All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ninjin tamago to arugura no itamemono / carroty egg and arugula saute

Grated carrot becomes pleasantly sweet, providing a good contrast with nutty arugula.


1 egg
8-10 cm carrot
2 tsp sake
1/2 tsp soy sauce
Pinch salt (not in photo)
1/2 tsp oil (not in photo)

Large handful arugula
Salt and pepper, to taste (not in photo)


In a bowl, lightly beat egg with sake, soy sauce and salt.

Grate carrot into the egg mixture, and mix well.
Consistency should be similar to that of pancake batter.


Heat oil, and fry egg mixture on medium heat.

When almost done, remove from frying pan.


In the same frying pan, saute arugula.

When almost done, put back carroty egg, and sprinkle salt and pepper.

  • Add more oil before sauteing arugula, if necessary. A ceramic-coated frying pan is used above, which requires a minimal amount of oil.

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