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Coffee Kanten with Whipped cream Do you remember a recipe for berry fruits kanten that I posted a few weeks ago? I'm a fan of kanten (agar agar, jelly) because it's easy to use, versatile, low/no calorie and contains no animal products. So, I thought I'd post another kanten based dessert today - this time using coffee as a flavouring. As kanten has no calories, I thought I'd be a little extravagant and top these desserts with whipped cream but, of course, that's up to you entirely. Coffee kanten and jellies are popular in Japan and you can find them in most chill cabinets in supermarkets and convenience stores there - Japan has a long time love affair with coffee generally, so maybe that's the reason why. If you want to try these out, you can find the written recipe just below and the Youtube tutorial by clicking Coffee Kanten or scroll to the bottom of the page. Happy cooking! Kurumi XXXX. If you want to browse some other kanten(agar agar, jelly) recipes, why not try out my Berry Fruit Kanten recipe? Coffee Kanten with whipped cream ingredients: (makes 2 cups) 300ml water 2g kanten powder (agr agr) 25g sugar 1 tbsp good quality instant coffee granules 150ml double cream 2 tsp sugar how to: put the water in a saucepan, add the kanten powder and whisk over a high heat for 1 min turn off the heat, add the sugar & the coffee powder, then whisk for 30 secs leave the coffee kanten to cool for a few mins, then pour into glasses and put them in the fridge to firm whip the cream until firm and mix in the sugar remove the kanten from the fridge and pipe the cream over the top your coffee kanten is now ready to eat! Coffee Kanten with Whipped cream

Berry fruit Kanten Serving a chilled dish of kanten in Japan is a true sign that summer has arrived - when the mercury is into the thirties and the cicadas outside are in full song, there's nothing like a little bowl of chilled kanten and fruit to give you that, "ah...i needed that.." feeling. If you haven't heard of kanten, it's a seaweed based gel that is derived from red seaweeds. You could be forgiven for concluding that kanten is in fact, agar agar, but the two are a little bit different. Like kanten, agar agar is derived from seaweed, but the type of seaweed used to produce agar agar is different - so, kanten and agar are close cousins but they aren't identical. Kanten is available in handy little sachets If you made a jelly from agar agar, you would immediately notice that the jelly made with agar agar was softer and more wobbly. On the other hand, the kanten jelly would be quite firm and break up rather than dissolve in the mouth when eaten. Agar agar was developed as a substitute for animal based gelatin while kanten was originally produced in Japan to make soft noodles. Like agar agar, kanten is plant based so it is perfect for vegetarian or vegan desserts. Kanten is also high in fibre but contains next to no calories. You should be able to buy kanten online or from an Asian food store. The handiest way to buy it is in little sachets like the ones on the right. The sky is the limit when it comes to how to prepare kanten - the recipe I'm showing you here is for kanten with some summer berries. I used a tupperware as a mould but there are lots of other ways you can play around and be inventive! If you'd like to try this recipe, you can find the Youtube tutorial by clicking Berry Fruit Kanten or just scroll to the bottom of the page. The written recipe is just below. Stay cool! Kurumi XXXX. If you would like to see another kanten based dessert, why not take a look at my Two Layer Fruit Kanten? Berry fruit Kanten ingredients: (makes 4 servings) 100g strawberries, 70g red grapes 50g blueberries 1 tsp kanten powder 2 tbsp sugar 200ml water 0.5 tsp kanten powder 50ml water 50ml cranberry juice 0.5 tbsp sugar 1 pyrex or tupper ware with at least 700ml capacity how to: wash all the fruit remove the heads of the strawberries and cut into quarters place the strawberries, grapes & blueberries in your pyrex or tupperware put 200ml water & 1 tsp kanten powder in a pan, bring to the boil over a medium heat while stirring, then add the sugar and stir for another 30 seconds set aside until it firms put 50ml water, 50ml cranberry juice & 0.5 tsp kanten powder in a pan bring to the boil while stirring over a medium heat, then add 0.5tbsp sugar and stir for another 30 secs rest the liquid for 3 mins before pouring over the first kanten layer when cooled, refridgerate until set when you are ready to serve, loosen the sides of the kanten with a knife, then invert onto a plate and cut into portions serve with more fruit and icecream Berry Fruit Kanten

