Beef yamato stew rice not
The trick to beautifully cut a finished rice cracker is to lightly wet the knife with water to prevent the rice from sticking to the knife, resulting in a beautiful cut.
How to make it
1
Spread a large plastic wrap on the cutting board and spread the seaweed on top. Place 100g of the rice on top to form a diamond shape.
2
Layer it in order with canned beef Yamato-niku, cream cheese, and leftover rice.
3
Use plastic wrap to wrap the seaweed corners in a folded manner.
4
Leave for a few minutes until the seaweed is soft. If it gets soft, remove the plastic wrap and cut it diagonally with a knife.
5
Put the cuts on the plate and place them on a plate to complete it.
Ingredients for 1 person
-
- Grilled seaweed
- 1 piece
-
- cooked rice
- 200g
-
- Canned beef yamato stew
- 100g
-
- Cream cheese
- 50g
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