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This
dish highlights the Japanese philosophy of cooking fresh ingredients
in simple ways to create a fusion of exquisite flavors.
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| 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 pepper—diced |
| 12
snow peas (mange tout)—halved
on the diagonal |
| 16
large uncooked shrimp (prawns)—peeled
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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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