Ethnic Mixed Rice
Quickly seasoned with mirin and soy sauce
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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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.
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Chop the cilantro stems, then cut the leaves into pieces 2 cm (about 3/4 in.) wide.
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In a small frying pan, heat the cooking 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.
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Mix in the chopped cilantro stems (2) and sesame seeds, then pour in the Kikkoman Soy Sauce along the sides of the pan.
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Combine (4) with the rice and place in bowls. Top with the cilantro leaves and squeezed lemon juice.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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