Ingredients
- 1440 g di acqua
- 300 g di riso a chicco corto
- 60 g di foglie di cavolo cinese
- 100 g di cipolla
- 40 g di carota
- 10 - 12 gamberoni giganti crudi, sgusciati
- 300 g di vongole, fresche e pulite
- 250 g di calamari ad anelli
- 75 g di salsa di soia giapponese
- 60 g di sake
- 1 cucchiaino di sale
- 2 cucchiaini di olio di sesamo
- 80 g di miso
- 5 pizzichi di alga wakame, in fiocchi
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