| food | Food type | Main Ingredients | Take time | Serve |
| Japan |
rice |
Vegetable | 45 Min | 1 place |
ingredient
- 1000 ml Aero plain water
- 20 ml soy sauce
- 500 grams Aero Japanese rice Sasanishiki
- 75 grams Aero frozen fresh shiitake mushrooms
- 75 grams of diced carrots
- 500 grams of frozen sliced lotus root Aero
- 750 ml Aero plain water
- 50 ml Aero Mirin
- 50 grams soy sauce
- 50 grams of pure white sugar, 1 kg.
- 350 ml seasoned dried fish stock
- 20 grams Aero Wakame seaweed
- 160 grams of whole grain rice
- 60 grams of lotus root stewed in soy sauce
- 120 grams of wakame seaweed soup stock
Preparation
- Wash the rice until the water is clean and soak it in plain water.
- Prepare the rice cooking water by mixing water and 100 grams of fish stock together. Divide into 650 grams.
- Drain the rice and mix with the prepared cooking water. Add the carrots, mushrooms and corn and cook until done.
- Prepare a pot, add mirin, fish stock, soy sauce (2), sugar and water, mix well, bring to a boil then add lotus root and boil for 5 minutes.
- After boiling for 5 minutes, reduce the heat and continue to boil until the lotus roots are thick and soft.
- When the rice is cooked, scoop the rice onto a plate. Decorate the lotus root with the lotus root boiled in soy sauce on top and sprinkle with white sesame seeds.
