Myoga Yukari Rice (Mazegohan)

• จำนวนที่เสิร์ฟ: 2 servings
• เวลาทำ: 10 minutes
• เวลารวม: 10 minutes

ส่วนผสม

3 myoga ginger

2 bowls cooked Japanese short-grain rice (freshly cooked; typically 1 cup, 150 g per bowl)

2 tsp yukari rice seasoning

2 tsp toasted white sesame seeds

วิธีทำ

Gather all the ingredients.

Discard the bottom ends of 3 myoga ginger. Thinly slice the myoga diagonally.

Run a large bowl (here I used a sushi oke, but you can also use a baking sheet) under cold water to make it wet, so the rice won‘t stick. Add 2 bowls cooked Japanese short-grain rice and 2 tsp yukari rice seasoning to the bowl and mix them all together.

Add 2 tsp toasted white sesame seeds and the thinly sliced myoga ginger.

Gently mix together with a rice paddle (scooper) in a slicing motion so that the rice doesn‘t get mushy. Serve in rice bowls and enjoy!

To Store

You can keep any leftover rice in an airtight container and store it in the freezer for a month. I don‘t recommend refrigerating rice as it gets hard. I freeze my rice even when I plan to eat it the next day.

ข้อมูลโภชนาการ

• แคลอรี่: 133 kcal
• ไขมันทั้งหมด: 1 g
• ไขมันอิ่มตัว: 1 g
• ไขมันไม่อิ่มตัว: 2 g
• โซเดียม: 287 mg
• คาร์โบไฮเดรตทั้งหมด: 27 g
• ใยอาหาร: 1 g
• น้ำตาลทั้งหมด: 1 g
• โปรตีน: 3 g