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