SHRIMP AND RICE, JAPANESE STYLE

Shrimp and Rice, Japanese Style image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

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2 tablespoons good-quality vegetable oil
6 to 8 dried shiitake mushrooms, soaked in hot water until soft, chopped (stems discarded)
1 onion, chopped
1 piece dried kelp (kombu), 4 to 6 inches long, soaked and chopped, optional
1 3/4 cups short-grain white rice
4 cups Dashi, recipe follows, or water, plus more as needed
2 tablespoons soy sauce, plus more to taste
1 tablespoon mirin (or 1 1/2 teaspoons honey mixed with 1 1/2 teaspoons water)
1 pound large or medium shrimp, peeled and cut into small pieces
1 1/2 cups chopped snow peas or fresh or frozen peas
Salt, optional
1 piece dried kelp (kombu), 4 to 6 inches long
1/2 to 1 cup dried bonito flakes

Steps:

Put the oil in a large pot over medium-high heat. When it's hot, add the mushrooms and onion, and cook, stirring occasionally, until they're soft and brown in places, about 10 minutes.
Reduce the heat to medium and add the soaked kombu reserved from the dashi if desired and the rice; stir to combine. Add the dashi, soy sauce and mirin. Stir, adjust the heat so it bubbles gently, and cover. Cook until the rice is almost fully tender, about 15 minutes.
When you remove the cover, the mixture should still be a little soupy (add a little dashi or water if it's dried out). Stir in the shrimp and peas, then raise the heat a bit and cook, stirring occasionally, until the rice is tender, the shrimp cooked and the mixture is still moist but not soupy, about 2 minutes. Taste and adjust the seasoning if desired and serve.
Combine the kelp and 8 cups water in a large pot over medium heat. Do not allow the mixture to come to a boil; as soon as it is about to, turn off the heat, add the bonito flakes and stir. Remove the kelp and reserve it to add to the rice if desired. Let sit for a couple of minutes, then strain. Use the dashi immediately or refrigerate for up to 2 days.