Oatmeal Soy Milk Mentaiko Risotto

Name: Oatmeal Soy Milk Mentaiko Risotto
Total time: 15 min
Yield: 1 份量
Ingredients: 🌾 40g oatmeal; 25g mentaiko; 🍄 50g shimeji mushrooms; 💧 100cc water; 🥛 100cc unsweetened soy milk; 1/4 tsp Japanese dashi granules; 🧂 1 pinch salt; A dash of pepper; 🧅 Chopped green onion, as needed

成本 $5, 保存 $10

來源: Recommended by CookPal

15 Min
1 份量
$5

Oatmeal Soy Milk Mentaiko Risotto

成本 $5, 保存 $10

來源: Recommended by CookPal

15 Min
1 份量
$5

食材

Main
- 🌾 40g oatmeal
- 25g mentaiko
- 🍄 50g shimeji mushrooms
Soup
- 💧 100cc water
- 🥛 100cc unsweetened soy milk
- 1/4 tsp Japanese dashi granules
- 🧂 1 pinch salt
- A dash of pepper
Garnish
- 🧅 Chopped green onion, as needed

步驟

Trim the root of shimeji mushrooms and separate them by hand.

Extract the contents of the mentaiko and set aside half for garnish.

In a frying pan, combine oatmeal, shimeji mushrooms, and soup ingredients. Mix well and heat over medium heat. Once boiling, cover and simmer on low heat for about 5 minutes until the oatmeal softens.

Turn off the heat and mix in half of the mentaiko.

Serve in a bowl, garnish with chopped green onion, and top with the reserved mentaiko.

營養成分

每份

🔥

250

卡路里

15g
蛋白質
30g
碳水化合物
5g
脂肪

💡 小提示

Use fresh mentaiko for the best flavor.Adjust the seasoning to taste if needed.This dish can be stored in the fridge for up to 2 days.

⚠️ 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。