Octopus rice
Cost: 500 yen
Ingredient
- 2 cups Ric
- 5 cm Kelp
- 1 tbsp Roselle vinegar
- 2 tbsp Rice vinegar
- 5 Pickled roselle
- 1 leg Boiled octopus
- a little Wasabi (Japanese horseradish)
- a lot Love
Instructions
- Wash rice and add kelp broth.
- Cook rice and mix in roselle vinegar, rice vinegar and love.
- Mix 2 with roughly chopped pickled roselle.
- Serve 3 in a bowl and garnish with slices of boiled daikon on top.
- Garnish with wasabi (Japanese horseradish), if desired.
Notes
The red and white rice with boiled octopus and a hint of red from the roselle is perfect for celebratory occasions!
©2022 Yuko Asano