Ingredients (1 servings)
| Rice | 150 g |
| Milk | 150 mL |
| Seaweed Paste | 1/2 tbsp |
| Consommé powder | 1 tsp |
| Grated cheese | 20 g |
| Black Pepper As needed | |
| Parsley As needed |
How to Make
| 1 Put the milk in a frying pan and heat it. |
| 2 When warm, add rice. |
| 3 Add the seaweed paste, consommé powder, and grated cheese and heat until thickened. |
| 4 Enjoy with pepper and parsley to taste. |
A rich and comforting risotto infused with the deep umami of nori tsukudani.
The savory-sweet seaweed blends seamlessly with the creamy rice, creating a smooth and well-balanced flavor.
Simple yet elegant, this dish offers a unique Japanese twist on a classic favorite.