Japanese Rice Pot With Shrimp and Vegetables

Japanese Rice Pot With Shrimp and Vegetables

This dish highlights the Japanese philosophy of cooking fresh ingredients
in simple ways to create a fusion of exquisite flavors.

(Serves 2)

2 1/2 cups dashi stock (made with instant dashi is the easiest)
3 tablespoons Japanese soy sauce
2 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon peanut or canola oil
2 scallions (spring onions) - finely sliced (reserving a little for garnish)
2 teaspoons finely grated ginger
1 cup Japanese short-grain rice (like Koshihikari rice)
1/2 red pepper - diced
12 snow peas - halved on the diagonal
16 large uncooked shrimp (prawns) - peeled

Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
Heat the oil in a large saucepan over a medium heat and cook the scallion
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 12 minutes without lifting the lid. Remove the lid, and
quickly place the shrimp on top of the rice, then cover and cook for 8
minutes. Stir to combine and serve garnished with the reserved scallion.

Tip: You can substitute the fresh shrimp for large precooked peeled
shrimp, and add for the last minute of cooking to heat through.