Mixed Seafood and Rice Recipe

Name: Mixed Seafood and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Dashi, preferably homemade (page 162); 5 fresh or dried shiitake mushrooms (caps only); 2 tablespoons neutral oil, like corn or grapeseed; 1 medium onion, chopped; 1/2 pound cleaned squid (page 98), tentacles halved and bodies sliced into rings, or shrimp, peeled; 1 3/4 cups short-grain rice; 1 cup fresh or thawed frozen peas; 2 tablespoons soy sauce; 1 tablespoon mirin or honey; 1/2 pound shrimp, peeled and cut into small pieces; Salt if necessary

Servings: persons

4 cups Dashi, preferably homemade (page 162)
5 fresh or dried shiitake mushrooms (caps only)
2 tablespoons neutral oil, like corn or grapeseed
1 medium onion, chopped
1/2 pound cleaned squid (page 98), tentacles halved and bodies sliced into rings, or shrimp, peeled
1 3/4 cups short-grain rice
1 cup fresh or thawed frozen peas
2 tablespoons soy sauce
1 tablespoon mirin or honey
1/2 pound shrimp, peeled and cut into small pieces
Salt if necessary

1
Gently warm the dashi in a saucepan and if youre using dried shiitakes, add them to it.
2
When the dried shiitakes are tender, 10 to 15 minutes later, remove and discard their stems and slice the caps.
3
Put the oil in a deep 10-inch skillet or fairly broad saucepan with a lid over medium-high heat.
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
Reduce the heat to medium, add the rice, and cook, stirring, until combined.
6
Add the peas, then strain the dashi and pour it in along with the soy sauce and mirin.
7
Stir, reduce the heat to medium-low, and cover.
8
A minute later, check that the mixture is simmering and adjust the heat if necessary; cook for 15 minutes.
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
Taste and adjust the seasoning, then serve.

508

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 11 ingredients. The key ingredients include: 4 cups Dashi, preferably homemade (page 162), 5 fresh or dried shiitake mushrooms (caps only), 2 tablespoons neutral oil, like corn or grapeseed, 1 medium onion, chopped, and more.

Yes, Mixed 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.

Mixed Seafood and Rice

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