The Balsamic Boiled Radish and Egg

Material (2 servings)

     Jakobattsui Aceh over To balsamic four leaves 2 tablespoons
     DANTE olive oil 2 tsp
     Radish 300g
     Granule bouillon 2g
     Water 300cc
     Sugar 1 tablespoon
     Soy sauce 1 tablespoon
     Boiled eggs two
    It leaves an appropriate amount of radish
     Salt small amount


 How to make


One
     Radish is the half-moon cut of 1.5cm thickness, and you put a kitchen knife hidden vertically on the back.

Two
     Heat the olive oil in a pan, and stir well radish, bouillon Once the edge is becoming a little translucent, water, sugar and put and cook for about 10-15 minutes until tender with a drop lid.

Three
     Soy sauce, and simmer for about an additional 10 to 15 minutes by the addition of balsamic.

Four
     Chopped leaves of radish, and Shiomomi to the aperture good moisture from, and cook quickly in addition along with the boiled eggs.

Five
     Turn off the heat, with the lid instill the taste is steaming as it is 10 minutes or more.