Rice Bowl with Tiny Dried Anchovies and Pickled Plum recipe - ingredients, nutrition and when to eat it
A Japanese-style rice bowl topped with tiny dried anchovies, sweet-and-sour pickled plums, and seaweed.
A Japanese-style rice bowl topped with tiny dried anchovies, sweet-and-sour pickled plums, and seaweed. The salty, refreshing flavors make it a nice choice for a simple lunch.
Japanese · 5 minutes to cook
Nutrition (per 237g serving): 388.6 kcal · protein 14.7g · carbohydrate 74.1g · fat 2.7g · sodium 297.8mg
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: If the pickled plums are very salty, use a little less and adjust the flavor with the rice.
Tips: If the tiny anchovies are large or tough, let them sit on the warm rice for a little while to soften.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dried anchovies — 2 Tbsp
- Pickled plum — 1 pc
- Seaweed — 1 sheet
- Toasted sesame seeds — 1 tsp