1. Wash rice until water is clear, drain for 1 hour. Add water and bring to boil, then turn down heat to low and steam for 1/2 hour, then turn off heat and steam for another 1/2 hour. (This is the standard way to make Japanese style rice. A rice cooker is very convenient since all you do is add the water and push a button.) 2. Take a pickled plum and about 1/2 c. rice (about a fistful) and shape into an oval (like an egg) with the plum in the center. Cut a strip of seaweed about 5" x 1.5" and wrap around the rice ball. Use a dab of water to keep the ends of the seaweed together. Serve with soy sauce. Dip the ball into the soy sauce and eat! 3. Other fillings include dried gourd strips (kanpyo), dried fish, etc. Posted to EAT-L Digest 27 Feb 97 by Midori Yenari
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|Serving Size: 1 Serving (715g)|
|Recipe Makes: 1|
|Calories from Fat: 21 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 12.5mg||0 %|
|Potassium 343.1mg||9 %|
|Total Carbohydrate 354.6g||104 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 342g|
|Protein 29.1g||42 %|
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Calories per serving: 1604
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