Rice bowl!!! I spent most of the day trailing around the Union Square area of Manhattan today, and so got over to one of my favorite Asian markets in the area. I picked up some enoki mushrooms and these nifty little dried baby shrimp among other things, and decided to toss them all together here. Rice bowls are super easy and delicious. I used a lot of seafood flavors here, but you can really add anything that goes with rice and just mix it in.
Seafood Rice Bowl
Ingredients:
1/3 c. rice (rinse if white rice)
1/2 c. water
1/2 in. diakon, pealed
1 small spring onion
1 in. strip of nori seaweed sheet
1 oz. enoki mushrooms, root removed
2 dried shiitake mushrooms, reconstituted
1 Tbsp. dried baby shrimp
1 Tbsp. bonito flakes
2 pieces imitation crab
1 Tbsp. soy sauce
1 1/2 tsp. mirin
Put the rice in a pot with a tight-fitting lid and cover with measured water. Bring to a boil. When all the water has boiled away, remove from heat, but do not remove the lid. Leave the lid on for at least 10 minutes.
Heat a dry pan and add the crab strips. Heat on all sides until slightly browned. Remove the crab from the pan. Cut them in half width wise and, using a fork, shred the crab into long strips.
Gently pull apart the enoki mushrooms and cut in half. Slice the shiitake mushrooms into 1/2 in. pieces, then cut them again in half width wise. Heat a dry pan, then add both mushrooms. Add the soy sauce and mirin--it should come to a frothy boil. Continue to cook until almost all the liquid has been absorbed. Remove from heat.
Cut the diakon into 1/16 in. strips, then cut the strips in half width wise. Chop the spring onion into fine slices on the diagonal. Using kitchen shears, cut the nori into 1/8 in. strips.
Remove the lid from the rice. Add the mushrooms, dried shrimp, bonito flakes, crab, diakon, and spring onion. Using a spatula, gently fold all the ingredients together. Top with the nori strips and serve.
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