If you have some Dried Shelled Shrimps sitting in your fridge, try this ‘Takikomigohan’, which is a Japanese dish of Rice that is cooked with other ingredients and seasonings. Using a rice cooker, it is super easy to cook. You usually add Stock such as Chicken Stock OR Dashi Stock to cook Rice, but for this one, you add Water, because yummy flavour would come out from Dried Shelled Shrimps.

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Short Grain Rice
50g Dried Assorted Mushrooms

1 small piece Ginger *grated
1 tablespoon Soy Sauce for seasoning Mushrooms
3 tablespoons Dried Shelled Shrimps
1 pinch Salt
1 tablespoon Soy Sauce for seasoning Rice
1 tablespoon Mirin
1 teaspoon Sesame Oil
Ground Pepper OR Chilli *optional
Finely chopped Spring Onion

Method
  1. Break Dried Mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in warm water until absolutely soft. Darin, and wash them well with clean water, then drain.
  2. Slightly press the drained Mushrooms to remove excess water but DO NOT squeeze. Add Ginger and Soy Sauce, mix to combine, and set aside.
  3. Wash Rice, place in the rice cooker’s inner pot, and add Water up to 2-cup marking. Add Dried Shelled Shrimps, Salt, Soy Sauce, Mirin and Sesame Oil, and gently stir.
  4. Spread Mushroom pieces evenly, but DO NOT stir. Press ‘COOK’ button to start cooking.
  5. When the rice is cooked, let it steamed for 10 minutes, then mix gently. You can add some Ground Pepper OR Chilli, and mix well. Sprinkle some chopped Spring Onion and serve.