Fried Rice #5: Japanese Rice Pot

I couldn't find the picture of this dish but it looks something like this:

Photo taken from

I have to warn you though. Although it looks really good in the picture, I didn't like it. I guess I don't really like rice that's boiled in dashi, mirin, shoyu. But you can give this a try and maybe you'll like it. And oh, I cheated. This isn't really fried rice.

I used regular rice. The original recipe called for Japanese rice. Maybe that''s why the taste was different. Here's the recipe taken from

2½ cups dashi stock (made with dashi stock powder is the easiest)
3 tablespoons Japanese soy sauce
2 tablespoons mirin
½ teaspoon sesame oil
1 tablespoon peanut or canola oil
2 scallions (spring onions)—finely sliced (reserving a little for garnish)
2 teaspoons finely grated ginger
1 cup Japanese short-grain rice (like Koshihikari rice)
½ red pepperdiced
12 snow peas (mange tout)—halved on the diagonal
16 large uncooked shrimp (prawns)peeled

MIX together the stock, soy sauce, mirin and sesame oil in a small bowl. HEAT the oil in a large saucepan over a medium heat and cook the scallion for 1 minute. ADD the ginger and rice and cook for a minute, stirring to coat the rice with oil. ADD the stock and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low. SIMMER gently for 15 minutes without lifting the lid. REMOVE the lid, and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes. STIR to combine and serve garnished with the reserved scallion.

And that concludes the fried rice challenge.


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