Skin-Hydrating Rice Bowl
ID: f995c0b4...
A healthy, Italian-style rice bowl that keeps your skin hydrated by combining 'ergothioneine' from Shimofuri oyster mushrooms, DHA and EPA from canned mackerel, and lycopene from cherry tomatoes. It can be made easily in a single frying pan without using a knife at all.
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🍳 Cooking Flow
Tear the oyster mushrooms by hand into a frying pan, then add tomatoes, garlic, and olive oil to stir-fry. → Crush the tomatoes with a spatula while stir-frying, then add the canned mackerel, the mackerel liquid, and bouillon to simmer. → Serve over warm rice and top with grated parmesan cheese and thyme if desired.
Cooking Steps
Brief Cooking Order
Tear the oyster mushrooms by hand into a frying pan, then add tomatoes, garlic, and olive oil to stir-fry. → Crush the tomatoes with a spatula while stir-frying, then add the canned mackerel, the mackerel liquid, and bouillon to simmer. → Serve over warm rice and top with grated parmesan cheese and thyme if desired.
Introduction
A healthy, Italian-style rice bowl that keeps your skin hydrated by combining 'ergothioneine' from Shimofuri oyster mushrooms, DHA and EPA from canned mackerel, and lycopene from cherry tomatoes. It can be made easily in a single frying pan without using a knife at all.
Step 1
Tear the oyster mushrooms by hand into bite-sized pieces and place them in a frying pan.
Step 2
Add the cherry tomatoes, garlic paste, and olive oil.
Step 3
Turn on the heat and start stir-frying. Once the tomatoes are cooked, crush them thoroughly with a spatula while continuing to stir-fry.
Step 4
Add half of the canned mackerel, the bouillon cube, and half of the mackerel liquid, then simmer briefly.
Step 5
Place warm rice in a bowl and top with the stir-fried mixture. Finish by sprinkling with grated parmesan cheese and garnishing with thyme.
Ingredients List
Important Notes
Tearing the mushrooms by hand instead of using a knife breaks the fibers irregularly, allowing flavors to soak in better and improving the texture. 💡
Heating canned mackerel removes the fishy smell and concentrates the umami flavor. It pairs perfectly with garlic and herbs. 🔥
Crushing the cherry tomatoes thoroughly while stir-frying releases the lycopene into the oil, spreading the acidity and umami throughout the dish. 😋
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