Special Meal with Japanese Superfood
Ingredients (2 servings)
Barley rice
・10.6 oz (300g) Raw rice
・1.6 oz (45g) Rolled barley
・2 cups (490ml) Water
Rice balls
・12 oz (350g) Cooked barley rice
・1 Umeboshi (Pickled plum)
・1 oz (30g) Edamame
・1 tsp Sesame seeds
Shio-koji karaage
・9.2 oz (260g) Chicken
・0.9 oz (26g) Shio-koji (Salted rice malt)☆
・1 tbsp Sake☆
・1/2 tsp Grated garlic☆
・1/2 tsp Grated ginger☆
・4-5 tbsp Potato starch
・Oil for frying
Pickled daikon with wasabi
・6.3 oz (180g) Daikon
・1/3 tsp Salt
・1 tsp Soy sauce★
・1/2 tsp Wasabi paste★
・1-2 tbsp Dried bonito flakes★
Spinach side dish with shio-koji
・3.5 oz (100g) Spinach
・2 oz (30g) Carrot
・1.5 tsp Shio-koji (Salted rice malt)◇
・1 tsp Sesame oil◇
・A pinch of Garlic powder
Miso soup
・4.6 oz (130g) Daikon
・2 oz (60g) Tofu
・1-2 tsp Dried wakame seaweed
・1.6 cups (400ml) Water
・2 tbsp Miso paste
・A pinch of Dashi powder
Simmered kabocha with red bean
・7 oz (200g) Kabocha squash
・3.5 oz (100g) Red bean paste (Already sweetened)
・2 tbsp Water◆
・1 tbsp Sake◆
・1/2 tbsp Soy sauce◆
・A pinch of Salt◆
Direction
1. [Barley rice] Wash rice well and put rolled barley in it. Add water as directed and wait 30 minutes. Cook rice in a rice cooker or pot as usual.
2. [Rice balls] Remove seed from umeboshi and chop. Mix cooked barley rice with chopped umeboshi, edamame, and sesame seeds. Make rice balls as you like.
3. [Shio-koji karaage] Cut chicken into bite-sized pieces. Season them with ☆ and wait for 20-30 minutes.
Coat the chicken with potato starch and fry in oil for 3 minutes on each side.
4. [Pickled daikon with wasabi] Cut daikon into thin, small pieces. Sprinkle salt on daikon, let sit for a while and squeeze well with hands when water comes out.
Season them with ★.
5. [Spinach side dish with shio-koji] Cut spinach into bite-sized pieces, and cut carrot into stripes. Boil them in plenty water until soft (Cook carrots for 3 minutes and spinach for 1 minute). Allow to cool and then squeeze out the water by hand. Season them with ◇.
6. [Miso soup] Cut daikon into thin slices. Boil water and daikon in a pot until tender (Add dashi powder here as needed). Add diced tofu and dried wakame seaweed. Simmer for a while. Turn off the heat and dissolve miso paste.
7. [Simmered kabocha] Cut kabocha into bite-sized pieces. Put kabocha, sweet red bean, and ◆ into the pot. Cover and cook over medium heat. Bring to a boil, then reduce heat to low and simmer until kabocha is tender.
