CookPal AI
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Scallop and Shimeji Mushroom Rice

Coût $8, économiser $12

Source: Recommended by CookPal

  • 60 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Grains

    • 🍚 2 cups soaked rice

  • Seafood

    • 🦪 1 can scallop in water (50g)

  • Vegetables

    • 🍄 1/2 pack shimeji mushrooms
    • 🥕 1/3 carrot (60g), julienned
    • 🧅 Chopped green onion, as needed

  • Liquids

    • 💧 Water, as needed

  • Seasonings

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1/3 tsp salt
    • 1 tbsp soy sauce
    • 🧈 15g salted butter

ÉTAPES

1

Trim the root of the shimeji mushrooms and separate them. Julienne the carrot into short strips.

2

Separate the scallops from the canned liquid.

3

In the rice cooker, combine the soaked rice, scallop liquid, and seasonings (sake, mirin, salt, soy sauce). Add water to the 2-cup mark and mix well.

4

Add the scallops, shimeji mushrooms, carrot, and butter. Cook the rice as usual.

5

Once cooked, mix the rice well, serve in bowls, and garnish with chopped green onion.

NUTRIMENTS

Par portion

🔥

320

Calories

  • 12g
    Protéines
  • 45g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use fresh scallops for a more intense flavor if available.Leftovers can be stored in the fridge for up to 2 days.Pair with a light soup or salad for a complete meal.

⚠️ Précautions

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