1/3 of recipe:
2.6 calories; 5.0 g protein; 2.7 g fat; 40.1 g carbohydrate; 39.2 g net carbs; 100.7 mg sodium (with 50% reduced-sodium soy sauce; 165 mg with regular soy sauce); 0 mg cholesterol; 0.9 g fiber
1/2 of recipe:
309 calories; 7.5 g protein; 1.8 g fat; 60.2 g carbohydrate; 58.8 g net carbs; 151 mg sodium (with 50% reduced-sodium soy sauce; 248 mg with regular soy sauce); 0 mg cholesterol; 1.4 g fiber
Small handful maitake mushrooms (70 g in photo)
1 small usuage thin deep-fried tofu
1 tiny knob ginger
Pinch salt (for grilling maitake)
175-180 cc dashi
1 tbsp sake
1 1/4 tsp soy sauce
(*1 rice cooker cup=180cc)
Rise regular and sweet rice together, drain, and let sit 30+ minutes.
As moisture comes out, sprinkle salt, and grill until toasty.
Prep-boil usuage, and cut into small pieces.
Tear maitake into smaller (finger-size) pieces. Julienne ginger.
Put sake and soy sauce in rice.
When done, wait 10 minutes, and gently turn.
Ready to serve.
- Dashi made with kombu kelp (kobudashi) or kelp and bonito flakes (katsuko-kobu dashi) is recommended for this dish. If using kobudashi, you might want to add slightly more soy sauce or salt, as kobudashi by itself has a very soft taste.
- Adjust the amount of dashi according to the amount of sweet rice. You need less liquid (dashi) when you have more sweet rice.
- The above sodium figures are based on the assumption that 75% of salt sprinkled on maitake stays with the mushrooms.