AuthorHungry PandaCategoryFishDifficultyIntermediateINGREDIENTS
¾ rice measuring cups short grain rice
75 g tuna or salmon (remove skin)
1 dried shitake mushrooms or 2 tbsp beech mushrooms
1 tbsp soy sauce
1 tbsp mirin
½ tbsp granular dashi
2 tbsp carrot, julienned
10 g gobo (burdock root) - shave the outer skin using the back part of a knife
1 tsp sugar
1 tsp sesame seeds to garnish
2 sticks mitsuba (Japanese parsely) or spring onions to garnish
HOW TO MAKE
1
Mix soy sauce, mirin, dashi, gobo, carrot, the sugar and leave for 15 minutes.
2
At the same time, if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.
3
Add the rice to the Kotori inner bowl.
4
Add sauce and fill with water to the SHORT GRAIN level 3⁄4 line.
5
Add the tuna or salmon to the top of the rice along with the mushrooms.
6
Place the lid, select the SHORT GRAIN function and press START.
7
After the rice is cooked stir well and allow to rest on KEEP WARM for 10 minutes.
8
Add the spring onion and the sesame then stir well through the rice.
9
Garnish with extra spring onon and sesame seeds.
Ingredients
INGREDIENTS
¾ rice measuring cups short grain rice
75 g tuna or salmon (remove skin)
1 dried shitake mushrooms or 2 tbsp beech mushrooms
1 tbsp soy sauce
1 tbsp mirin
½ tbsp granular dashi
2 tbsp carrot, julienned
10 g gobo (burdock root) - shave the outer skin using the back part of a knife
1 tsp sugar
1 tsp sesame seeds to garnish
2 sticks mitsuba (Japanese parsely) or spring onions to garnish