Shrimp & lotus root pilaf

レシピ

材料・調味料 (3-4)

rice: 2 cups

onion*: 1

dashi**: 2pks

butter: 10-15g

water: 330 mL

lotus root: 100g

eggs: 2-3

shrimp (peeled): 8-10 pcs

salt & pepper: as U like

parsley: as U like

lemon: as U like

作り方

1: Clean shrimp and mix with beaten egg white. Soak for at least 5-10 mins (best overnight) to make them plump & juicy. May add a little garlic salt for seasoning, but dashi will give enough flavour later on as well.

2: Wash rice and drain water. Peel lotus root and cut into bite size pieces. Dice onion and simmer in large pan with butter until it starts to turn clear. Then add raw rice and mix until even. Add lotus root, shrimp and remaining egg yolks for 1-2 mins.

3: Put all ingredients from pan as well as water & dashi into rice cooker and steam as usual. Be sure to open sachets of dashi and pour in all ingredients. Or if you prefer just the flavour, cook with the dashi packs as is.

4: Once steamed, take out dashi packs and mix all ingredients evenly. Let sit for 10 mins and serve with parsley & lemon slice for garnish.

ポイント

Don’t use too much salt & pepper as dashi is the main flavour. *used red onion, which turned out just fine, but any type will do. **any type of dashi may be used as well; even chicken, beef or veggie soup stock. #photo has no shrimp or lemon...

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