Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup of frozen peas
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- 2 tablespoons of chopped green onions
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water. Cook the rice according to the manufacturer's instructions.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the red bell pepper and zucchini to the skillet and sauté for another 3-4 minutes until the vegetables are tender.
4. Add the frozen peas and shrimp to the skillet and cook for 2-3 minutes until the shrimp are pink and cooked through.
5. In a small bowl, whisk together the soy sauce, mirin, sake, and cornstarch. Pour the mixture over the shrimp and vegetables and stir to combine. Cook for another 2-3 minutes until the sauce thickens.
6. Season the shrimp and vegetable mixture with salt and pepper to taste.
7. Once the rice is cooked, fluff it with a fork and add the shrimp and vegetable mixture to the rice. Stir to combine.
8. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 6g
Carbohydrates: 57g
Protein: 25g
Sodium: 560mg
Sugar: 6g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of rice, but Japanese short-grain rice is preferred for its sticky texture.
- You can substitute the vegetables with any other vegetables you have on hand.
- You can use any type of seafood or protein instead of shrimp.
Variations:
- You can add other seasonings such as ginger or chili flakes to the shrimp and vegetable mixture.
- You can add other vegetables such as carrots or broccoli to the dish.
- You can use chicken or beef instead of shrimp.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a rice cooker for perfectly cooked rice every time.
- Use fresh shrimp for the best flavor.
- Don't overcook the vegetables to maintain their texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish in individual bowls with chopsticks and a side of pickled ginger.
Garnishes:
- Chopped green onions
Pairings:
- Serve with a side of miso soup and a green salad.
Suggested side dishes:
- Miso soup
- Green salad
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir to combine.
- If the shrimp is overcooked, it will become tough and rubbery.
Food safety advice:
- Make sure to cook the shrimp until it is pink and cooked through to avoid any foodborne illnesses.
Food history:
- Takomeshi is a traditional Japanese dish that is made with octopus and rice.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Japanese