Today's Menu #11

Black Rice with Red Beans Lunch Box

Ingredients (1 Person)

Cabbage Seaweed Imitation Crab Sliced Sweet Pickled Ginger Carrot Tarako Chinese Broccoli (Gai Lan) or broccolini 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 cabbage out from boiling water and dunk in cool water, then 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. Shred a carrot with a slicer. Place it in a microwavable container, add water and cover the container with plastic wrap. Microwave for 3 minutes. Squeeze liquid out of carrot.

4. Put 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 teaspoon of miso, 1/8 teaspoon of mustard and a little bit of 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 separately 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 measuring cup. Add enough water to the measuring cup to make 1 cup. Pour this water into the bowl and mix the rice. Cover the bowl and 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