| P |
Soak the dried hijiki to steep. |
| Q |
Cut the carrot into short thin sticks. |
| R |
Dip the fried tofu in boiling water to remove
any excess oil, and cut into 1cm cubes. |
| S |
Heat the sesame oil in a pan and fry the
soybeans, hijiki, carrot and fried tofu.
Add all the seasonings and cook for approx.
10 minutes. Drain and save the liquid. |
| T |
Rinse the rice and soak it in the same volume
of bonito stock for approx. 1 hour. Add the
liquid saved in (4) to the bonito stock so
that the mixture amounts to the quantity
designated in the ingredients. Add the soybeans,
hijiki, carrot and fried tofu to the rice
and cook. |
| U |
Serve (5) in serving bowls and sprinkle with
the minced stone parsley. |
