Garlic Butter Shrimp Rice

Ingredients

• 200 g Shrimp (Thawed; preferably choose shrimp whose ingredients contain only shrimp and water, without additives or treatment with soda water)
• 30 g Butter (Cut into pieces of about 10 g each)
• 15 Minced garlic (About 15 cloves)
• Sliced garlic (Optional; adds a crispy texture)
• 1 tbsp Oyster sauce
• 1 tbsp Light soy sauce seasoned with mirin (Use in approximately a 1:1 ratio with the oyster sauce)
• Sugar (A pinch)
• Shichimi pepper (Add more than the other seasonings to enhance the flavor and color)
• Bonito powder (A tiny amount)
• Pepper salt (A tiny amount)
• Rice wine (A tiny amount)
• White rice (Prepare according to personal appetite; enough for about three bowls of shrimp rice)
• Lemon juice (Optional; add after turning off the heat to cut the richness)
• Sliced scallions (Optional, for garnish)
• Soft-fried egg (Optional, for serving and garnish)

Steps

1. 1

   Place the thawed shrimp in hot water and blanch until they just change color. This step is to remove the slimy texture and any off-flavors from the surface of the shrimp, not to cook them completely.

2. 2

   Remove the shrimp and drain well. Set aside.

3. 3

   Heat a pan over low heat and add the butter. Allow it to melt slowly.

4. 4

   Add the minced garlic and sauté over low heat so the butter and garlic aroma fully combine. If using sliced garlic, add it now to provide extra texture.

5. 5

   Briefly cook the garlic-butter sauce first, making sure the butter has completely melted and the garlic aroma has been released.

6. 6

   Add the blanched shrimp, which should still be not quite fully cooked, to the pan.

7. 7

   Reduce the heat to low and add 1 tbsp each of oyster sauce and light soy sauce seasoned with mirin.

8. 8

   Season with a little sugar, a generous amount of shichimi pepper, a tiny amount of bonito powder, and pepper salt.

9. 9

   Increase the heat to high, add a little rice wine, and toss while reducing the sauce until the shrimp are fully cooked and the sauce has darkened and thickened slightly. It is normal to leave plenty of sauce, as the rice will absorb it later.

10. 10

    After turning off the heat, add a little lemon juice if desired to cut the richness.

11. 11

    Place an appropriate amount of shrimp and sauce in a bowl first, then add the white rice. Gently press down the rice to remove as much air as possible so it will hold its shape when inverted.

12. 12

    Cover the bowl with a plate, then turn the plate and bowl over together. Remove the bowl to finish the shrimp rice.

13. 13

    Garnish with sliced scallions, or serve with a soft-fried egg for added color and flavor.

Notes

The video does not provide an exact amount of white rice; about 200 g of shrimp makes two to three bowls. When choosing shrimp, the author recommends checking the package ingredients and selecting products consisting essentially only of shrimp and water, without foaming or other additive treatments. Avoid adding the shrimp to a cold pan, and avoid stirring them excessively to preserve their texture. If you prefer to use less fat, use a half-frying, half-stir-frying method. You can increase the amount of shichimi pepper. Lemon juice, sliced garlic, scallions, and a soft-fried egg are all optional additions.

Nutrition per serving

• Main dish
• Seafood
• Home cooking
• Stir-fry
• East Asian flavors
• Garlic
• Optional spicy