CookPal AI
recipe image

Ume and Hijiki Mixed Rice

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 90 Min
  • 3 Porciones
  • $5

INGREDIENTES

  • Main Ingredients

    • 🍚 1 cup soaked rice
    • 10g fried tofu
    • 100g taro
    • 1.5g hijiki seaweed
    • 1 umeboshi (pickled plum)
    • 🧅 Chopped green onion as needed
    • 💧 Water as needed

  • Seasonings

    • 1 tbsp mirin
    • 🧂 1/3 tsp salt
    • 🧂 1/3 tsp soy sauce
    • 1/4 tsp dashi powder

PASOS

1

Soak hijiki in a bowl of water until rehydrated, then drain and rinse. Pour boiling water over fried tofu, let cool, squeeze out excess water, and chop finely.

2

Peel taro and cut into bite-sized pieces. Rub with salt, rinse with water, and drain.

3

In a rice cooker, add soaked rice, seasonings (mirin, salt, soy sauce, dashi powder), and water up to the 1-cup mark. Mix well and level the rice. Top with hijiki, fried tofu, taro, and umeboshi.

4

Cook the rice as usual. Once done, remove the umeboshi seed, mix the rice, and serve garnished with chopped green onion.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 5g
    Proteína
  • 50g
    Carbohidratos
  • 1g
    Grasas

💡 Consejos

This dish is great for meal prep and can be stored in the fridge for up to 3 days.Use high-quality umeboshi for a more pronounced flavor.You can substitute taro with other root vegetables like sweet potato if desired.

⚠️ Precauciones

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