Vegetable Tamagoyaki Here's a recipe that really takes me back to my childhood. I've never been an early riser but if there was one thing guaranteed to get me out of bed and ready for the schoolday, it was my mum's vegetable tamagoyaki or egg roll. Just the smell of it wafting up the stairs and into my bedroom would wake me up! These days, I'm still not an early riser but I still love my vegetable tamagoyaki (which literally means " fried egg roll"). The technique of getting the omelette into a roll is quite a simple one to learn and if you don't have a rectangular tamagoyaki pan you can still create this in a round frying pan and then just dress the ends with a knife before you serve. There are two keys to this recipe. One: Keep the pan oiled so that the egg doesn't stick. Two: Roll the egg when the bottom is firmed but the top is still uncooked - (don't worry, it will all cook through by the time you've finished). - that way, you get a lovely soft , squidgy omelette. I was talking to my mum recently about her tamagoyaki - she told me that she makes it whenever there were some odds and ends of veggie left around that needed using up - whatever was at hand, went into the tamagoyaki - so don't feel you have to use the onion, pepper, peas and corn that I use here - the combinations are endless! If you want to try this recipe out, you can find the youtube tutorial by clicking on Vegetable Tamagoyaki. The written recipe is here. Happy cooking! Kurumi XXXX. If you decide you love your tamagoyaki so much you want one of those fancy rectangular tamagoyaki pans, you can buy one via the link here. I've been using this pan for years and I can vouch for its quality - it will last you a lifetime. (PS: I make a small commission from the sale if you purchase one, which helps me fund this site!) ingredients: 2 servings as a side dish 35g (1/4) onion 25g orange bell pepper 2 tbsp frozen sweetcorn 2 tbsp frozen peas 3 eggs 1 tbsp veg oil a little pepper 2 tsp soy sauce * i used a rectangular pan to make this omelette but you can use a normal round pan as well how to: slice and chop the onion slice and chop the bell pepper heat 1 tsp of vegetable oil in a frying pan, add & fry the onion, bell pepper, sweetcorn & peas for 2 mins. sprinkle over the pepper, then set aside to cool down add the fried vegetable mixture & the soy sauce to the eggs in a bowl and mix well heat 1 tsp of vegetable oil in a pan,. when the oil is hot, add 1/3 of egg mixture. move the egg around in the pan, so that it fills the pan when the egg has begun to firm, loosen the edges, then fold twice to one side of the pan next, push the roll to the other end of the pan, add a little more oil, then add another 1/3 of the egg mixture. lifting the roll slightly so that some of the raw egg mixture goes underneath (ths will join the egg together) when the egg has nearly firmed, repeat the folding steps, rolling the existing roll over the fresh omelette. push your enlarged roll to the other end of the pan again add a little oil again to the pan, then add the last of the egg mixture. when the mixture has begun to firm, repeat the rolling process turn off the heat and leave the egg roll to set for 1-2 mins, then slide out of the pan and cut into portions serve as a side dish Vegetable Tamagoyaki

Tofu & Egg Donburi If you haven't already noticed, I am a big fan of one bowl donburi dishes (a donburi being a bed of steamed rice on top of which a variety of accompaniments are piled.) A little while ago, I posted a recipe for Oyakodon (AKA Mother & Child donburi), which has a topping of chicken and egg. Here is a non-meat alternative substituting tofu for the chicken. The key with this dish is to cook the tofu long enough so it takes up a little of the flavour of the sauce. Like oyakodon, you slightly undercook the egg so it is still a little gooey when you slide the topping onto the rice. I like this dish to taste a little bit sweet but if you prefer, you can cut down on the sugar or omit it altogether. I garnished my tofu and egg donburi with a little rocket but any green leaf works well on top. Would you like to give this a runout? You can find the written recipe just below and for the Youtube tutorial click Tofu and Egg Donburi or scroll to the bottom of the page. Happy cooking! Kurumi XXXX. Would you like to pair this with another dish for a more substantial meal. Why not try my Green Beans in sweet Sesame. Tofu and Egg Donburi ingredients: (makes 2 servings) 1 packet of soft tofu (300g) 1 onion (120g) 2 tsp soy sauce 2 tbsp japanese cooking sake 80ml japanese dashi stock 2 tbsp sugar* 3 large eggs, beaten 450g cooked rice 15g rocket for garnish * if you prefer a less sweet flavour, reduce the amount of sugar to 1 tbsp how to: thinly slice the onion halve the tofu lengthways and cut into 1cm slices make the toppings individually for this dish: put 1/2 the onion in a small pan, add 1/2 the sugar, 1/2 the dashi stock, 1/2 the sake, 1/2 the soy sauce and cook for 2 mins add 1/2 the tofu, then cook for 3 mins with the lid on. spoon some of the sauce over the tofu, then add 1/2 of the beaten egg over the tofu and cook with the lid on for 1 min or until the egg has almost cooked but is still a little bit runny repeat for your second portion to serve put 1/2 the cooked rice in each bowl and pile the tofu & egg mixture on the top when both bowls are ready, garnish with the rocket Tofu & Egg Donburi

