You can also stir fry it! Fried rice with sardines and nozawana
[Ingredients (for 2 people)]
・Rice/200g
・Jaco/30g
・Nozawana (salted) / 40g
・Green onion/20g
・Eggs/2 pieces
・WEYWEY／30g
・Soy sauce/1 teaspoon
・Salad oil/1 tsp

point
The key is to use warm rice. If you have cold rice, warm it up in the microwave before using it.

①
Put salad oil in a frying pan, heat it well over high heat, add the beaten eggs, and immediately add the rice. Once the eggs and rice are mixed to a certain extent, turn the heat down to medium.

②
Add finely chopped green onions, nozawana greens cut into 1cm lengths, and jako, and stir-fry until the rice is crispy.

③
Add WEYWEY and mix well, then sprinkle with the finishing soy sauce.

[Ingredients (for 2 people)]
・Chicken thigh/180g
・Chinese cabbage/60g
・Komatsuna / 30g
・Shimeji mushrooms/30g
・Bamboo shoots/30g
・Usuage/20g
・White onion / 30g
・Ginger/a little
・WEYWEY／30g
・Soy sauce/1 teaspoon
・Salad oil/1 tsp
・Sesame oil/2 teaspoons
・Water-soluble potato starch/1 tablespoon
・Chicken soup (granules)/5g
・Water/400cc

point
The key is to boil the chicken thighs while preparing. After that, it is fried until crispy, but the inside is very juicy.

①
Finely chop the white onions and ginger, and cut the Chinese cabbage, komatsuna, bamboo shoots, and fried fish into pieces about 2cm wide. Boil water in a pot and boil chicken thighs cut into bite-sized pieces. Boil for about 1 minute, then drain in a colander and mix with soy sauce in a bowl to season.

②
Put salad oil in a frying pan, heat it well over medium heat, add chicken thighs, white leek and ginger, and fry until the surface becomes crispy and fragrant. Add Chinese cabbage, komatsuna, shimeji mushrooms, bamboo shoots, and fried rice and stir-fry. Add water and chicken stock and bring to a boil.

③
Add the water-soluble potato starch and heat until it thickens. Drizzle with sesame oil to finish.

[Ingredients (for 2 people)]
・Sea bream/2 slices
・Vermicelli/80g
・Enoki/60g
・Lemon (slice) / 4 pieces
・WEYWEY／20g
・Soy sauce/a little
・Salt/a little

point
If you're in a hurry, you can omit blanching the vermicelli to make it more palatable. If you don't want to steam it in a pot, you can warm it up in a toaster.

①
Make cuts in the sea bream and season lightly with salt. Soak the vermicelli in water and set aside. Boil water in a pot and quickly blanch the enoki mushrooms and vermicelli. ←It will have a better texture, but if you are in a hurry, you don't need to boil it.

②
Apply sesame oil all over the aluminum foil, place the vermicelli and enoki mushrooms, and then place the sea bream on top. Spread the WEYWEY all over the sea bream and garnish with lemon.

③
Align the back and front parts of the aluminum foil and fold them back so there are no gaps. Transfer the wrapped foil to a frying pan, add 100cc of water, cover and heat over low heat for about 10 minutes.

[Sumiyoshi Private House] Owner Chef Naoto Sumiyoshi
He learned the essence of Sichuan cuisine at a Sichuan restaurant in Kobe, and mastered Cantonese cuisine at famous hotels in Kobe and Osaka, and finally worked at [The Westin Miyako Hotel Kyoto] before becoming independent in 2018. [Shibosai Sumiyoshi] is a Chinese restaurant that has received the Bib Gourmand of the Michelin Guide Kyoto (dishes that offer more satisfaction than the price), and is currently attracting attention.

[Sumiyoshi Private House] is
https://www.leafkyoto.net/newstore/privatekitchensumiyoshi/
YouTube "Oyaji Camp Meal"
https://www.youtube.com/channel/UCp1fVYjQEn9g1RB0VPWAjQQ