April 1: What a relief; my training's successfully ended and I could chat through dinner. With an enjoyable dinner conversation in mind, I prepared this healthy dish with much passion:
(1) Soak the hijiki seaweed. They resemble soft black pencil tip but are endowed with minerals; drain;
(2) Slice the carrots and aburage (fried tofu from Meidi-ya, where they are the best);
(3) Boil eda-mame (green flat peas);
(4) Stir fry the carrots, add in the tofu pieces, followed by hijiki;
(5) Flavour with a little mirin and soy sauce; simmer; and
(6) Garnish with green peas.
Itadakimasu! It tasted fantastic.
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