Butter Shrimp & Corn Takikomi Gohan
Translated from Japanese, the language of the video.
あつメシ cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A savory and comforting Japanese mixed rice dish featuring plump shrimp, sweet corn, and the rich aroma of butter. This one-pot rice cooker meal is easy to prepare and perfect for a family dinner.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, dairy, soy, shellfish, and alcohol
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
Seasonings [A]
Cooking & Finishing
Steps
Preparation
Thaw the frozen shrimp in 3% salt water for 10–15 minutes, then pat them dry with paper towels.
Finely dice the onion into approximately 5 mm pieces.
Drain the canned corn thoroughly to remove all liquid.
Wash the rice until the water runs clear, let it soak in water for 30 minutes, then drain it completely in a sieve.
Cooking
Place the washed and drained rice into the rice cooker pot.
Add the soy sauce and cooking sake to the rice.
Pour in water until it reaches the 2-cup marking on the rice cooker pot (approximately 350ml or more).
Layer the diced onion, drained corn, and thawed shrimp on top of the rice.
Place the 15g of salted butter on top of the ingredients. Do not stir or mix the ingredients.
Close the lid and start the rice cooker using the regular or 'white rice' setting.
Once the cooking cycle is complete, let the rice sit and steam for 2 minutes before opening.
Finishing
Open the lid and gently fold the rice and ingredients together with a rice paddle.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 422
- Protein
- 17 g
- Carbs
- 73 g
- Fat
- 6 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
