June 21, 2020
1. In an 8 inch nonstick or cast-iron skillet, warm 2 tbsp. oil over medium heat. Add the onion and a pinch of salt; cook, stirring occasionally, until softened, about 4 minutes. Add the potatoes, bell peppers, another 2 tbsp oil, 1⁄4 tsp. salt, and black pepper. Cook, stirring occasionally, until the potatoes are tender and lightly browned in places, about 20 minutes.
2. When the potatoes/red peppers are soft, preheat the oven to broil. In a large bowl, beat the eggs until foamy; season with 1/4 tsp salt. Drizzle 1 tbsp. olive oil into the pan, then pour the beaten eggs into the pan and stir gently to combine. Allow more of the egg to touch the surface of the pan, until the eggs begin to set on the bottom, 1-2 minutes. Spread the vegetables into an even layer and continue cooking the tortilla, shaking the pan occasionally to prevent sticking, until the eggs are almost set, 3-4 minutes. Transfer the pan to the oven and finish cook until the top of the tortilla begins to lightly colour and is fully set, 2-4 minutes longer.
3. Remove the pan from the oven and quickly place a large ovenproof plate over the top. Carefully invert/slide the tortilla onto the plate and cut into wedges.
4. Serve the tortilla with prosciutto ham, slices of cheese, and Chili OKAZU. Suggested side: steamed green bean and artichoke hearts.
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
November 10, 2020
Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!
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