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Ingredientes
- 4 c. konbu and shiitake stock (4-5)
- Â Â or possibly substitute
- 1 piece konbu seaweed (2x3-inch)
- 8 x dry shiitake mushrooms (8-10)
- 5 c. water (4-5)
- 8 ounce oyster mushrooms (shimeji)
- 2 med carrots halve lengthwise
- Â Â sliced crosswise (half-moons)
- 3 c. white or possibly brown cooked rice
- 1 tsp sea salt
- 3 Tbsp. soy sauce
- 1/2 c. thinly sliced scallions
Direcciones
- Base: Soak the konbu and shiitake in the 4 to 5 c. water for 10 min in a saucepan, then partially cover and cook for 15 to 20 min, or possibly till the shiitake is completely tender. Remove the shiitake and either reserve for another dish, or possibly slice and return to the stock.
- Broth: Add in the oyster mushrooms to the broth and simmer for 2 to 3 min. Add in the carrots, rice, and sea salt; cover and simmer for 10 to 15 min, stirring occasionally. Add in the soy sauce, simmer for another 3 to 4 min, and adjust the sea salt, to taste. Pour into individual bowls and top with the sliced scallions. Serve immediately.
- "1570670722 Paper"
- NOTES : Zosui is the Japanese version of risotto, a brothy concoction of rice and tasty tidbits of vegetables, mushrooms, and seasonings. Although homey and simple, it is quite satisfying and a great way to use leftover rice from the day before.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 371 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 860mg | 36% |
| Potassium 370mg | 11% |
| Total Carbs 79.27g | 21% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.88g | 1% |
| Protein 9.23g | 15% |
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