How To make White Beans, Hijiki, Rice, and Red Cabbage
4 cups dry white (navy) beans 1 oz hijiki sea vegetable 2 cups cooked rice 1 small red cabbage, diced small 2 tbs balsamic vinegar tamari sauce to taste
Cook beans until tender, add hijiki towards end of cooking process (so it won't fall apart), saute diced red cabbage in vinegar and water until tender. Mix beans, rice and red cabbage. Add tamari sauce to taste. Let sit a few minutes so flavors will blend. Looks like veg-scrapple, but tastes pretty good. It is good without the tamari, sort of sweet and vinegary.
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Edamame rice
Edamame rice is an incredibly simple vegan dish that's full of flavors and colors. This quick Asian rice recipe gets ready in just 20 minutes and is a great way to use leftover rice. #edamamerice #edamamefriedrice #friedrice #veganfriedrice #leftoverricerecipe
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Ingredients list
4 cups leftover rice
2 cups frozen shelled edamame
1 cup finely chopped carrot
1 cup finely chopped red cabbage
1 medium red onion, finely chopped
2-3 garlic cloves, finely chopped
½ inch ginger piece, finely chopped
2-3 stalks of spring onion, finely chopped
1 tablespoon dark soy sauce
1 tablespoon white vinegar
½ teaspoon toasted sesame oil
1 tablespoon vegetable oil
½ teaspoon red chili flakes
2 teaspoons roasted white sesame seeds, optional
Salt to taste
¼ teaspoon ground black pepper, adjust to taste
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They are Fresh green soybeans and they’re a great addition to this classic dish, where they stand in for the traditional lima beans. The salad can take your next grilled shrimp, salmon or chicken dish to the next level! In this video Chef Jeff Hyatt of the White Apron Catering shows you just how easy it is to make.
Japanese convenience store / 7-Eleven limited foods and drinks in Okinawa, Japan
Food Guide to 7-Eleven in Okinawa - There are many 7-Eleven convenience stores in Japan, but there are many foods available only at Okinawa's 7-Eleven.
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How to Make Inari Sushi (Inarizushi Recipe) Tofu Pouch Filled with Sushi Rice | Cooking with Dog
How to Make Inarizushi いなり寿司の作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(12 pieces)
6 Aburaage - Fried Tofu Pouches
300ml Dashi Stock (1.27 us cup)
3 tbsp Sugar
2 tbsp Mirin
2 tbsp Soy Sauce
3 Dried Shiitake Mushrooms
30g Carrot (1.76 oz)
4g Dried Hijiki Seaweed (0.141 oz)
Vegetable Oil
4~5 tbsp Shiitake Liquid
½ tbsp Sake
½ tbsp Mirin
½ tbsp Sugar
½ tbsp Soy Sauce
1 tbsp Toasted White Sesame Seeds
Omelette Sheets (2 eggs + sugar + salt + potato starch dissolved in water)
Mitsuba - Japanese Wild Parsley
Shoga Amazuzuke - Pickled Ginger
300ml Japanese Rice (1.27 us cup)
300ml Water (1.27 us cup)
1 tbsp Sake
5x5cm Dried Kombu Seaweed (2x2 inch)
50ml Sushi Vinegar (1.76 fl oz)
(substitute: 2 tbsp rice vinegar + 1½ tbsp sugar + ⅔ tsp salt)
How to Make Steamed Rice
Wash and drain 300ml rice (1.27 us cup) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 us cup), 1 tbsp sake and 5x5cm dried kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.
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<材料>12個分
米:300ml(250g)
水:300ml
酒:大1
出し昆布:5cm角1枚
※米は30分間分量の水に浸けたあと炊飯する。
すし酢(市販):50ml
※または
酢:大2
砂糖:大1と1/2
塩:小2/3
油揚げ:6 枚(いなり寿司用、または、薄めの油揚げ)
出し汁:300ml
砂糖:大3
みりん:大2
しょう油:大2
干し椎茸:3枚
(※干し椎茸は軽く洗い、水を加えて冷蔵庫で一晩かけて戻しておく。鍋焼きうどん参照。)
人参:30g
乾燥ひじき:4g
(※ひじきは水に20〜30分浸け、よく洗って水気を切っておく。)
炒め油:少々
椎茸戻し汁:大4~5
酒、みりん、砂糖、しょう油、:各大1/2
炒り白ごま:大1
薄焼き卵(卵2個、砂糖、塩、水溶き片栗粉少々で直径17cm位に焼いておく)
三つ葉
生姜の甘酢漬け(市販)
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日本太太の私房菜 #46: 羊栖菜煮 | ひじきの煮物 | Simmered hijiki seaweed
羊栖菜煮是日本便當裡常出現的菜餚。簡單又營養豐富對身體很好哦!
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