CookPal AI
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Shijimi and Shiitake Mixed Rice

Coût $8, économiser $12

Source: Recommended by CookPal

  • 90 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Rice

    • 🍚 2 cups soaked rice

  • Seafood

    • 200g prepared shijimi clams

  • Vegetables

    • 🍄 3 shiitake mushrooms
    • 🥕 1/2 carrot, julienned

  • Liquid

    • 💧 Water as needed

  • Seasoning

    • 50cc sake
    • 💧 50cc water
    • 2 tbsp mirin
    • 🧂 1/4 tsp salt
    • 1 tbsp soy sauce
    • 1/2 tsp Japanese dashi granules

ÉTAPES

1

Julienne the carrot. Remove the tough stems of shiitake mushrooms, slice the caps thinly, and tear the stems by hand.

2

In a pot, combine shijimi clams and sake mixture (50cc sake and 50cc water). Heat over medium heat until boiling, cover, and cook until the clams open. Remove clams, let cool, and extract the meat.

3

In a rice cooker, add soaked rice, clam broth, seasonings (mirin, salt, soy sauce, dashi), and water up to the 2-cup mark. Mix well and flatten the rice. Layer the clam meat, carrot, and shiitake mushrooms on top. Cook using the regular rice setting.

NUTRIMENTS

Par portion

🔥

320

Calories

  • 12g
    Protéines
  • 55g
    Glucides
  • 2g
    Graisses

💡 Astuces

Use fresh shijimi clams for the best flavor.This dish 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.