Recipes
Japanese rice-ball
Japanese rice-ball
Recipe Details
by Nutritionist - Sofia Lei
Ingredients
General Ingredients
Natural seasoning
Step by Step Instructions
Step 1
Put the Beef in cold water for 20 minutes and chopped. Carrots and spinach leaves were chopped; seaweed was cut into 1.5 X 8cm sizes and need three pieces.
Step 2
Pour little sesame oil into the wok, fry the beef, add 30g of water (or beef broth), then put the carrots, spinach and fry for at least 5 minutes until the food are cooked thoroughly.
Step 3
Mix all ingredients thoroughly.
Step 4
Mix the rice into a triangle and finally pack the seaweed.
Step 5
Natural seasonings made from dried fish, kelp, mushrooms, etc. can be used instead of salt and soy sauce. Can be stored for more than one month under freeze.
Ingredients
General Ingredients
Natural seasoning
by Nutritionist - Sofia Lei
Step by Step Instructions
Step 1
Put the Beef in cold water for 20 minutes and chopped. Carrots and spinach leaves were chopped; seaweed was cut into 1.5 X 8cm sizes and need three pieces.
Step 2
Pour little sesame oil into the wok, fry the beef, add 30g of water (or beef broth), then put the carrots, spinach and fry for at least 5 minutes until the food are cooked thoroughly.
Step 3
Mix all ingredients thoroughly.
Step 4
Mix the rice into a triangle and finally pack the seaweed.
Step 5
Natural seasonings made from dried fish, kelp, mushrooms, etc. can be used instead of salt and soy sauce. Can be stored for more than one month under freeze.