• Miwa

JAPANESE MISO RISOTTO

Updated: Apr 21








 

< 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,


<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.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2022/04/16 MIWA








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