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Clam and Pork Mixed Rice

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Rice

    • 🍚 3 cups soaked rice

  • Seafood

    • 🦪 150g clams, cleaned

  • Meat

    • 🥩 100g thinly sliced pork belly

  • Vegetables

    • 1 bunch mitsuba, chopped
    • 1 piece ginger, julienned

  • Liquids

    • 💧 Water as needed
    • 1 tsp salad oil
    • 50cc sake

  • Seasonings

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

PASSOS

1

Julienne the ginger.

2

Add soaked rice to the rice cooker, fill with water up to the 3-cup mark, then reduce by 3 tbsp. Flatten the rice and spread ginger on top. Cook as usual.

3

Place clams and sake in a pot, cover, and heat on medium until clams open. Remove clams from shells and strain the cooking liquid.

4

Cut pork belly into 2cm wide strips.

5

Chop mitsuba into 2cm pieces.

6

Heat salad oil in a frying pan, add pork belly, and stir-fry on medium heat for about 3 minutes until fat becomes translucent. Remove excess fat with a paper towel.

7

Add seasonings and clam cooking liquid to the pan, stir-fry briefly to combine.

8

Once rice is cooked, mix in the pork mixture and clams, then let steam for 15 minutes. Add mitsuba and mix thoroughly.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 60g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh clams for the best flavor.Adjust the soy sauce and mirin to taste if you prefer a stronger or lighter seasoning.Serve immediately to enjoy the aroma of mitsuba.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.