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Making the dish

  • Japanese Rice 3.0 cup
  • Nori Seaweed
  • Carrot, minced 3.0 tbsp
  • Chicken Wing Stick 300.0 g
  • Chicken Bockwurst Sausage 200.0 g
  • Red Radish 0.3 tbsp
  • Salmon 300.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 0.5 tbsp
  • Vegetable Oil 2.0 tbsp
  • KNORR Barbecue Sauce 0.5 tsp
  • Large Asparagus 50.0 g
  • Cauliflower 1.0 chunk
  1. Making the dish

    • Rinse Japanese rice for 3-4 times. Let it soak in water for 30 minutes.
    • Put the rice into rice cooker. Add in rice-to-water ratio and turn on the rice cooker.
    • When the rice is cooked, let it cool for about 15 minutes.
    • Add Knorr Aromat; set aside.
    • Marinate chicken wing sticks with … and leave it rest for 15 minutes. Fry the wing sticks in heated oil, drain excess oil; set aside.
    • Dice carrots, asparagus, and cauliflower into bite-size pieces. Blanch the vegetables until cooked; set aside.
    • Stir fry the blanched vegetables with Best Foods Butter Flavoured Margarine and add Knorr Aromat to taste.
    • Cut the end of chicken bockwurst sausages to make 4 legs. Blanch the sausages and set aside.
    • Scoop rice and put in a bowl. You can mold rice into rice balls if preferred. Put a slice of salmon on the rice.
    • Decorate with nori seaweed, red radish, and other side dishes as preferred.