Today's Menu #11

Black Rice with Red Beans Lunch Box  

Ingredients (1 Person)

Cabbage Seaweed Imitation Crab Sliced Sweet Pickled Ginger Carrot Tarako Field Mustard Soy Sauce Sugar Mustard Miso Sticky Rice Black Rice

As needed 0.7 oz 1 piece As desired As desired As desired As desired 2/3 teaspoon As desired 1/8 teaspoon 1/4 teaspoon 12 oz 2 tablespoon

1.     Boil water and add cabbage as follows:

Boiling time:  Outside cabbage (3 pieces) 30 seconds

              Inside cabbage (4-6 pieces) 20 seconds

              Center cabbage 10 seconds

Take out the cabbage from the boiling water, put it in cool water to cool and drain well.

2.  Use one or two pieces of cabbage for lunch box. Spread the cabbage and cut the core. Place the seaweed, imitation crab and sliced sweet pickled ginger in the middle of the cabbage and gently wrap. 

3.  Slice a carrot with a slicer. Place it in a microwavable container, put water and cover the container with a plastic wrap. Put it in the microwave for 3 minutes. Squeeze the carrot.

4.  Put the 1/4 of carrot and tarako in the pan and cook until the tarako’s color turns white.

5.  Put a teaspoon of salt in boiling water and then boil field mustard for 25 seconds. Take out the field mustard, put it in the cool water and drain well.

6.  Put 2/3 teaspoon of soy sauce, 1/4 of miso, 1/8 of mustard and a little bit sugar into a bowl and mix. Then add 1/4 of field mustard and mix.

7.  Soak the sticky rice and black rice in water respectively for more than 1 hour. Drain the rice and put them into a bowl. Keep the water that you soak the black rice and put it into a measure cup. Add water into the measure cup and make it 1 cup. Pour this water into the bowl and mix the rice. Cover the bowl and put it in microwave for 7 minutes. Remove bowl and mix the rice. Heat for another 7 minutes.

8.  Put all items into a lunch box and enjoy.

Japanese Recipe

Black Rice with Red Beans Lunch Box