MAKES: 4 servings
TIME: 40 minutes
This might remind you of paella, and it’s just as good,especially if you start by making dashi, which literally
takes 10 minutes.
Other protein you can use: virtually any combination of seafood, as well as chicken.
2 tablespoons neutral oil, like corn or canola
5 fresh or dried shiitake mushroom caps, soaked in hot
water until soft if dried, sliced
1 medium onion, chopped
8 ounces cleaned squid, tentacles halved, bodies
sliced into rings, or more shrimp, peeled
13/4 cups short-grain white rice
1 cup peas, fresh or thawed frozen
4 cups Dashi (page 160) or water, or more as needed
2 tablespoons soy sauce
1 tablespoon mirin (or 11/2 teaspoons honey mixed
with 11/2 teaspoons water)
8 ounces shrimp, peeled and cut into small pieces Salt if necessary
1- Put the oil in a large pot with a lid or a Dutch oven
over medium-high heat. When hot, add the sliced mushroom caps, onion, and squid (if you’re using all shrimp,don’t add the shrimp until Step 3) and cook, stirring occasionally, until the edges of all three are brown, about 10 minutes.
2-Reduce the heat to medium and add the rice; cook,stirring until combined. Add the peas and the dashi,
along with the soy sauce and mirin. Stir, reduce the heat to medium-low, and cover. A minute later, check that the mixture is simmering and adjust the heat if necessary;cook for 15 minutes.
3-When you remove the cover, the mixture should still be a little soupy (add a little dashi or water if it’s dried
out); add the shrimp and stir, then raise the heat a bit and cook until the rice is tender and the mixture is still moist but not soupy. Taste and adjust the seasoning, then serve.