The Recipe of the Week

from "Stone Soup"


Sugomori Tamago

Serves 4 20min. 131 kcal


4 eggs
4 Ieaves cabbage
1/2 8-in. carrot
1 Tbsp. vegetable oil
1 Tbsp. sake
1 tsp. salt
pinch pepper

1 . Shave any hard parts of the cabbage leaves down flat and cut cabbage into rather thick julienne slices. Cut carrots into thin half-moons.
2. In a frying pan, heat vegetable oil. Add the carrot and saut~. When carrot bcgins to soften, add cabbage, mix well.
3. When cabbage softens, season with sak~, salt and pepper. In the frying pan, form cabbage mixture into the shape of bird's nests.
4. Crack eggs gently, without breaking yolks, directly over the cabbage nests. Heat in a frying pan on low, covered, till sur-face of eggs just begins to turn white.

Note: Many people find this dlsh especialhy good when eggs are soft enough to mlx through cabbage.

Copyright 2000 Setsuko Watanabe