Ankake don

(two servings)

•1 slice of bacon : cut to half inch

•1/3 of carrot : sliced

•Any mushroom

•green peas : for color

•kikurage (if you have)

•ginger : to taste

•soy source : 1 Tbsp
•mirin : 2 Tbsp

•water: 2 cups

•sesame oil : 1Tbsp

•rice vinegar :1 Tbsp

•potato starch : 1 Tbsp of potato starch mixed with 1 Tbsp of water

•sugar :1 Tbsp

•dashi : 2 Tbsp

•salt : 1 pinch

•eggs : 2-3 eggs

•rice : rice cooker will work so hard for you.

Make Ankake soup

1. In the sauce pan, add 1 Tbsp of sesame oil and cook thin cut carrot and bacon. When it is simmering, then add mushrooms. (if you have kikurage, slice them and add into it.)

2. Add one cup of water. Cook until it is boiling with medium heat.

3. Lower heat, and add 2 Tbsp of dashi, 1 Tbsp of sugar, 2 Tbsp of mirin, 2 Tbsp of soy souce, shaved ginger, 1 Tbsp of vinegar, and 1 pinch of salt.

4. Stop the heat, then add potato starch mixed with water. Stir well, then turn on to low heat again. Simmer for one minute. Turn off the heat when you see viscosity.

   Make omelette

5. Make French omelette.

   Serving

6. Serve the rice on the bowl.

7. Cover with French omelette.

8. Pour the Ankake all over.

9. Enjoy!