Carbs (rice), proteins (shrimps and mushrooms) and vegetables are cooked together in a donabe (Japanese claypot) to create a spectacular family dinner.
Rinse the rice several times until the water runs clear. Place in a bowl, cover with water three cups of water, and soak for three hours.
Drain the rice well and transfer to a claypot.
Pour in the broth, cover and cook over medium heat until the liquid has been soaked up (it takes about ten minutes).
Toss the green beans, mushrooms and the two sauces together, and spread on top of the rice. Cover the claypot and cook, still over medium-low heat, for about ten minutes.
Arrange the dumplings on top of the beans and mushrooms.
Drop shrimps into the gaps between the dumplings.
Cover the claypot and cook for another ten minutes over medium-low heat.
Top with scallions and sesame seeds (drizzle in Sriracha, optionally), and serve immediately.
Notes
We use Lee Kum Kee at home. This is not a sponsored post; I just trust the brand, that's all.