Rice with scallops and maitake mushrooms
Preparation time: Between 30 and 60 Minuti
Nutritional information: 328 kcal / per serving
Course: First course
Geographic Area: East Asia
Enviromental Impact: Very low (0.13kg CO2 eq)
Recipe in partnership with:
Rice constitutes the main dish in the Japanese diet. It is usually eaten alone, but occasionally and depending on the season it can be combined with different vegetables, or with beans and corn. In this recipe it is presented together with scallops and bamboo shoots.
Ingredients for portion
- Rice 270 g
- Maitake mushrooms 120 g
- Scallops 120 g
- Glutinous rice 30 g
- Water 360 g
- Sake q.b.
- Halls q.b.
- Vegetable oil q.b.
- Japanese wild parsley q.b.
Preparation
Wash glutinous rice, soak it in cold water for 15 minutes and let it drain for another 15 minutes. Store it in the refrigerator overnight.
Separate the leaves and stems of Japanese wild parsley. Cut the stems into 10 cm segments.
Cut the scallops into small pieces and brown them in a pan with sake and salt.
Cut the maitake mushrooms into small pieces and brown them in a pan with vegetable oil.
Pour water into a rice cooker, add washed rice and glutinous rice, and bring to cook
When the rice is cooked, let it rest 15 minutes, then add the other ingredients and stir.
Serve in a bowl.
Enviromental Impact
Very low
Details
Per serving:
0.13kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.