Japanese-Style Okayu
Nutrition
per per serving288
Calories
6.6g
Protein
56.8g
Carbs
3.3g
Fat
Ingredients
| 2 cups | 480 ml | white short-grain rice, rinsed |
| 1 teaspoon | 5 ml | gochujang |
| 2 tablespoons | 30 ml | Shoyu sauce |
| 1 cup | 240 ml | white onions, chopped |
| 1 | carrot, chopped | |
| 1 cup | 240 ml | water |
| 2 cups | 480 ml | dashi stock |
| 1 teaspoon | 5 ml | garlic, minced |
| — | sea salt | |
| — | ground black pepper | |
| 1 tablespoon | 15 ml | sesame oil |
| 1 | thumb-size ginger, julienned |
Instructions
- Japanese-Style Okayu (Ready in about 15 minutes / Servings 6)
Per serving: 288 Calories; 3.3g Fat; 56.8g Carbs; 6.6g Protein; 1.9g Sugars.
- Press the "Sauté" button to preheat your Instant Pot. Then, heat the oil and sauté the onions until translucent.
- Add the garlic and ginger; continue to sauté for 30 seconds more. Add the carrot, rice, water, stock, salt, black pepper, and gochujang.
- Secure the lid. Choose the "Manual" mode and High pressure; cook for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- After that, add the Shoyu sauce and stir to combine; divide the okayu among 6 serving bowls and serve immediately.