CookPal AI
recipe image

Shimeji and Canned Mackerel Takikomi Rice

Costo $8.5, ahorrar $12

Fuente: Recommended by CookPal

  • 90 Min
  • 4 Porciones
  • $8.5

INGREDIENTES

  • Rice

    • 🍚 2 cups soaked rice

  • Canned Goods

    • 🐟 1 can mackerel in water (190g)

  • Vegetables

    • 🍄 100g shimeji mushrooms
    • 1/4 burdock root
    • 1/4 bunch mitsuba
    • 1 piece ginger

  • Liquids

    • 💧 Water as needed

  • Seasonings

    • 1 tbsp mirin
    • 2 tbsp sake
    • 🧂 2 tbsp soy sauce

PASOS

1

Thinly slice burdock root and soak in water for 5 minutes, then drain. Trim and separate shimeji mushrooms. Cut mitsuba into 3cm lengths. Julienne ginger.

2

Separate mackerel from its can liquid.

3

Add rice, mackerel can liquid, seasonings, and water to the rice cooker up to the 2-cup mark. Mix well and flatten the rice. Add burdock, mackerel, and shimeji mushrooms on top, then cook as usual.

4

Once cooked, add ginger and 3/4 of the mitsuba, mix gently, and let steam for 5 minutes.

5

Serve in bowls and garnish with the remaining mitsuba.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

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

💡 Consejos

Use fresh ingredients for the best flavor.Canned mackerel adds convenience and richness to the dish.This recipe is perfect for meal prep and can be stored in the fridge for up to 2 days.

⚠️ Precauciones

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