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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, taste of spring, japanese cooked rice with aralia sprouts. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Taste of spring, Japanese cooked rice with Aralia sprouts. Picking some mountain vegetable from Whistler Canada. Popular for kids (^^)/ Onsen Tamago is a Japanese egg originally cooked in hot springs, where the white has a soft and unique texture.

Taste of spring, Japanese cooked rice with Aralia sprouts is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Taste of spring, Japanese cooked rice with Aralia sprouts is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook taste of spring, japanese cooked rice with aralia sprouts using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Taste of spring, Japanese cooked rice with Aralia sprouts:
  1. Get 450 g Rice
  2. Prepare 380 ml Dashi stock
  3. Prepare 30 ml Soy sauce
  4. Take 45 ml Sweet sake
  5. Prepare 1 Tsp Salt
  6. Take 120 g Aralia sprouts
  7. Take 30 g Tempura crunchy
  8. Get 30 g Ginger

Roll Aralia Sprout over delicious conger eel. Plum blossoms are the first sign of spring in Japan and you'll soon see plum-flavored treats everywhere you look. Although most are available throughout the year, like umeboshi (the very tart pickled plums) or umeshu (the plum wine), there will be chips flavored with pickled plum, seasonal chuhai and much more. These are not to everyone's taste but can be fun to have at picnics and pass.

Instructions to make Taste of spring, Japanese cooked rice with Aralia sprouts:
  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 (^_-)-☆

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! Aralia sprout is called "taranome" in Japanese. Japanese fried rice is often served with grilled chicken at restaurants.

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