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Japanese Food Recipes - Japanese Rice with Three
Toppings Recipe
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Rice and Noodles Recipes -
Rice with Three Toppings
Ingredients
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400 g (2 cups) uncooked short-grain rice
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500 ml (2 cups) water 2
tablespoons sugar
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2 tablespoons soy sauce 2
tablespoons sake
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1 tablespoon fresh ginger juice
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250 g (1/2lb) minced chicken
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2 cups fresh or frozen peas
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8 large eggs, beaten
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1/2 teaspoon salt
Pickled ginger, for garnish
Method:
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Cook rice
following the steps for plain rice (see above), but
keep rice warm in covered saucepan until needed.
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Combine 1
tablespoon of the sugar, 1 tablespoon of the soy
sauce, 1 tablespoon of the sake, and the ginger
juice in a saucepan. Bring to a boil and add the
chicken, stirring with a wooden spoon to break up
the clumps. Cook about 3 minutes. Remove from heat
and set aside.
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Cook peas in
boiling water until tender, about 4 minutes. Drain
and set aside.
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Place eggs, salt
and remaining sake, soy sauce, and sugar in a
saucepan. Cook over low heat, stirring constantly,
until eggs are set but still moist, about 4 minutes.
Remove from heat.
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Divide rice among
four individual bowls and place equal amounts of the
three toppings over the rice in distinct sections.
Garnish with pickled ginger and serve immediately.
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