Ochazuke with Salmon I hope you all had a great Christmas and saw 2020 in with lots of good things to eat and drink. If, like me, you ate more than you probably should have, you might feel in need of a little tummy physiotherapy, so over the next few weeks, I'll be posting a few lighter recipes to help you get back on the straight and narrow. The recipe featured here is Ochazuke with salmon. Ochazuke in Japanese simply means a dish that involves pouring water, dashi stock or green tea (which is where the name arises) over a bowl of rice. Usually, the dish is then embellished with some toppings. In my recipe, I used a dashi stock and topped the bowl off with salmon, nori, spring onion, rocket & sesame seeds. I only added a little seasoning, so the taste of this dish is quite subtle but I think you'll like it. Ochazuke is often used in Japan when you are feeling a little poorly as it is very easy to digest. So after all that Christmas cheer, it's just what your tummy was waiting for! If you want to try your hand at this recipe, you can find the Youtube tutorial by clicking Ochazuke with Salmon or scroll to the bottom of the page. The written recipe is just below. Happy cooking in 2020! Kurumi XXXX. For another Ochazuke recipe, why not try my Ochazuke with Tuna recipe? Ochazuke with Salmon ingredients: (makes 2 servings) 1 spring onion a handful of rocket 1/2 nori sheet 250g salmon 1/2 tsp salt 400ml boiling water 1 heaped tsp of japanese dashi granules 500g cooked rice (wet weight) 2 tsp toasted white sesame seeds a little wasabi how to: rinse & finely slice the spring onion rinse & roughly cut the rocket halve the nori sheet and then halve twice more, then shred using scissors saute the salmon in a frying pan with a little salt for 3 mins turn over and sprinkle over the rest of the salt & cook for a further 3 mins remove the skin from the salmon in a bowl and break them into small pieces pour the dashi granules into the boiling water in a jug & stir until the granules have dissolved to assemble, place 1/2 the rice in each bowl, scatter 1/2 the flaked salmon over the rice, sprinkle over the sesame seeds, spring onion & shredded nori, then add a little ball of wasabi & top with 1/2 the rocket finally pour 1/2 of the dashi stock into the bowl repeat for the second bowl before serving immediately Ochazuke with Salmon

Tuna Ochazuke Ochazuke may just be Japan's oldest dish. I blogged about instant ochazuke recently and that reminded me that I should publish some more diy ochazuke recipes - instant ochazuke (the stuff you get in packets) takes no time at all - the quality of the contents is variable but in the end, you get what you pay for. But you'd be surprised that making ochazuke yourself is also a very quick process - you're less than 10 minutes away from a little (or large) bowl of goodness. In this recipe. I used canned tuna mixed with a little soy sauce and sugar. On top of that, there's some chopped spring onion and nori with sesame seeds. Add a little knob of wasabi and immerse in hot green tea and you have a delicious meal-in-a-bowl ready for the table and, for sure, it has no stabilisers or any other additive and it's more nutritious than anything you'll find out of a packet! Have I put you in an ochazuke state of mind? If I have, you can find the pdf recipe just below and the Youtube tutorial by clicking Tuna Ochazuke or scroll to the bottom of the page. Happy cooking! Kurumi XXXX. You can find an alternative Ochazuke dish - Ochazuke with Salmon - by clicking to the recipe here. Tuna Ochazuke ingredients: (makes 2 servings) 1 tuna tin (145g net weight) 2 tsp soy sauce 1 tsp sugar 400g cooked rice* (wet weight) 1 sheet of nori 2 spring onion, rinsed 2 tsp toasted sesam seeds a little wasabi green tea * see my how to cook perfect Japanese rice recipe if you don’t have a rice cooker how to: cut off the root and any dried green stem from the spring onion, then thinly slice them diagonally fold the nori in half & cut with scissors, repeat twice more then cut the nori into matchsticks put the tuna, soy sauce & sugar in a pan and stir over a high heat for 1 min to assemble your ochazuke, place 1/2 of the rice in a serving bowl, top with the tuna, add the spring onion, sprinkle over the sesame seeds and pile the nori on the top repeat for your second serving add a little wasabi and pour over the green tea before serving Tuna Ochazuke

