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INGREDIENTS: 
 

320g JAPANESE RICE (200cc x 2 cup)
150g CARROT (one and half carrots)
1 AGE TOFU
400cc. DASHI

or WATER WITH ORGANIC DASHI POWDER
1tbsp. SAKE
1tbsp. SOY SAUCE
1tsp. SALT

CARROT AGE RICE

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carrot rice.png
carrot rice 2.png

METHOD:​
 

  1. Wash rice few times, change water each wash and soak
    it with filtered water for half an hour.
     

  2. Peel carrots and cut thinly into 3cm length. 
     

  3. Boil water in a small pot and dip the age to remove old oil then wash it under running water and squeeze water out.
     

  4. Cut the Age in half lengthwise then cut them in 0.5cm slices 
     

  5. After half an hour drain all water from rice and place rice in a cooking pot/rice cooker.
     

  6. Place sliced carrots and age in rice pot
     

  7. Add 440cc dashi and all remaining seasonings.
     

  8. Cook rice accordingly.

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