Butter Shrimp & Corn Takikomi Gohan

Ingredients

• 2 cup Japanese short-grain rice (uncooked; measured with a Japanese rice cup (approx. 180ml))
• 175 g Peeled shrimp (frozen; range 150-200g used)
• 100 g Canned corn (drained kernels only)
• 0.5 Onion (about 100g)
• 3 tbsp Soy sauce
• 1 tbsp Cooking sake
• 15 g Salted butter (for cooking)
• 350 ml Water (approximate; fill to the 2-cup line after adding seasonings)
• 5 g Salted butter (for finishing (optional))
• Green onions (chopped, for garnish)

Steps

1. 1

   Thaw the frozen shrimp in 3% salt water for 10–15 minutes, then pat them dry with paper towels.

2. 2

   Finely dice the onion into approximately 5 mm pieces.

3. 3

   Drain the canned corn thoroughly to remove all liquid.

4. 4

   Wash the rice until the water runs clear, let it soak in water for 30 minutes, then drain it completely in a sieve.

5. 5

   Place the washed and drained rice into the rice cooker pot.

6. 6

   Add the soy sauce and cooking sake to the rice.

7. 7

   Pour in water until it reaches the 2-cup marking on the rice cooker pot (approximately 350ml or more).

8. 8

   Layer the diced onion, drained corn, and thawed shrimp on top of the rice.

9. 9

   Place the 15g of salted butter on top of the ingredients. Do not stir or mix the ingredients.

10. 10

    Close the lid and start the rice cooker using the regular or 'white rice' setting.

11. 11

    Once the cooking cycle is complete, let the rice sit and steam for 2 minutes before opening.

12. 12

    Open the lid and gently fold the rice and ingredients together with a rice paddle.

13. 13

    Serve in bowls, optionally topping with an additional 5g of butter and chopped green onions.

Notes

Do not mix the toppings into the rice before cooking; layering them ensures even cooking of the rice. The 30-minute soaking time for the rice is essential for the proper texture of Takikomi Gohan.

Nutrition per serving

• Main Dish
• Rice
• Seafood
• Japanese
• One-Pot
• Rice Cooker
• Shrimp
• Corn