< JAPANESE MISO RISSOTO/ 和風味噌リゾット >
▶VEGAN
＜Yield> 2 serving
<Prep time> 2 mins
<Cook time> 8 mins ( This doesn't include the time for cooking rice)
<Ingredients>
½ cup, minced (100g) onion
1 cup, minced (100g) carrot
2 shiitake mushrooms
1 tbsp olive oil
1cup (300g) cooked rice
1 ½ cup ( 300ml) water
Seasoning
1 tbsp salted rice malt / ¼ tsp salt
1cup ( 200ml) unsweetned soymilk
1 tbsp yellow miso
½ tsp any stock powder/ bouillon cube
Topping
1 tsp toasted sesame seed
1 tbsp, chopped spring onion
½ sheet, shredded nori seaweed,
★Find Japanese ingredients here.
<Directions>
1; Mince onion, carrot and shiitake mushrooms. Cook rice if you don’t have leftover rice.
2; Heat olive oil over medium heat. Add onion, carrot and shitake mushroom. Season it with salted rice malt OR salt. Cook it for 3-4 mins until it softens.
3; Add water , soup stock powder and cooked rice. Once it comes to a boil, add soymilk. When it’s warm, dissolve the miso paste. Off the heat immediately. Transfer to the bowl. Garnish some chopped spring onion along with toasted sesame seeds and nori seaweed.
<Miwa’s tips> ※Watch more on YouTube!
1; The smaller you cut the vegetables, the faster it’s cooked.
2; Adding dried unsalted wakame seaweed on step 3 is another great option.
3; Use any type of milk and rice you want!
4; I use Japanese kombu stock powder, but feel free to sub for any soup stock you have.
<Storage time>
Keep in an air-tight container in the fridge for 5 days.
This MISO RISSOTO is great to be served in this tableware.
<MIWA’s recommendations♡>
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2022/04/16 MIWA
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