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Octopus and Shimeji Mushroom Rice

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 90 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Rice

    • 🍚 1 cup soaked rice

  • Seafood

    • 🐙 80g boiled octopus

  • Vegetables

    • 🍄 50g shimeji mushrooms
    • 🥕 35g carrot, quartered and sliced
    • 2 slices thinly sliced ginger

  • Seasoning

    • 1 tbsp mirin
    • 1 tbsp soy sauce
    • 1/4 tsp Japanese dashi powder

  • Optional Garnish

    • Chopped nori, as needed

PASSOS

1

Cut the root off the shimeji mushrooms and separate them by hand. Quarter the carrot lengthwise, then slice thinly. Slice the ginger into thin strips.

2

Cut the boiled octopus into small bite-sized pieces.

3

Add the soaked rice and seasoning ingredients (mirin, soy sauce, dashi powder) to the rice cooker. Add water up to the 1-cup mark, mix well, and flatten the rice. Layer the octopus, carrot, shimeji mushrooms, and ginger on top.

4

Cook the rice using the regular rice cooking setting. Once done, gently mix everything together and serve in bowls. Garnish with chopped nori.

NUTRIENTES

Por 1 Porção

🔥

320

Calorias

  • 12g
    Proteína
  • 55g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

Use fresh octopus for better texture and flavor.Leftovers can be stored in the fridge for up to 2 days.Adjust the soy sauce and mirin to taste if you prefer a stronger flavor.

⚠️ Precauções

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