Tarako and Nori Risotto

Ingredients

• 1 枚 roasted nori (full-size sheet)
• 1 腹 tarako (remove the membrane)
• 0.8 合 rice (rinse and soak in water)
• 1 片 garlic (finely chopped)
• 1 大さじ butter
• 5 g Weipa (within the range of 5～8g)
• 450 ml hot water (dissolve the Weipa in it to make soup)
• parsley (a pinch)

Steps

1. 1

   Rinse the rice and soak it in water for about 30 minutes～1 hour.

2. 2

   Soak the roasted nori in hot water to rehydrate it, then tear or cut it into small pieces. Remove the membrane from the tarako, and finely chop the garlic.

3. 3

   Dissolve the Weipa in 450 ml of hot water to make the soup, and set it aside.

4. 4

   Add the butter and garlic to a pot and sauté.

5. 5

   Add the tarako and rice, and continue sautéing while taking care not to let them scorch.

6. 6

   Add the nori and mix.

7. 7

   Reduce the heat to low and cover the pot. When the soup has been absorbed, add more soup and repeat the process until the rice is cooked through.

8. 8

   Remove from the heat, transfer to a serving bowl, and finish by sprinkling with parsley.

Notes

No salt or pepper is needed because the tarako, nori, and Weipa provide the seasoning. The recipe does not specify how many times to add the soup or the exact cooking time.

Nutrition per serving

• main dish
• risotto
• seafood
• rice dish
• Japanese-style
• simmered dish