Norwegian mackerel, mushroom, stone pot rice
Now that the weather is getting cold, try the taste and nutrition of Norwegian mackerel with warm, nutritious stone pot rice!~
1 serving
Within 20 minutes
앤지
Ingredients
  • Rice
    130g
  • pine mushroom
    1ea
  • Shiitake mushroom
    1ea
  • Neungi mushroom
    1ea
  • Norwegian mackerel
    50g
  • a mandarin duck mushroom
    10g
  • Ginger
    5g
  • Butter
    3g
  • Soy sauce
    3T
  • Sugar
    1t
  • fine red pepper powder
    1t
  • Thick red pepper powder
    1t
  • crushed garlic
    1t
  • Sesame
    1t
  • Sesame oil
    1t
  • chili
    1t
  • chili
    1t
  • a real wave
    1t
Cooking Steps
STEP 1/9
Wash the rice and soak it in the same amount of water. (Rice 1: Water 1)
STEP 2/9
Cut the mushrooms and shred the ginger.
STEP 3/9
Put soaked rice and water and put mushrooms on top.
STEP 4/9
Mackerel removes fine spines.
STEP 5/9
Cook rice over medium heat and reduce it to low heat after 10 minutes.
At this time, put mackerel on the rice.
Cook over low heat for 5 minutes.
Let stand for five minutes.
STEP 6/9
Add ingredients to the sauce and mix.
STEP 7/9
a finished seasoning
STEP 8/9
Place butter and ginger on top of Norwegian mackerel mushroom stone pot rice.
STEP 9/9
Norwegian mackerel mushroom stone pot rice is better with side dishes.
To give you a tip when you cook hot pot rice, it doesn't overflow if you use low heat!!
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