Step-by-Step Guide to Prepare Ultimate Shimajiro Rice (with an egg-free version)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Shimajiro Rice (with an egg-free version). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Shimajiro Rice (with an egg-free version), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shimajiro Rice (with an egg-free version) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Shimajiro Rice (with an egg-free version) using 13 ingredients and 7 steps. Here is how you cook it.

Most of the recipes for coloring rice for the face used egg yolk, so I came up with this recipe for my son who is allergic to eggs. If the flavor is bland, it may not be tasty enough, so I added a pinch of salt to the rice. Adjust the amount of salt to taste. Since I used just a small amount of kabocha pumpkin, I used a microwave to cook it. Add the nori seaweed and other facial features after the rice cools a bit. Recipe by Toromamachan

Ingredients and spices that need to be Make ready to make Shimajiro Rice (with an egg-free version):

1. For children without food allergies:
2. 150 grams Cooked rice
3. 1 pinch Salt
4. 1 Boiled egg yolk
5. 1 Nori seaweed
6. For children with egg allergies:
7. 150 grams Cooked rice
8. 15 grams Kabocha squash
9. 1 pinch Salt
10. 1 Nori (dried seaweed sheet)
11. For the girl, Hana-chan, I added the following:
12. 1/2 Imitation crab stick
13. 1 dash Ketchup

Steps to make to make 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.
3. Prepare the boiled egg or microwaved kabocha squash. You could also use leftover stewed kabocha squash.
4. 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.
5. 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.
6. 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.
7. If you want to make a Hana-chan, add eyebrows, a ribbon, and cheeks.

While that is certainly not the end all be guide to cooking fast and simple lunches it's excellent food for thought. The expectation is that this will get your creative juices flowing so that you are able to prepare excellent lunches for the own family without needing to perform too much heavy cooking at the approach.

So that's going to wrap it up with this special food Step-by-Step Guide to Make Favorite Shimajiro Rice (with an egg-free version). Thank you very much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!