The New Way Making Recipe Rice cooker RiceTangle used for stock Japanese DASHI Practical Delicious

Simple recipe ultimate Rice cooker/ Rice/Tangle used for stock (Japanese DASHI) easy, yummy, practical.

3 ingredients, 5 steps, cooking Rice cooker/ Rice/Tangle used for stock (Japanese DASHI)

Good Evening every body, now you can cook recipe Rice cooker/ Rice/Tangle used for stock (Japanese DASHI) with 3 ingredients and 5 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 3 ingredients and 5 stages of easy cooking Rice cooker/ Rice/Tangle used for stock (Japanese DASHI).

Ingredients for Rice cooker/ Rice/Tangle used for stock (Japanese DASHI)

1. You need 3 cup : Rice.
2. You need 5 inches : long Sea tangle (dried).
3. It’s 1 : Carrot (any vegetables, meat, seafood ok).

If all raw materials Rice cooker/ Rice/Tangle used for stock (Japanese DASHI) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Rice cooker/ Rice/Tangle used for stock (Japanese DASHI)

1. Dried Sea tangle. Do NOT wash it with water. This white powder is UMAMI. Not mold. Just wipe surface tenderly.
   
2. If no white powder, it's Also good sea tangle. Same way to first picture for clean.
   
3. Carrot, Dried Sea tangle, Rice, Water (proper amount of water,salt). Everything put it in rice cooker. And switch ON!
   
4. After Cook done. Mush the Carrot inside Rice cooker. And surve. Sea tangle is also mush and mix with rice or take it off. (It's good source of mineral and fiver don't throw away.)
   
5. Dried Sea tangle is very basic Japanese soup stock(name "DASHI"). Very useful. You can use Not only SOUP but any Japanese cuisine.
   
6. Finish and Enjoy.

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