Broad Bean & Sakura Shrimp Rice

Name: Broad Bean & Sakura Shrimp Rice
Yield: 4 servings
Cuisine: American
Ingredients: 8-10 Broad Beans; 30 g Sakura Shrimp; 1 Tbsp Sake(Rice Wine); 1 tsp salt; 360 ml Short grain rice (or 2 cups used for the rice cooker)

Miyuki Suyari @cook_5589993

Tokyo

This is a popular spring dish in Japan. It's only season with salt and sake (rice wine) so you can enjoy the fragrance from the beans and shrimp. You can use green peas instead of the broad beans, or use other kinds of small shrimp instead of the sakura shrimp. Green peas can be cooked together with the rice, but may not produce a bright green color in that case. (Gluten-Free)

Miyuki Suyari @cook_5589993

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Ingredients

4 servings

8-10Broad Beans
30 gSakura Shrimp
1 TbspSake(Rice Wine)
1 tspsalt
360 mlShort grain rice (or 2 cups used for the rice cooker)

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Steps

1

Take the beans out from the pod. Make an 1 cm incision on the opposite side of the black line. (This will help take out the beans from the inner skin easily.)
2

Boil 1 liter of water and add 1 heaping Tbsp. of salt. Add the beans and boil or 2 minutes. Drain and Cool.
3

Push out the beans by pinching the opposite side of the incision. Set aside.
4

Wash and drain the rice. Place the rice, salt and sake in the rice cooker. Add the water until the 2 cup line and mix so that the salt will dissolve in the water. Sprinkle the sakura shrimp on top and cook.
5

Peel and thinly julienne the ginger and immerse in water for 10 minutes.
6

Once the rice is done, add the beans and fluff the rice. Serve in individual rice bowls and garnish with ginger.

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Cooksnaps

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Miyuki Suyari @cook_5589993

on February 09, 2017 11:22

Tokyo

Hi I'm Miyuki and I teach cooking in English and Japanese in Tokyo. I'm a busy working mum of two boys, so my recipes are really quick and nutritionally well balanced.Come and visit my website!Website: http://www.simplyoishii.com/Facebook: https://www.facebook.com/simplyoishii/