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Salmon and Shimeji Mushroom Rice

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 60 Min
  • 3 Porciones
  • $8

INGREDIENTES

  • Rice

    • 🍚 1 cup soaked rice

  • Fish

    • 🐟 100g salmon fillet

  • Vegetables

    • 🍄 1/2 pack shimeji mushrooms
    • 1 shredded perilla leaf

  • Other

    • 10g fried tofu
    • 💧 sufficient water

  • Seasoning

    • 1/2 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp soy sauce
    • 1/6 tsp dashi powder
    • 🧂 a pinch of salt

PASOS

1

Trim the root of the shimeji mushrooms and separate them. Cut the fried tofu into bite-sized pieces.

2

Pat the salmon dry with kitchen paper.

3

In the rice cooker, add the soaked rice, seasonings, and water up to the 1-cup mark. Mix well and flatten the rice. Place the shimeji mushrooms, fried tofu, and salmon on top, then start the regular cooking cycle.

4

Once cooked, remove the salmon skin and bones, flake the salmon, and gently mix everything together. Serve in bowls and garnish with shredded perilla leaf.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 20g
    Proteína
  • 45g
    Carbohidratos
  • 8g
    Grasas

💡 Consejos

You can substitute shimeji mushrooms with other types of mushrooms like shiitake or enoki.This dish can be stored in the fridge for up to 2 days.For a richer flavor, you can add a small amount of butter before mixing.

⚠️ Precauciones

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