Japanese Seasoned Rice with Salmon, Wild Mushrooms and Dried Scallops | Recipes | Lee Kum Kee Home |
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- Lee Kum Kee
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Ingredients
- Salmon 150g (Diced)
- Dried scallops 5 pcs (Softened and steamed)
- Shiitake mushrooms 100g
- White mushrooms 60g (Sliced)
- Enoki mushrooms 80g (Sliced)
- Carrots 50g (Chopped)
- Pearl rice 300g
- Green onion, a little (Chopped)
- Lee Kum Kee Supreme Authentic First Draw Salt Reduced Soy Sauce 1 tbsp
- Lee Kum Kee White Peppercorn Powder, a little
- Cornstarch 1 tsp
- Lee Kum Kee Supreme Authentic First Draw Salt Reduced Soy Sauce 2 tbsp
- Lee Kum Kee Premium Mushroom Powder 1 tsp
- Water 300ml
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