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Culinária
- PORTAL NIPPOBRASIL
Arquivo
NippoBrasil - Edição 182 - 20 a 26 de novembro de
2002
Este
prato é muito fácil de fazer, pode-se até
chamá-lo de arroz de preguiçoso. A dica é
de Elisabete Emiko Sawasato, uma cozinheira de mão cheia.
Se quiser, você pode aproveitar uma sobra de gohan.
Para 4 pessoas
Ingredientes
3 copos (americano) de arroz japonês
1 pacote de shimeji
1 colher (sopa) de manteiga sem sal
2 colheres (sopa) de shoyu
1 colher (sopa/ rasa) de hondashi
3 talos de cebolinha picada
Modo
de Preparo
1 - Cozinhe o arroz e separe
2 - Em uma panela, derreta a manteiga e adicione o shimeji
3 - Coloque o shoyu e hondashi
4 - Refogue por aproximadamente 2 minutos. Por último,
acrescente a cebolinha e apague o fogo
5 - Misture esse refogado de shimeji com o gohan e pronto
6 - Ajeite no prato e sirva quentinho. Itadakimas! (Bom
apetite!).
Glossário Gohan: arroz cozido Hondashi: caldo de peixe em pó Shimeji: cogumelo
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