3 Rice Toppings

Name: 3 Rice Toppings
Total time: 30 min
Yield: 4 份量
Ingredients: 🧄 2 cloves garlic, minced; 2 tbsp sake; 2 tbsp mirin; 🍬 2 tsp sugar; 4 tbsp miso; 2 tsp sesame oil; 10 shiso leaves, shredded; 1 myoga, thinly sliced; 1 umeboshi, finely chopped; 2 tbsp dried baby sardines; 🧂 1 tsp soy sauce; 2g bonito flakes; 1 pack natto (54g); 3 okra, sliced; 🧀 1 tbsp grated cheese

成本 $5, 保存 $10

來源: Recommended by CookPal

30 Min
4 份量
$5

3 Rice Toppings

成本 $5, 保存 $10

來源: Recommended by CookPal

30 Min
4 份量
$5

食材

Garlic Miso
- 🧄 2 cloves garlic, minced
- 2 tbsp sake
- 2 tbsp mirin
- 🍬 2 tsp sugar
- 4 tbsp miso
- 2 tsp sesame oil
Ume Chirimen Katsuobushi Mix
- 10 shiso leaves, shredded
- 1 myoga, thinly sliced
- 1 umeboshi, finely chopped
- 2 tbsp dried baby sardines
- 🧂 1 tsp soy sauce
- 2g bonito flakes
Okra Cheese Natto
- 1 pack natto (54g)
- 3 okra, sliced
- 🧀 1 tbsp grated cheese

步驟

Mince the garlic for the Garlic Miso.

Mix sake, mirin, sugar, and miso in a bowl.

Heat sesame oil in a pan, add garlic, and sauté on low heat until translucent. Add the miso mixture and cook on low heat for about 5 minutes until thickened.

Shred the shiso leaves, thinly slice the myoga, and finely chop the umeboshi for the Ume Chirimen Katsuobushi Mix.

Combine all ingredients for the Ume Chirimen Katsuobushi Mix in a bowl and mix well.

Prepare the okra by removing the stem, rubbing with salt, rinsing, and microwaving for 20 seconds at 600W. Slice into small pieces.

Mix natto with its included sauce, then add the sliced okra and grated cheese. Stir well.

營養成分

每份

🔥

150

卡路里

8g
蛋白質
12g
碳水化合物
6g
脂肪

💡 小提示

These toppings can be stored in the fridge for up to 3 days.Use as a filling for rice balls or as a side dish for a complete meal.Adjust the seasoning to your taste by adding more soy sauce or miso.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。