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It is good when you take it for a drive !
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| * Materials (4-6 people, for each 2 of them) |
6 pieces of toasted laver Rice appropriate amount
(1 vinegared rice rolled in dried laver =160-250g) |
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| [Pork cutlet vinegared
rice rolled in dried laver] |
[Pickle vinegared rice rolled in
dried laver] |
[Salad vinegared rice rolled in
dried laver] |
1 piece of pork cutlet
| A |
(miso 25g, mirin tablespoon 1, sugar tablespoon 2) |
6 pieces of beefsteak plants
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Pickle appropriate amount (Cook while regulating deepness of salt) |
1/2 cucumbers Boiling dry sesame teaspoon 1 |
2 pieces of lettuces Kani-kama(paste of crabs) 3 or 4
Mayonnaise appropriate amount |
| * How to cook |
| (1) |
Mix materials of A with and
paint a pork cutlet with it and burn it with a toaster
oven. (one side two minutes, both sides).
If a pork cutlet was baked, cut it off in 1.5cm width
like a stick. |
| (2) |
Cuts a pickle and a cucumber like a line of big width and covers it with boiling dry sesame. |
| (3) |
Tear off a lettuce to suitable size and untie Kani-kama and mix it with mayonnaise. |
| (4) |
Put laver in Makisu(a thing such as a net surrounding vinegared rice rolled in dried laver) and spread rice and pick up materials on the upper center and roll it up well. |
| The others, fermented soybeans, the deep-fried food which remained in previous evening, and so on, you can easily cook. |
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