• Miwa

MISO RISSOTO

最終更新: 4月17日








<MISO RISSOTO/ 味噌リゾット>

▶Vegan

<Yield> 1-2 servings


<Prep time> 2 mins


<Cook time> 6 mins


<Ingredients>

150g/ 1cup of cooked rice

⅔ cup of soy milk

½ cup of water

1 corn & shiitake miso ball


Toppings

chopped spring onion

black pepper

cheese ( optional)



<Directions>

1; In a pot, add water, soymilk and cooked rice. Cook on medium heat by continuously stirring it. Just before it comes to a boil, reduce the heat to low and simmer it for about 5-6 min or until it's thickened.


2; In to 1, dissolve 1 miso ball completely. Adjust the taste with salt. Transfer to the bowl and garnish some chopped spring onion and black pepper if you want to.



<Miwa’s tips> ※Watch more on YouTube!

1; It's easy to boil over and burnt. Keep the low heat and stir it periodically.


2; After you add the miso soup, try not to boil the risotto to retain the aroma.


3; Any kind of miso ball will work!



<Storage time>

Store it in a air-tight container in the fridge for 3 days after it’s made.


※See more my favorite kitchen tools and ingredients on shop page


2021/03/20 MIWA

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