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How to Prepare Appetizing Shimajiro Rice with an eggfree version

Without fail recipe ultimate Shimajiro Rice (with an egg-free version) easy, tasty, practical.

Shimajiro Rice (with an egg-free version)
Shimajiro Rice (with an egg-free version)

Good Evening every body, at this time you get present recipe Shimajiro Rice (with an egg-free version) with 13 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Shimajiro Rice (with an egg-free version).

Ingredients for Shimajiro Rice (with an egg-free version)

  1. Prepare : For children without food allergies:.

  2. Needed : Cooked rice.

  3. Needed : Salt.

  4. Needed : Boiled egg yolk.

  5. Needed : Nori seaweed.

  6. Needed : For children with egg allergies:.

  7. Needed : Cooked rice.

  8. Prepare : Kabocha squash.

  9. Prepare : Salt.

  10. Needed : Nori (dried seaweed sheet).

  11. Needed : For the girl, Hana-chan, I added the following:.

  12. Prepare : Imitation crab stick.

  13. Prepare : Ketchup.

If all ingredients Shimajiro Rice (with an egg-free version) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Shimajiro Rice (with an egg-free version)

  1. Color the rice with egg yolk for Shimajiro, everyone's favorite tiger character..

  2. Here's a "Hana-chan" version made with kabocha squash..

Shimajiro Rice (with an egg-free version)
Shimajiro Rice (with an egg-free version)

  1. Prepare the boiled egg or microwaved kabocha squash. You could also use leftover stewed kabocha squash..

  2. 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..

  3. 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..

  4. 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..

  5. If you want to make a Hana-chan, add eyebrows, a ribbon, and cheeks..

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