japanese

Kinoko Takikomi Gohan with Edamame and Carrot

Name: Kinoko Takikomi Gohan with Edamame and Carrot
Yield: 1 serving
Cuisine: japanese
Ingredients: 90 g uncooked short grain rice; 220 g dashi stock; 15 g soy sauce; 15 g mirin; 180 g mixed mushrooms sliced; 80 g carrot julienned; 120 g edamame shelled; 8 g sesame oil; 15 g scallion

This simmered dish pairs carrot julienned with edamame shelled, uncooked short grain rice and dashi stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

119 g Carbohydrates

11 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g uncooked short grain rice 329 kcal
220g dashi stock 13 kcal
15g soy sauce 11 kcal
15g mirin 36 kcal
180g mixed mushrooms sliced 40 kcal
80g carrot julienned 33 kcal
120g edamame shelled 144 kcal
8g sesame oil 71 kcal
15g scallion 5 kcal

Cooking instructions

uncooked short grain rice
Rinse rice until water runs mostly clear. Drain well.
uncooked short grain ricedashi stocksoy saucemirin
In a small pot, combine rice with dashi, soy sauce, and mirin. Bring to a simmer, then cover and cook on low 12-14 minutes.
mixed mushrooms slicedcarrot julienned
Scatter mushrooms and carrot on top without stirring, cover, and continue cooking 5 minutes.
Turn off heat and rest covered 10 minutes to steam through.
uncooked short grain ricesoy sauceedamame shelled
Fluff rice and fold in edamame. Taste and adjust with a tiny splash of soy sauce if desired.
scallion
Serve warm, topped with sliced scallion.