_____*[[★よしみの生活、毎日何をしていますか？。。お料理を紹介して、いいどころを見つけた時も教えてあげる。。！★]]*`____

and thereby went to Isetan to purchased ingredients and necessities that I need. There is Kyuushu Food fair Currently at Isetan supermarket and so it is!!

There goes my money $$ spending on the food again. During food tasting, this Japanese man by the name of SHIGEO SEKI who is the president of DAIKICHI Co.LTD recommended Wakame which is seaweed from Niigata, Tokushima & other cities in Japan, I can use them to make delicious seaweed salad

and bring them to work. Besides, he also recommended Shijimi soup which is so simple to make, simply adding hot water and it is drinkable or I can add some miso paste to it as added favor too, but hot water itself is good enough already as these are non-ajinomoto added and are naturely sweet & saltishness came from shijimi which is small clam, and lastly was the Shitake mushroom from 群馬県- Gunma Prefecture @ Kanto area. The Shitake mushroom was delicious too, everything is just delicious to me, simple couldn't resist them at all:-

Rushed home after I am done with my purchases, as I have to prepare dinner for 3 of my friends who will be coming to my home. Back home getting all ingredients ready and started cooking my Omu soba

and here's sharing the steps for making Omu soba & ingredients required as shown on pictures below:-

INGREDIENTS (SERVES 2) :

2 packet of pre-steamed yakisoba noodles

1/2 tablespoon vegetable oil

Thinly sliced pork cut into 1 1/2 inch length pieces

Bean sprouts

1 medium yellow onion, thinly sliced

1/2 head green cabbage cut into 1-inch squares

1 medium size carrot, slice them as per shown on picture

4 Eggs

Yakisoba sauce

1/2 teaspoon each of salt & pepper

1/4 cup water or cooking sake

TOPPINGS:

Yakisoba sauce

Mayonise

Aonori (dried nori flakes)

COOKING STEPS:-

1. Lightly loosen yakisoba noodles and set aside.

2. Heat vegetable oil in medium skillet on medium heat - stir fried thinly sliced pork until almost cooked, sprinkle with salt and pepper to season. Add thinly sliced yellow onions to the skillet and stir-fry for a couple of minutes.

3. Add the cabbage, carrots and bean sprouts to the skillets and stir-fry for another 3-4 minutes, add noodles to the skillet.

4. Pour 1/4 cup water or cooking sake over the noodle and meat mixture and cover the skillet. Turn down the heat to low and let steam for about 2 minutes. Remove the lid to let the remaining liquid evaporate, about 2 minutes.

5. Add the yakisoba sauce (adjust the amount of sauce use according to your taste) . Stir-fry the noodles quickly so the sauce is mixed evenly. Turn off the heat.

6. Heat 1 tablespoon of vegetable oil in a large skillet. Beat 2 eggs in a small bowl and pour eggs in the skillet. Quickly spread the egg and make a thin round omelet. When it's almost cooked, stop the heat. Place some yakisoba noodles in the middle of the omelet and fold sides of omelet over the noodles. Gradually tilt the skillet and invert the omusoba on a plate. Repeat this purpose to make the next one. Top omusoba with Yakisoba sauce & Mayonise as shown on picture & lastly top with aonori.

All my friends arrived at my home at about 6pm with bottles of wine and cartons of beer. Here's pictures of us having our dinner while same time each of us enjoying our glass of wine too.

Thanks Dom Dom for all the wines, lovely yummy. And I hope all of them enjoyed the food during this mini gathering session. Both Bi and myself enjoyed the time spent with them chatting away and was a great company too.