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Pork Belly and Mushroom Rice

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 90 Min
  • 4 Porções
  • $8

INGREDIENTES

  • Rice

    • 🍚 2 cups soaked rice

  • Meat

    • 🥩 100g sliced pork belly

  • Vegetables

    • 🍄 100g maitake mushrooms
    • 🍄 50g shimeji mushrooms

  • Oil

    • 1 tsp salad oil

  • Seasoning

    • 4 tbsp ponzu soy sauce
    • 💧 360ml water
    • 1/2 tsp Japanese dashi powder

PASSOS

1

Break apart the maitake mushrooms and trim the root of the shimeji mushrooms, then separate them by hand.

2

Cut the pork belly into 3cm wide pieces.

3

Heat salad oil in a pot over medium heat, add pork belly, and stir-fry for about 2 minutes until the color changes. Add maitake and shimeji mushrooms, stir-fry until softened, then remove the ingredients.

4

In a measuring cup, combine ponzu soy sauce and water to make 360ml of seasoning liquid.

5

Add soaked rice, seasoning liquid, and dashi powder to the pot. Mix well and flatten the rice. Place the cooked ingredients on top and spread evenly. Heat on medium-high until boiling, then cover and cook on low heat for 10–12 minutes. Increase to medium-high for 30 seconds to evaporate excess moisture. Turn off the heat and let it steam for 10 minutes with the lid on. Mix gently before serving.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 15g
    Proteína
  • 60g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh mushrooms for the best flavor.Adjust the amount of ponzu soy sauce based on your taste preference.Ensure the rice is soaked properly to achieve the ideal texture.

⚠️ Precauções

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