Black rice and foie gras steamed|Recipes|Ginpo Co., Ltd. - Ginpo Co., Ltd., Japan's top brand of earthen pot.
Recipes

Black rice and foie gras steamed

OVEN
Black rice and foie gras steamed
  1. Divide the foie gras into two equal parts; put them into a container with milk, water, and salt (3 g); and heat them in a convection oven at 40°C for 30 minutes.
  2. Place the foie gras from in a food container; and chill it in a refrigerator.
  3. Sprinkle wheat flour onto the chilled foie gras from ; and bake the surface until it is crisp.
  4. Drain the hot water after boiling the black rice twice.
  5. Mix the black rice from with white rice; and slightly stir-fry it in a BLISSIO with olive oil.
  6. Put chicken bouillon into , and bring it to a boil. After it boils, cook it in an oven at 200°C for 13 minutes.
  7. Take it out of the oven; and after mixing in a dash of salt, steam it for 5 minutes with the foie gras from and chopped pea sprouts.
  8. Arrange it onto a plate.

For 4 people

Black rice50g
White rice100g
Chicken bouillon150cc
Olive oila little
Foie gras280g
Milk200cc
Water100cc
Salt3g
Pea sprouts80g
Salta little