PREPARATION Tamago

1. Mix Mirin, soy sauche, Sake and sugar and stir until sugar is dissolved completely.
2. Beat eggs in a bowl and mix with the other ingredients.
3. Heat the pan to mean temperature and add some oil.
4. Put 1/3 of the mix into the pan and spread evenly.
5. As soon as the egg starts becoming solid, roll in the direction of your body. Roll in three layers.
6. Add more fat to the free part of the pan and add the next 1/3 of the mix. Carefully let the liquid egg flow underneath the solid roll, to allow binding.
7. As soon as the egg-mix is becoming solid again, roll three times. Repeat steps 6. and 7. one more time.
8. Lift the Tamago Omelett from the Pan and cut into pieces of 3 cm.

PREPARATION of rice, Edamame, ginger and Wakame

1. Cook the rice following the instructions on the packaging and put the Edamame into boiling water for about 3-5 minutes.
2. Dispense the cooked Edamame into a bowl and add sea salt.
3. Put the rice into another bowl.
4. Put ginger and Wakame algae into smaller bowls and serve.

PREPARATION salmon basting sauce and filets

1. Stir honey, soy sauce and Matcha in a bowl.
2. Dab the salmon filets with a kitchen towel and spread 2/3 of the basting sauce on them.
3. Fry the filets in a hot pan with oil. Cover with a lid to avoid too much splashing.
4. Spread the remaining 1/3 of basting sauce as soon as the filets are ready, and serve together with the other meals.