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  • 2020/06/10
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Shrimp & lotus root pilaf

レシピ
材料・調味料
rice
2 cups
onion*
1
dashi**
2pks
butter
10-15g
water
330 mL
lotus root
100g
eggs
2-3
shrimp (peeled)
8-10 pcs
salt & pepper
as U like
parsley
as U like
lemon
as U like
作り方
1
Clean shrimp and mix with beaten egg white. Soak for at least 5-10 mins (best overnight) to make them plump & juicy. May add a little garlic salt for seasoning, but dashi will give enough flavour later on as well.
2
Wash rice and drain water. Peel lotus root and cut into bite size pieces. Dice onion and simmer in large pan with butter until it starts to turn clear. Then add raw rice and mix until even. Add lotus root, shrimp and remaining egg yolks for 1-2 mins.
3
Put all ingredients from pan as well as water & dashi into rice cooker and steam as usual. Be sure to open sachets of dashi and pour in all ingredients. Or if you prefer just the flavour, cook with the dashi packs as is.
4
Once steamed, take out dashi packs and mix all ingredients evenly. Let sit for 10 mins and serve with parsley & lemon slice for garnish.
ポイント

Don’t use too much salt & pepper as dashi is the main flavour. *used red onion, which turned out just fine, but any type will do. **any type of dashi may be used as well; even chicken, beef or veggie soup stock. #photo has no shrimp or lemon...

みんなの投稿 (1)
#Dinner #Shellfish #Shrimp #Vegetable #Pilaf #Ethnic cuisine #Japanese cuisine
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