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Umami

Japanese Cookbook

Myoga Shiso Rice

2 servings

porzioni

5 minutes

tempo di preparazione

10 minutes

tempo totale

Ingredienti

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

Istruzioni

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!

Nutrizione

Dimensione della Porzione

-

Calorie

185 kcal

Grassi Totali

6 g

Grassi Saturi

1 g

Grassi Insaturi

-

Grassi Trans

-

Colesterolo

-

Sodio

289 mg

Carboidrati Totali

28 g

Fibra Alimentare

1 g

Zuccheri Totali

1 g

Proteine

3 g

2 servings

porzioni

5 minutes

tempo di preparazione

10 minutes

tempo totale
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