Ginnan Okowa (Sticky Rice with Ginkgo Nuts) ☆ 銀杏のおこわの作り方

 

Ingredients 450g sticky rice200g ginkgo nuts with shells 150ml water7g dried shiitake2g kombu50g carrot1 tsp salt1 tbsp soy sauce2 tbsp mirin2 tbsp sake60g walnutsInstructions 1 soak sticky rice for a few hours2 crack the ginkgo nuts a little bit and then roast them for 5 10 minutes let them cool and remove the shell and the skin 3 put water shiitake kombu carrot salt soy sauce mirin and sake into a sauce pan and gently bring it to a boil 4 take the kombu sheet out and thinly slice it and put it back to the pan 5 strain the sticky rice well for 10 20 minutes then steam for 20 minutes 6 transfer the sticky rice into a large bowl and combine with the rest of the ingredients 7 put it back to the steaming basket then steam another 10 minutes 8 Enjoy 材料 もち米 3合ぎんなん 200g 殻付き 水 150ml乾燥椎茸 7g昆布 2g人参 50g塩 小さじ1醤油 大さじ1みりん 大さじ2酒 大さじ2くるみ 60g 作り方 １ もち米を数時間ほど浸水しておきます ２ ぎんなんの殻を少し割り 5 10分ほど炒ります 冷めたら殻と薄皮を剥いておきます ３ 水 椎茸 昆布 人参 塩 醤油 みりん 酒を片手鍋に入れて一度沸騰させます ４ 昆布を取り出し 千切りにしてから鍋に戻します ５ もち米をよく水切りし 20 30分ほど セイロで20分蒸します ６ もち米を一度ボウルに取り出し 残りの全ての材料と合わせます ７ セイロに戻し さらに10分ほど蒸したら出来上がりです ８ えーーーーーーーーーーーーーーーーーーーんジョーーーい 一気に半分食べたら頭痛がしました ぎんなんの食べ過ぎにはご注意ください 笑 I often use iHerb to get organic ingredients Use a code YOY970 to get a discount on your first purchase They ship internationally at low price sometimes even free Instagram peaceful_cuisine Equipments etc Camera Sony A7RIILens FE 35mm F1 4 ZA SEL35F14Z Lens Filter Kenko variable NDX 82mmMic RODE Videomic Pro Monitor Atomos Ninja AssassinTripods SLIK carbon 923 pro SLIK carbon 823 pro SLIK mini pro 7 RRS TP 243 Ground Level TripodSlider iFootage Shark Slider MiniEdit Adobe Premiere Pro CC

 

 

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