Recipe: Delicious Low-Cal Wakame Seaweed and Shirasu Rice Bowl

Low-Cal Wakame Seaweed and Shirasu Rice Bowl. Another classic dish is wakame gohan, blending wakame seaweed with rice. Marumiya's "Mazekomi Wakame" furikake series lets you enjoy this staple rice dish with a simple yet flavorful bag. The rich umami flavor is rich in the ingredients, characterized by being delicious even if the rice has cooled down.

Out of the delicious Kanagawa dishes that I'd like you to try, there is one called "Shonan Shirasu." Top on piping hot rice, eat with grated daikon and soy sauce, and it goes great with any meal. I made this so that the shirasu rice bowl is delicious even when cold for bentos. This furikake has two types of seaweed and served on a steaming bowl of white rice, reminds me of the ocean. You can Cook Low-Cal Wakame Seaweed and Shirasu Rice Bowl using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Low-Cal Wakame Seaweed and Shirasu Rice Bowl

1. It's 1 of bowlful Plain steamed rice.
2. It's 3 grams of Dried wakame seaweed.
3. Lets Go Prepare 10 grams of Shirasu (boiled and dried baby sardines).
4. Lets Go Prepare 1 of Green onion or scallion.
5. Lets Go Prepare 1 of Shredded nori seaweed.
6. What You needis 1 of Soy sauce or mentsuyu.

Mix the soy sauce and mirin. Place the hot rice in a bowl, and put a hearty serving of Kama-age Shirasu on top. Please key in the product code number to search for its recipe. Sato set out for nationwide domination of rice balls, his visit to the Momochi had a few setbacks.

Low-Cal Wakame Seaweed and Shirasu Rice Bowl step by step

1. Put the dried wakame seaweed in a bowl of water to rehydrate, then drain. Squeeze out the excess water using kitchen paper towels..
2. 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!.
3. 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!.
4. Chew up those bits of seaweed really well! The more you chew, the fuller you'll feel!.

The store was completely out of Yamanashi's Ninjin Meshi flavor, and the racks for Gunma's Shimonita Negi Miso and Fukushima's Tara Kanroni were both empty at the time of his visit. He could just barely get Fukui's Sauce Katsu and Okayama's Sawara. Hi Nami, I have been checking out some food blogs recently n chanced upon yours. Scoop the miso soup into the dainty miso soup bowl. The exterior of these bowls is usually black with a bright red interior.