Sweet Potato Miso Soup Today, I'm posting one of my favourite miso soup recipes - sweet potato miso soup. This is a great combination - the sweet potato enhances the flavour of the miso and makes for a more substantial meal - you could eat this with a bowl of rice for your lunch and not feel short changed. Along with the sweet potato, you get onion and shiitake mushrooms for 3 of your 5 a day veggies. Making sweet potato miso soup is simplicity itself - as always with a miso soup, the key is using a good dashi stock. For this recipe I used a dashi stock bag but I think you might struggle to find these (unless you're living in Japan!). As an alternative, you could use granules (though I think the dashi stock bag makes a better stock). Of course, the best thing to do, is to make your dashi stock yourself. You can find my premium Japanese "first stock" recipe and my everyday "second stock" recipe under the "stocks and soups" page of my Recipes section. There's also a vegan dashi stock recipe, if you prefer. As for this soup, you can click Sweet Potato Miso Soup for the Youtube tutorial or scroll to the bottom of the page. The written recipe is just below. Happy cooking! Kurumi XXXX. For an alternative, why not check out my Miso Soup with Pumpkin and Green beans recipe? Sweet Potato Miso Soup ingredients: (makes 2 servings) 1 japanese dashi bag* 500ml water 100g onion 120g sweet potatoes 2 fresh shiitake mushrooms 1.5 tbsp miso *if you can’t get hold of Japanese dashi bags, use 1 heap tsp of dashi granules. alternatively, check out my diy dashi stock recipes on the website. how to: to make dashi stock, put the dashi bag & water in a saucepan, bring to the boil and simmer for 4 mins over a low heat with the lid on remove the bag, squeezing out of any excess liquid into the pan peel & thinly slice the onion cut off the ends of the mushroom stalks and slice peel & halve the sweet potato lengthways then cut into 1cm slices add the onion, mushrooms & sweet potato to the stock, bring to the boil and simmer for 5-6 mins put the miso into a ladle and the ladle into the stock. use a spoon to dissolve the miso while it is in the ladle (this avoids breaking up any of the vegetables while dissolving the ladle) serve immediately Sweet Potato Miso Soup

Miso Mayo Cod steaks Are you in the mood for a dose of healthy Japanese cooking? This recipe features cod steak baked with a topping of miso-mayo sauce. I'm a big fan of Atlantic cod - the flesh is softer than the pacific variety and the fish themselves tend to be bigger meaning its easier to get nicely sized steaks (or large fillets, if you will). Atlantic cod is also a little sweeter so it makes a great combination with the rich savoury flavours of the miso-mayo topping. Even better, this dish is ready in 30 mins - (miso mayo sauce can be made in 1 minute!) - serve on a bed of steamed vegetables and you've got a really tasty and substantial lunch or dinner brimming with good, healthy things. If you want to give this a go, you can find the written recipe just below and for the Youtube tutorial click Miso Mayo Cod Steaks or scroll to the bottom of the page. Happy cooking! Kurumi XXXX. If you'd like to try another Japanese fish recipe, why not browse my Pan fried Cod in Ponzu and Butter recipe. Miso Mayo Cod Steaks ingredients: (makes 2 servings) 400g cod steaks 4 tbsp “kewpie” mayonnaise* 2 tbsp miso 140g broccoli spears 80g sugar snap peas 1/2 salt 8 baby tomatoes 1 tbsp finely chopped spring onion for garnishing an ovenproof dish *kewpie is a japanese mayonnaise brand - if you can’t find it, just use standard mayonnaise how to: to make the miso-mayo dressing, mix the mayonnaise and miso together well in a bowl put the cod in an oven proof dish and dress the top of the cod steaks with miso-mayo heat your oven to 200 C (fan) and bake the cod for 15-20 mins blanch the sugar snaps & broccoli for 2 mins in salted boiling water, then drain your miso mayo cod steaks are ready: lay on a bed of broccoli & sugar snaps on each plate. top with a baked miso-mayo cod steak and garnish with the tomatoes & chopped spring onion serve with a bowl of steam rice Miso Mayo Cod steaks

