How to Make Delicious Taste of spring, Japanese cooked rice with Aralia sprouts

Taste of spring, Japanese cooked rice with Aralia sprouts. If you don't have time that you can use dashi powder instead. Cut a ginger to shred, roughly cut vertically for aralia sprouts. Wash the rice, put it rice cooker and add all seasonings and ingredients except tempura crunchy.

The taste of this fried rice vermicelli is a little spicy and tangy. Here is how you achieve it. Asari gohan (clam rice) is a common item in bento boxes in the spring. You can have Taste of spring, Japanese cooked rice with Aralia sprouts using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Taste of spring, Japanese cooked rice with Aralia sprouts

1. It's 450 g of Rice.
2. Prepare 380 ml of Dashi stock.
3. Prepare 30 ml of Soy sauce.
4. You need 45 ml of Sweet sake.
5. Prepare 1 Tsp of Salt.
6. Prepare 120 g of Aralia sprouts.
7. It's 30 g of Tempura crunchy.
8. Prepare 30 g of Ginger.

For dessert, strawberry or sakura (cherry blossom) themed treats are very popular, displaying pretty shades of pink. Summer あさり Asari - Japanese littleneck clams. Excellent for pasta vongole. はまぐり Hamaguri - Oriental clams. Steam in sake and serve with sake. ほたるいか Hotaru ika - firefly squid.

Taste of spring, Japanese cooked rice with Aralia sprouts step by step

1. Soak a kombu seaweed into 380ml water in a pan for making dashi stock then simmer it with low heat 30 min and cool it down in room temperature. If you don't have time that you can use dashi powder instead..
2. Peel the hard part outside of alaria sprouts by finger, wash it by running water well..
3. Cut a ginger to shred, roughly cut vertically for aralia sprouts..
4. Wash the rice, put it rice cooker and add all seasonings and ingredients except tempura crunchy. If you have time wait for 30 min then turn on it..
5. When it's cooked, add tempura crunchy and mix it well. Keeping heat it for 10 min then ready for dinner !.
6. The detail for this recipe is shown in my video on YouTube →「Coozy Life Japanese Rice」Thank you, have a wonderful cooking time guys (^_-)-☆.

Sold boiled and with a pack of sumiso, a tart vinegar miso dipping sauce. 鰹 Katsuo - bonito or skipjack tuna. This time of year it is light in fat and has a clean taste. Compared to the normal cabbage, the leaves of spring cabbage are greener, looser and softer. To take advantage of this feature, you might use it to make a salad, a cabbage pickle, etc. They will taste totally different from the cabbage in winter!