Japanese Cookbook
Myoga Shiso Rice
2 servings
portionen5 minutes
aktive zeit10 minutes
gesamtzeitZutaten
3 myoga ginger (0.6 oz, 17 g; you can substitute a small amount of ginger, preferably mild-flavored young ginger) 0.6 17
6 shiso leaves (perilla/ooba)
2 servings cooked Japanese short-grain rice (2 cups, 300 g) 2 300
2 tsp soy sauce
2 tsp toasted sesame oil
1 Tbsp toasted white sesame seeds
Anweisungen
Gather all the ingredients. For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice.
Cut off and discard the ends of 3 myoga ginger and cut them into thin slices.
Cut 6 shiso leaves (perilla/ooba) into julienned strips and separate them.
Place 2 servings cooked Japanese short-grain rice in a large bowl, baking sheet, or sushi oke (hangiri).
Drizzle 2 tsp soy sauce and 2 tsp toasted sesame oil over the hot rice.
Add the sliced myoga and julienned shiso leaves. Mix it all together.
Sprinkle 1 Tbsp toasted white sesame seeds on top and serve. Enjoy!
Nährwertangaben
Portionsgröße
-
Kalorien
185 kcal
Gesamtfett
6 g
Gesättigtes Fett
1 g
Ungesättigtes Fett
-
Transfett
-
Cholesterin
-
Natrium
289 mg
Gesamtkohlenhydrate
28 g
Ballaststoffe
1 g
Zucker insgesamt
1 g
Eiweiß
3 g
2 servings
portionen5 minutes
aktive zeit10 minutes
gesamtzeit