■Ingredients
540ml (or 3go, the traditional rice measurement) uncooked brown rice
60g chick peas
1/2 Tsp natural salt

■Directions
1.Wash the brown rice and chick peas, and drain on a shive.
2.Add drained rice and chick peas to pressure cooker with salt and water. The volume of water is largter than rice by 10%. Then, stir and cook.

■Ingredients
50g pieces of dried soy/gluten based meat
2 Tbsp syoyu
2 Tbsp sake
1 clove garlic, grated
1 knob ginger, grated
katakuriko starch

■Directions
1.Soak soy/gluten meat in hot water and soften them sufficiently.(Using drop-lid is recommended.)
2.Squeeze out moisture. Add the sauce (mixuture of seasonings) to make it absorb the seasonings.
3.Coat them with katakuriko starch and deep-fry.

■Ingredients
＜Ingredients of crust (for a 18cm cake) ＞
A
200 ml walnut (roast lightly and whiz in the blender)
2 Tbsp whole wheat flour
natural salt

B
1 Tbsp rice malt syrop
1 Tbsp canola oil

＜Ingredients of filling＞
500g tofu (drain off for 30min)
50ml canola oil
200ml rice malt syrop
1 Tbsp squeeze of lemon
grated skin of 1 lemon
2 Tbsp Kuzu powder
1 Tbsp shiro miso

■Directions
1. Warm up the oven by 170℃ and oil the cake plate.
2.Combine A in a bowl. In a separate bowl, mix B by eggbeater. Stir toghether and mix them by a fork
3. Press into cake plate to make crust.
4.Whiz the ingredients of the filling in the blender and put them on the crust.
5.Bake it for 40-50 min.
6.Cool a few minutes. Let set in the fridge before serving.