Mixed Seafood and Rice

1. 1

   Gently warm the dashi in a saucepan and if youre using dried shiitakes, add them to it.

2. 2

   When the dried shiitakes are tender, 10 to 15 minutes later, remove and discard their stems and slice the caps.

3. 3

   Put the oil in a deep 10-inch skillet or fairly broad saucepan with a lid over medium-high heat.

4. 4

   Add the onion, sliced mushroom caps, and squid and cook, stirring occasionally, until the edges of all three are brown, about 10 minutes.

5. 5

   Reduce the heat to medium, add the rice, and cook, stirring, until combined.

6. 6

   Add the peas, then strain the dashi and pour it in along with the soy sauce and mirin.

7. 7

   Stir, reduce the heat to medium-low, and cover.

8. 8

   A minute later, check that the mixture is simmering and adjust the heat if necessary; cook for 15 minutes.

9. 9

   When you remove the cover, the mixture should still be a little soupy (add a little dashi or water if its dried out); add the shrimp and stir, then raise the heat a bit and cook until the rice is tender and the mixture is still moist but not soupy.

10. 10

    Taste and adjust the seasoning, then serve.

* Per serving · 4 servings · Values may vary.