Carrot, egg and tuna sauté
A speedy supper to whip up in seconds, where a compromise on time doesn't put a cap on taste and vitamin packed goodness. Perfect as a weekday meal, or side dish for a Japanese feast. Whatever you do, for goodness' sake don't forget the sake!
Julienne the Carrot (an eccentric French aristocrat, or long thin strips of vegetable)
Heat oil in a pan, add the carrots, allowing them to soften slightly followed by the drained tuna. Then add salt, pepper, soy sauce and kombu based dashi stock and sauté.
Finally, add in the whisked egg, mix to combine with other ingredients while cooking using a wooden spatula.
Garnish with black seasame seeds and serve with steamed rice.
1 can tuna (drained)
1 tablespoon vegetable oil
Pinch of salt and pepper
1 teaspoon soy sauce
1 teaspoon Kombu based dashi stock
Handfull of black sesame seeds
Sake: quantity dependent on time of day multiplied by day of the week.