卵焼き | SHIZUOKA GOURMET

I have always been surprised to find out how Japanese Omelette or Tamagoyaki is so popular abroad.

Here is a simple recipe that adults and children alike will love to eat either as a main dish or as a snack!

Tamagoyaki with Spinach & Corn!

INGREDIENTS: For 2~3 people

-Eggs: 3
-Dashi/soup stock (konbu/seaweed or chicken): 3 tablespoons
-Japanese Sake: 1 teaspoon.
-Sugar:: 1 tablespoon
-Salt: 1/4 teaspoon
-Spinach: 50 g (boiled and drained completely)
-Soy sauce: 1/2 teaspoon
-Corn: 4 tablespoons (already boiled/canned)
-Vegetal oil: 1/2 teaspoon

RECIPE:

1 Boil the spinach for a minute or two maximum. Let cool completely and press hard to drain all water out. Chop finely.

2Boil the corn if necessary and drain completely. (If canned, drain thoroughly)

3 Beat the eggs in a bowl. Add dashi, Japanese sake, sugar, and salt. Mix well. Add spinach and corn and mix well.

4 Heat frypan and cook as described in Tamagoyaki Basic Recipe.

5 Cut and serve!

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Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Kaze To Matsu is a great example of a successful Izakaya which shows that a chef’s origins do not matter when recognizing and serving an intelligent combination of produce from Shizuoka and other Prefectures.

Mr. Matsumiya, for all his relative youth, shows a remarkable eclectism when choosing Shizuoka Sake to accompany brews from Gunma Prefecture, his home: Hakauin Masamune (Takashima Brewery, Numazu City), Isojiman (Yaizu City), Shidaizumi (Fujieda City) and Hana no Mai (Hamamatsu City). Naturally, all kinds of drinks, including wine, are available.
The place, seating 11 at the counter and 14 at very comfortable tables, is very popular, and I would definitely recommend anyone to reserve especially on week-ends.
My good friend Patrick and I made a point to come before opening hours to reserve two seats at the counter and we certainly well when the establishment was packed by 18:00!
We are both fans of sushi and ordered the “Special Sashimi Plate”.

From left to right:
“Kanpachi”/Japanese Amberjack, “Tennen Maguro”/Wild Tuna, “Nama Yuba”/Tofu Sheets, “Suwagani”/Suwa Crab, “Kanpachi” again, “Tachiuo”/Scabbard Fish (under the shiso flowers) and “Koushin Daikon”/A red inside daikon variety.

We spotted some fresh seashells on display. I had noticed them before, but I couldn’t remember their name. “Shirogai” is the usual name in Japan, meaning White Seashell.

As they were still alive and appetizing, we opted for a plate of sashimi!
Almost sweet they were, a discovery!

The menu is very extensive and we had to limit ourselves to favourites for our first visit!
The tenpura (above pic) are served one at a time as they should be! Succulent!

Vegetarians and vegans will rejoice to learn that Kaze To Matsu serve “Yuki Yasai Sarada”/Organic Vegetables Salad! Very well-chosen seasonal vegetables only.

A gentle piece of advice:
Whatever you have savoured, do end with their “Tamagoyaki”/Japanese Omelette!
I can assure ou you won’t need any dessert!