Steps

1. Fill a bowl with water and add 1 tsp salt (not included in ingredients), mix, and soak the 200g frozen peeled shrimp to thaw. [Key Tip!] Thawing in salt water makes the shrimp plump and tender. Avoid thawing in plain water or using a microwave, as this can lead to dryness.
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2. Rinse 2 cups of rice, place it in the inner pot of your rice cooker, and soak in water for 30 minutes. [Key Tip!] Soaking for 30 minutes ensures the rice cooks evenly and becomes fluffy.
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3. Finely chop 1/4 onion. Peel 1/3 carrot, slice it into 5mm thick rounds lengthwise, then dice into 5mm cubes.
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4. Trim the stems of 3 mushrooms and slice them thinly into 5mm. Remove the stem and seeds from 1 green pepper, cut it in half, then slice thinly into 5mm strips, and finally dice into 5mm pieces. Set the diced green pepper aside on a separate plate. [Key Tip!] Adding the green pepper after cooking helps maintain its vibrant color and prevents it from becoming mushy.
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5. Drain the water from the partially thawed peeled shrimp and rinse them quickly under water.
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6. Melt about half of 5g salted butter in a frying pan.
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7. Add the onion, carrot, mushrooms, and shrimp (drained) all at once to the frying pan. Toss with the butter, season with salt and pepper to taste, and sauté briefly. [Key Tip!] Cook until the shrimp is about 40-50% done and the onions are translucent. Sautéing them beforehand extracts their flavor and seasons the ingredients, resulting in a more delicious pilaf.
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8. Let the sautéed ingredients cool slightly after turning off the heat.
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9. Drain the soaked rice and return it to the inner pot of the rice cooker. Add 1 tbsp granulated consomme, 1 tbsp mirin, 1 tbsp cooking sake, and salt and pepper to taste, then mix well to distribute evenly.
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10. Add water up to slightly below the 2-cup marking and mix again thoroughly. [Key Tip!] Using slightly less water will result in fluffy, separate grains of rice.
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11. Add the cooled sautéed ingredients and spread them evenly. Finally, add the 50g corn.
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12. Set the rice cooker and cook using the regular setting.
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13. After cooking, open the lid, add the remaining 15g salted butter and the reserved green pepper, and mix everything together well.
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14. Close the lid again and let it steam for 5 minutes. [Key Tip!] The residual heat will cook the green pepper while preserving its vibrant color and flavor. Adding butter at the end enhances the aroma and taste.
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15. After 5 minutes, open the lid to reveal your finished Shrimp Pilaf. Serve in bowls and garnish with parsley (not included in ingredients) if desired.
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