Cooked rice with added salmon flakes and dried pickled Japanese apricot paste to garnish with Japanese ginger, ginger, green prilla for your preference -Recipe No.1531【English】

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< YIELD > 2 servings

< Ingredients >

・2-3 portions of cooked rice (※Those weight approximately 250-300g.)
・1/3-1/2 teaspoon soy sauce (※I made this dish using regular soy sauce.)
・1/2-1 teaspoon sesame oil
・1-2 tablespoon paste of dried pickled Japanese apricot
(※I used it for this dish is one of goods of House Food Corporation in Japan called HAUSU SHISO UME.)
(※Restate words from dried pickled Japanese apricot into Umeboshi)
・2 teaspoon white sesame
・50-70g commercially available bottled salmon flakes


■ Garnish (Condiments) ■
・Adequate amount of thin sliced ginger with the skin for your liking
・Proper quantity of loosened Japanese ginger (Myoga) of round sliced for your preference
・Moderate amount of fine thin sliced green perilla (beefsteak plant) for your pleasure

< Directions >

1.First, place cooked rice into a largish bowl. Sprinkle soy sauce on top of the whole of cooked rice and harder mix sufficiently all over cooked rice throughout. And then, add sesame oil and mix together.


2.Next, add white sesame in addition and mix well. If you add HAUSU SHISO UME of the half quantity, readily combine it with cooked rice well. Add them to salmon flakes and mix just a little bit more thoroughly.


3.Finally, add remaining HAUSU SHISO UME to mix the whole of food very lightly. And then, serve cooked food in a dish.


4.According to your preference, heap up sliced Japanese ginger, ginger green perilla on the top of a dish containing cooked food.

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