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Shirasu to shiso no mazegohan / steamed rice with young dried sardines and perilla leaves

Quick mixed rice with shiso, myoga Japanese ginger buds and toasted white sesame seeds often appeared at our table during summer in Japan. My myoga buds take forever to come up here; therefore, this is a two-ingredient version instead of the golden triple combination.

1/3 of recipe:
182 calories; 3.7 g protein; 0.5 g fat; 38.6 g carbohydrate; 38.3 g net carbs; 49 mg sodium; 7 mg cholesterol; 0.3 g fiber

1/2 of recipe:
273 calories; 5.6 g protein; 0.8 g fat; 57.9 g carbohydrate; 57.4 g net carbs; 73 mg sodium; 11 mg cholesterol; 0.5 g fiber

<Ingredients>

Steamed rice for two (made with 1 180 cc cup rice)
1 1/2 tbsp shirasu young dried sardines
5-6 shiso perilla leaves


<Directions>
1.

Thinly slice shiso.
First cut into two or three lengthwise, then thinly slice crosswise.

2.

When rice is ready, mix in shirasu.

3.

When ready to serve, mix in shiso.

<Notes>

• Mixing in shiso at the very end helps it to retain its green color. 
  
• If available, also add myoga Japanese ginger buds (2-3 buds). Together, this mixed rice (photo at right) is the taste of summer/early fall.
• The above nutrition figures, especially calories is on the higher end. Steamed rice made with 1 180 cc cup of rice is approx. 320 g. 1 serving of steamed rice for adults is 120-150 g on average. 
• The sodium content of this dish basically comes from shirasu. When shirasu is soaked in boiling water, most of its sodium can be eliminated (naturally, its saltiness also goes away).

(Last updated: September 16, 2015)

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