Mugi toro

Japanese food
Rice dishes
Tamura Takashi
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By letting the pressed wheat absorb water before cooking, the rice will cook just the right amount of hardness when cooked with rice.
Cooking time: 10 minutes
Excluding the time of rice inundation and cooking time
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How to make it
1

Put the pressed wheat in a bowl, add a little more boiling water than you would soak, and leave for about 30 minutes.

2

After 30 minutes, drain the water with a colander, fill the rice cooker with soaked rice, pressed wheat, and water, and cook in normal mode.

3

Place cooked barley rice in a bowl, pour grated and top with egg yolk. Sprinkle with dark soy sauce if you like.

Ingredients for 2 people

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