Japanese Cooking : Top 30 Japanese Meals (Mouth Watering, Popular, Healthy And Newest Japanese Appetizer, Main Dish And Salad) by Sara J. Blake

Author:Sara J. Blake [Blake, Sara J.]
Language: eng
Format: epub, azw3, mobi
Published: 2014-12-12T08:00:00+00:00

Directions

Mix the rice in saucepan over moderately high temperature setting till slightly toasted.

Add in water. add in salt. And heat to boiling.

Allow to simmer, covered, for 1/3 hour at low temperature setting or till liquid has been assimilated.

Take the carrots, wash them and trim and then peel them and then chop them into slices.

After this, halve the bell pepper.

Take out the seeds, rinse them and chop into square shapes.

After this, trim the green onion and chop into fine ring shapes.

Chop the peeled ginger into fine strips.

Take the halve the peeled pineapple and chop the core and any of the brown color spots.

After this, cut the pineapple flesh.

Sauté and mix the green onion, carrots and pepper in oil in sauté pan over moderately high temperature setting.

Add in coconut. Add in ginger. And add in sprouts, mixing constantly.

Add in cooked rice. Add in pineapple.

Add in shrimp.

Sauté and mix till shrimp become opaque.

Use the soy sauce for seasoning.

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Plain Simmered Bean Curd

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