Ingredients
- Basmati or jasmine rice
200g200g - Hokkaido pumpkin
1unit1unit - Shiitake mushrooms
3unit3unit - Extra virgin olive oilto taste
- Red onion
1unit1unit - Miso
1tablespoon1tablespoon - Mirin
2tablespoon2tablespoon - Water
200g200g - Sesame for garnishto taste
Preparation
- STEP 1 OF 8
Soak the Shiitake mushrooms in boiling water for about 30 minutes.
- STEP 2 OF 8
Strain the water with a sieve and set aside.
- STEP 3 OF 8
Steam the rice after rinsing it for about 30 minutes. Leave it covered off the heat for another 10 minutes.
- STEP 4 OF 8
In a pan, pour the extra virgin olive oil and heat it. Add the thinly sliced onion, diced pumpkin, and sliced Shiitake mushrooms.
- STEP 5 OF 8
Let it season for 5 minutes and add the mirin. Let it evaporate for a few minutes while cooking.
- STEP 6 OF 8
Add the water mixed with the mushroom soaking water, totaling 200 g.
- STEP 7 OF 8
Add the tablespoon of miso, stir to dissolve, and cover with a lid. Cook for 15 minutes. It should not be too soupy.
- STEP 8 OF 8
Serve the pumpkin accompanied by the steamed rice.
General Information
More information
I didn't use salt by choice, for me the flavor was just right. Season to taste if desired.
Origin
Giappone
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 139.85 |
Carbohydrates (g) | 27.14 |
of which Sugars (g) | 19.14 |
Fat (g) | 0.55 |
of which Saturates (g) | 0.14 |
Protein (g) | 6.26 |
Fiber (g) | 4.08 |
Sale (g) | 0.05 |
- Proteins6.26g·16%
- Carbohydrates27.14g·71%
- Fats0.55g·1%
- Fibers4.08g·11%