Ingredients
Rice
2C Japanese short-grain rice (1432c, 316k, 26p, 0f, 4So)
2C water
Topping
Leftover katsuo bushi (dried bonito flakes) from making dashi
or 1C katsuo bushi from package (30.3c, 0k, 6.7p, 0f, 745.5So)
1T Mirin (36c, 7k, 0p, 0f, .2So)
1/4t sugar (.4c, 1.5k, 0p, 0f, 0So)
2T gluten free Tamari (22c, 2k, 3.8p, .3f, 2010So
2T toasted sesame seeds (160c, 7.3k, 4.8p, 4f, 3.1So)
Dish Totals 1680.7c, 333.8k, 41.3p, 4.3f, 2762.8So
6 Servings
Per Serving 280.11c, 55.63k, 11.88p, .71f, 460.46mgSo
Nutrition from Nutritionix
Directions
First, make the rice. Rinse + wash ~5 times, soak, then drain. Combine rice and water in a heavy saucepan, cover with a tight-fitting lid and bring to a boil over high heat. Lower heat to simmer and let the water be fully absorbed. Remove from heat and let stand, covered, ~10 minutes. Then fluff.
2) Dry toast sesame seeds and set aside.
3) If using katsuo bushi flakes from a package, pour the contents into a pot and moisten with a few drops of sake or water.
- Already used katsuo bushi should be chopped, then cooked in a dry heavy skillet over moderate heat, stirring frequently, until mostly dry and fragrant.
4) Add Mirin, sugar, and tamari sauce to the pot and cook + stir until mixture is dry and glazed. Add toasted sesame seeds. The pour the contents onto a parchment lined baking sheet to spread it out to cool.
5) Serve rice and then top with the bonito-flake mixture.
[x] Flexitarian + Omnivore
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[x] Keto
[x] Mediterranean
[x] Lectin Avoidance:
[O] Oxalate Avoidance: sesame oil
[O] Purine Avoidance: fish
[x] Allergies: FISH, SEEDS
— with changes —
[x] Vegetarian + Vegan: use more seaweed and no fish flakes
Comments
Source: Epicurious I changed the way to cook rice, moved from soy sauce to gluten free Tamari, and from Saki to mirin.
1C raw white rice usually makes 3C cooked so this assumes 1C per serving