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.

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.

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.

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.

COPYCAT KOBE STYLE FRIED RICE WITH " SHRIMP SAUCE"

Steps:

• Fried Rice:.
• Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
• Place 1 - 2 T oil in wok or non-stick pan.
• Sauté rice, vegetables and onion briefly.
• Top with 1T butter and cook until hot.
• Add soy sauce and sauté until incorporated.
• Serve immediately; top with shrimp sauce.
• Shrimp Sauce:.
• Add ingredients, in order given, to food processor or blender.
• Process until smooth.
• Store in refrigerator for up to 2 weeks.

ONE-POT SPICED SHRIMP AND RICE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.

SHRIMP FRIED RICE

Steps:

• Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
• Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

JAPANESE SEAFOOD AND RICE

Steps:

• Combine kelp with 4 cups water in a small saucepan, and turn heat to medium. If using dried shiitakes, add them. Bring almost to a boil, about 10 minutes (proceed to Step 2 while waiting), add bonito flakes and turn off heat. Remove shiitakes after 10 minutes.
• Put oil in a deep 10-inch skillet or fairly broad saucepan that can be covered; turn heat to medium high. Slice and add reconstituted mushrooms or sliced fresh mushrooms, along with onions and squid, and cook, stirring occasionally, until edges of all three are brown, about 10 minutes. Reduce heat to medium and add rice. Cook, stirring until combined. Add peas and strained kelp-bonito flake water (dashi), along with soy sauce and mirin. Stir, reduce heat to medium low, and cover. A minute later, check that mixture is simmering, and adjust heat if necessary; cook for 15 minutes. Mixture should still be a little soupy (add a little dashi or water if it is dried out).
• Remove cover, add shrimp and stir; raise heat a bit and cook until rice is tender and mixture is moist but not soupy. Taste and adjust seasoning, then serve.