Units
Ingredients
- 360 ml rice short grain rinsed (2 cooker cups, or about 1 ½ regular cups)
- 1 tablespoon sake
- ¼ Cup crab meat canned crumbled , liquid reserved (see tofu with crab sauce for more info)
- 2 cups dashi stock , about
- ¼ Cup bamboo chopped (I prefer the whole vacuum sealed ones if you can find them)
- ¼ Cup nameko mushrooms chopped or enoki
- to taste Salt
- ¼ Cup mitsuba leaves and stems roughly chopped
- salmon roe as garnish (optional)
Instructions
- Rinse the rice until the water runs almost clear, then drain as much of the water out as you can.
- Add the sake and reserved crab liquid. Fill the rice cooker bowl up to the "2" mark with dashi.
- Add the crab, bamboo, and mushrooms. Stir the liquid and taste for salt. It should taste like a slightly watery soup. Add more salt if needed.
- Run the rice cooker according to directions. When the rice is done and has had a chance to steam, add the mitsuba and gently fold into the cooked rice.
- Garnish with salmon roe and serve immediately.
Nutrition
Calories 296kcalCarbohydrates 58gProtein 10gFat 1gSaturated Fat 0.3gPolyunsaturated Fat 0.5gMonounsaturated Fat 0.3gCholesterol 4mgSodium 481mgPotassium 325mgFiber 2gSugar 0.4gVitamin A 18IUVitamin C 2mgCalcium 66mgIron 1mg