It's fun! December 23 The 22nd Hamana-chan Cooking Competition Director General of Nishi Prize Awards Ceremony

　Haruka Nakajima, a fifth-year student at Miyatani Elementary School, and his family were invited to the Director General Room for the 22nd Hamana-chan Cooking Competition Director General of Nishi Prize award ceremony. In addition, Haruka's homeroom teacher and nutrition teacher also attended.

About "Hamana-chan cooking contest"
　"Hamana-chan cooking contest" is a contest for elementary school students sponsored by the Green Environment Bureau. For the first time in Nishi Ward, which celebrates its 80th anniversary this year, and Aoba Ward and Tsuzuki Ward  , which celebrates its 30th anniversary, have received the Mayor's Award for the first time.
　There were 206 entries for the Director General of Nishi Prize, and Haruka's recipe, “Komatsuna Ankake Tamago Toji,” was selected for the Director General of Nishi Prize.

Despite being nervous, he told me a lot of stories.
　After the award ceremony, the presentation of souvenirs, and the commemorative photo, we heard various stories at the talk.
　Haruka's specialty dish is egg-yaki, and originally he tried to think about an egg-yaki recipe using komatsuna, but he said he devised this recipe that suits school lunch rather than egg-yaki.
　In order to make the eggs fluffy, the point was to add the eggs after thickening, and it shaked my heart who loves sweetfish dishes. This recipe is expected to be included in the school lunch menu at Miyatani Elementary School in January.
　By all means, please refer to the recipe and enjoy the taste of the Director General of Nishi Prize.

December 23, 2024 Kenji Kikuchi, Director General of Nishi　

Komatsuna Ankake egg toji ingredients and quantity
Komatsuna: 4.
Carrot: 1/2
Onion: 1/4
Pig meat: 160g
Egg: 2
★Seasonings
Torigara soup: 1 tbsp
Soy sauce: 2 tablespoons
Sato: 1 tbsp
Mirin: 2 tablespoons
Sake: 2 tablespoons
Water: 200cc
♥Sticked powder: 2 tablespoons
　Water: 2 tablespoons

How to make komatsuna ankake egg toji
①Cut vegetables and meat into pieces that are easy to eat. Komatsuna is about 4 centimeters. Cut 4 centimeters of carrots. Thin onions, pig meat, 4 centimeters long.
②Put oil in a frying pan and feed the pig meat. When the color of the meat changes, carrots and onions are put in that order.
③②When it gets rid of it, put the part of Komatsuna's pawn and quickly warm it. ★Let me mix it.
④After mixing the leaves of Komatsuna in a frying pan and mixing them. ★Add it.
⑤When you come loose, leave it for about 1 minute, turn off the heat, add the dust and water, stir so that you do not fool it, and light it again.
⑥When thickened, then turn the egg, and then mix a little.
⑦It's perfect on the plate.