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Ingredients
- 1780 克 水
- 15 克 醬油
- 45 克 清酒
- ¾ 茶匙 鹽
- 20 克 小干貝 ，乾干貝，浸泡30分鐘
- 200 克 米 ，洗淨，瀝乾，浸泡30分鐘
- 5 克 白芝麻油
- 200 克 豬五花火鍋肉片 ，切約2公分寬
- 50 克 紅蘿蔔 ，切圓片，再切成¼
- 100 克 鴻喜菇 ，切除底部，切半
- 90 克 新鮮玉米筍 ，切段
- 85 克 紅味噌
- 1 個 高湯包 ，市售或自製，詳見要訣
- 150 克 油豆腐 ，切條
- Nutrition
- per 1 人份
- Calories
- 2718.7 kJ / 649.8 kcal
- Protein
- 20.3 g
- Carbohydrates
- 57.3 g
- Fat
- 37.2 g
- Saturated Fat
- 11.4 g
- Fibre
- 3.7 g
- Sodium
- 2167.3 mg
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