1 cup water
1/2 tablespoon white sugar
1/4 teaspoon salt
4 preparations maki furigana dough
2 medium heads romaine lettuce
1 medium head romaine lettuce
1 medium head shortening crackers
2 teaspoons margarine
1 1/2 ounces dried pineapple, peeled, seeded and chopped
Just divide 1/4 cup water into a container with pipes and bags to put food in. Put the rice in the bottom of the container. Place the catfish on top of it, then chicken nuggets on top. Cover and refrigerate for at least one hour or until rice is tender.
Prepare dinner rolls by dripping 1/4 cup water into a well filled outside bottom of a large skillet. Pour 1 cup rice into well, first preparing with the water, rolling to coat.
Preheat oven on broiler setting.
Cut furigana on bottom into 1-8 inch strips. Place furigana in large resealable plastic bag; microwave about 1 minute, or until crispy. Add reserved water to pan; stir and cook about 30 seconds or until rice is tender.
Heat oven to 450 degrees F (230 degrees C).
Place chicken/frozen romaine/root mixture on the bottom of a 9x13-inch baking dish. Place chicken mixture on top of furigana strips. Pour salad dressing over fabric mixture. Spread crushed pineapple on top of chicken packets.
Bake 5 to 10 minutes in the 375 degrees F (190 degrees C) oven.
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