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Salmon and Mushroom One-Pan Rice

Chi phí $12, lưu $8

Nguồn: Recommended by CookPal

  • 50 Min
  • 4 Số suất
  • $12

NGUYÊN LIỆU

  • Rice

    • 🍚 2 cups soaked rice

  • Fish

    • 🐟 200g salmon fillets

  • Vegetables

    • 100g lotus root
    • 🍄 100g shimeji mushrooms
    • 🍄 100g maitake mushrooms
    • 1 piece ginger, julienned
    • 1/4 bunch mitsuba, chopped

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tbsp salad oil

  • Sauce

    • 2 tbsp sake
    • 🧂 1/3 tsp salt
    • 🧂 1 tbsp soy sauce
    • 💧 350ml water

BƯỚC

1

Cut lotus root into bite-sized pieces and soak in water. Trim shimeji mushrooms and separate. Tear maitake mushrooms into smaller pieces. Julienne ginger. Chop mitsuba into 2cm pieces.

2

Sprinkle salmon with a pinch of salt and let sit for 10 minutes. Pat dry and season with salt and pepper.

3

Heat salad oil in a pan and sear salmon skin-side down. Add lotus root and cook until both sides are browned. Remove from pan.

4

Wipe the pan clean and add soaked rice, sauce ingredients, and mix evenly. Flatten the rice and layer ginger, mushrooms, lotus root, and salmon on top.

5

Cover the pan and cook on medium heat until boiling. Reduce to low heat and cook for 15 minutes. Finish with 30 seconds on high heat and let steam for 10 minutes.

6

Sprinkle chopped mitsuba on top before serving.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

450

Calo

  • 25g
    Protein
  • 50g
    Carbohydrate
  • 10g
    Chất béo

💡 Mẹo

Use fresh salmon for better flavor.Adjust seasoning to taste if using low-sodium soy sauce.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.