Tuna and Mushroom Steamed Rice
You can taste more "umami" by adding oil (or water) contained in canned tuna. Enjoy this seasoned steamed rice with mushrooms, which are low in calories but high in dietary fiber.
PREPARATION
- Cut oyster mushrooms into easy-to-eat size. Chop off the hard tips of shiitake mushrooms and slice into strips. Divide shimeji mushrooms into small heads. Peel carrot and julienne.
- Put washed rice, canned tuna (add oil as you like), and A into a rice cooker. Pour water in the rice cooker as instructed. Add STEP1 and cook.
- Once cooked, mix lightly and serve. Sprinkle chopped white radish sprouts as an option.
| Servings | 4 servings |
|---|---|
| Cooking Time | 15 mins *Excluding the time for cooking rice |
| Calories (1 serving) | 581 Calories |
| Sodium (1 serving) | 1.9 g |
Ingredients
3 go (450g) Rice
1 can Canned tuna
2 pcs Oyster mushrooms
2 pcs Shiitake mushrooms
100g (1 package) Shimeji mushrooms
50g Carrot
as you like White radish sprouts
Ａ
30ml (2 tablespoons) KOMBU TSUYU
30ml (2 tablespoons) "Sake" (rice cooking wine)
PREPARATION
- Cut oyster mushrooms into easy-to-eat size. Chop off the hard tips of shiitake mushrooms and slice into strips. Divide shimeji mushrooms into small heads. Peel carrot and julienne.
- Put washed rice, canned tuna (add oil as you like), and A into a rice cooker. Pour water in the rice cooker as instructed. Add STEP1 and cook.
- Once cooked, mix lightly and serve. Sprinkle chopped white radish sprouts as an option.
