Japanese Rice with Shrimp and Vegetables
Delight your taste buds with this irresistible Japanese Rice with Shrimp and Vegetables recipe—a one-pan wonder that combines tender jasmine rice, succulent shrimp, and a vibrant medley of carrots, zucchini, and edamame. Infused with the umami-rich flavors of soy sauce, mirin, and dashi stock, this dish offers the perfect harmony of sweet, salty, and savory goodness. The subtly nutty aroma of sesame oil ties everything together, while green onions and toasted sesame seeds add freshness and texture to each bite. Ready in just under 45 minutes, this hearty and wholesome meal is ideal for busy weeknights or an impressive dinner. Perfect for fans of Japanese cuisine, this recipe is a simple yet flavorful way to bring the essence of Japan to your table!
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Recipe Information
Ingredients
- 2 cups Jasmine rice (or short-grain Japanese rice)
- 12 pieces Large shrimp, peeled and deveined
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 cup Shelled edamame (optional)
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin (sweet Japanese cooking wine)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (or neutral cooking oil)
- 2.5 cups Dashi stock (or water with a dash of soy sauce)
- 2 stalks Green onions, sliced
- 1 tablespoon Toasted sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the rice in cold water until the water runs clear, then drain it well.
In a medium pot, combine the rinsed rice and dashi stock. Bring it to a boil over medium-high heat, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let the rice steam for an additional 10 minutes.
While the rice is cooking, season the shrimp with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced carrots and cook for 2-3 minutes, stirring occasionally. Then add the zucchini and minced garlic, and cook for another 2-3 minutes. If using shelled edamame, stir it in during the last minute of cooking.
Push the vegetables to one side of the skillet and pour in the sesame oil. Add the cooked rice to the skillet, spreading it out evenly. Drizzle the soy sauce and mirin over the rice, tossing it gently to coat. Cook for 2-3 minutes, letting the rice absorb the seasoning.
Add the cooked shrimp back into the skillet, mixing them with the rice and vegetables. Cook everything together for another 1-2 minutes to heat through.
Remove the skillet from the heat and garnish the dish with sliced green onions and toasted sesame seeds, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
