Rice cooked with pickled Chinese cabbage
Of all leafy vegetables, Chinese cabbage has the most beautiful green color when cooked.
Because the pickles are salty, you should use a small amount of salt.
When measuring rice, always tap the cup on the table to ensure there are no air gaps between the rice and the cup. If you don't do this, the amount of rice will vary, the amount of water will be inconsistent, and the rice will be either soft or hard.
Because the pickles are salty, you should use a small amount of salt.
When measuring rice, always tap the cup on the table to ensure there are no air gaps between the rice and the cup. If you don't do this, the amount of rice will vary, the amount of water will be inconsistent, and the rice will be either soft or hard.
How to make it
1
Soak the rice in plenty of water for 30 minutes and drain in a colander
2
Chop the pickled Chinese cabbage finely
3
Put all the ingredients except the salmon roe into the pot, mix lightly, then turn on the switch and cook
4
Once cooked, transfer to a serving dish and top with salmon roe
Ingredients for 3 people
-
- Rice
- 2 go
-
- Chinese cabbage pickles
- 150g
-
- Bonito dashi
- 2 cups
-
- Light soy sauce
- 1 tsp
-
- salt
- 1/2 tsp
-
- Alcohol
- 1 tsp
-
- For finishing salmon roe
- Appropriate amount
[PR]
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