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Shimeji and Mackerel Can Mixed Rice

Coût $8, économiser $12

Source: Recommended by CookPal

  • 90 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Grains

    • 🍚 1 cup of soaked rice

  • Seafood

    • 🐟 95g of canned mackerel in water

  • Vegetables

    • 🍄 50g of shimeji mushrooms
    • 30g of burdock root
    • 1/8 bunch of mitsuba
    • 1/2 piece of ginger

  • Liquids

    • 💧 Sufficient water

  • Seasonings

    • 1 tbsp of sake
    • 1/2 tbsp of mirin
    • 🧂 1 tbsp of soy sauce

ÉTAPES

1

Thinly slice the burdock root and soak it in water for 5 minutes. Drain. Trim and separate the shimeji mushrooms. Cut the mitsuba into 3cm pieces. Slice the ginger thinly.

2

Separate the mackerel from its can liquid.

3

Add the rice, mackerel can liquid, seasonings, and water to the rice cooker up to the 1-cup mark. Mix and flatten the rice. Add burdock, mackerel, and shimeji mushrooms on top. Cook as usual.

4

Once cooked, add ginger and 3/4 of the mitsuba. Mix gently and let it steam for 5 minutes.

5

Serve in bowls and garnish with the remaining mitsuba.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 20g
    Protéines
  • 50g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh vegetables for better flavor and texture.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.