Satoimo and Octopus Ginger Rice

Name: Satoimo and Octopus Ginger Rice
Total time: 60 min
Yield: 3 Portions
Ingredients: 🍚 1 cup soaked rice; 🐙 80g boiled octopus; 3 pieces peeled taro (150g); 1/2 piece julienned ginger; 1/4 bunch chopped mitsuba; 💧 Enough water to reach rice cooker line; 1/2 tbsp sake; 1 tbsp mirin; 🧂 1 tbsp soy sauce; 1/4 tsp Japanese dashi powder

Coût $8, économiser $12

Source: Recommended by CookPal

60 Min
3 Portions
$8

Satoimo and Octopus Ginger Rice

Coût $8, économiser $12

Source: Recommended by CookPal

60 Min
3 Portions
$8

INGRÉDIENTS

Rice
- 🍚 1 cup soaked rice
Seafood
- 🐙 80g boiled octopus
Vegetables
- 3 pieces peeled taro (150g)
- 1/2 piece julienned ginger
- 1/4 bunch chopped mitsuba
Liquids
- 💧 Enough water to reach rice cooker line
Seasonings
- 1/2 tbsp sake
- 1 tbsp mirin
- 🧂 1 tbsp soy sauce
- 1/4 tsp Japanese dashi powder

ÉTAPES

Cut boiled octopus into 1cm slices.

Peel taro, cut into bite-sized pieces, and rinse in water until clear. Drain well.

Julienne ginger and chop mitsuba into bite-sized pieces.

Add soaked rice, seasonings, and water to rice cooker. Flatten rice evenly, then layer octopus and taro on top. Cook as usual.

Once cooked, gently mix rice and serve in bowls. Garnish with ginger and mitsuba.

NUTRIMENTS

Par portion

🔥

250

Calories

10g
Protéines
45g
Glucides
2g
Graisses

💡 Astuces

Use fresh octopus for better flavor.Adjust soy sauce and dashi powder to taste if needed.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Précautions

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