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Ingredients:
1.2lt Fresh veg stock
100g Carrots Cut in julienne
100g Mange tout
100g Baby corn Cut down the middle
100g Spring onion
Fresh ginger Grated
1 tsp Soya sauce
1 tsp Miso paste
Hijiki Soaked
Tabasco sauce
Fresh coriander
Method:
• Pour the stock into the pan and simmer, add the carrots and simmer for a further two minutes.
• Add the corn, Mange tout, spring onion and ginger and simmer for ten minutes
• Remove from heat and stir in the soy sauce and miso paste
• Season with Tabasco sauce
Ingredients for Rice balls:
4 cups Steamed rice Japanese
8 strips Nori sheets
Umaboshi plums
Salt
Method for Rice balls:
• Steam the rice until cooked
• Make a dent in the middle of the rice for the filling
• Wet your hands so the rice does not stick.
• Rub some salt in your hands
• Place the rice into the palm of your hands and form into a ball
• Wrap the Nori sheet around the ball
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