Japanese Seafood And Rice Recipe

Name: Japanese Seafood And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3- to 4-inch strip of kelp (kombu); 5 shiitake mushroom caps, fresh or dried; 1/2 cup dried bonito flakes; 2 tablespoons neutral oil, like corn or canola; 1 medium onion, peeled and chopped; 1/2 pound cleaned squid, tentacles cut in two, bodies sliced (or use all shrimp); 1 3/4 cup short-grain rice; 1 cup peas, fresh or frozen (and thawed); 2 tablespoons soy sauce; 1 tablespoon mirin or honey; 1/2 pound cleaned shrimp, in small pieces; Salt if necessary

Servings: persons

1 3- to 4-inch strip of kelp (kombu)
5 shiitake mushroom caps, fresh or dried
1/2 cup dried bonito flakes
2 tablespoons neutral oil, like corn or canola
1 medium onion, peeled and chopped
1/2 pound cleaned squid, tentacles cut in two, bodies sliced (or use all shrimp)
1 3/4 cup short-grain rice
1 cup peas, fresh or frozen (and thawed)
2 tablespoons soy sauce
1 tablespoon mirin or honey
1/2 pound cleaned shrimp, in small pieces
Salt if necessary

1
Combine kelp with 4 cups water in a small saucepan, and turn heat to medium.
2
If using dried shiitakes, add them.
3
Bring almost to a boil, about 10 minutes (proceed to Step 2 while waiting), add bonito flakes and turn off heat.
4
Remove shiitakes after 10 minutes.
5
Put oil in a deep 10-inch skillet or fairly broad saucepan that can be covered; turn heat to medium high.
6
Slice and add reconstituted mushrooms or sliced fresh mushrooms, along with onions and squid, and cook, stirring occasionally, until edges of all three are brown, about 10 minutes.
7
Reduce heat to medium and add rice.
8
Cook, stirring until combined.
9
Add peas and strained kelp-bonito flake water (dashi), along with soy sauce and mirin.
10
Stir, reduce heat to medium low, and cover.
11
A minute later, check that mixture is simmering, and adjust heat if necessary; cook for 15 minutes.
12
Mixture should still be a little soupy (add a little dashi or water if it is dried out).
13
Remove cover, add shrimp and stir; raise heat a bit and cook until rice is tender and mixture is moist but not soupy.
14
Taste and adjust seasoning, then serve.

453

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 1 3- to 4-inch strip of kelp (kombu), 5 shiitake mushroom caps, fresh or dried, 1/2 cup dried bonito flakes, 2 tablespoons neutral oil, like corn or canola, and more.

Yes, Japanese Seafood And Rice 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 Seafood And Rice

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