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Recipe |
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aburage
shiitake
ichiban dashi
sake |
Recipes
Kayakugohan
Ingredients: (for 4 servings)
600 cc rice,150 grams chicken meat, 1 aburage, 70grams carrot,
1/3 burdock root, 1/2 konnyaku, 3 pieces dried shiitake, 700
cc ichiban (#1) dashi, 2 tablespoons of each sake and
light flavored soy sauce, 1/2 teaspoon salt. |
sengiri
sasagaki |
How to make:
- Wash rice, drain excess water, place it into rice cooker. Add dashi,
let set for 1 hour.
- Cut chicken into a little smaller than the bite size pieces.
- Drain excess oil (aburanuki) from aburage, cut it into
sengiri (very thin).
- Cut carrot into sengiri, boil lightly.
- Slice burdock root into sasagaki then akunuki (remove harshness).
- Cut konyyaku into sengiri, boil it lightly.
- Soak dried mushroom in water, cut it into sengiri.
- Add soy sauce, sake and salt to rice in cooker, mix lightly
with rest of the ingredients which have been drained of excess water. Start
cooking.
- Let rice set for 15 minutes after rice is done. Mix it lightly, serve
on plate. (garnish with nori, kinome or anything green colored.)
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[ Japanese
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