Asparagus with Mozzarella Cheese
Asparagus and Shrimp Cutlets
Spring Asparagus with Umami Hollandaise Sauce
Cook
60 min
Instructions
Step 1
Cut chicken thigh into 1 cm cubes, and shred carrot into strips 3 cm long. Pour hot water over deep-fried tofu to reduce oil, and cut into long strips.
Step 2
In a rice cooker, mix rinsed rice with Kayanoya Original Kelp Stock Powder (remove from 1 packet) and Kayanoya Double-Aging Soy Sauce. Add 2 cups of water and other ingredients and cook.
Step 3
Serve rice in bowls and top with mitsuba.
