Myoga Shiso Rice

• 份量: 2 servings
• 活動時間: 5 minutes
• 總時間: 10 minutes

食材

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

步驟

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!

營養

• 卡路里: 185 kcal
• 總脂肪: 6 g
• 飽和脂肪: 1 g
• 鈉: 289 mg
• 總碳水化合物: 28 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 3 g