How to Cook Whole Tomato Rice in a Pot - Video Recipe

After sharing the Whole Tomato Rice using a rice cooker, I received many requests using a pot and a soup stock.

Kombu soup stock adds UMAMI. Yummy!!!

Any soup stock will do, of course 😋

Kombu Dashi Stock I used in this video:
Riken Sozairyoku Dashi Kombu Dashi Powder (No MSG / No salt added)
リケン 素材力だし こんぶだし (化学調味料/食塩を無添加)
http://amzn.to/2GHh7kF

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Whole Tomato Rice in a Pot

Difficulty: Easy
Time: 1hr
Number of servings: 4

Ingredients:
2 cups (300g/10.6oz.) uncooked Japanese rice
400ml Kombu soup stock (No MSG / No salt added)
3/4 tsp. salt
a bit of pepper
2 tsp. olive oil
1 tomato

Directions:
1. Wash rice (4~5times), drain in a strainer, then leave for about 30 minutes.
2. Place the rice in a pot, add Kombu soup stock and the seasonings, then mix well.
3. Remove the tomato stem (and the bottom if you want) and place it in the pot.
4. Put on medium, when it comes to a boil, cover, turn down to low, then cook for 13 minutes.
5. When it's done, stop the heat, do not open and let it steam for about 15 minutes.
6. Remove the tomato skin if you don't like it, toss the rice lightly using a rice paddle, then serve.

I used Kombu soup stock No MSG / No salt added.

If you want to use the soup stock seasoned with salt, please remove or reduce the amount of the salt in this recipe.

レシピ（日本語）
http://cooklabo.blogspot.jp/2018/02/blog-post.html
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Mochi Roll Cake (NO OVEN / Dairy-FREE/ Gluten-Free / 5 Ingredients) - Video Recipe

I made this for those who requested me for LAWSON's Mochi Roll Cake 😋
The texture of the sponge cake is sightly chewy like Mochi. Actually, this homemade roll cake is better than the one sold at "conbini". Hehe


https://www.youtube.com/watch?v=EE8hWIlmZxI



FYI: Mini Strawberry Roll Cake Without Oven (Swiss Roll)
https://www.youtube.com/watch?v=_jVYsEwHNWU

26cm (10.2inch) T-fal frying pan I used


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Mochi Roll Cake

Difficulty: Easy
Time: 1hr
Number of servings: 6-8 pieces

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. rice flour
2 tbsp. soy milk or milk
((Filling))
200ml whipping cream *use soy whip for dairy-free
1 tbsp. granulated sugar

Directions:
((Sponge Cake))
1. Put the eggs and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Add rice flour and mix until combined. Then mix in soy milk to smooth out the texture.
3. Place paper towels in a frying pan. Add some water to wet. Then place a sheet of parchment paper. Pour in the batter, cover, then cook on low for 7 minutes. When the surface becomes dry, remove from the pan, cover with plastic wrap, and cool completely.
((Filling))
1.Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, then whisk the cream until it forms a soft peak.
2. Spread some whipped cream in the middle of the sponge cake.
3. Roll up the cake and cool in the fridge for over 30 min to set.
4. Cut off both ends and cut into 6 pieces.

* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.

レシピ（日本語）
http://cooklabo.blogspot.jp/2018/01/5.html
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