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Shishamo Takikomi Rice

Coût $8, économiser $12

Source: Recommended by CookPal

  • 90 Min
  • 3 Portions
  • $8

INGRÉDIENTS

  • Rice

    • 🍚 1 cup soaked rice

  • Fish

    • 🐟 3 dried shishamo fish

  • Vegetables

    • 🍄 1/4 pack shimeji mushrooms
    • 🥕 1/6 carrot, julienned
    • 25g burdock root, julienned
    • 1/4 bunch mitsuba, chopped

  • Oil

    • 1/2 tbsp sesame oil

  • Seasoning

    • 1/2 tbsp sake
    • 1/2 tbsp mirin
    • 🍬 1/2 tsp sugar
    • 🧂 1/6 tsp salt
    • 1 tsp soy sauce

  • Water

    • 💧 As needed water

ÉTAPES

1

Cut shishamo into 4 pieces.

2

Prepare vegetables: trim shimeji, julienne carrot and burdock, chop mitsuba, and soak burdock in water.

3

Heat sesame oil in a pan and stir-fry shishamo, shimeji, carrot, and burdock for 2 minutes over medium heat.

4

Add rice, seasonings, and water to the rice cooker, mix well, flatten the rice, and layer the stir-fried ingredients on top. Cook as usual.

5

Once cooked, mix gently, serve in bowls, and garnish with mitsuba.

NUTRIMENTS

Par portion

🔥

320

Calories

  • 15g
    Protéines
  • 45g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh shishamo for better flavor.Adjust seasoning to taste if using different rice cooker sizes.Leftovers can be shaped into onigiri for easy storage.

⚠️ Précautions

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