Rice with pickled Chinese cabbage
Among the leafy vegetables, Chinese cabbage is the most beautiful green when cooked.
The pickles are salty, so add less salt as the seasoning.
When measuring rice, be sure to tap the cup onto the table to prevent excess air gaps between the rice. Otherwise, the grams of rice will vary every time, and the amount of water will not match, making it soft or hard.
The pickles are salty, so add less salt as the seasoning.
When measuring rice, be sure to tap the cup onto the table to prevent excess air gaps between the rice. Otherwise, the grams of rice will vary every time, and the amount of water will not match, making it soft or hard.
How to make it
1
Soak the rice in plenty of water for 30 minutes and drain the water using a colander.
2
Chop the pickled Chinese cabbage into small pieces.
3
Put all the ingredients except salmon roe into the kiln, mix lightly, and turn on the switch to cook.
4
Once cooked, put it in a bowl and place the salmon roe on top to finish.
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
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