Ingredients
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2 tablespoons extra virgin olive oil
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1/2 cup brown rice
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1/2 teaspoon minced ginger (fresh)
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1/4 teaspoon grated garlic
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1/4 cup soy sauce
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1/4 cup mirin (rice wine)
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1/4 cup water
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1/2 cup shiitake mushrooms (dried or fresh), rehydrated if necessary
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1/4 cup green onion (scallions), sliced thinly
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1/4 cup pickled plum (umeboshi), cut into thin strips
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Optional: 1/2 cup cooked edamame (shelled soybeans)
Directions
Subtitle: Inspired by Seasonal Flavours
Description: This Japanese cuisine recipe is not only delicious but also sustainable as it incorporates seasonal ingredients. It’s perfect for those who love healthy eating and enjoy exploring new tastes from around the world.
Ingredients:
– 2 tablespoons extra virgin olive oil
– 1/2 cup brown rice
– 1/2 teaspoon minced ginger (fresh)
– 1/4 teaspoon grated garlic
– 1/4 cup soy sauce
– 1/4 cup mirin (rice wine)
– 1/4 cup water
– 1/2 cup shiitake mushrooms (dried or fresh), rehydrated if necessary
– 1/4 cup green onion (scallions), sliced thinly
– 1/4 cup pickled plum (umeboshi), cut into thin strips
– Optional: 1/2 cup cooked edamame (shelled soybeans)
Instructions:
1. Heat a large pot of salted water over medium heat until boiling. Add the rice and cook according to package directions, typically about 12 minutes. Drain and rinse under cold running water before discarding any excess water. Set aside.
2. Meanwhile, heat the olive oil in a small skillet over medium heat. Once warm, add the ginger and garlic and saute until fragrant, approximately 30 seconds. Stir in the soy sauce, mirin, and water. Bring to a simmer, reduce heat to low, and cover. Simmer until most of the liquid has reduced, approximately 5 minutes. Remove from heat and set aside.
3. Cook the shiitake mushrooms in a separate pan over high heat until tender and dry out slightly, about 3 minutes. Set aside.
4. Assemble the meal by combining the cooked rice, soy sauce mixture, and the chopped scallions and umeboshi in a serving bowl. Top with the cooked shiitake mushrooms and serve immediately or chilled. If desired, add the cooked edamame at this point. Enjoy!
Difficulty Level: Easy
Nutrition Information:
– Calories: 340 kcal per serving
– Total Fat: 10 g
– Cholesterol: 0 g
– Sodium: 675 mg
– Carbohydrate: 42 g
– Protein: 5 g
– Vitamin A: 0% RDA
– Vitamin C: 0% RDA
– Iron: 0% RDA
– Calcium: 0% RDA
– Note: Serving sizes may vary depending on personal preferences and taste. Adjust accordingly.
Total Time Needed: Approximately 20 minutes
Steps
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1
Done
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Heat a large pot of salted water over medium heat until boiling. Add the rice and cook according to package directions, typically about 12 minutes. Drain and rinse under cold running water before discarding any excess water. Set aside. |
|
2
Done
|
Meanwhile, heat the olive oil in a small skillet over medium heat. Once warm, add the ginger and garlic and saute until fragrant, approximately 30 seconds. Stir in the soy sauce, mirin, and water. Bring to a simmer, reduce heat to low, and cover. Simmer until most of the liquid has reduced, approximately 5 minutes. Remove from heat and set aside. |
|
3
Done
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Cook the shiitake mushrooms in a separate pan over high heat until tender and dry out slightly, about 3 minutes. Set aside. |
|
4
Done
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Assemble the meal by combining the cooked rice, soy sauce mixture, and the chopped scallions and umeboshi in a serving bowl. Top with the cooked shiitake mushrooms and serve immediately or chilled. If desired, add the cooked edamame at this point. Enjoy! |
