Ajillo cooked of Japanese vegetable

My wife, Mitsuko, tried an original "ajillo"
(stewing with hot olive oil, popular way of Spanish or Italian).
Once we enjoyed it at our favourite Italian bar
near JR Kobe station and it was so nice,
we wanna re-make it :D






Not very difficult.
brown mushroom, mini-tomato(grape tomato),
ninjin(carrot), ao-negi(cut green onion)

You can buy all ingredients at ordinary supermarket
or shops almost anywhere in Japan.

Put them into kind of deep olive oil, heat a few minutes,
season with a little salt and pepper...

Voila!!

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