We went to supermarket, we cooked, and we ate till drop. Today’s menu is…… SPAGHETTI BOLOGNAISE, EBIYAKI, and MISO SOUP.
SPAGHETTI BOLOGNAISE
This is the simple way to make spaghetti Bolognaise, using instant Bolognaise sauce 
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Ingredients (serves 2):
- 250gr Spaghetti pasta
- Bolognaise sauce
- Corned beef
- Onion (chopped)
- 2 tablespoon minced fresh oregano leaves
- Vegetable oil
- Salt & pepper
- 1 l water
Directions:
- Cook spaghetti pasta in boiling water until al dente (for good result, add 1 teaspoon salt and 2 tablespoon vegetable oil). It works for about 10-15 minutes, so while it’s boiling we can prepare the sauce.
- Heat oil in a frying pan, then cook the corned beef until it brown. Add onion, stir it a while, then add the Bolognaise sauce, oregano, and pepper. Stir it gently until it simmers then turn off the stove.
- Drain the cooked pasta, and serve with the sauce.
- Cheese and mushroom will make it perfect (but I forgot to buy them yesterday…)
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EBIYAKI
The recipe is available here. Ebiyaki is the same with Takoyaki, the difference is the filling. Ebiyaki is filled with shrimp (ebi), and Takoyaki is filled with octopus (tako). I should name it Ebiyaki on my last post, not Takoyaki.
Now we have the ‘real’ Takoyaki mold, and we also have katsuobushi 
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MISO SOUP
It’s hard to find miso paste in town, but Ratih got me the instant misoshiru (miso soup)
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Ingredients (serves 2):
- 2 sachets miso paste (we used brown miso)
- 2 sachets seasoning (also contains wakame & leek)
- Carrot (julienned)
- Tofu (diced)
- Shrimp (chopped)
- salt & pepper
- Nori (dried seaweed)
- Katsuobushi
- 2 glasses of water
Directions:
- Cook carrot & shrimp in boiling water, add salt and pepper
- Add tofu, miso paste, & seasoning, stir gently, then turn off the stove
- Pour it into bowl and serve with nori & katsuobushi (better served hot)
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