■Seafood and Spring Vegetable Sauté
【Ingredients】
200 g mixed seafood
1 bamboo shoot, small size
2 asparaguses
1 piece ginger
2 teaspoons white wine
2 teaspoon Ao-nori seaweed powder
Salt & pepper

【Direction】
1.Cut the bamboo shoot in a bite size.
2.Remove the hard part of asparagus, and cut the rest in 3 cm long.
3.Chop the ginger finely.
4.Fry the mixed seafood & ginger in an oiled frying pan.
5.Add the asparagus, and fry further.
6.Add the bamboo shoot.
7.Add the white wine, and heat till the alcohol evaporates.
8.Add Ao-nori seaweed powder, and salt & pepper to taste.

【Garnish】
Shibazuke/Japanese pickled cucumber & eggplant
Ohba/Japanese sweet basil
Nerimono/deep-fried fish cake
Egg