Egg yolk is the point! Habanori and pork roses


Shrimp is a clam and substitute is OK. If you use various remaining vegetables in the vegetable room and add tofu, add the nutritious sundubu → seaweed umami!


Ingredients (about 2-3 cups of rice bowl):

  • The amount of the habanori that you dried as it is
  • Baeyashi 100g
  • Pork belly meat slice 50g
  • 1 egg yolk
  • 1 teaspoon of sesame oil
  • 1 tablespoon of strong grilled meat
  • White sesame (if it is not in the sauce)
  • If you like black pepper


How to:

  1. ◎ Havanori will be beautifully green when broiled lightly. (About 20 seconds with a 200 degree toaster. You can roast the sky in a frying pan.)

  2. If you have time, take the beard and wash it well. Cut pork belly into a size that is easy to eat if it is large.
  3. Put sesame oil in a frying pan, heat over high heat, and fry the pork belly so that it does not stick. Add sprouts and fry even where the fire is a little cooked.
  4. Sesame oil and pork fat are entangled in the whole, fry with high heat for about 1 minute, turn on low heat, add the yolk, and heat them all over the whole.
  5. Adjust the taste with black pepper as you like. While it is warm, put it in a bowl, put the gravitory from above with the amount you like, and the beer proceeds!

By adding egg yolk, it is a very mellow stir -fry.
A recipe that determines the taste by applying a seaweed "Habanori" with a solid scent and taste.
Not only beer, but also for wine snacks! A dish that is delicious even if you change sesame oil to butter.

To buy HavanoriHere

Here are the items used in the recipe

Dried Habanori


Dried Habanori