Autumn Mushroom Rice Bento recipe - ingredients, nutrition and when to eat it
This autumn bento gets its aroma from shiitake and oyster mushrooms cooked with rice.
This autumn bento gets its aroma from shiitake and oyster mushrooms cooked with rice. Savory rice, chewy mushrooms, and a subtle soy seasoning make a satisfying lunch.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 352.5g serving): 387.4 kcal · protein 10.1g · carbohydrate 72.8g · fat 6.6g · sodium 1201.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Start with a small amount of water so the rice doesn’t turn too soft, then adjust for the moisture released by the mushrooms.
Tips: Before packing, leave the lid open for a little while to let the steam escape and keep the rice grains from clumping.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Shiitake mushrooms — 2 pc
- Oyster mushrooms — 50 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Green onion — 10 g
- Toasted sesame seeds — 1 tsp
- Water — 30 ml