Smile Stadium on the 14th! "Fluffy Omelet with Winter Vegetables and Seafood"

The biting cold of the beginning of the week has eased, and the sun is peeking through the clouds in Nagaoka City.

The warmth of the sun is quite comforting, isn't it?

Well, this weekend is the usualSmile Stadium。

Once again, Professor Nakajima and Emily will bring you a relaxed and fun time.

Since the 14th is Valentine's Day, we're having dinner at home.

The perfect drinkWine yeast preparationWe are introducing "[product name]!"

This is what you should match it with:

♪♫ Fluffy Omelet with Seafood and Winter Vegetables ♪♫

[Materials for 2 people]

Egg yolks from 2 eggs, egg whites from 2 eggs

1 tablespoon of wheat flour, 2 stalks of winter greens

4 peeled shrimp, 4 scallops

A pinch of salt, a suitable amount of olive oil

3 tablespoons ketchup, 1 teaspoon whole grain mustard

Yoshinogawa 1 tablespoon

[How to make it]

① Cut the winter greens into 2 cm lengths, and cut the shrimp and scallops into quarters.

② Heat olive oil in a frying pan, sauté ①, season with salt, and let it cool.

③ Mix the egg yolk with flour, then mix in ②. (※Drain off any excess liquid.)

④ Whip the egg whites until stiff peaks form, then add them to ③ in three batches, mixing carefully so as not to deflate the mixture.

⑤ Heat olive oil in a frying pan, pour in ④, cover, and cook for 4-5 minutes.

Serve in a dish and garnish with the mixed sauce.

[Comment from Professor Nakajima]

A fluffy omelet featuring a meringue batter that has been whipped to perfection.

It pairs well with the flavorful "Yoshinogawa" sake, which is brewed with wine yeast.

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This omelet offers a texture that's not just "fluffy," but "super soft and airy!"

It pairs perfectly with wines made using wine yeast, resulting in a light and refreshing taste.

Professor Nakajima's "Make sure you remember this!" point this time is in how to mix the meringue.

Please be sure to check it out on the broadcast!