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Cabbage Miso Zosui

Cost $5, save $10

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main

    • 🍚 1 bowl (200g) of cooked rice
    • 🥚 2 eggs, beaten
    • 🥬 2 leaves (80g) of cabbage
    • 50g of shimeji mushrooms

  • Seasoning

    • 1 tbsp of sake
    • 1 tbsp of mirin
    • 2 tbsp of miso
    • 1/3 tsp of dashi powder
    • đź’§ 500ml of water

  • Garnish

    • White sesame seeds, to taste

STEPS

1

Rinse the cooked rice briefly in a sieve.

2

Separate cabbage leaves from the core. Slice the core thinly and cut the leaves into bite-sized pieces. Trim the base of the shimeji mushrooms and separate them by hand.

3

In a pot, combine all seasonings except miso, cabbage, shimeji mushrooms, and rice. Bring to a boil over medium heat, then reduce to low and cover. Simmer for 2–3 minutes.

4

Dissolve miso into the pot and mix well. Increase heat to medium and pour in the beaten eggs. Lightly stir, cover, and turn off the heat. Let the residual heat cook the eggs until semi-soft.

5

Serve in bowls and sprinkle white sesame seeds on top.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 12g
    Protein
  • 30g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Use fresh cabbage for a crisp texture.Adjust miso quantity based on your preferred saltiness.For added flavor, garnish with chopped green onions.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.