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Welcome Cooking - Japan




1.25 cups of water, 1 piece of kombu (i.e. seaweed), 26g ginger, 1 stalk of spring onion, 2 eggs, 2T oil, 2T toasted white sesame seeds, 1T soy sauce, 3 shiso leaves.

1T soy sauce, 1 tsp sake, 1/2 cup of dried bonito flakes.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Fluff up the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Peel, rinse and chop ginger finely.
4. Rinse, drain and cut off both ends of spring onion; Chop finely.
5. Wipe clean shiso leaves with damp kitchen paper; Julienne.
6. Beat eggs to a big bowl; Beat till well blended; Add the rice from the step 2; Mix.
7. Add 2T oil to a non-stick saucepan; Swirl the pan to evenly coat the bottom of the pan; Heat over a high heat; Turn to a low heat; Add the ginger; Stir-fry over a low heat till fragrant; Add the spring onion; Stir-fry over a low heat briefly; Add the rice mixture from the step 6; Stir-fry over a medium-high heat till hot; Add seasonings; Stir-fry over a medium-high heat till the rice is dry and fluffy; Sprinkle with toasted white sesame seeds and soy sauce; Toss briefly; Turn off the heat; Arrange on serving plates; Garnish with the shiso leaves.