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Sushi Rice
● Ingredients (4 servings)
White rice
.........................................3 cups
Dried kelp
......................................... 15 cm
[Vinegar mixture]
Vinegar
........... 5 tbsp
Sugar
............. 1 tbsp
Salt
... Less than 1 tsp
*You may adjust the taste as you like.
(e.g. you may add more sugar.)
■Rice type and cooking program:
"White" "Normal" "Texture "
■Suggested cooking time: approximately 35 minutes
■1 serving: approximately 420 kcal
● Preparation Method
Use a cloth to wipe off the dried kelp
1
and then make 4 or 5 notches into it.
Wash the rice, place it
2
in the inner pot, and
add water up to Water
Hard
Level 3 for "Hard" for
" 3 "
"White Rice".
Put kelp from on
1
3
the rice, place the
inner pot into the rice cooker without
mixing, and close the lid. Use the Rice
button to select "White", use the Menu
button to select "Normal", use the
Texture button to select "Texture ",
and then press the Cook/Reheat button.
4
When the rice has finished cooking,
remove the kelp, place the rice in a
wooden pail, and use a rice scoop to
spread it out. Sprinkle the [Vinegar
mixture] evenly over all of the rice and
stir by turning over the rice. After
stirring for 1 minute, fan the rice with
a hand fan until it cools to body
temperature and then place a damp
cloth on top of the rice to keep it
damp.
Gomoku Chirashi
■1 serving: approximately 600 kcal
● Ingredients (4 servings)
Dried shitake mushrooms (soaked in
water and drained)
··································· 8
Carrot
·················································· 30 g
Dried gourd
········································· 30 g
Broth
······································ 400 mL
Sugar
········································ 6 tbsp
Soy sauce
A
································ 4 tbsp
Sweet cooking rice wine
Salt
········································· to taste
Lotus root
············································ 80 g
Broth
······································· 2 tbsp
Vinegar
····································· 2 tbsp
B
Sugar
······································· 1 tbsp
Salt
········································· to taste
Shrimps
·················································· 10
Kinshi egg (This is type of Japanese omelet)
···························································· 1 egg
Leaf buds
···································· 10 pieces
White sesame seeds
························· 2 tbsp
Cherry denbu (This is a gelatinized fish cake
that has been dyed pink.)
················ to taste
Red ginger
······································ to taste
* In addition, the ingredients for "Sushi rice" are also required.
● Preparation Method
Follow the directions for "Sushi rice"
1
and prepare the sushi rice.
2
Shoe-string slice the shitake
mushroom together with the carrot.
Massage the dried gourd in salt and
then wash it off, boil it until it
becomes soft, and then cut into
pieces 1 cm in length.
Boil
in
until the stock is gone.
3
2
A
4
Thinly slice the lotus root, soak it in
vinegar water to remove the harsh
taste, and then briefly boil it before
soaking it in
.
B
Shell the shrimp, remove the guts,
5
and boil.
Mix
3
and the white sesame seeds
6
into
, place on the serving dish,
1
and decorate with
,
, cherry
4
5
denbu, kinshi egg, red ginger, and
leaf buds.
··········· 3 tbsp
E-47
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