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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, low-cal wakame seaweed and shirasu rice bowl. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Low-Cal Wakame Seaweed and Shirasu Rice Bowl is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Low-Cal Wakame Seaweed and Shirasu Rice Bowl is something that I’ve loved my entire life. They are fine and they look fantastic.

Another classic dish is wakame gohan, blending wakame seaweed with rice. Marumiya's "Mazekomi Wakame" furikake series lets you enjoy this staple rice dish This is another recommended furikake of Marumiya's "Mazekomi Wakame" series. Shirasu are boiled young white sardines, sweetfish, or.

To begin with this recipe, we must prepare a few components. You can cook low-cal wakame seaweed and shirasu rice bowl using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Low-Cal Wakame Seaweed and Shirasu Rice Bowl:
  1. Take bowlful Plain steamed rice
  2. Make ready Dried wakame seaweed
  3. Take Shirasu (boiled and dried baby sardines)
  4. Prepare Green onion or scallion
  5. Take Shredded nori seaweed
  6. Make ready Soy sauce or mentsuyu

Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring). Dried shirasu is called "chirimen" because it resembles the chirimen crepe fabric made by a. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but high in several nutrients that are essential to health.

Steps to make Low-Cal Wakame Seaweed and Shirasu Rice Bowl:
  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!

Chefs would be first to tell you of wakame's culinary benefits. "The Sydney Morning Herald" describes it as an edible sea vegetable with a delicate, briny flavor. The Japanese have traditionally cultivated wakame by growing it on ropes tied to offshore rafts. Rice bowls From donburi to poké, all these dishes sit on a fluffy bed of Japanese rice that absorbs the flavours of the topping. Scoop the rice into deep bowls, top with the chicken and egg mixture, and garnish with spring onions and chilli powder. Wakame (わかめ) is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber.

So that is going to wrap it up with this special food low-cal wakame seaweed and shirasu rice bowl recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!