Scrambled Eggs With Colourful Vegetables And Ponzu Sauce Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount. Instead of watercress, use komatsuna greens or other greens (preferably greens that aren't bitter, to avoid the step to remove the bitterness). Instead of bacon, ham or sausages are also fine. For 1 serving. Recipe by ochikeron Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount. Instead of watercress, use komatsuna greens or other greens (preferably greens that aren't bitter, to avoid the step to remove the bitterness). Instead of bacon, ham or sausages are also fine. For 1 serving. Recipe by ochikeron Scrambled Eggs with Colourful Vegetables and Ponzu Sauce Share its first Cooksnap! Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount. Instead of watercress, use komatsuna greens or other greens (preferably greens that aren't bitter, to avoid the step to remove the bitterness). Instead of bacon, ham or sausages are also fine. For 1 serving. Recipe by ochikeron Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount. Instead of watercress, use komatsuna greens or other greens (preferably greens that aren't bitter, to avoid the step to remove the bitterness). Instead of bacon, ham or sausages are also fine. For 1 serving. Recipe by ochikeron Ingredients 1 serving 1 1/2 pieces Bacon 5 Watercress (or your choice of greens) 50 grams Tomato "A" ingredients 2 ┌Eggs 1 tbsp │Milk 1 tbsp Ponzu 1 └Coarsely ground black pepper 1/2 tbsp Butter 1 tsp Ponzu 1 1/2 pieces Bacon 5 Watercress (or your choice of greens) 50 grams Tomato "A" ingredients 2 ┌Eggs 1 tbsp │Milk 1 tbsp Ponzu 1 └Coarsely ground black pepper 1/2 tbsp Butter 1 tsp Ponzu Cooking Instructions 1 Cut the bacon into 5mm lengths. Remove the seeds from the tomatoes and chop. Divide the watercress stems and leaves. Cut the stems diagonally and chop the leaves. 2 Combine the "A" ingredients in a bowl and mix until even. 3 Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order. Once everything has cooked through, add the egg mixture. Mix gently with a wooden spatula. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve. 1 Cut the bacon into 5mm lengths. Remove the seeds from the tomatoes and chop. Divide the watercress stems and leaves. Cut the stems diagonally and chop the leaves. 1 Cut the bacon into 5mm lengths. Remove the seeds from the tomatoes and chop. Divide the watercress stems and leaves. Cut the stems diagonally and chop the leaves. 2 Combine the "A" ingredients in a bowl and mix until even. 2 Combine the "A" ingredients in a bowl and mix until even. 3 Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order. Once everything has cooked through, add the egg mixture. Mix gently with a wooden spatula. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve. 3 Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order. Once everything has cooked through, add the egg mixture. Mix gently with a wooden spatula. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 26, 2013 05:44 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce My parents often made this recipe with crab. Canned scallops are a bit e Using the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in. Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). 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The Japanese leek and ponzu sauce introduced here is an all-purpose sauce that you can keep in stock. Enjoy this no-fuss recipe. Use a plastic bag for Steps 2 and 3 to reduce clean-up time! The key is to fry the chicken on a low to medium heat. I recommend preparing a lot of sauce to have in stock. It's great on anything--hiya-yakko chilled tofu, stir-fries, salads, etc. Recipe by saetya cookpad.japan Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce My parents often made this recipe with crab. Canned scallops are a bit e Using the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in. Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora cookpad.japan Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce My parents often made this recipe with crab. Canned scallops are a bit e Using the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in. Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora cookpad.japan Stir Fried Eggplants With Ponzu Sauce Stir Fried Eggplants With Ponzu Sauce I had just a little ponzu sauce left. If you use the eggplant as soon as you cut it, you don't need to do anything to remove any bitterness. If you do do so, by soaking it in water, be sure to drain it very well. In step 2, you are pan-drying rather than stir-frying. Be careful not to let the eggplants burn. If you want to reduce the amount of oil used, steam-frying should work. Recipe by Shampoo hat cookpad.japan Stir Fried Eggplants With Ponzu Sauce Stir Fried Eggplants With Ponzu Sauce I had just a little ponzu sauce left. If you use the eggplant as soon as you cut it, you don't need to do anything to remove any bitterness. If you do do so, by soaking it in water, be sure to drain it very well. In step 2, you are pan-drying rather than stir-frying. Be careful not to let the eggplants burn. If you want to reduce the amount of oil used, steam-frying should work. Recipe by Shampoo hat cookpad.japan Chicken and Vegetables Simmered In Ponzu Sauce Chicken and Vegetables Simmered In Ponzu Sauce The inspiration for this recipe is when I thought, what if I tried cooking meat and vegetables in ponzu, which goes with just about anything. Ponzu already has lots of flavor so you don't need much else. I don't simmer the broccoli together because I want to preserve the green color, but if you want it to absorb the sauce flavor you can do so. During Steps 3, 4 and 5 make sure to cook over low heat!! You can eat this right away when you are in a hurry, but it gets better the longer you can let it rest. For 2 servings. Recipe by rinocojp cookpad.japan Chicken and Vegetables Simmered In Ponzu Sauce Chicken and Vegetables Simmered In Ponzu Sauce The inspiration for this recipe is when I thought, what if I tried cooking meat and vegetables in ponzu, which goes with just about anything. Ponzu already has lots of flavor so you don't need much else. I don't simmer the broccoli together because I want to preserve the green color, but if you want it to absorb the sauce flavor you can do so. During Steps 3, 4 and 5 make sure to cook over low heat!! You can eat this right away when you are in a hurry, but it gets better the longer you can let it rest. For 2 servings. Recipe by rinocojp cookpad.japan Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan Tofu with Mushrooms and Ponzu Sauce Tofu with Mushrooms and Ponzu Sauce I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself. Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate. If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin cookpad.japan Tasty Chicken Breast with Japanese Leek and Ponzu Sauce Tasty Chicken Breast with Japanese Leek and Ponzu Sauce With an unexpectedly crispy and fragrant taste, you won't believe how tender cheap chicken breast can be! The Japanese leek and ponzu sauce introduced here is an all-purpose sauce that you can keep in stock. Enjoy this no-fuss recipe. Use a plastic bag for Steps 2 and 3 to reduce clean-up time! The key is to fry the chicken on a low to medium heat. I recommend preparing a lot of sauce to have in stock. 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