Butter Shrimp & Corn Takikomi Gohan

Serves 3
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Directions

  1. 1Thaw the frozen shrimp in 3% salt water for 10–15 minutes, then pat dry.
  2. 2Finely dice the onion into about 5 mm pieces.
  3. 3Drain the corn well.
  4. 4Wash the rice, let it soak for 30 minutes, then drain in a sieve.
  5. 5Place the washed rice in the rice cooker and add soy sauce and cooking sake.
  6. 6Fill with water to the 2-cup line in the rice cooker.
  7. 7Top with the onion, corn, and shrimp, then place the 15g butter on top.
  8. 8Cook using the regular rice setting.
  9. 9Once cooked, let it rest for 2 minutes without mixing.
  10. 10Gently fluff the rice.
  11. 11Add extra 5g butter and chopped green onions if desired.

Ingredients

  • 2 cups uncooked rice
  • 150 g peeled shrimp (frozen)
  • 100 g canned corn (drained, kernels only)
  • 0.5 individual onion
  • 3 tbsp soy sauce
  • 1 tbsp cooking sake
  • 15 g salted butter (for cooking)
  • 350 ml water
  • 5 g salted butter (for finishing)
  • chopped green onions
  • 3 % salt

Equipment

rice cookersievebowl

Tips

  • Do not mix the ingredients before cooking.
  • Once cooked, let it rest for 2 minutes without mixing.