Original: English

Shrimp Pilaf

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

This exquisite shrimp pilaf, brought to you by culinary researcher Yukari, is easily made using a rice cooker。 Enjoy an authentic flavor packed with fluffy rice, plump shrimp, and the savory essence of vegetables right in your home. It's also perfect for bento boxes and meal prepping!

📖Cooking Basics

dry（tantanmen）

Steps

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.
🕒 01:48
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.
🕒 02:28
Finely chop 1/4 onion. Peel 1/3 carrot, slice it into 5mm thick rounds lengthwise, then dice into 5mm cubes.
🕒 02:44
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.
🕒 03:45
Drain the water from the partially thawed peeled shrimp and rinse them quickly under water.
🕒 04:38
Melt about half of 5g salted butter in a frying pan.
🕒 04:50
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.
🕒 05:09
Let the sautéed ingredients cool slightly after turning off the heat.
🕒 05:58
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.
🕒 06:06
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.
🕒 06:33
Add the cooled sautéed ingredients and spread them evenly. Finally, add the 50g corn.
🕒 06:48
Set the rice cooker and cook using the regular setting.
🕒 07:04
After cooking, open the lid, add the remaining 15g salted butter and the reserved green pepper, and mix everything together well.
🕒 07:10
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.
🕒 07:37
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.
🕒 07:50