Ume Shiso Rice
Elevate your everyday dinner with Ume Shiso Rice! With pickled plums (umeboshi), fragrant shiso leaves, and nutty sesame seeds mixed into steamed rice, this beautiful mazegohan is big on flavors. Pair it with a simple main dish or a full-spread Japanese meal.
Foto: Just One Cookbook
Bahan-bahan
- 4 servings cooked Japanese short-grain rice ((hot; typically 1 cup (150 g) per rice bowl serving))
- 5 pieces umeboshi (Japanese pickled plums) ((or 4 large umeboshi; 1 per person, depending on the size of ume))
- 10 shiso leaves (perilla/ooba) ((or more if you like; I used 12))
- 1½ Tbsp toasted white sesame seeds
Langkah-langkah
-
Gather all the ingredients. For the steamed rice, 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
-
Discard the stems of 10 shiso leaves (perilla/ooba) and roll them up from the stem to the tip. Cut into thin julienned strips.
-
Discard the pits from 5 pieces umeboshi (Japanese pickled plums) and chop it finely with the knife.
-
In a big bowl like my hangiri (sushi oke) or a baking sheet, mix 4 servings cooked Japanese short-grain rice, the chopped umeboshi, the julienned shiso, and 1½ Tbsp toasted white sesame seeds together. Serve the rice in individual rice bowls. Enjoy!
-
In general, rice does not keep well in the refrigerator. I recommend freezing the leftover rice. I do so even when I save it for the next day. If you prefer to keep in the refrigerator, keep the rice in an airtight container and wrap the container with a thick towel to keep the rice cool but not cold.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
Memuat komentar...