Takikomi Gohan (Canned Tuna)Course: Dinner, Lunch, lunchboxCuisine: JapaneseDifficulty: Easy
Mirin 3 table spoon
Cooking sake 2 table spoon
Soy Sauce 3 table spoon
Shimaya Dashinomoto (Seasoning Powder) 1 table spoon
- Rehydrate Hijiki and shiitake mushroom.
Boiled Aburaage in 30 seconds.
Wash rice and soak in water 30-40min
- Cut carrot, spring onion, Shiitake mushroom and aburaage
- Put No.2 ingredients and canned tuna with oil along with seasonings (Soy sauce, Mirin, Sake and Dashi).
Water(Soup) level shall be approx. 1.5cm from rice. If less, add water and keep the level. Stair lightly.
- Cook rice as usual and after cooked stair well and keep 10-15min
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