Super easy! 2 recipes for "spring vegetable side dishes" that you can keep eating and stock up on

Hello. I am Ayumi Nakaganji, a chef.

Spring is a truly pleasant season. Plants are thriving, and lots of fresh spring vegetables are lined up in stores.

I think that even your daily meals can have a greater seasonal feel just by adding one seasonal ingredient to them.

This time, we will introduce a simple spring vegetable side dish that makes the most of the ingredients.

1: I could eat this forever! "Spring cabbage and whitebait marinated in dashi"

Spring cabbage is loosely rolled and fluffy. It is also very sweet, but by steaming it, the sweetness is further enhanced!

It's a side dish that you can eat endlessly and is great to have on hand. Spring cabbage has a lot of water, so it spoils quickly, so use it up as soon as possible.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Spring cabbage・・・1/2 head
Dried small sardines・・・30g
A White dashi stock・・・2 tablespoons
A Mirin・・・1 tablespoon
A Water・・・150ml
A. Salt... a pinch
Soy sauce...a little

<How to make>

(1) Tear the spring cabbage into bite-sized pieces with your hands and rinse quickly with water.

(2) Put the cabbage in a pot, add A, and top with dried small sardines. Cover and place on medium heat. Once it starts to boil, reduce heat to low-medium and simmer for 5 to 8 minutes.

(3) Season with soy sauce.

Of course it's delicious when it's freshly made, but it's also delicious if you let it cool and put it in a storage container and chill it in the refrigerator. It's also recommended to eat it with a drizzle of sesame oil or a squeeze of citrus fruit.

You can also use dried shrimp or chikuwa instead of dried small sardines to make a delicious dish. You can also stock up on it. Please eat it within about 4 days.

You can also top chilled udon or somen noodles with the soup and add a little noodle soup or soy sauce. It's perfect for the upcoming sweaty season.

Image: Ayumi Chuganji

2: "Snap pea and egg salad" with spring-like colors

Sweet and juicy snap peas are a spring treat. They are so delicious you can't help but munch on them. They are delicious boiled and eaten as is, but they also make a vibrant green and yellow side dish when combined with your favorite egg.

It goes well with baguette and is also recommended as a wine accompaniment.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Snap peas...about 20 bunches
Boiled eggs...2
A Mayonnaise...2 tablespoons
A Salt and pepper... 1 tablespoon
A Dijon mustard (optional)... 1 teaspoon
A Sugar...1/4 teaspoon
Black pepper...appropriate amount

<How to make>

(1) Add a pinch of salt, 1 tablespoon of water (not included in the recipe) and snap peas to a frying pan and heat over high heat. When the water boils, cover, reduce heat to medium and heat for 1 minute. Open the lid, evaporate the water and turn off the heat.

(2) Once cooled, remove the tendons and cut into 2-3 equal pieces.

(3) Roughly mash the boiled eggs with a fork. Add A and mix. Add the snap peas and mix. Serve in a bowl and sprinkle with black pepper.

We recommend boiling eggs just before they are too hard, neither too hard nor too soft, so that the yolk still has a bit of a sticky consistency. For snap peas, we recommend removing the strings after cooking rather than beforehand to prevent the flavor from escaping.

I also recommend adding a little curry powder.

Both are easy to make, so please give them a try. (Text by Ayumi Nakaganji)

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