Japanese Recipes

• 540cc rice, rinsed well, soaked in water and drained in a strainer
• 560cc water
• 1 tablespoons sake, soy sauce
• Salt
• 150g chicken, cut into 2cm sections and soaked in Sake and soy sauce
• 1/2 gobou, sliced thinly as if you were sharpening a pencil
• 1/3 carrots, cut into 2cm sections
• 1/3 package konnyaku, cut into 3mm thin and 2cm sections and rubbed with salt, quickly parboiled and drained in a strainer
• 1/2 package fried bean curd, parboiled and draind in a strainer and cut into 2cm sections
• 4 shiitake, sliced Seasoning A)
• 3 Tbsp. soy sauce
• 2 Tbsp. Mirin, Sake

Recipe:

Put seasoning A in a rice cooker and stir. Add chicken and other ingredients and boil them. When the rice is cooked through, fold several times to mix with the other ingredients. Divide into individual serving bowls.

Dashimaki tamago

Ingredients (4 servings)

• 4 Eggs, 1/4 cups stock (dashi),
• –(1/2 table spoons soy, salt, 1/2 table spoons mirin),
  Oil

Recipe
Put 1/4 cups stock into a bowl, and add –. Mix them up. Break 4 eggs and put into another bowl, mix them up. Besides, mix (1) with (2).
Thinly coat a suquare frying pan with oil and pour in the egg mixture and wipe out the surplus oil. Pour 1/3 (3) into the frying pan, and add spread. After the surface of (3) changed to boil soft, roll it up from the opposite side to this side. Move the rolled egg to the opposite side of the frying pan, and oil on this side. Add put 1/3 (2) into and roll it up after the surface of (3) comes to be boiled soft. Repeat (5). Pick (6) up and let it cool and cut.