Hello everyone, I'm Masa
I often see shuilian cai in stock
when I do grocery shopping in a supermarket
It’s rarely seen in Japan
I happen to receive many types
of vegetables with good quality
due to collaboration with vendors
So, I decide to make use of these ingredients
to share more recipes with you!
Shilian cai is suitable
to make all sorts of dishes
Thus, I will introduce one dish first
and then teach you an extended recipe!
These dishes are suitable
to be served as breakfast or go with wines
Ok, let’s get started~! (๑>◡<)و
When I saw this shuilian cai
for the first time
I thought it’s one of Chinese herbs
I didn’t’ expect that it’s such a usable
& delicious vegetable
If you can’t get shuilian cai at hand
you may use other types of vegetables
Such as spinach or sweet potato leaves
The idea of this recipe
is the same as making
stir-fry dish by using
cabbage or spinach
If you’d like to add extra ingredients
you may consider to add dried shrimp
This time I’d like to make a dish
with western style
so I decide to use bacon
It looks like a large amount…
and it seems that the frying pan
can’t fit them all in
Don’t worry!
Just keep stir-frying the vegetable
and they’ll shrink a little
Hum…still quite an amount now
Be patient
OK, they turn into the amount just right…
The seasoning is in Japanese style
Add sake and mirin first
stir frequently until
the alcohol evaporates
and then add soy sauce
Here we have butter again!
A stir-fry dish like this
smells better with butter!
The cooking time is like
that of cooking other vegetables
Don’t stir-fry it for too long
Remember to put to medium high heat
to shorten the cooking process
Lastly, salt and pepper to taste
This dish is now completed
and is ready to be served
Since the amount completed is larger
than I expected…
I decide to make another dish
The shuilian cai here has been seasoned
so when preparing egg mixture,
no need to add too many
complicated seasonings
Ok, next up, making Tamago yaki
Please check it out~!
Even if you don’t have egg pan,
which is specifically designed
to make tamago yaki
it's totally fine
You can still make it
with a round frying pan like this
Pour the egg mixture
in the middle of the pan
and form the shape with a spatula
Tilt the pan when curling the egg
Let the egg sheet roll down itself
The cooking process of tamago yaki is
more or less the same
Pour in small amount of egg mixture
Cook until half-done and roll it
from one side to the other
Move the rolled omelet to the side
& pour in some more egg mixture
Since we’re going to make many layers
even if you mess it up
by overcooking one of the layers
or the omelet won’t connect
to the new layer of egg sheet
you still have many chances to fix it~!
When cooking tamago yaki
with ingredients in egg mixture
remember to spread the vegetable evenly
after pouring the egg liquid
Keep repeating these steps
until you use all the egg mixture
Next, pan-fry the side of the tamago yaki
It looks more and more alike
to the tamago yaki
that we usually see
if we form the shape this way
Also, if you’d like to put it in a bento
Make sure you prepare
a tamago yaki fully cooked
Normally, we’ll wrap up tamago yaki
with a bamboo mat
But if you don’t have one at hand
You may use kitchen cloth or paper towel
This is not for keeping warm
but for forming the shape while it cools down
Ok, here we complete two delicious
dishes called
(JP) Sui len sai no ga ri ku ba ta i ta me
to tamago yaki
(Shuilian Cai with Garlic Butter & Tamago yaki)
I really love the texture of shuilian cai!
I believe you all have heard the crunchy sound
Since vegetable itself has flavor mixed
with garlic, soy sauce & butter
You can taste a tamago yaki
which has rich flavor
A comforting dish like this
goes super well with green tea!
So you see, it’s also a great idea
to season the vegetable first
combine it with egg liquid
and use the mixture to make tamago yaki
If you’re interested in it, you may give it a try!
SPECIAL THANKS TO Amy Chou