Project Description


Ingredients

Conger eel, Shimeji mushroom, Ginkgo, Carrot, Magnolia leave, Rice
Baked conger Fukiyose rice
Conger eel ………………………… 2
Lyophyllum shimeji …………… 1 pack
Ginkgo ………………………… 16 pc
Carrot ………………………… 1/2 pc
Magnolia leave ………………… 4 pc

Recipe Tips

Nothing..

Method

1. To make baked conger fukiyose rice, take slimy surface by rinsing with hot water and bake with soy sauce and mirin.
2. Put 20% of glutinous rice and cook with 1/20 of the soup stock.
3. Put shimeji mushroom and carrot in the boiling water and flavor them.
4. Drop the magnolia leaves in boiled water for a second and wrap the rice, conger eel, shimeji mushroom, carrots, and deep fried ginkgo then steam it and serve.