UNILLOY casserole is also very active in daily rice cooking.
- Pickled eggplant
- small 8
- Myoga (Japanese ginger)
- 3 table spoons
- 1 tea spoons
- Polished rice
- 1.1 times of rice
- White sesame
- 3 table spoon
- 1 table sppon
- 1/2 table spoon
1 Mix well of A.
2 Myoga cut in half, boiled quickly in hot water and soaked overnight in ① while hot.
3 Rice after washing soaked for 30 minutes to 1 hour in water and put into UNILLOY casserole with water and cooked. (approximately heat medium 10 minutes until boiling, when the steam comes out vigorously, turn low heat for 15 minutes cooking, turn off the fire and steam for 10 minutes)
4 Mixed well of B.
5 Spread ③ on a large vessel while hot, sprinkle ④ and mix to cut with rice paddle.
6 Skip out the extra moisture by hand fan and if become shiny, mix white sesame.
7 Cut off the moisture of myoga and eggplant cut in half, press with the sushi rice a piece of sushi.
Tomoko Takahashi – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.