pieces.
Step 2
Heat salad oil (not included in the quantity) in a deep pan, cook the eggplant and bacon and take them out. Add the torn packet of dashi and water into the same deep pan. Mix well, and bring to a boil.
Step 3
Once boiling, add the spaghetti. Ensure it is fully submerged and cook for the time indicated on the package.
Step 4
Add the special sauce and heat until it comes to a boil again, stirring constantly.
Step 5
Place 4 with the sauce in a deep bowl and garnish with eggplant, bacon, and roasted seaweed.
