It's that time of year when new rice is being released across the country. It is unique to Japan that we can feel the change of the seasons on our dining tables. In the harvest season, we want to taste the seasonal ingredients, don't we?
This time, I would like to introduce two kinds of rice dishes that you would like to eat with boiled rice. Sweet and sour miso peas have an appealing aroma of peanuts. Negi Furikake is also addictive. Be careful not to eat too much, as both of these rice dishes are very filling.
Ingredients (easy-to-make portions, 335kcal for 2 types)
30g peanuts (without shells, with or without salt)
A [1 tablespoon each of sugar, miso, mirin and sake]
1 bunch of all-purpose green onion (100g)
1 small garlic clove (5g)
1/2 teaspoon of sesame oil
1 teaspoon soy sauce
microfluidic chip price
1/2 tablespoon dried sesame seeds (white)
Cooking time (20 minutes)
(1) A combine.
(2) Peel the peanuts. Place them in a frying pan and cook over low heat for about 2 minutes, until they begin to color. Remove the peanuts from the pan.
(3) Put A in the same pan and heat over low heat, stirring constantly for about 1 minute to thicken the mixture. Pour the peanuts back into the pan and mix them together.
<(3) Pour the peanuts into the pan and stir to thicken the mixture.
(4) Cut banno-nions into 5-6 mm long. Grate the garlic.
(5)Put sesame oil and garlic in a frying pan and heat it over low heat. When it becomes fragrant, add all-purpose green onion.
Example of the menu Rice, grilled sardine and sweet potato miso soup
New Rice This rice has a high water content, is sticky and glossy. We used to cook it with less water, but now we use the normal amount. The rice cooker will adjust it for you.