Gomoku cooked rice in kenchinjiru

Family | Azucena Herrold | 1 views

Duration: 30 minutes

Because the ke it is the chi it is it makes with the juice, although it is seasoning unnecessary, taste fully

‘It is tool, it is it is to remove the chi it is ill-smelling making use of the juice’, the mixture it makes simply and is packed and makes the boiled rice.Already, taste to be attached, because also the tool material has entered, it is not necessary again to cut seasoning and the food simplicity.The taste which comes out of the food fully it is because and it makes with the juice, rather than it makes from one and is packed and making the boiled rice, on the other hand it is tasty extent.

Although the boiled rice is made, not to be the rice cooker, if the pot, it is possible, the casserole is completed the male.Because it is possible to be small ones for one person enters into the hand even with 100 Yen shop, one please try preparing by all means.

The ke it is the chi it is with the juice the mixture to make, it is packed, the material of the boiled rice (the United States equivalent of 1 go)

The mixture it makes and is packed the material of the boiled rice
Soup stock	The ke is the chi is only the juice of the juice 180ml
Water	20ml
The united states	1 go
Laver	A little
Was there “” a method of making the soup stock (the ke it is the chi it is the juice,) ‘to the core? It is tool, it is it is to remove the chi it is ill-smelling please refer to the juice’.In addition, only the juice has stated in quantity, but it makes together at the quantity which also tool you like and densely is please be.

The ke it is the chi it is with the juice the mixture to make, it is packed, one procedure of making the boiled rice

The mixture it makes and is packed the material of the boiled rice

1: The rice is washed

The united states which you ground is increased to the za [ru], the moisture is drained.

2: You insert in the casserole

placed in a clay pot rice, juice of kenchinjiru (keep things cool) filled with water and, sprinkle on the tool, a lid, multiply the fire.

3: cook

once the boiling, then simmer5minute. over high heat at the end10if you are over in seconds, stop the fire, 15the minutes steaming. open the lid until the end of the steaming is absolutely useless.

4: stir well

once cooked,, mix well the whole, sprinkle the glue, completion. to your liking, together with the chives and mizuna.

one point advice guide

and cook the rice in a clay pot, finished in less time than rice cooker, also cook up plump. living alone is without a rice cooker, many people know and love is rice casserole. also, kenchinjiru cooked rice is not limited to this, you can also make miso soup soup and other ingredients taste. it is fun seeing looking for a taste of the original.