Original: English

Pilaf

A basic pilaf recipe that turns out perfectly fluffy in just one pan. This authentic flavor, rich with the concentrated umami of seafood and vegetables, will have you wanting to make it over and over. It's easy enough to make at home but tastes like it came straight from a specialty shop. Please give it a try!

📖Cooking Basics

dry（tantanmen）

Steps

Fill a bowl generously with water and add salt to create a saltwater solution with the approximate salinity of seawater.
🕒 00:16
Soak the seafood mix (100g) in the saltwater and let it defrost. (Secret Tip!) Defrosting in saltwater helps achieve a plump texture.
🕒 00:30
Finely mince the onion (1/2) into pieces about the size of rice grains.
🕒 00:38
Peel the carrot (1/4) if desired, slice it thinly, then cut into thin strips, and mince finely.
🕒 01:08
Push in the stems of the bell peppers (2), cut them in half lengthwise, and remove the stems and cores.
🕒 01:41
Lightly crush the bell peppers to flatten them, cut them into thin strips, and then finely mince them from the ends.
🕒 02:01
Trim the dark ends off the stems of the mushrooms (3) and slice them thinly.
🕒 02:24
Finely chop the stems, arrange them evenly with the sliced mushrooms, cut into strips, and then mince finely.
🕒 02:39
Thinly slice the bacon (60g), then cut into thin strips, and further mince finely.
🕒 03:04
In a bowl, combine water (330cc) and chicken consommé (2 tsp or 1 cube), and mix until the consommé dissolves to create the soup.
🕒 03:32
Prepare the rice (1.5 cups or 240g) without washing. (Secret Tip!) If using washed rice, wash it once, drain for about 30 minutes, and reduce the soup quantity to 300cc.
🕒 03:55
Place butter (50g) in a frying pan and heat over low heat.
🕒 04:07
Before the butter is completely melted, add the minced bacon, onion, carrot, and mushrooms, and sauté until fragrant.
🕒 04:12
Add 2 pinches of salt and sauté until a pleasant aroma of butter and vegetables fills the air.
🕒 04:31
Add the rice and stir-fry for 2-3 minutes until translucent. (Secret Tip!) Stir-frying the rice coats the grains with oil, resulting in a fluffy texture.
🕒 04:52
Pour the prepared soup over the stir-fried rice.
🕒 05:22
Reduce the heat to medium-low and bring to a boil until the center is thoroughly heated. (Secret Tip!) Boiling thoroughly in the center prevents the rice from being undercooked.
🕒 05:28
Stir everything once, then bring to a boil again until the center is heated to ensure even temperature.
🕒 05:38
Reduce heat to very low, and add 1 bay leaf.
🕒 05:46
Cover and cook the rice for 15 minutes.
🕒 05:57
Drain the defrosted seafood mix in a colander and pat it dry thoroughly with paper towels.
🕒 06:01
Lightly oil another frying pan and add the drained seafood mix.
🕒 06:14
Add a pinch of salt and sauté until about 80% cooked.
🕒 06:26
Remove the sautéed seafood from the pan.
🕒 06:39
After 15 minutes, turn off the heat for the rice, open the lid, and remove the bay leaf.
🕒 06:45
Place the sautéed seafood and the minced bell peppers on top of the rice. (Secret Tip!) Adding bell peppers at the end preserves their vibrant green color and crisp texture.
🕒 07:01
Cover again and let it steam for 15 minutes.
🕒 07:14
After 15 minutes, open the lid and freshly grind pepper to your preference. (Secret Tip!) Pepper loses its aroma once ground, so it's best to grind it just before serving.
🕒 07:22
Fluff the rice thoroughly, plate it, and enjoy!
🕒 07:33