Seafood ankake and millet rice

Item used

Seafood sauce | φ195 direct flame plate

Mixed grain rice｜φ250 direct fire pot

 

material

Seafood sauce

• Eihire
• dried shiitake mushrooms
• Abalone (or squid)
• bambooshoot
• ginger
• Japanese leek
• Oyster sauce
• sweet sake
• salt
• Katakuriko dissolved in water

 

millet rice

• rice
• five-grain rice
• Wolfberry
• Jujube
• ginger

 

how to make

Seafood sauce

Cooking time about 35 minutes

1. Boil the stingray fins, dried shiitake mushrooms, ginger, and green onion (green part) in water for about 30 minutes to obtain the stock.
2. Remove the ingredients, slice the shiitake mushrooms, loosen the stingray fins, and return to the soup stock. Add abalone and bamboo shoots to it
3. Add oyster sauce, mirin, and salt to taste. Boil for about 10 minutes, then thicken with potato starch dissolved in water.

millet rice

Cooking time about 25 minutes

1. Mix rice, five-grain rice, wolfberry, jujube, and ginger, and cook with water at a ratio of 1:1.
2. To cook, bring to a boil over high heat, 10 minutes on very low heat, then turn off the heat and steam for 10 minutes to complete.