Have you eaten this egg? It's known as a topping of Ramen noodle. Not just a boiled egg, it was deliciously marinated in soy based sauce, the yolk is so soft by 7min cooking. We say Hanjuku-tamago no Shoyu-zuke in Japanese, but I say Ramen egg as a short easy word. If you have eggs / soy sauce / cooking sake / sugar at home, why don't you try to cook it!
1) Boil water in a small pan. Once it's boiled, reduce the heat to low, put eggs on the bottom of the pan by using spoon very carefully (not to make cracks on the shell). Increase the heat to medium, then cook for 7min (for eggs size-6) or cook for 8min (for eggs size-7), stir occasionally.
Add eggs carefully by using spoon into the boiled water, but don't worry even if cracks occurred on the shell.
2) After the cook, remove from heat, cool down under the running water. While those are still hot/warm, make cracks on the top and bottom of each egg, then back into the water (it makes easy to peel the shell)
Cool down by running water while making cracks on each egg.
3) When the eggs cooled down in the water, peel the shell off, rinse with water. Put eggs into the bag of mixture of soy/sake/sugar. Store in the fridge until next day (it's good for 24～48 hours). Cut in half, enjoy the taste!
**There may be a little difference for the softness of egg by heat strength and cooking time, so adjust it and find your favorite finish.
*********************************************************************************** Try with freshly grated Parmesan cheese and cracked pepper on top, which is nice with beer!
Make the puree from the fresh asparagus. If you freeze the part of it on an ice cube tray, it would be convenient later. Defrosted cubes become a base of sauce or dressing.
Combine puree and Kombu dashi stock, warm up (don't boil). Taste with dissolved miso and soy milk. The above amount is just a guide, so adjust it with your favorite ratio. Although this is a Japanese cooking of "Suri-nagashi", it's also delicious together with fresh toasted bread like as a Western style soup.
Add small amount of olive oil to the puree, season it with rock salt. ピュレにオリーブオイルを少量加え、岩塩少々で味付け。
Pour on to the capellini which was mixed with chopped anchovies. Brilliant accent of anchovy's saltiness to the full of UMAMI and sweetness of asparagus sauce. I enjoyed it with a glass of Chardonnay.
The asparagus cooking carries fresh air of early summer to the table, which would continues for a while. I will introduce some more of delicious discovery again.
3T miso (white) 白味噌 3T milk 牛乳 1T mayonnaise マヨネーズ 1T vinegar お酢 1/4 t stock powder of Kombu-kelp 昆布茶か粉末昆布だし 1/4 t salt 塩 1 t Japanese Karashi (or English mustard) 煉りからし（マスタードでも） 2T Ex.V. olive oil エキストラ・ヴァージン・オリーブオイル
Thin miso paste with milk (adjust the amount of milk by the hardness of the miso), then add other seasoning and mix well. The Karashi-mustard made it a little bit spicily which was great.
Autumn fruits began to be seen in the market. An idea of Daifuku (a kind of Japanese sweets of "Mochi" rice cake) using the fresh grape has hit on my head for the next cooking classes. At beside the grapes, I found packets of Kiwi-berry which was the new fruit for me, and purchased it for the first time.
With the size that is about the same as the grape, the inside looks just like kiwi fruit. It is totally a miniature kiwi fruit! Should become another good version of Daifuku-mochi.
50g glutinous flour 白玉粉 60g sugar シュガー 70ml water 水
cornstarch 片栗粉 (as a dusting agent to handle the dough easily)
1) Mix glutinous flour, sugar, and water well. 2) Cook it in MW for 1-min and mix with spatula which was wetted with water. 3) Cook it in MW for 30-sec and mix with wetted spatula, repeat it again. 4) When the dough became very sticky and got glossy looks, transfer the lump of rice cake on the flat surface which was dusted with cornstarch. Cover with more cornstarch and let it cool down. 5) Divide it into 10 equal portions. Flatten it thinly and wrap fruit individually. Make sure to close the joint parts with glueing each other, to cover the fruit. 6) Put some extra sugar on the surface to finish with crunchy texture.
Stone fruits are delicious in February here. Local products of apricot, plum, nectarine and peach are now in season. So juicy! I'm enjoying the taste sufficiently. The fruits may also be delicious as a dessert. What do you think about cream- cheese ice cream with grilled nectarine?
**Prepare eggs as fresh as possible for this recipe which those won't be cooked. 卵は加熱しないレシピなので、新鮮なものを用意してください。
**The process is similar to the Matcha ice cream which I posted the other day. 前回の記事の抹茶アイスの要領で簡単にできます。 抹茶のほろ苦さと、今回のクリームチーズの酸味＆脂肪分の違いにより、 生クリームとシュガーの分量は少し変えていますが、作り方はだいたい同じ。
1) While beating the white, add sugar (the half of 120g) gradually to make glossy meringue. 卵白を泡立て、途中から上記分量の約半分のシュガーを少しずつ加えて、 つやのあるメレンゲにする。
2) Beat the fresh cream in a different bowl. (The beater which was used for meringue can be used here without wash.) 別のボウルで生クリームを泡立てる。 （この順番なら、メレンゲのビーターが洗わずにそのまま使えます）
After it cools, serve with cream cheese ice cream.
～ Itadakimasu ～
いただきます
Scattered almond slices, nice crispiness and it was matched with the ice cream well. I found a little amount of nectarine juice which was remaining on the oven tray, It became beautiful display on the plate. Honey or maple syrup may be nice, too.
As I use the upper part for the topping,
Combine cooked onion (or leek), cooked 
I got persimmon and made the salad. 
Cut nectarine into lengthwise half 
