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＜Yield> 4 serving 6mins 15 mins 2cups diced (300g) daikon radish ½ block (50g) konnyaku 1 cup diced (70g) carrot 1 piece fried tofu 1 cup diced (150g ) onion 3 tbsp dried sardines 1 ½ tbsp - 2 tbsp yellow miso 1 cup (200ml) soymilk 3 cups (600ml) water Topping spring onion 1; Cut konnyaku into ½ inch dice and cook it in salted water( 500ml water & ½ tsp salt) for 1 min to remove the odor. Slice it and set it aside. 2; Chop daikon radish, carrot and onion into small bite size pieces. Pour the boiling hot water over the fried tofu and squeeze the moisture to remove the excess oil when it’s safe enough to touch.(Optional step) Slice fried tofu into ½ inch thick. 3; Into the large pot, add 1, 2, and dried sardines. Pore the water. Once it comes to a boil, reduce the heat to low and cook it on medium heat until vegetables are cooked. 4; Add soymilk. Dissolve the miso paste. Serve it in your bowl and garnish chopped spring onion. ※Watch more on YouTube! 1; If you are vegan, swap dried sardines for dried shitake mushrooms. 2; After dissolving the miso paste, try not to boil to retain the aroma. Keep them in an air-tight container in the fridge for 2 days. 2022/1/15 MIWA

< TEA RICE/ 茶飯> ▶vegan ＜Yield> 4 serving 5 mins ( It doesn't include the soaking time) 20 mins 1 cup / 150g Japanese sushi rice 200ml water 2 tea bags hojicha 1 cup ( 80g), chopped daikon radish leaves/ turnip leaves/ cucumber ¼ tsp salt 1; Rinse dried rice a couple of times and soak them for 1 hour in water. Drain the water. Brew hojicha tea bags in water(200ml). Let it cool to room temperature. 2; In the pot, add rice and hojicha tea(200ml). Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low. Cook it for 10 mins. After 10 mins, bring the heat to high for 10-15 seconds. Off the heat and let it steam for 15 mins with the lid on. 3; Finely chop the leaves of daikon radish. Sprinkle salt and massage it. Leave it for 5mins. Squeeze the moisture. 4; Mix 2 & 3. Ready to be enjoyed. ※Watch more on YouTube! 1; If you are opting for green tea, keep in mind that the green tea is much more bitter than hojicha tea. Please start with less leaves and increase its amount to your liking. 2; Tea rice does taste a bit of a toasty note to it, but the flavor itself is very subtle. Please enjoy it with some soups or main dishes to accompany it. 3; Sprinkling GOMASHIO would be nice. Keep them in an air-tight container in the fridge for 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/01/08 MIWA

Introduction Everyone loves garlic rice especially my family of four. It's savory, slightly sweet, and aromatic, making a simple dinner an exciting experience. You can try pairing this recipe with miso soup, curry, and even a simple ingredient such as eggs. If you don't have a rice cooker, you can follow the same cooking method used in a Corn Rice Recipe and cook it on the stovetop instead. Enjoy ♡ Garlic Rice in Rice Cooker Yield: 4 servings Prep time: 1 minutes Cook time: 40 minutes (the time will differ depending on rice cooker) Ingredients Rice 2 cups (300g) Japanese sushi rice 430ml water (or fill water to the 2-cup line in your rice cooker) 1 tablespoon butter Seasonings 2 cloves garlic, finely minced or grated 1 bouillon cube 1 tablespoon soy sauce 1/2 teaspoon salt Optional Toppings Fried garlic Fresh parsley, chopped Freshly cracked black pepper Instructions 1. Prepare the Rice Rinse the rice thoroughly until the water runs mostly clear. Soak the rice in water for 1 hour. Drain well and transfer to your rice cooker. 2. Cook Add the garlic, bouillon cube, soy sauce, salt, and water to the rice cooker. Mix everything gently to distribute the seasonings evenly. Start the rice cooker and cook as usual. 3. Finish Once the rice is cooked, fluff it gently from the bottom up. Add the butter and mix until melted and evenly incorporated. Serve warm and garnish with fried garlic, parsley, and black pepper if desired. Miwa’s Tips The water amount is slightly less than what is typically used for plain steamed rice. This helps prevent the rice from becoming too soft after adding the seasonings. For a richer flavor, add a little extra butter just before serving. Recommended Side Dish Simple Water Kimchi-style Pickles Carrot Egg Scramble Storage Time Store leftovers in an airtight container and freeze for up to 2 weeks. To reheat, thaw overnight in the refrigerator or microwave directly from frozen until heated through. 🌸 Gentle Note from Miwa Want to cook more at home, but struggle to stay consistent? The challenge may not be your motivation—it may be a hidden obstacle in your routine, planning, or habits. Take my free wellness quiz to discover what's holding you back and one simple step you can take today. → Take the Wellness Quiz MIWA Tableware I like to pair this recipe with this gorgeous rice bowl. MIWA’s Recommendations - My e-cookbooks available with vegan, breakfast, and meal prep versions. I hope this will be helpful and enjoyable in your kitchen. - MIWA's Tableware is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special. Enlighten Your Table: Add elegance and tradition to your dining experience.