Gin's Seafood Rice
4 servings
30 minutes
A recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".
1
Prepare the green onion. Chop the green part finely and slice the bulb into thin half-rings. Place in two separate containers and set aside.
- Green onions: 2 pieces
- Ginger root: 10 g
2
Clean and chop the ginger.
- Ginger root: 10 g
3
Now to work with seafood: rinse the squid rings, cut the tentacles into small pieces.
- Mini squid rings: 500 g
- Squid tentacles in brine: 2 pieces
4
Clean the shrimp: remove the shell, legs, and intestinal vein.
- Shrimps: 8 pieces
5
Pour vegetable oil into a deep pan or wok and heat on high. When the oil boils, add squid rings to the pan and fry for 4-5 minutes.
- Vegetable oil: 2 tablespoons
- Mini squid rings: 500 g
6
Pour sake and soy sauce into the pan and stir vigorously, trying to prevent anything from sticking to the bottom.
- Sake: 2 tablespoons
- Soy sauce: 1 tablespoon
7
Add the white part of the onion and ginger, then reduce the heat to medium.
- Green onions: 2 pieces
- Ginger root: 10 g
8
Now add the tentacles and shrimp. Fry for 1.5 minutes together with the rings.
- Squid tentacles in brine: 2 pieces
- Shrimps: 8 pieces
9
After that, add rice, sprinkle with shichimi togarashi and crushed nori.
- Boiled rice: 300 g
- Shichimi spice mix: 1 teaspoon
- Dry seaweed nori: 1 tablespoon
10
Increase the heat again to high and sauté the rice with seafood for 1.5–2 minutes.
- Boiled rice: 300 g
11
Serve the dish hot. Sprinkle the rice with green onions for added freshness, and lightly drizzle with lemon juice before eating.
- Green onions: 2 pieces
- Lemon: 1 piece