Simple Way to Make Award-winning Shimajiro Rice (with an egg-free version)
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Perfect Shimajiro Rice (with an egg-free version). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Shimajiro Rice (with an egg-free version), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shimajiro Rice (with an egg-free version) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Shimajiro Rice (with an egg-free version) using 13 ingredients and 7 steps. Here is how you can achieve it.
Most of the recipes for coloring rice for the face used egg yolk, so I came up with this recipe for my son who is allergic to eggs.
If the flavor is bland, it may not be tasty enough, so I added a pinch of salt to the rice.
Adjust the amount of salt to taste.
Since I used just a small amount of kabocha pumpkin, I used a microwave to cook it.
Add the nori seaweed and other facial features after the rice cools a bit. Recipe by Toromamachan
Ingredients and spices that need to be Take to make Shimajiro Rice (with an egg-free version):
- For children without food allergies:
- 150 grams Cooked rice
- 1 pinch Salt
- 1 Boiled egg yolk
- 1 Nori seaweed
- For children with egg allergies:
- 150 grams Cooked rice
- 15 grams Kabocha squash
- 1 pinch Salt
- 1 Nori (dried seaweed sheet)
- For the girl, Hana-chan, I added the following:
- 1/2 Imitation crab stick
- 1 dash Ketchup
Instructions to make Shimajiro Rice (with an egg-free version)
- Color the rice with egg yolk for Shimajiro, everyone's favorite tiger character.
- Here's a "Hana-chan" version made with kabocha squash.
- Prepare the boiled egg or microwaved kabocha squash. You could also use leftover stewed kabocha squash.
- Set aside some white rice for the lower part of the face, then mix the rest with the egg yolk or kabocha squash. Mix in some salt and combine until the color is evenly distributed. Setting aside some colored rice for the ears, shape the upper half of the face.
- Shape the lower part of the face from the white rice and connect it to the upper part. Shape the ears and attach them to the head.
- Cut out the eyes, mouth, and other parts of the face from the nori seaweed, and place them on the rice. Use white rice grains or cheese for the white part of the eyes.
- If you want to make a Hana-chan, add eyebrows, a ribbon, and cheeks.
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