A tasty rice mix you will love. Infused with the umami from your leftover chikuzenni.
- 2 cups rice/白米/米飯
- 1½ cup chikuzenni Minced
- chikuzenni broth/soup
- 200 ml water/水
- 1 Tbsp soysauce/醤油
- Take out chikuzenni ingredients from its soup. Use strainer if necessary. Set aside the soup base. Mince the chikuzenni ingredients.
To make soysauce stock
- Mix 2 Tbsp of soysauce with 200ml water in addition to soup base to cook rice.
- Wash rice as usual.
- Follow the same level of liquid to cook 2 cups of rice but instead of just water, use chikuzenni leftover soup base to cook rice. If your soup base is not enough, mix with soysauce stock we made previously.
- Cook in a rice cooker as usual. When rice is cooked, add the chopped chikuzenni ingredients and mix well to combined.
How to cook Chikuzennni↓