Japanese cuisine, Japanese food recipes.

Roll in seaweed-great for picnics!
First:

Wash rice and drain.

Cut 1cm(0.4 inch) of rape blossom stem and boil in salted water until green becomes vivid. Soak in cold water to cool, then squeeze well. Cut into 4 cm(1.5 inch) long pieces.

Beat egg lightly and add salt.

Second:
Put rice, dashi broth, sake and salt in rice cooker; mix well and turn on cooker.

Put little oil in non-stick frying pan and pour in beaten egg; turn on fire. Swiftly mix egg with chopsticks to make well-cooked scrambled eggs.

When rice is cooked, add rape blossoms and mix all ingredients.

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