222200g100g211/211/2A200mlA1/21. A2. 1cm3. (2)4. (3)(2)(1)2200g35g1121111200ml21. 2. 103. 600W30304. (3)5. (2)6. (3)(4)(1)===2 Ways to Enjoy Cold Plum ChazukeServings: 2Plum with Chinese yum and Namesake mushroomsINGREDIENTS200g steamed rice100g Chinese yam2 umeboshi plums1 tablespoon nametake mushrooms1/2 tablespoon soy sauceSome white sesame seeds1 string scallion1/2 dried tofu200ml green tea1/2 tablespoon shiro-dashiPREPARATION1. Mix green tea and shiro-dashi. Cool in the refrigerator. 2. Remove plum seeds and chop. Cut dried tofu into 1cm pieces, and cook in a pan until golden and crunchy. Chop scallion.3. Put Chinese yam in a plastic bag, break wth a rolling pin. Add chopped plums (2), soy sauce, and namesake mushrooms into the bag and mix.4. Put steamed rice in a bowl. Place some mixed yam (3) and dried tofu (2). Sprinkle with some scallions and sesame seeds on top. Pour the green tea (1) over the rice.5. Enjoy!Plum with kimchi chicken and salted cucumberINGREDIENTS200g steamed rice35g kimchi1 chicken tenderlionSome salt1 teaspoon sake2 umeboshi plums1 cucumber1 tablespoon sesame oil1 tablespoon white sesame seeds200ml water2 spoons plum-kelp-tea (umekobucha)PREPARATION1. Melt plum-kelp-tea in the water. Cool in the refrigerator. 2. Slice the cucumber thinly and rub with salt. Leave for 10 minutes.3. Season the chicken with salt and sake and wrap loosely with a plastic wrap. Microwave at 600W for 30 seconds. Flip the chicken and microwave another 30 seconds. Let cool. Shred the chicken with hands.4. Chop kimchi and mix with the chicken (3).5. When cucumber slices (2) are soften, drain water. Mix with sesame seeds and sesame oil.6. Put steamed rice in a bowl. Place some kimchi chicken (3) and cucumber slices (5), and top with some plums. Pour the ume-kelp-tea (1) over the rice.7. Enjoy!#TastyJapan #MUSICLicensed via Audio Network