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Octopus and Shimeji Mushroom Rice

Costo $12, ahorrar $8

Fuente: Recommended by CookPal

  • 60 Min
  • 4 Porciones
  • $12

INGREDIENTES

  • Rice

    • 🍚 2 cups soaked rice

  • Seafood

    • 🐙 150g boiled octopus

  • Vegetables

    • 🍄 1 pack shimeji mushrooms
    • 🥕 1/2 carrot, sliced
    • 1/2 piece ginger, julienned

  • Condiments

    • 2 tbsp mirin
    • 2 tbsp soy sauce
    • 1/2 tsp Japanese dashi powder

  • Toppings

    • Chopped nori, as needed

PASOS

1

Prepare the shimeji mushrooms by cutting off the root and separating them by hand. Slice the carrot into thin quarter-moon pieces. Julienne the ginger.

2

Cut the boiled octopus into bite-sized pieces.

3

In the rice cooker, add the soaked rice, mirin, soy sauce, and dashi powder. Add water up to the 2-cup mark. Mix well, then layer the octopus, carrot, shimeji mushrooms, and ginger on top. Cook using the regular rice setting.

4

Once cooked, gently mix the rice and ingredients together. Serve in bowls and garnish with chopped nori.

NUTRIENTES

Por 1 porción

🔥

320

Calorías

  • 15g
    Proteína
  • 50g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use fresh octopus for better flavor.Adjust the soy sauce and mirin to taste if you prefer a stronger or milder flavor.This dish pairs well with a side of miso soup.

⚠️ Precauciones

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