Instead of salt, a small amount of stir-fry salt was used to enhance the savory taste, and shredded raw shiitake mushrooms were added to create a soft texture.
Calories
370kcal
Carbs
57.1g
Protein
9g
Fat
11.8g
Sodium
166.1mg
Ingredients
Main
Others
Sweet Pumpkin 50g, Milk 180mg, Organic Baby Cheese 27g Non-glutinous Rice 60g, Fresh Shiitake Mushroom 15g, Sesame Oil 5g, Roasted Salt 1g
Finding these ingredients in the US
- Sweet PumpkinSold as kabocha squash at most supermarkets, especially in fall. Butternut squash is wetter and sweeter but works.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
Nutrition Facts
Per 100g of main ingredientsSweet Pumpkin
- Rich in vitamin A (310μg) — supports normal vision and skin health
- Rich in dietary fiber (5g) — can support digestion and help you feel full
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the rice 30 minutes ahead.
🔍Steam the sweet pumpkin and pass through a sieve.
🔍Blanch the fresh shiitake mushroom in hot water and julienne very thin.
🔍Julienne half and season with sesame oil.
🔍Stir-fry the shiitake mushroom first in a pan, then add the soaked rice and stir-fry, seasoning with roasted salt.
🔍Continue stir-frying the rice while gradually adding milk, and add sweet pumpkin and cheese to finish.