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Additional resources for 60 Ways Rice. Great Recipe Ideas with a Classic Ingredient
Drizzle with soy sauce and sprinkle seaweed strips over. Serve immediately. to taste SEAFOOD 43 futomaki (thick-rolled sushi) Makes 2 rolls Ingredients Method Prawns (shrimps) 6, medium, shelled and deveined Japanese seaweed (nori) 2 sheets Cucumber 1, peeled, cored and cut into 1-cm (½-in) wide strips Mayonnaise 1½ Tbsp Wasabi to taste Japanese light soy sauce to taste • Prepare sushi rice. Wash rice thoroughly, until water runs Omelette Eggs Dashi Salt Cooking oil S EAF OOD clear. Drain and set aside for 1 hour.
Lower heat until soup is just simmering. Pour in egg while stirring so that egg ribbons are formed. • Add tomatoes and coriander. Turn oﬀ heat when tomatoes are tender, but not mushy. 2 tsp, mixed with 4 Tbsp water 1, lightly beaten 2, cut into wedges • Spoon rice onto deep plates, ladle soup and ingredients over. • Serve hot with a side dip of chillies in soy sauce, and garnished with chilli strips, if using.
5-cm (1-in) pieces and set aside. • Heat olive oil in a large pan or heatproof (ﬂameproof ) casserole over moderate heat. Fry chicken and chorizo, turning occasionally, for 10–15 minutes or until chicken is evenly browned. • Use tongs or a slotted spoon to remove solid ingredients from pan. Set side and keep warm. • Add onion and garlic to pan and fry, stirring occasionally, for 5–7 minutes or until onion is soft and translucent but not brown. • Add tomatoes, capsicum and seasoning to taste. Cook, • Return chicken and sausage to pan and cook for 15 minutes, stirring occasionally.
60 Ways Rice. Great Recipe Ideas with a Classic Ingredient by MCIA