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Basic Japanese Mixed Rice

Costo $8, salva $12

Fonte: Recommended by CookGo

  • 90 Min
  • 4 Porzioni
  • $8

INGREDIENTI

  • Rice

    • 🍚 2 cups soaked rice

  • Protein

    • 🍗 150g chicken thigh

  • Vegetables

    • 🥕 1/4 carrot (40g), sliced
    • 🍄 50g shimeji mushrooms
    • 65g konjac, sliced

  • Other Ingredients

    • 10g fried tofu, sliced
    • 💧 Water as needed

  • Seasoning for Chicken

    • 1 tbsp sake
    • 1 tsp soy sauce

  • Seasoning for Rice

    • 2 tbsp mirin
    • 🧂 1/2 tsp salt
    • 1 tbsp soy sauce
    • 1 tsp Japanese dashi powder

PASSI

1

Slice the carrot into thin pieces and separate the shimeji mushrooms by removing the root.

2

Cut the konjac into thin slices and prepare the fried tofu by pouring hot water over it to remove excess oil. Pat dry and slice.

3

Cut the chicken into bite-sized pieces and marinate with sake and soy sauce.

4

Add soaked rice, mirin, salt, soy sauce, dashi powder, and water to the rice cooker. Mix and level the rice.

5

Layer the carrot, mushrooms, konjac, tofu, and marinated chicken on top of the rice. Cook using the regular rice setting.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 15g
    Proteine
  • 45g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use freshly soaked rice for better texture.Adjust seasoning based on personal preference.Leftovers can be stored in the fridge for up to 3 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.