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Shimeji and Canned Mackerel Takikomi Rice

Costo $8.5, salva $12

Fonte: Recommended by CookPal

  • 90 Min
  • 4 Porzioni
  • $8.5

INGREDIENTI

  • Rice

    • 🍚 2 cups soaked rice

  • Canned Goods

    • 🐟 1 can mackerel in water (190g)

  • Vegetables

    • 🍄 100g shimeji mushrooms
    • 1/4 burdock root
    • 1/4 bunch mitsuba
    • 1 piece ginger

  • Liquids

    • 💧 Water as needed

  • Seasonings

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

PASSI

1

Thinly slice burdock root and soak in water for 5 minutes, then drain. Trim and separate shimeji mushrooms. Cut mitsuba into 3cm lengths. Julienne ginger.

2

Separate mackerel from its can liquid.

3

Add rice, mackerel can liquid, seasonings, and water to the rice cooker up to the 2-cup mark. Mix well and flatten the rice. Add burdock, mackerel, and shimeji mushrooms on top, then cook as usual.

4

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

5

Serve in bowls and garnish with the remaining mitsuba.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 20g
    Proteine
  • 45g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh ingredients for the best flavor.Canned mackerel adds convenience and richness to the dish.This recipe is perfect for meal prep and can be stored in the fridge for up to 2 days.

⚠️ Precauzioni

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