Cake of Rice

© Kitchen Princess

Make the rice ingredient first You can choose your favorite things to put with the rice

One cake about 15 cm in diameter. 4-5 bowls of rice. ¾ cup salmon flakes, carrots 3 cm, a few daikon sprouts. Scrambled eggs: 2 eggs, 1 tablespoon milk, 1 tablespoon sugar, a little bit of salt. Flavored mince meat: 3 ½ ounces minced meat. 3 tablespoons water, 2 teaspoons soy sauce, 2 teaspoons Japanese sake. 2 teaspoons sugar a pinch of ginger.

1. Let’s make the scrambled eggs first. Put all of the ingredients in a microwave safe bowl and stir. Wrap it with plastic wrap and microwave for 1 minute. Take it out and stir until scrambled. Since it’s hard to burn the eggs, it’ll come out pretty and yellow.
2. Wrap the carrot in plastic wrap and microwave it for 2 minutes. Once it cools down, peel it, wash it, and cut it into pieces.
3. Next we’ll make the flavored mince meat. First, grate the ginger. Put all the ingredients in a pan and stir well. Put it on medium heat and stir well until most of the juice evaporates. It is finished when the meat is a little moist.
4. For the daikon sprouts, cut off the stems and cut the sprout into short pieces.
5. Take out the base of the cake pan and replace it with plastic wrap. Put the scramble egg in and lay it out so it is evenly distributed. On top of the eggs, put in 1 cm of rice. Use the base of the cake pan to push the rice down so it will stay in cake shape.
6. Remove the base and put in the following in order: salmon flakes, rice, minced meat, and rice. Make sure to push down each tim you put in the rice. Leave in the cake pan for a few minutes, and when you think the shape is secure, remove the base.
7. Place a plate facing down on top of the cake pan, and flip everything over. You should have the eggs on top. Remove the cake pan and the wrap on the sides.
8. Sprinkle the carrots and daikon sprouts on top of the egg and you’re done. Cut and eat it like a cake.

Labels: COOKING RECIPES