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Sanma and Ume Kombu Rice

Kosten $8, sparen $12

Quelle: Recommended by CookPal

  • 60 Min
  • 3 Portionen
  • $8

ZUTATEN

  • Grains

    • 🍚 1 cup soaked rice

  • Fish

    • 🐟 75g sanma (half fish)

  • Vegetables

    • 🍄 25g shimeji mushrooms

  • Condiments

    • 🍑 1 umeboshi (pickled plum)
    • 5g salted kombu
    • 🧂 Pinch of salt
    • 1/4 tsp grated ginger

  • Liquids

    • 1 tsp salad oil
    • 1/2 tbsp sake
    • 💧 Water as needed

SCHRITTE

1

Sprinkle salt on the sanma and cut off the tail.

2

Trim the root of the shimeji mushrooms and separate into bite-sized pieces. Remove the pit from the umeboshi.

3

Heat salad oil in a frying pan and cook the sanma over medium heat until golden brown on both sides.

4

Add soaked rice, sake, ginger, and water to the rice cooker, mixing well. Flatten the rice, then add umeboshi, shimeji mushrooms, and sanma on top. Cook using the regular rice setting.

5

Once cooked, remove the sanma, debone and flake it, then return it to the rice cooker. Add salted kombu and mix gently.

NÄHRSTOFFE

Pro 1 Portion

🔥

350

Kalorien

  • 20g
    Protein
  • 45g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

This dish pairs well with a side of miso soup for a complete Japanese meal.You can use leftover rice for this recipe to save time.Adjust the salt level according to your preference.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.