Natto Battleship Rolls Here's another recipe using the Japanese superfood - Natto. In this recipe, I use natto in a popular Japanese sushi dish - Gunkan Maki / Natto Battlship Rolls. So, first things first, what does Gunkan Maki mean? You probably know that maki = roll. Next, gunkan = battleship. So, gunkan-maki = battleship roll. Why? Because these sushi rolls are said to resemble the shape of a battleship. I know what you're thinking....I don't think they do either but these rolls were first created nearly 100 years ago, so maybe they did look like battleships then! Basically, a battleship roll is a base of formed sushi rice, wrapped in a larger piece of nori that creates room for a filling to be spooned on top of the rice. The great thing about battleship rolls is you can use fillings like natto (or fish roe for another example) that would otherwise just fall off the rice. As I recently made a large batch of natto, I used some in this recipe along with some spring onions and soy sauce. You can find the written recipe as below and the Youtube video tutorial by clicking Natto Battleship Rolls or scroll to the bottom of the page. If you need a reminder about how to make Natto, you can find the recipe for that by clicking Make your own Natto and the Youtube video tutorial Make your own Natto as well. Happy cooking! Kurumi XXXX. Ingredients: 2 servings 300g cooked Japanese rice 1 tbsp sushi vinegar 100g natto 1 spring onion, finely chopped 2 tsp soy sauce 2 sheets of nori how to: put the cooked rice in a bowl & add the sushi vinegar. gently mix the vinegar into the rice using a spatula or large spoon in a slicing motion (you want to avoid mashing the rice) mix the natto in a small bowl, then add spring onion & soy sauce and mix again cut 1 sheet of nori into 5 strips ( about 3 cm / 1.5 inch width) take 1 tbsp of sushi rice and form in your hand into an elongated oval shape now, wrap the nori strip around the rice. use a grain or two of rice to seal the nori ends together spoon in the natto mixture repeat to create 10 gunkan rolls serve with individual dishes of soy sauce and wasabi Natto Battleship Rolls

Japanese grilled salted mackerel ( saba no shio yaki ) I think it is generally accepted that the Japanese diet is one of the most healthy in the world and a reason for the longevity of the population. I am sure that you know that the Japanese tend to eat lots of fish, a lot less meat and plenty of veggies. So, I thought I'd show you how to prepare a quick Japanese dinner set that is delicious, easy to make and very healthy. We'll start with the Japanese grilled salted mackerel ( saba no shio yaki ) which has to be one of the simplest Japanese dishes out there - just 10 minutes and it's ready. There's a video tutorial on youtube, click this link - Japanese Grilled Salted Mackerel or at the bottom of this page and for the written recipe as below. I'll be posting the veggie dishes later in the week - put them all together and you have a quick, healthy Japanese dinner. Happy cooking! Kurumi XXXX. Ingredients: 2 servings 2 fresh mackerel some salt how to: cut off the head and gut the mackerel (if your fishmonger hasn't already done this for you) sprinkle the salt over the mackerel generously (you want the skin to burn & pucker) heat your grill to its hottest setting. lay some kitchen foil over a oven tray or rack and place the mackerel on top. grill for 3 minutes each side (the key is to sear & pucker the skin but not burn the flesh inside) when the fish is ready, sprinkle with some soy sauce (optional) and serve with a bowl of Japanese rice and a bowl of miso soup for each diner for a simple, classic Japanese dish! Japanese grilled salted mackerel ( saba no shio yaki )

