Japanese Cookbook

Myoga Shiso Rice

Name: Myoga Shiso Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Side Dish
Ingredients: 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

Rice

Side Dish

Vegetarian

2 servings

porsjoner

5 minutes

aktiv tid

10 minutes

total tid

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Ingredienser

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

Fremgangsmåte

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!

Næringsinnhold

Porsjonsstørrelse

Kalorier

185 kcal

Totalt fett

6 g

Mettet fett

1 g

Umettet fett

Transfett

Kolesterol

Natrium

289 mg

Totalt karbohydrater

28 g

Kostfiber

1 g

Totalt sukker

1 g

Protein

3 g