Rice steamed with sakura shrimp
I use a Staub cast iron pot for this recipe. Bring the entire pot right out to the table!
- Short-grained white rice (380ml (2-go))
- Sakura shrimp (a small bowlful)
- Burdock root (gobo) (1/2 root)
- Kombu seaweed (kelp) (5cm piece)
- Sake (1 Tbsp)
- Water (400ml)
- Salt (a pinch)
Wash burdock root well, removing any excess dirt. Slice diagonally into thin slices and let soak in a bowl of water. Wash and drain rice. Put into Staub pot along with the 400ml water and let soak for 30 minutes.
Add kombu, sake, and salt to the pot, then add the burdock root. Cover and turn heat to medium-high.
Once it starts to simmer, turn heat to low and let cook 13 minutes. Stop heat and let sit with lid on for 10 minutes more. Add the sakura shrimp, and let sit one minute longer with lid on.
Remove lid, take out kombu and mix well. Enjoy!
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