Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Japanese Rice Pot With Shrimp & Vegetables
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- #20426
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 1/2 cups dashi stock (made with instant dashi is the easiest)
3 tablespoons Japanese soy sauce
2 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon peanut or canola oil
2 scallions (spring onions), finely sliced (reserving a little for garnish)
2 teaspoons finely grated ginger
1 cup Japanese short-grain rice (like Koshihikari rice)
1/2 red pepper, diced
12 snow peas (mange tout), halved on the diagonal
16 large uncooked shrimp (prawns), peeled
directions
Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
Heat the peanut or canola oil in a large saucepan over medium heat and cook the scallion for 1 minute. Add the ginger and rice and cook for a minute, stirring to coat the rice with oil.
Add the stock, sauce mix, red pepper and snow peas. Bring to a boil, then cover with a lid and reduce the heat to low. Simmer gently for 12 minutes without lifting the lid.
Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 8 minutes.
Stir to combine and serve garnished with the reserved scallion.
Tip: You can substitute the fresh shrimp for large precooked peeled shrimp, and add for the last minute of cooking to heat through.
added by
medasian1
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 10, 2013
Good blend of flavors. I split the backs of the jumbo shrimp which I think was helpful in cooking the shrimp all the way through.