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Kashiwameshi

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 90 Min
  • 4 Porciones
  • $8

INGREDIENTES

  • Rice

    • 🍚 1 cup soaked rice

  • Meat

    • 🍗 125g chicken thigh

  • Vegetables

    • 50g burdock root
    • 🥕 35g carrot
    • 🍄 2 dried shiitake mushrooms

  • Liquids

    • shiitake soaking liquid, as needed

  • Seasonings

    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 🧂 1 tbsp sugar

PASOS

1

Rehydrate dried shiitake mushrooms in water, squeeze out excess moisture, and dice into 5mm pieces. Thinly slice burdock root using a rotating motion with a knife and soak in water, then drain. Julienne the carrot.

2

Cut chicken thigh into 1cm cubes, mix with 1/2 tbsp sake and 1/2 tbsp soy sauce, and marinate for 10 minutes.

3

In a rice cooker, add soaked rice, seasonings (sake, sugar, soy sauce), and shiitake soaking liquid up to the 1-cup mark. Mix well and level the rice. Add the prepared vegetables and chicken, spreading them evenly. Cook using the regular rice setting.

4

Once cooked, gently mix the rice and toppings together before serving.

NUTRIENTES

Por 1 porción

🔥

320

Calorías

  • 15g
    Proteína
  • 45g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

This dish pairs well with udon or as a filling for onigiri.Leftovers can be stored in the fridge for up to 2 days.For added flavor, garnish with chopped green onions or sesame seeds.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.