Ingredients (for 300g)
Direction
Prawn jade rice (Prawn and beans rice)
Rice …………… 300g
Prawns …………16 pcs
Ginkgo nuts ……20 pcs
Carrot ………… To your liking
Salt………………To your liking
Sake…………… A little
Water………… 400ml
Ingredients (for 300g)
Rice ……………… 300g
Water …………… 400ml
combine with stock after boiled ingredients
Chicken leg……… 200g
Dried shiitake
(mushroom) ……… 3 pcs
Carrot …………… 1/2
Konnyaku ……… 1/2
Burdock ………… 1/2
Deep fried tofu … 1/2
1. Wash rice and strain the water. Put rice into Gohan-gama and pour water
(400ml) up to indication line for 300g. Soak it for 30 minutes.
2. Break gingko nut s shell and boil with salty hot water. After water get
cool down, take endocarp off in the water.
3. Die cut carrot with maple shape.
4. Sprinkle salt to shrimps and rubbing well. After that was them well
and pour a little saki over.
5. Add 2. 3. and 4. to 1. and put over the high heat. When start blowing
whistle, wait for 1 minute then stop the heat.
6. Steam 15 minutes and ready.
A
Salt ……………… 1 teaspoon
Sake……………… 2 teaspoon
Direction
Chicken Kamameshi (chicken cooked rice)
A
1. Wash rice and drain the water. Soak rice into water in another container.
2. Reconstitute shiitake with water and cut into stripes.
3. Cut chicken into 1cm dice size, carrot, konnyaku and fried tofu into rectangular
slice. Thinly slice burdock root and soak in the water.
Slice snow pea into diagonally.
4. Heat salad oil in Gohan-gama and stir chicken until color changes. Add carrot,
fried tofu, drained burdock and shiitake. After all cooked thoroughly,
add A and boil with low heat for 5 to 6 minutes.
5. Separate ingredients and stock by strainer. Keep the stock and cool it down.
6. Put drained rice and stock from 5.. Pour water up to indication line
(total 400ml together with stock)
7. Heat Gohan-gama with high heat. When start blowing whistle,
wait for 1 minute then stop the heat.
* Stock need to completely cool down. If it was still warm, rice unable to cook well.
Salad oil ……………… 1.5 tablespoon
Snow pea …………… 4 〜 5
Soy sauce ………… 4 tablespoon
Sake ……………… 2 tablespoon
Sweet sake(Mirin) … 2 tablespoon
Sugar ………………… 1 tablespoon
Soup used for reconstituted
dried shiitake……… 100ml
