Recipe from Kasahara Masahiro
|Salad oil||1 scoop|
|soy sauce||1 scoop|
|Cooking wine||1 scoop|
|granulated sugar||2 scoops|
|Shiitake mushrooms||2 flowers|
|Sushi vinegar||5 tablespoons|
Cook the shrimp with the skin for 2-3 minutes, add a little salt and cook
Burdock, shiitake mushrooms, and lotus root are finely chopped, stir-fried with salad oil, soy sauce, cooking wine, and sugar.
Add the egg powder, water and sugar, mix well, and fry two thin egg crusts in a pan twice.
Fold the egg crust and cut into thin strands
The rice is served, add vinegar, sugar, and salt, and gently stir until the rice absorbs the soup temperature and the body temperature is about the same.
The rice is mixed with the burdock mushrooms, white sesame, and seaweed.
Finally, place your order according to your preferences and finish!