Japanese Rice With Shrimp And Vegetables Recipe

Name: Japanese Rice With Shrimp And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dashi stock; 3 tablespoons soy sauce; 2 tablespoons mirin; 1/2 teaspoon sesame oil; 1 tablespoon canola oil; 2 spring onions, finely sliced; 2 teaspoons finely grated ginger; 1 cup japanese short-grain rice, uncooked; 1/2 red pepper; 12 snow peas, halved on the diagonal; 16 large shrimp, uncooked

Servings: persons

2 1/2 cups dashi stock
3 tablespoons soy sauce
2 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 spring onions, finely sliced
2 teaspoons finely grated ginger
1 cup japanese short-grain rice, uncooked
1/2 red pepper
12 snow peas, halved on the diagonal
16 large shrimp, uncooked

1
Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
2
Heat the oil in a large saucepan over a medium hear and cool the spring onion for 1 minute.
3
Add the ginger and rice and cook for a minute, stirring to coat the rice with oil.
4
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.
5
Simmer gently for 15 minutes without lifting the lid.
6
Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes.
7
Stir to combine and serve garnished with the reserved spring onion.

885

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups dashi stock, 3 tablespoons soy sauce, 2 tablespoons mirin, 1/2 teaspoon sesame oil, and more.

Yes, Japanese Rice With Shrimp And Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Rice With Shrimp And Vegetables

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