Best Shrimp And Rice Japanese Style Recipes

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE

Steps:

• Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
• Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
• Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
• Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

JAPANESE RICE WITH SHRIMP AND VEGETABLES

Steps:

• 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.

JAPANESE-STYLE DEEP-FRIED SHRIMP COATED WITH RICE: DOMYOJI AGE

Steps:

• Cook the rice the day before, spread on a sheet pan, and refrigerate overnight.
• Separate the rice grains by gently rubbing with the palms of your hands, then chop rice coarsely, this is the domyoji.
• Make 3 cuts across inner curve of shrimp, 1/2-inch apart. (This prevents shrimp from curling when cooked.) Coat the shrimp in flour and shake off any excess.
• Dip shrimp into the egg whites and then into the coarse rice. (Be sure that the rice adheres firmly.)
• In a wok, heat oil over moderate heat to 350 degrees F. Deep-fry shrimp until golden. Drain well on absorbent paper and place on a sheet pan-well spread out-into a preheated 450 degree F oven for 3 to 4 minutes to finish cooking process. Serve immediately.
• Add green peppers to the wok and fry until tender. Remove and drain well.
• To serve, arrange 4 shrimp on green pepper strips on a preheated plate and sprinkle with ajishio seasoning, garnish with a lemon slice, and serve with sweet and sour sauce.

JAPANESE-STYLE FRIED RICE (CHAHAN)

Steps:

• Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they're just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.
• Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they're barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.
• Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.

SHRIMP AND RICE, JAPANESE STYLE

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.