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Yuzu Kosho Mackerel Rice

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 90 Min
  • 4 Porzioni
  • $8

INGREDIENTI

  • Grains

    • 🍚 2 cups of soaked rice

  • Canned Fish

    • 1 can (190g) of miso-flavored mackerel

  • Vegetables

    • 2 pieces of julienned ginger
    • 🧅 2 stalks of chopped green onion
    • Seaweed for garnish

  • Liquids

    • 💧 Water as needed

  • Seasonings

    • 2 tbsp of sake
    • 1 tbsp of mirin
    • 🧂 1 tbsp of soy sauce
    • 2 tsp of yuzu kosho

PASSI

1

Julienne the ginger, chop the green onions, and separate the mackerel from its can juice.

2

In a rice cooker, add the soaked rice, mackerel can juice, seasonings (sake, mirin, soy sauce, yuzu kosho), and water up to the 2-cup mark. Mix well and flatten the rice. Place the mackerel and ginger on top, then cook as usual.

3

Once cooked, mix the rice thoroughly. Serve in bowls and garnish with chopped green onions and seaweed.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 15g
    Proteine
  • 50g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh ginger for a more aromatic flavor.Leftovers can be stored in the fridge for up to 2 days.Adjust the amount of yuzu kosho based on your spice preference.

⚠️ Precauzioni

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