Rice cooked with pickled Chinese cabbage
Among leafy vegetables, Chinese cabbage retains its most vibrant green color when cooked.
Since the pickles are salty, use salt sparingly in the seasoning.
When measuring rice, always tap the cup on the table to ensure there are no air gaps between the rice and the cup. Otherwise, the amount of rice will vary each time, resulting in inconsistent water usage and rice that is either too soft or too hard.
Since the pickles are salty, use salt sparingly in the seasoning.
When measuring rice, always tap the cup on the table to ensure there are no air gaps between the rice and the cup. Otherwise, the amount of rice will vary each time, resulting in inconsistent water usage and rice that is either too soft or too 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
Ingredientsfor 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
-
- salmon roe For finishing
- Appropriate amount
[PR]
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