Spring vegetable rose flyer

recipe

Ingredients (for 4 servings)

Rice
Ginger Pickled in Honey (minced)
2 cups
1 to 2 tablespoons
bamboo shoots
boiled shrimp
100g
5 to 6 pieces
snap pea
lotus root
about 4 books
1 section (approximately 60g)
Kinshi-tamago
White sesame
1 piece
to taste
Tree buds
rapeseed flowers
to taste
to taste
Apple Vinegar
Acacia Honey [A]
1/4 cup
1 1/2 tablespoons
Salt [A]
1 teaspoon
light soy sauce
Acacia Honey
大さじ1
大さじ1
dashi
大さじ4

How to make it

1 Make the vinegared rice. Cook the rice until it is slightly firm, then add the (A) ingredients (which have been mixed well in advance) and Ginger Pickled in Honey ginger, and mix quickly.

2 Peel the lotus root, cut it into 3mm pieces, and soak it in water. Cut the bamboo shoots into bite-sized pieces.

3 Remove the strings from the snap peas and boil them briefly in boiling water with a little salt (not included in the recipe). Rinse in cold water and cut in half.

4 Add [B], lotus root, and bamboo shoots to a pot and simmer for about 5 minutes. Allow the pot to cool and let the flavors blend.

5 Place the vinegared rice in a bowl, place the drained ingredients 4 and boiled shrimp on top, and sprinkle on top with snap peas, kinome leaf buds, rape blossoms, shredded egg, and white sesame seeds.

The products used in this recipe.

Apple Vinegar (500ml)

See this product

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