Showcasing the Mediterranean diet and Asian diet  


Japanese rice pot with shrimp and vegetables



Japanese rice pot with shrimp and vegetables
This dish highlights the Japanese philosophy of cooking fresh ingredients in simple ways to create a fusion of exquisite flavors.

2½ cups dashi stock (made with dashi stock powder is the easiest)
3 tablespoons Japanese soy sauce
2 tablespoons mirin
½ 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)
½ red pepperdiced
12 snow peas (mange tout)—halved on the diagonal
16 large uncooked shrimp (prawns)peeled

MIX together the stock, soy sauce, mirin and sesame oil in a small bowl. HEAT the oil in a large saucepan over a 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 and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low. SIMMER gently for 15 minutes without lifting the lid. REMOVE the lid, and quickly place the shrimp on top of the rice, then cover and cook for 5 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.

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  Nasi Goreng. Fresh shrimp and chicken are stir-fried with cooked rice, vegetables, seasonings and garnished with strips of omelet.

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