Chawanmushi Steamed tea cup is a literal translation for what the Japanese call " chawanmushi" . ( chawan = tea cup, mushi = steamed). I can't think of a lighter, more delicate egg dish than this - small pieces of chicken, shrimp, shiitake and fish meal with a green garnish over which is poured a mixture of dashi, egg, soy sauce, mirin and salt. A lot of people omit the salt nowadays as they use an instant stock (which is already salty) but if you are using your own dashi stock (you can see my recipes by clicking first Japanese stock secondJapanese stock and my youtube tutorial here ), you may want to pop in a 1/4 teaspoon. The origins of this dish go back to the eighteenth century and the southern coastal city of Nagasaki where it was a fine dining menu favourite - these days, it's made in many Japanese homes and can be served at breakfast, lunch or dinner. Chawanmushi probably crossed the sea from China - the giveaway is that it is one of the few Japanese dishes you don't it with chopsticks - you use a spoon. Chawanmushi can be eaten hot or cold. However you choose to eat it, it's delicious! You can find my recipe below and my youtube tutorial by clicking Chawanmushi or scroll to the bottom of the page. If you're reading this and you're not on at www.kurumicooks.co.uk , I guess you haven't signed up yet, so please do so for new Japanese Asian and Fusion recipes every week (it's free!) Happy cooking! Kurumi XXXX. Chawanmushi (Japanese savoury egg custard) ingredients (makes 4 servings) 4 heatproof 200 ml small cups or bowls (you can use cling film instead of a lid) 330 mls japanese stock* 2 eggs (m size) 1 tsp japanese cooking sake 4 small shiitake mushrooms 60g chicken breast 4 seafood sticks 4 large fresh prawn some salad cress *if you are using first or second stock made from bonito, you may wish to add a 1/4tsp of salt to the recipe how to: make the japanese stock and let it cool cut the chicken into 4 chunks and halve the seafood sticks break the eggs and whisk lightly in a bowl add half of the stock to the eggs and mix well, then add the rest and mix once more place the chicken, prawn, 2 pieces of seafood stick and shiitake mushroom in each cup pour the egg mixture into the 4 cups equally, then place a little cress on top of each cup fill a large pan with enough water to cover the bottom 1/3 of the cups (this avoids over-cooking and getting water inside the cups as the egg mixture cooks) cover the cups with their lids (or cling film in which case you need to pierce a hole in each clingfilm lid) when the water comes to the boil, place the cups in the pan cook for 8-10 minutes over a medium high heat turn off the heat and leave to stand for 2-3minutes Chawanmushi (Japanese savoury egg custard)

Takikomi rice Rice hasn't alway been a cheaply available staple in Japan. Centuries ago, rice was an expensive commodity, so much so that the Japanese used to bulk out their precious rice using other cereals or grains such as barley and millet, cooking everything together in one pot. That was how the idea of Takikomi rice (literally, "boiled together meal" , in English) took form. Nowadays, of course, people still add things to their rice but for health and flavour reasons not because of shortage. Rice is very good at absorbing flavours as it cooks, so along with other ingredients. Takikomi rice is often cooked in a broth rather than just water. For this recipe, I created a broth using some instant dashi stock, mirin and soy sauce. I washed and drained the rice 4 or 5 times for this recipe - I don't usually wash rice so thoroughly, but because the flavours in this dish are quite muted, I like to get the rice prepared to absorb as much taste from the broth as it possibly can. I added carrot and bamboo shoots as vegetables but you could use most other vegetables. Iin Japan, tradition has it that takikomi rice uses vegetables that are in season. That's why I used bamboo shoots which are a late spring treat in Japan - on the other hand, takikomi rice also a good way to use up odds and ends that are in the fridge! I rinsed the bamboo thoroughly, otherwise I find the taste can overpower the other flavours. The last ingredient was a sheet of aburaage (fried slices of tofu - you can find this in Asian and Japanese food stores). Whatever you choose to include in your takikomi rice, you'll end up with a subtly flavoured bowl of steam rice with some nutricious, fibrous vegetables to boot - I often sprinkle a little nori over my bowl and accompany it with a bowl of miso soup, but that's entirely up to you! I f you want to take a tilt at this dish, you can find the Youtube recipe by clicking Takikomi rice or scroll to the bottom of the page. The written recipe for Takikomi rice is below. If you decide to pair this dish with miso soup, why not try my recipe for a classic Miso soup ? Takikomi rice. ingredients: (makes 2 generous main servings) 3 cups Japanese rice (1 cup = 160ml) 1 sheet aburaage 60g carrot, peeled 1 tin (225g-net weight) bamboo shoots, rinsed 4-5 times 500ml (approx.) water 3 tsp japanese instant dashi granules 1.5 tsp salt 1.5 tbsp soy sauce 2 tbsp japanese cooking sake some shredded nori for topping (optional) how to: rinse the rice under running water 4-5 times and drain in a sieve quarter the abura-age and slice thinly slice the carrot finely and cut into small matchsticks add the salt, dashi granules, soy sauce & cooking sake to the water in a jug and mix well put the rice into your rice cooker, add the dashi broth, mix, then top up with extra water if necessary put the bamboo, carrot & abura-age on top of the rice, but don’t mix yet cook according to your rice cooker programme when cooked, mix well top with some shredded nori just before serving (optional) Takikomi rice