Scallop and Shimeji Mushroom Rice

Name: Scallop and Shimeji Mushroom Rice
Total time: 60 min
Yield: 3 份量
Ingredients: 🍚 1 cup of soaked rice; 🦪 35g of canned scallops; 🍄 1/4 pack of shimeji mushrooms; 🥕 1/6 carrot, julienned; 🧅 Chopped green onion, as needed; 🧈 10g of salted butter; 💧 Water, as needed; 1/2 tbsp of sake; 1/2 tbsp of mirin; 🧂 1/6 tsp of salt; 1/2 tbsp of soy sauce

成本 $8, 保存 $12

來源: Recommended by CookPal

60 Min
3 份量
$8

Scallop and Shimeji Mushroom Rice

成本 $8, 保存 $12

來源: Recommended by CookPal

60 Min
3 份量
$8

食材

Grains
- 🍚 1 cup of soaked rice
Seafood
- 🦪 35g of canned scallops
Vegetables
- 🍄 1/4 pack of shimeji mushrooms
- 🥕 1/6 carrot, julienned
- 🧅 Chopped green onion, as needed
Dairy
- 🧈 10g of salted butter
Liquids
- 💧 Water, as needed
Seasonings
- 1/2 tbsp of sake
- 1/2 tbsp of mirin
- 🧂 1/6 tsp of salt
- 1/2 tbsp of soy sauce

步驟

Cut off the root of the shimeji mushrooms and separate them. Julienne the carrot. Separate the scallops from the canned juice.

Add the soaked rice, scallop juice, seasonings (sake, mirin, salt, soy sauce), and water to the rice cooker up to the 1-cup mark. Mix well and flatten the rice.

Place the scallops, shimeji mushrooms, carrot, and butter on top of the rice. Cook using the normal rice cooking setting. Once cooked, mix gently, serve in bowls, and garnish with chopped green onion.

營養成分

每份

🔥

320

卡路里

12g
蛋白質
45g
碳水化合物
8g
脂肪

💡 小提示

Use fresh scallops for a more intense flavor if available.This dish can be stored in the fridge for up to 2 days.Adjust the amount of soy sauce and salt based on your preference.

⚠️ 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。