Recipe by Chelsea^_^
This is a delicious rice recipe with such a wonderful flavour to it. I like this dish very much! : ) I couldn't find dashi stock so I used miso soup instead. And if you don't want to use fresh shrimp you can use precooked peeled shrimp. Just add them in the last minute of cooking to heat through.
Top Review by Japanese Delight
I loved this!!It is the unltimate Japanese comfort food; in Japanese this would be called zosui I felt like I was back in Tokyo, and I went to my grandma's for dinner. I added a tablespoon of sake to the mix. Also, instead of peppers and snow peas, I just added shelled cooked edamame at the end. Along with shrimp I thew in some nice scallops. OMG this was so good! Thanks for posting this and reminding me of my heritage.
- 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
Directions See How It's Made
- Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
- Heat the oil in a large saucepan over a medium hear and cool the spring onion 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 15 minutes without lifting the lid.
- Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes.
- Stir to combine and serve garnished with the reserved spring onion.