Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, low-cal wakame seaweed and shirasu rice bowl. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Low-Cal Wakame Seaweed and Shirasu Rice Bowl is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Low-Cal Wakame Seaweed and Shirasu Rice Bowl is something that I’ve loved my entire life. They are nice and they look fantastic.
Another classic dish is wakame gohan, blending wakame seaweed with rice. Marumiya's "Mazekomi Wakame" furikake series lets you enjoy this staple rice dish This is another recommended furikake of Marumiya's "Mazekomi Wakame" series. Shirasu are boiled young white sardines, sweetfish, or.
To begin with this particular recipe, we must prepare a few ingredients. You can have low-cal wakame seaweed and shirasu rice bowl using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Low-Cal Wakame Seaweed and Shirasu Rice Bowl:
- Get bowlful Plain steamed rice
- Get Dried wakame seaweed
- Make ready Shirasu (boiled and dried baby sardines)
- Take Green onion or scallion
- Take Shredded nori seaweed
- Get Soy sauce or mentsuyu
Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring). Dried shirasu is called "chirimen" because it resembles the chirimen crepe fabric made by a. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but high in several nutrients that are essential to health.
Instructions to make Low-Cal Wakame Seaweed and Shirasu Rice Bowl:
- Put the dried wakame seaweed in a bowl of water to rehydrate, then drain. Squeeze out the excess water using kitchen paper towels.
- If the wakame is very big, chop it up a little to suit your taste. I personally like to leave the bigger as they are, but to each his own!
- Pile the wakame seaweed, shirasu, chopped green onion and nori seaweed on top of warm rice, drizzle some soy sauce on top, and you're done!
- Chew up those bits of seaweed really well! The more you chew, the fuller you'll feel!
Chefs would be first to tell you of wakame's culinary benefits. "The Sydney Morning Herald" describes it as an edible sea vegetable with a delicate, briny flavor. The Japanese have traditionally cultivated wakame by growing it on ropes tied to offshore rafts. Rice bowls From donburi to poké, all these dishes sit on a fluffy bed of Japanese rice that absorbs the flavours of the topping. Scoop the rice into deep bowls, top with the chicken and egg mixture, and garnish with spring onions and chilli powder. Wakame (わかめ) is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber.
So that is going to wrap this up for this exceptional food low-cal wakame seaweed and shirasu rice bowl recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
