Ethnic Mixed Rice
Quickly seasoned with mirin and soy sauce
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Cut the shrimp in half along the spine and devein them.
Rinse them in water with added salt (not listed in ingredients), then dry and sprinkle with salt and pepper. -
Chop the cilantro stems, then cut the leaves into pieces 2 cm (about 3/4 in.) wide.
-
In a small frying pan, heat the salad oil and soy sauce over low heat.
When fragrant, increase the heat to medium-high and saute (1).
When the shrimp changes color, add the Kikkoman Manjo Aji-Mirin. -
Mix in the chopped cilantro stems (2) and sesame seeds, then pour in the Kikkoman Soy Sauce along the sides of the pan.
-
Combine (4) with the rice and place in bowls.
Top with the cilantro leaves and squeezed lemon juice.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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