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Notice The Common Services/Info for Foreigners YOKOSO to Funabashi BBS Sister/Friendship Cities FIRA Links

CONTENTS

1 2014 Year Nickname “Uma” (Horse)
2 Event Calender

3 How to apply to Hoikuen

4 Hokago Room
5 How to use public bicycle parks
6 Flying a kite
7 Bean-throwing ceremony
8 Hina doll’s Festival
9 Japanese Cooking
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vol.18

 

Japanese Cooking
      ~Zosui (Japanese style risotto)~

 
 

Zosui is a kind of risotto. It contains vegetables, chicken, shellfish, eggs or other ingredients to taste. It is easy to cook with left over rice and also good cuisine for weakened stomach after New Year dinners since it is easily eaten and digested.

 

<Ingredients (4 servings) >

(A) For soup

  4cups water, 1.5 tsp. Dashi-no-moto (Japanese powdered stock), 1 tsp. salt, 2 tbsp. Sake, 1 tbsp.soy sauce

(B)  100g boneless chicken breast, 1/2 pack Shimeji mushrooms, 3 cm Daikon (long Japanese radish), 3 cm carrot, 2 eggs, 1 bunch Mitsuba (trefoil), 2.5 cups cooked rice

 

<Directions>

(1) Chop the chicken into small pieces. Cut Daikon and carrot into long thin rectangular slices. Remove inedible stem ends of Shimeji mushrooms, wash and separate into small bunches.

(2) Wash the rice and drain. Put the ingredients of (A) into a pot (Thick earthenware is better.), add the ingredients of (1) and boil for 5 minutes. Add the rice and cook for 3 minutes over medium heat. Pour beaten egg slowly in circles and cook for about 1 minute more.

(3) Cut the Mitsuba 3 cm pieces and sprinkle over the Zosui.

 

Note: The soup left after hot pot cooking is good to make Zosui.

 

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