Nutritious Omuk and Shrimp Pot Rice: A Delightful One-Bowl Meal
Year-End Special: Omuk and Shrimp Pot Rice – No Side Dishes Needed!
Discover the delightful combination of chewy omuk (fish cake) and plump shrimp in this savory pot rice recipe. It’s so flavorful that you won’t need any side dishes! Perfect for festive occasions or a special treat, this dish is sure to be a crowd-pleaser for all ages. 🍚🍤
Main Ingredients- 3 servings Rice (approx. 2 cups)
- 10 pcs Frozen Shrimp (thawed)
- 3 sheets Thin, square Omuk (fish cake)
- 1/3 stalk Green Onion
- 300ml Kombu Dashi Broth
- 3 Tbsp Cooking Oil
- 1 Tbsp Tsuyu (Japanese dipping sauce)
- 1 piece Unsalted Butter (approx. 10g)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Shrimp Marinade- 1 Tbsp Mirin (or cooking sake)
- 1 Tbsp Tsuyu
Omuk Braising Sauce- 1 Tbsp Cooking Oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Tsuyu
- 1 Tbsp Oligodang (corn syrup or honey)
- 1 Tbsp Mirin (or cooking sake)
- 1 Tbsp Tsuyu
Omuk Braising Sauce- 1 Tbsp Cooking Oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Tsuyu
- 1 Tbsp Oligodang (corn syrup or honey)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Omuk and Shrimp Pot Rice. (Tip: Measuring out all ingredients beforehand will make the cooking process much smoother!)
Step 2
Rinse the rice under running water until the water runs clear. Drain it well in a sieve and let it soak for about 30 minutes. Soaking the rice will result in fluffier and more flavorful cooked rice.
Step 3
After thawing the shrimp, gently pat them dry with a paper towel. In a small bowl, combine 1 Tbsp of mirin and 1 Tbsp of tsuyu, then mix well with the shrimp. Let it marinate for a short while to enhance flavor and remove any fishy odor.
Step 4
Finely chop the omuk so it integrates well with the rice. Chop the green onion finely for topping the pot rice.
Step 5
Heat 2 Tbsp of cooking oil in a pan over medium-high heat. Add the marinated shrimp and cook for about 1-2 minutes per side until they turn pink and slightly golden. Be careful not to overcook, as they can become tough. Remove the shrimp from the pan and set aside.
Step 6
In the same pan, add 1 Tbsp of cooking oil and the chopped omuk. Sauté over medium-low heat until the omuk softens slightly. Then, add 1 Tbsp of soy sauce, 1 Tbsp of tsuyu, and 1 Tbsp of oligodang. Stir well to coat the omuk evenly with the sauce.
Step 7
Continue to cook the omuk over medium heat, stirring occasionally, until the sauce has thickened and coated the omuk nicely, giving it a glossy finish. (Tip: Taste and adjust the seasoning to your preference; avoid making it too salty.)
Step 8
Transfer the braised omuk and the cooked shrimp to a separate plate. Setting them aside separately ensures they are evenly distributed and look appealing in the finished pot rice.
Step 9
Now, in your pot (rice cooker pot or a heavy-bottomed pot), add the soaked rice and the kombu dashi broth. Stir in 1 Tbsp of tsuyu and the piece of unsalted butter until well combined. Bring to a boil over medium heat for about 5 minutes. Once the broth starts to bubble vigorously, gently arrange the braised omuk and cooked shrimp on top of the rice.
Step 10
Cover the pot with a lid and reduce the heat to the lowest setting. Cook for about 10 minutes. After 10 minutes, turn off the heat and let the pot rice steam, covered, for another 10 minutes. Once rested, open the lid, sprinkle with the chopped green onion, drizzle with sesame oil, and scatter toasted sesame seeds over the top. Your delicious Omuk and Shrimp Pot Rice is ready to be enjoyed! 😋
