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CONTENTS

1 How to live during the rainy season
2 The Event Calendar Funabashi 2011
3 Safety of Japanese Water and  Foodstuffs Is Ensured
4 Energy Saving
5 Cautions for blackouts
6 Jishin Hoken or Earthquake Insurance
7 My Experience of East-Japan Earthquake and Its Lessons
8 My Experience of East-Japan Earthquake and Its Lessons?
9 Did you pay civil taxes first due in June?
10Japanese Cooking~Sushi-rice with dried tiny sardines~
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2011
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2001

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vol.18

 

Japanese CookingSushi-rice with dried tiny sardines


Recipes using vinegar as an ingredient keep long and improve your appetite, too.

Sushi was originally cooked as preserved food. We introduce Sushi with Chirimen-jako (dried tiny sardines) available at any supermarkets. This refreshing Sushi is good for a hot summer day.

Ingredients ( 4 servings)

3 cups rice, 3 cups water, 1 cucumber, a little salt, 50g Chirimen-jako(dried tiny sardines) 10 Ao-jiso or Oba(beefsteak plant leaf), 2 eggs, 1 tbsp. sugar, a pinch of salt, 3 tbsp. roasted sesame

For vinegar dressing: 5 tbsp. vinegar, 2 tbsp. sugar, 1/2 tsp. salt

Directions

1. Wash the rice, drain and leave for 30 minutes. Put the rice and water into a rice cooker and cook.

2. Cut the cucumber into thin round slices. Sprinkle a little salt over it. Let it stand for a short time and squeeze out.

3. Combine the ingredients for vinegar dressing and heat it briefly so that the sugar and salt dissolve. Place the cooked rice in a large bowl (wooden sushi bowl is better) and spread. Pour the vinegar dressing over it. Put the Chirimen-jako, roasted sesame and the cucumber and mix in gently but thoroughly.

4. Beat the eggs and add 1tbsp. sugar and the salt. Make thin layers in a pan and cut into strips.

  Cut the Ao-jiso into strips. Put the Sushi on four plates and decorate with egg and Ao –jiso.

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