With the sweetness of the carrots, the flavor and richness of the tuna, and the crunchy texture of the enoki mushrooms, this recipe has a simple, light flavor that is addictive. It is also a good source of dietary fiber, beta-carotene, and other nutrients good for beauty.
The carrots add a vivid color to the dish, brightening up the table.
Nutrition per Serving
- 1.5 cups Rice
- 3.5 oz Carrot
- 3.5 oz Enoki mushroom
- 2.5 oz Canned tuna
- 1 tbsp Soy sauce
- 1 tsp Mirin (Japanese sweet sake)
Wash the rice and put it in the rice cooker. Reduce the amount of water in the rice cooker by about 20cc (to compensate for seasoning) from the 2 cups scale of the rice cooker, and let rice soak. (Soak for at least 30 minutes if possible.)
Peel the carrots and cut into strips with a peeler.
Remove any soil from enoki mushrooms and cut into thirds lengthwise.
Drain the oil from the canned tuna.
Add ingredients (A) to the rice cooker, top with carrots, enokitake mushrooms, and canned tuna. Cook rice.
- Small children may not like enoki mushrooms as they can get stuck between teeth. A solution is to chop them finely to make them easier to eat.
- The oil from the canned tuna improves the absorption of beta-carotene from the carrots.