A delicious and healthy dish made with Hokkaido pumpkin, Shiitake mushrooms and rice.
Step 1 of 8: Soak the Shiitake mushrooms in boiling water for about 30 minutes.
Step 2 of 8: Strain the water through a sieve and set aside.
Step 3 of 8: Steam the rice after rinsing it for about 30 minutes. Leave it covered off the heat for another 10 minutes.
Step 4 of 8: In a pan, pour in the extra-virgin olive oil and heat it up. Add the thinly sliced onion, the diced pumpkin and the sliced Shiitake mushrooms.
Step 5 of 8: Let it flavour for 5 minutes and add the mirin. Let it reduce for a few minutes while cooking.
Step 6 of 8: Add the water mixed with the mushroom soaking water, 200 g in total.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Soy and Sesame · Allergens to verify: Gluten
Step 7 of 8: Add the spoonful of miso, stir to dissolve and cover with a lid. Cook for 15 minutes. It should not be too brothy.
Step 8 of 8: Serve the pumpkin accompanied by the steamed rice.
| Average values | Per serving618 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 5,152 kJ1,231 kcal | 834 kJ199 kcal |
| Fat | 4.2 g | 0.68 g |
| of which saturated fatty acids | 1.11 g | 0.18 g |
| Carbohydrates | 239.41 g | 38.74 g |
| of which sugars | 181.51 g | 29.37 g |
| Fibre | 37.7 g | 6.1 g |
| Protein | 54.88 g | 8.88 g |
| Salt | 0.25 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetectedTo be verified
