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Butter rice｜Transcription of the recipe by who Uma [cooking researcher]

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Who horse [cooking expert]

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Ingredients

Raw rice : 1.5 go
鯖の味噌煮缶 : 1缶
水 : 250ｍL
めんつゆ(3倍濃縮) : 大さじ2
バター : 10g

Time required

90minutes

Procedure

1) Flood the rice 02:16
Quickly sharpen the raw rice with water, drain it, and put it in the tapper.
Add water to the tapper and let it soak for about 30 to 1 hour.
2) Match the ingredients 04:03
Add the mackerel can with the soup to 1 and lightly loosen the mackerel.
Add mentsuyu and butter and let the whole blend lightly.
3) To heat 05:18
Slide the lid of tapper 2 and cover it, and heat it in the microwave for 9 minutes at 500W.
Remove the tapper from the microwave, cut the rice and mix gently.
Slide the lid of the tapper again, cover it, and heat it in the microwave for 10 minutes at 200W.
Remove the tapper from the microwave, close the lid and steam for 5-10 minutes.
Lightly mix the whole to complete.

Point

・ Butter can be salted or unsalted.
・ If you chop the perilla leaves and cook them together, the smell of mackerel disappears and the aftertaste improves.
・ After heating in the microwave, steam for 5 to 10 minutes to improve the finish of the rice.
・ After completion, wrap it while it is warm and store it in the freezer.
・ Finally, you may top with egg yolk, chopped green onions, etc.