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Rice Cooked with Canned Mackerel and Umeboshi

Coût $5, économiser $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Portions
  • $5

INGRÉDIENTS

  • Rice

    • 🍚 2 cups soaked rice

  • Canned Goods

    • 🐟 1 can (190g) mackerel in water

  • Vegetables

    • 🍄 1 pack (100g) shimeji mushrooms

  • Pickled Items

    • 🍑 1 umeboshi (20% salt)

  • Liquids

    • 💧 sufficient water to 2-cup rice mark

  • Seasonings

    • 🍶 1 tbsp sake
    • 🍶 1 tbsp mirin

  • Toppings

    • 2 tbsp salted kelp
    • 🌾 1 tsp white sesame seeds

ÉTAPES

1

Break apart the shimeji mushrooms into smaller pieces.

2

In the rice cooker, add the soaked rice and seasonings (sake and mirin). Pour in the canned mackerel liquid and add water up to the 2-cup rice mark. Mix well and level the surface. Place the shimeji mushrooms on top, followed by the mackerel and umeboshi.

3

Cook the rice using the regular cooking setting on your rice cooker.

4

Once cooked, remove the umeboshi seed and flake the mackerel while mixing the rice. Add salted kelp and white sesame seeds, then mix well.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 20g
    Protéines
  • 45g
    Glucides
  • 8g
    Graisses

💡 Astuces

For added flavor, garnish with fresh herbs like shiso leaves or grated ginger.This dish can be stored in the fridge for up to 2 days and reheated before serving.Use low-sodium canned mackerel if you prefer a less salty taste.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.