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Tuna and Salted Kombu Rice

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Grain

    • 🍚 1 cup of soaked rice

  • Protein

    • 🐟 35g of canned tuna in oil

  • Vegetable

    • 🍄 1/2 pack of shimeji mushrooms
    • 🥕 1/4 carrot, julienned
    • 1 shiso leaf, julienned

  • Condiment

    • 10g of salted kombu
    • 1/2 tbsp of sake

  • Liquid

    • 💧 Water as needed

PASSOS

1

Cut the root off the shimeji mushrooms, halve them, and separate. Julienne the carrot and shiso leaf.

2

Add soaked rice, sake, and water to the rice cooker up to the 1-cup mark. Mix and flatten the rice. Spread shimeji mushrooms, carrot, tuna, and salted kombu evenly on top. Cook using the regular rice setting.

3

Once cooked, gently mix the rice and ingredients. Serve in bowls and garnish with shiso leaf.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 12g
    Proteína
  • 50g
    Carboidratos
  • 8g
    Gorduras

💡 Dicas

Use fresh shiso leaves for a more aromatic garnish.Adjust the amount of salted kombu based on your preference for saltiness.This dish pairs well with miso soup for a complete Japanese meal.

⚠️ Precauções

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