[Miso Soup] 1 servingS&B Japanese Instant Tofu Miso Soup
1 bag
boiling water
160ml
[Tamagoyaki] 2 servings
Egg
2
Sugar
1 Tbsp (9g)
Salt
1 pinch
Cooking oil
As needed
[Sokusekiduke – Japanese Quick Pickles] 2-3 servings
Cabbage (3cm pieces)
80g
Cucumber (thinly sliced)
50g
Carrot (shredded)
20g
S&B Japanese Seasoning and Soup Mix (Oden No Moto)
1 tsp (3g)
Green tea
As desired
Directions
[Onigiri] Wet your palms with water and evenly sprinkle salt over them. Put half the amount of rice on your hand and make a little hole in the center. Add 1 tsp of any of S&B UMEBOSHI/MENTAIKO/YUZU MISO paste into the hole and fold it into the rice. Shape the rice ball into a triangle while turning it in your hands. Wrap a seaweed sheet around the shaped rice. If you prefer a crispy texture, wrap the seaweed sheet around the rice right before serving.
[Miso Soup] Place the miso soup mix in a bowl, add 160 ml of boiling water, and stir well.
[Tamagoyaki] Crack the eggs into a bowl and mix well. Add sugar and salt and mix. Use a square Japanese omelette pan or regular frying pan. Heat the pan over medium heat, add cooking oil into the pan, and wipe off excess oil with a paper towel. Pour 1/4 of the egg mixture into the pan, spread it across the pan, and roll the egg from the far side toward the front. Move the rolled egg to the far side of the pan, pour another 1/4 of the egg mixture in the gap, and roll the egg from the far side toward the front in the same way. Repeat this step 2 more times.
[Sokusekiduke – Japanese Quick Pickles] Place the ingredients in a plastic bag and rub them, refrigerate for at least 30 minutes, then lighly squeeze out the liquid. Adding 1 tsp of vinegar and 1/4 of a whole chili pepper into the ingredients is also recommended.
