japanese rice pot with shrimp & vegetables
 
this dish highlights the japanese philosophy of cooking fresh ingredients 
in simple ways to create a fusion of exquisite flavors. 
 
(2 serves) 
 
2-1/2 cup  dashi stock (made with instant dashi is the easiest)
3 Tbsp  japanese soy sauce
2 Tbsp  mirin
1/2 tsp  sesame oil
1 Tbsp  peanut or canola oil
2   scallions (spring onions) - finely sliced (reserving a little for
  garnish
2 tsp  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
 
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 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. 
 
 
 
(ID: 76926) Mirror: rec.food.recipes: Mon, May 24, 2004


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