Japanese Rice With Shrimp And Vegetables - cooking recipe

Ingredients

2 1/2 cups dashi stock
3 tablespoons soy sauce
2 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 spring onions, finely sliced
2 teaspoons finely grated ginger
1 cup japanese short-grain rice, uncooked
1/2 red pepper
12 snow peas, halved on the diagonal
16 large shrimp, uncooked

Preparation

Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
Heat the oil in a large saucepan over a medium hear and cool the spring onion for 1 minute.
Add the ginger and rice and cook for a minute, stirring to coat the rice with oil.
Add the stock and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low.
Simmer gently for 15 minutes without lifting the lid.
Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes.
Stir to combine and serve garnished with the reserved spring onion.