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Scallop and Shimeji Mushroom Rice

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 60 Min
  • 3 Porzioni
  • $8

INGREDIENTI

  • Grains

    • 🍚 1 cup of soaked rice

  • Seafood

    • 🦪 35g of canned scallops

  • Vegetables

    • 🍄 1/4 pack of shimeji mushrooms
    • 🥕 1/6 carrot, julienned
    • 🧅 Chopped green onion, as needed

  • Dairy

    • 🧈 10g of salted butter

  • Liquids

    • 💧 Water, as needed

  • Seasonings

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

PASSI

1

Cut off the root of the shimeji mushrooms and separate them. Julienne the carrot. Separate the scallops from the canned juice.

2

Add the soaked rice, scallop juice, seasonings (sake, mirin, salt, soy sauce), and water to the rice cooker up to the 1-cup mark. Mix well and flatten the rice.

3

Place the scallops, shimeji mushrooms, carrot, and butter on top of the rice. Cook using the normal rice cooking setting. Once cooked, mix gently, serve in bowls, and garnish with chopped green onion.

NUTRIENTI

Per 1 porzione

🔥

320

Calorie

  • 12g
    Proteine
  • 45g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh scallops for a more intense flavor if available.This dish can be stored in the fridge for up to 2 days.Adjust the amount of soy sauce and salt based on your preference.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.