Spinach & Eggs Scramble + Simmered Kabocha Squash + Baked Carrot + Natto + Rice + Vegetable & Tofu Miso Soup
Ingredients (for 1 serving)
Spinach & eggs scramble
・2 Eggs
・1.4 oz (40g) Spinach
・1/2 tsp Olive oil
・1/2 tsp Sugar
・Salt and pepper
Simmered kabocha squash
・1.7 oz (50g) Kabocha squash
・2.5 tbsp (40ml) Water
・1.5 tsp Sake
・1.5 tsp Mirin
・1.5 tsp Sugar
・1.5 tsp Soy sauce
Baked carrot
・2.1 oz (60g) Carrot
・1 tsp Olive oil
・A pinch of Salt
・1/2 tsp Sugar
・1/2 tsp Butter (If you want)
Natto
・1 pack of Natto
・Shredded nori seaweed as you like
Miso soup
・0.75 cup (180ml) Water*
・1 tbsp Miso paste*
・0.5 oz (14g) Carrot
・1.7 oz (50g) Green beans
・2.8 oz (80g) Chinese cabbage
・1 oz (30g) Tofu
*Add dashi granules or use dashi soup stock as needed.
Rice
・3.5 oz (100g) Cooked rice
Direction
1. [Spinach & eggs scramble] Crack eggs into a bowl, and add sugar. Beat the eggs.
2. Oil a frying pan, and pour egg. Immediately add cut spinach. Cook until the spinach get soft. Sprinkle salt and pepper as you like.
3. [Simmered kabocha squash] Cut kabocha squash into bite-sized. Put it in a small pot, and pour water and all of seasonings.
4. Make an aluminum lid*, and place directly on top of squash.
*Crumple the aluminum foil, then open it and make a hole in the center.
5. Simmer on low heat for about 10 minutes until the liquid is slightly reduced, and the squash gets really soft.
6. [Baked carrot] Slice the carrot. Oil a frying-pan, and bake them while seasoning the carrot with a pinch of salt and sugar. Add just a little bit of butter if you want.
7. [Miso soup] Cut the vegetables and dice tofu. Cook in the pot with water or dashi soup stock.
8. When the ingredients are cooked, turn off the heat and dissolve miso paste. Please add dashi granules as needed.
Ready to eat!
