[Total SNS 1 million views] Devil version of umeboshi cooked rice👿
[Total SNS 1 million views] In the previous video, it surpassed [Total SNS 1 million views]
that umeboshi cooked rice 🍚✨
Thankfully, in the comments section, I received a lot of wonderful arrangement ideas such as "I want to add perilla!," "Shirasu seems to fit!," "What about salted kelp?" Thank you very much everyone 🥹🫶
So I also found the strongest arrangement that children (4 years old and 8 years old) seriously compete for!
That name too
\ Devil's Chikuwa Tenkasu Ume Rice /
This time as well, with the "Okimeshi rule that is delicious even when it cools," add that white sesame oil and cook it glossy and chewy.
What to use is Chikuwa!
Since you just cut it with scissors on the rice cooker, you don't get your knife or cutting board dirty.
By adding chikuwa, the finest umami of the fish soaks into the rice, and the sourness of the plums becomes surprisingly mild!
(※ For chikuwa, it is definitely recommended to choose a "slightly better one" than usual at the supermarket! The meat is plump and the taste is completely different, and it will be even more delicious...!)
When it's cooked, add a lot of crispy tenkasu!
The oil coating of the tenkasu makes the rice taste even longer ✨
The umami of chikuwa, the richness of mentsuyu, the crispness of tenkasu, and the refreshing feeling of plum combine, and the chopsticks will not stop anymore. It is the best even if it is cold or rice balls!
Detailed recipe is here 👇
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No meat or soup!
[Devil's Chikuwa Tenkasu Ume Rice]
■ Ingredients (easy to make, 2 cups)
・ Rice: 2 cups
Umeboshi: 3 pieces
· Chikuwa (a little nice guy): 3 to 4
Mentsuyu (3 times concentrated): 2 tablespoons
Mirin: 1 tablespoon tablespoon
・ Taihaku sesame oil: 1 tsp
・ Tenkasu (agedama): 2-3 tablespoons (adjust to your liking)
■ How to make
① Grind the rice, put it in a rice cooker, and put umeboshi (3 pieces) on it.
② Add mentsuyu and mirin, and drop the chikuwa directly into the rice cooker while slicing it with kitchen scissors.
③ Pour water (outside the amount) to the "scale of 2 go" of the rice cooker, and finally turn in white sesame oil (1 teaspoon) and cook rice normally.
④ When it is cooked, remove the seeds of the pickled plums and loosen the body, put a lot of tenkasu and mix the whole to complete!
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If you have a favorite plum rice ingredient or an arrangement you would like to try, please let me know in the comments! 💬✨
# cooked _ rice # umeboshi _ recipe Children's Food # rice _ cooker
同じ「梅干し炊き込みご飯」でも、家の在庫や気分で味の方向性が変えられるのが好きで、私はよく“追いアレンジ”をします。この記事の「ちくわ×天かす×太白ごま油」は鉄板なんだけど、低クリックになりがちな“人気レシピのコツ”って、実はここからだと思っています。 まず、梅干し炊き込みご飯を失敗しにくくするポイントは3つ。 (1) 梅干しは最初に入れて炊く：炊き上がりに種を外してほぐすと、酸味が全体に均一に回って食べやすいです。 (2) 味の濃さは「めんつゆ＋具の塩分」で決まる：塩昆布やしらすを足す日は、めんつゆをほんの少し減らすとちょうどよくなりました。 (3) 油は“香り”より“食感キープ”で選ぶ：太白ごま油は主張が強すぎず、冷めてもモチモチ感が残りやすいのが推しポイントです。 次に、コメントでも多かったアレンジ案を、実際にやって良かった順でまとめます。 ・大葉＋白ごま（炊き上がってから混ぜる）：香りが飛びにくくて、梅のさっぱり感が爆上がり。おにぎりにすると特に差が出ます。 ・ちりめんじゃこ（チリメンジャコ）：ちくわの旨味に“追い魚介”で、だし感がぐっと強くなりました。塩気があるので、めんつゆは気持ち控えめが安心。 ・塩昆布：手軽に旨味と塩味が足せるので、忙しい日の「仕込んで炊くだけ」に向きます。天かすを入れるなら、塩昆布は少量から。 ・乾燥ひじき：見た目は地味だけど栄養感が出て、子ども向けの“毎日のごはん”にしやすいです。 最後に、作り置き・お弁当派の私の小ワザ。炊き上がったらすぐ混ぜて少し蒸らし、粗熱が取れたらおにぎりにしておくと、朝が本当に楽。天かすは時間が経つとしんなりしやすいので、サクサク重視なら「食べる直前に追い天かす」もおすすめです。 みなさんの“梅ごはんの具”の定番も、ぜひ増やしていきたいです。大葉派？じゃこ派？塩昆布派？
