| 2 Servings | |
| Rice | 2 cups |
| Deep Fried Batter Droplets | one-third cup |
| Scallions | one-third cup |
| Katsuo (bonito) Shuto | 2 tbsp |
| Sesame Oil | 2 tbsp |
| Sesame Seeds | 2 tsp |
Directions
| 1. | Mix all the ingredients and you're done! | |
|---|---|---|
Tips and Pointers
Mix well to avoid lumps with rice and seasonings. 【What is Tanuki…?】 During the time of the Edo period, the ingredients of tempura noodles were so expensive that they changed the ingredients to Tenkasu (crunchy bits of deep-fried batter left after cooking Tempura). Because of this reason, they called the dish 'Ten-nuki' (without the battered tempura balls) and corrupted it into the name “Tanuki”. However, some people believe that the colour of Tenkasu is reminiscent of racoon dogs, so Tanuki noodles or rice was named after this animal. There are various theories about the name Tanuki noodle or rice. However, up until now the origin of it is still unclear.
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Used in this recipe!
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=81