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Kanichirashidon
Ingredients (4 servings):
3 glasses rice
10 cm kombu (sea kale)
3 glasses water
6 crab sticks
80 g kidney beans
6 crab nippers
Green onion to taste
Awasezu:
75 ml vinegar
1/2 tbsp sugar
2 tsp salt
Preparation:
1. Wash rice, put it on a net and leave for one hour. Then put rice in a rice-cooker add kombu and boil. Mix ingredients for awasezu (vinegar with sugar and salt).
2. Put boiled rice in a convenient dish and add awasezy. Mix up the rice with a shovel and wave the fan so that the rice gets cooler.
3. Slice crab sticks and boil them with kidney beans.
4. Boil crab nippers and remove meat from them with a folk.
5. Mix up rice with crab sticks and kidney beans and put it into rice bowls. Put crab meat on the top.
6. Dredge with parsley.
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