It was 13 years since I left Tokyo University for Tokyo University of Agriculture and Technology, and started my own research lab. The beginnings were hard but the past few years I really reached a stable balance… maybe too much balance… it was time to change… I’m back at the university of Tokyo… and starting from 0 again!!! You may call me crazy but I need some challenges to feel good. So as you can imagine the transition is keeping me busy and I don’t have much time to spend in the kitchen. Even though…
I can’t help spending 10min to prepare something to eat, and improvise a little new recipe with what was in the fridge: tiny potatoes, komatsuna and eggs. The preparation is very simple, it takes just a bit of time to cook it, which is perfect, hands are free to work!!!
Komatsuna jagga 小松菜じゃが (2 servings as full course)
- 10 small potatoes
- 3-5 bundles of komatsuna
- 1 piece of thin aburage
- 20g of katsuobushi flakes
- 2tbs of soya sauce
- 1tsp of oil
- 2 eggs (optional)
Peel the potatoes and slice them, wash the komatsuna and cut them 2cm long. Slice thinly the aburage. In a greased (with the oil) pan put the potatoes and komatsuna and cook at high heat for 2min. Then add the aburage and cover with water, add the katsuobushi flakes, the soya sauce, and the eggs, stir well and cover. Let cook for 10min or until the potatoes are soft. You can serve as a soup or remove the cover and let the liquid evaporates before serving. Eat hot, because spring may be around the corner, evenings are still cold!!!
