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Making the dish

  1. Making the dish

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