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Sanma and Ume Kombu Rice

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 60 Min
  • 3 Porções
  • $8

INGREDIENTES

  • Grains

    • 🍚 1 cup soaked rice

  • Fish

    • 🐟 75g sanma (half fish)

  • Vegetables

    • 🍄 25g shimeji mushrooms

  • Condiments

    • 🍑 1 umeboshi (pickled plum)
    • 5g salted kombu
    • 🧂 Pinch of salt
    • 1/4 tsp grated ginger

  • Liquids

    • 1 tsp salad oil
    • 1/2 tbsp sake
    • 💧 Water as needed

PASSOS

1

Sprinkle salt on the sanma and cut off the tail.

2

Trim the root of the shimeji mushrooms and separate into bite-sized pieces. Remove the pit from the umeboshi.

3

Heat salad oil in a frying pan and cook the sanma over medium heat until golden brown on both sides.

4

Add soaked rice, sake, ginger, and water to the rice cooker, mixing well. Flatten the rice, then add umeboshi, shimeji mushrooms, and sanma on top. Cook using the regular rice setting.

5

Once cooked, remove the sanma, debone and flake it, then return it to the rice cooker. Add salted kombu and mix gently.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 45g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

This dish pairs well with a side of miso soup for a complete Japanese meal.You can use leftover rice for this recipe to save time.Adjust the salt level according to your preference.

⚠️ Precauções

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