Baked sweet potato (baked sweet potato with honey butter) | Recipe transcription by 백종원 PAIK JONG WON
백종원 PAIK JONG WON Time required : 5minutes
Cooked rice with corn and tuna | Shinpei Kurihara Feast Channel's recipe transcription
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Ingredients
- Rice : 2 go
- corn : One
- Tuna can : 70g
- kelp : 5g
- Light soy sauce : 1 tablespoon
- Liquor : 1 tablespoon
- sweet sake : 1 tablespoon
- salt : 1/2 teaspoon
- water : Appropriate amount
Time required
60minutes
Procedure
-
1)
Preparation
01:10
Peel the corn. Put rice in the rice cooker.
-
2)
Combine seasonings
02:09
Put sake, mirin, light soy sauce, and salt in a measuring cup, and add water to a 360cc memory. Melt the seasoning well and put it in the rice cooker. Put the tuna in the rice cooker.
-
3)
Add corn and kelp
03:10
Shave the corn. Add kelp.
-
4)
Cook with a rice cooker
04:07
Cook rice in a rice cooker.
-
5)
Mix
04:13
Remove the corn core and kelp and mix. Serve and complete.
Point
Put sake, mirin, light soy sauce, and salt in a measuring cup, and add water to a 360cc memory.
Add the tuna with the oil.
Since corn has starch, rice has a unique texture when added raw.
Cooking the corn core together makes it sweeter.
If you want to eat corn as it is, you can cook it in a microwave oven at 600W for 4 minutes to make it delicious.
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