The refreshing flavor. Using a plenty of soup of risotto. Good for our health.
Prepare all the ingredients.
Cut the shiso into fine stripes.
Remove the seed from the umeboshi. Finely chop it to be paste.
In a pot, put the soup of risotto. Then heat it up on medium heat.
When it comes to a boil, add the cooked rice. When the broth comes to a boil again, reduce the heat to low.
Season it with sea salt.
Mix gently, and warm up the rice on medium heat.
Add the boiled chicken and yukari, and mix gently. Simmer it on medium heat until the rice is chewy.
When the broth is almost gone like this picture, it's done.
Serve on a plate, and add the shiso and umeboshi on the top.
Ingredients
Directions
Prepare all the ingredients.
Cut the shiso into fine stripes.
Remove the seed from the umeboshi. Finely chop it to be paste.
In a pot, put the soup of risotto. Then heat it up on medium heat.
When it comes to a boil, add the cooked rice. When the broth comes to a boil again, reduce the heat to low.
Season it with sea salt.
Mix gently, and warm up the rice on medium heat.
Add the boiled chicken and yukari, and mix gently. Simmer it on medium heat until the rice is chewy.
When the broth is almost gone like this picture, it's done.
Serve on a plate, and add the shiso and umeboshi on the top.
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