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Pickled plum rice with ooba and sesami
Pickled plum rice with ooba and sesami

Before you jump to Pickled plum rice with ooba and sesami recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

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Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. When you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, however that is not true. Particularly if you ensure that the dishwasher is full previous to starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen alone offers you many small ways by which energy and money can be saved. Green living is actually something we can all accomplish, without difficulty. A lot of it truly is simply using common sense.

We hope you got insight from reading it, now let’s go back to pickled plum rice with ooba and sesami recipe. You can have pickled plum rice with ooba and sesami using 6 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Pickled plum rice with ooba and sesami:
  1. You need 2 cups cooked rice
  2. Prepare 1 pickled plum (umeboshi)
  3. Take 4 perilla leaves (ooba)
  4. Use 2 tablespoons dried young sardines(shirasu)
  5. Prepare 1 tablespoon sesami
  6. You need 1 teaspoon sweet sake(mirin)
Instructions to make Pickled plum rice with ooba and sesami:
  1. Remove a seed from a pickled plum. Combine sweet sake and the pickled plum.
  2. Slice perilla leaves into small pieces.
  3. Place 2 cups cooked rice in a plate. Add the pickled plum, shirasu and the perilla leaves to rice and sprinkle sesami on the top.

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