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Rice Porridge with Miso Mackerel Can

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 10 Min
  • 1 Porciones
  • $5

INGREDIENTES

  • Rice

    • 🍚 1 bowl (200g) cooked rice

  • Egg

    • 🥚 1 beaten egg

  • Fish

    • 1 can (190g) miso mackerel

  • Spices

    • 1 tsp grated ginger

  • Broth

    • 1/3 tsp Japanese dashi powder
    • 💧 400ml water

  • Garnish

    • 🧅 1 tbsp chopped green onion

PASOS

1

Rinse the cooked rice in a sieve and drain the water.

2

Heat the dashi powder and water in a pot over medium heat until boiling.

3

Add the rice, miso mackerel can, and grated ginger to the pot. Break the mackerel into chunks while stirring. Cover and simmer on low heat for 2-3 minutes.

4

Pour the beaten egg into the pot and lightly stir. Cover the pot, turn off the heat, and let the egg cook with residual heat until semi-cooked.

5

Serve in a bowl and garnish with chopped green onion.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 20g
    Proteína
  • 40g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use leftover rice to save time and reduce waste.Adjust the amount of ginger based on your preference for spiciness.This dish can be stored in the fridge for up to 2 days and reheated gently.

⚠️ Precauciones

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