This Myoga Yukari Rice (Mazegohan) is a mixed rice dish made with Japanese ginger and dried red shiso seasoning. It is tangy, aromatic, and so beautiful to look at. Serve it as part of your summer meal.
1444 kcal
/serving
10 min
Serves
2
Easy
Asian
Vegetarian
Ingredients
- 3 myoga ginger
- 2 bowls cooked Japanese short-grain rice (freshly cooked; typically 1 cup, 150 g per bowl)
- 2 tsp yukari rice seasoning
- 2 tsp toasted white sesame seeds
Preparation
Not specified
Cooking
- Gather all the ingredients.
- Discard the bottom ends of 3 myoga ginger.
- Thinly slice the myoga diagonally.
- Run a large bowl (here I used a sushi oke, but you can also use a baking sheet) under cold water to make it wet, so the rice won‘t stick.
- Add 2 bowls cooked Japanese short-grain rice and 2 tsp yukari rice seasoning to the bowl and mix them all together.
- Add 2 tsp toasted white sesame seeds and the thinly sliced myoga ginger.
- Gently mix together with a rice paddle (scooper) in a slicing motion so that the rice doesn‘t get mushy.
- Serve in rice bowls and enjoy!.
- To Store.
- You can keep any leftover rice in an airtight container and store it in the freezer for a month.
- I don‘t recommend refrigerating rice as it gets hard.
- I freeze my rice even when I plan to eat it the next day.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
1444
Calories
26.9g
Protein
23% DV
315.0g
Carbs
108% DV
4.0g
Fat
5% DV
1.0g
Fiber
3% DV
0.4g
Sugars
8mg
Sodium
1% DV
| Health Labels | Low Fat Abs Sugar Conscious Low Potassium Kidney Friendly Vegan Vegetarian Pescatarian Mediterranean Dash Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free No Oil Added No Sugar Added Sulphite Free Fodmap Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
