Cooked Rice With Added Salmon Flakes And Dried Pickled Japanese Apricot Paste

• 2-3 portions of cooked rice (Those weight approximately 250-300g.)
• 1/3-1/2 teaspoon soy sauce (I made this dish using regular soy sauce.)
• 1/2-1 teaspoon sesame oil
• 1-2 tablespoon paste of dried pickled Japanese apricot (I used it for this dish is one of goods of House Food Corporation in Japan called HAUSU SHISO UME.)
• 2 teaspoon white sesame
• Garnish (Condiments)
• Adequate amount of thin sliced ginger with the skin for your liking
• Proper quantity of loosened Japanese ginger (Myoga) of round sliced for your preference
• Moderate amount of fine thin sliced green perilla (beef-steak plant) for your pleasure

1. First, place cooked rice into a largish bowl. Sprinkle soynauce on top of the whole of cooked rice and harder mixnufficiently all over cooked rice throughout. And then,ndd sesame oil and mix together.
2. Next, add white sesame in addition and mix well. If youndd HAUSU SHISO UME of the half quantity, readilynombine it with cooked rice well. Add them to salmonnlakes and mix just a little bit more thoroughly.
3. Finally, add remaining HAUSU SHISO UME to mix thenwhole of food very lightly. And then, serve cooked foodnin a dish.
4. According to your preference, heat up sliced Japaneseninger, ginger green perilla on the top of a dishnontaining cooked food.

rice, soy sauce, sesame oil, pickled japanese apricot, white sesame, ua, ufbadequate amount, proper, moderate amount

Taken from www.yummly.com/recipe/Cooked-rice-with-added-salmon-flakes-and-dried-pickled-Japanese-apricot-paste-1296980 (may not work)