Red rice and black rice kimbap
The ancient rice varieties "red rice" and "purple-black rice" are gaining attention due to the growing health consciousness. The notable point is that they are richer in vitamins and minerals than white rice. They also contain a lot of dietary fiber, so you can easily increase your nutritional value by simply mixing a little with white rice. In addition, their beautiful colors are due to the red pigment tannins and the purple-black pigment anthocyanins.
This time, we will introduce how to make kimbap that makes the most of the colors of the ingredients using red rice and purple black rice that are JAS certified organic and grown by our contracted farm, TANABE FARM in Hiroshima Prefecture.
| Rice | |
|---|---|
| Red rice | 2 tablespoons |
| Purple rice | 2 tablespoons |
| White rice | 2 cups |
| Ingredients | |
| Yakiniku sauce | 1 to 2 tablespoons |
| spinach | 1/2 bundle (100g) |
| carrot | 30g |
| Chicken bone powder | 1/2 teaspoon |
| Sesame oil | Appropriate amount |
| Pickled radish (yellow and white) | 2 to 3 of each |
| Roasted seaweed | 2-3 sheets |
How to make
- Add 2 tablespoons of red rice for every 1 cup of white rice and cook with the amount of water for 1 cup.
- As in step 1, add 2 tablespoons of black rice for every 1 cup of white rice and cook with the amount of water for 1 cup.
- Once the red rice and black rice are cooked, transfer them into separate bowls and let them cool slightly.
- Quickly stir fry the beef and season with yakiniku sauce.
- Parboil the spinach, drain well, and cut into pieces about 10 cm in size. Cut the carrots into pieces about 5 cm long, peel them, cut them into julienne, and boil them. (You can also heat them in the microwave.)
- Add chicken stock powder and sesame oil to the vegetables in step 2 and mix well.
- Slice the takuan into thin strips about 5mm thick.
- Spread out the rolling mat, place the nori sheet shiny side down, and spread a thin layer of cooked and cooled red rice on it.
- Place the seasoned ingredients at the front and roll them up using the rolling mat while pressing lightly against the ingredients.
- Once tightly rolled, cut to desired thickness.
- To make the black rice, spread it on the nori in the same way, add the ingredients, roll it up and cut it.
