Japanese-Style Shrimp and Mushroom Paella

Japanese-Style Shrimp and Mushroom Paella

Make this paella in a fry pan with the Japanese seasonings of soy sauce and mirin!

Cooking time
40 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200 g (7.1 oz.)

50 g (1.8 oz.)

1 knob

1 Tbsp

white rice

300 g (10.6 oz.)



400 ml (13.5 fl. oz.)


  1. Devein the prawns if required, remove hard bases from the shimeji mushrooms and break apart. Roughly chop up the bell pepper and slice the lotus root into half-moons or quarter-rounds depending on its size. Slice the ginger into fine strips and chop the Japanese parsley into 3 cm (1.2 in.) lengths.
  2. Heat 1/2 Tbsp of oil in a fry pan, cook the prawns and season with the soy sauce from (A), then remove.
  3. In the same fry pan heat 1/2 Tbsp of oil over medium heat, then add in the shimeji mushrooms, bell pepper, lotus root and rice. Quickly stir-fry the ingredients, turn the heat to low and cook until the rice is evenly translucent. Add in (B) and the ginger, cover with a lid and simmer for 15 minutes.

    • Please be sure to use a lid that fits the fry pan.
  4. Turn off the heat, gently arrange the prawns from (2) on top, cover with the lid again and steam for about 10 minutes. Sprinkle on the Japanese parsley to complete this dish.

Cooking Basics

Shrimp - deveining

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.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.

  • Photo Shoko Sakurai

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