Claypot rice with shimps and dumplings
Carbs (rice), proteins (shrimps and mushrooms) and vegetables are cooked together in a donabe (Japanese claypot) to create a spectacular family dinner.
Ingredients
- 1 ½ cups rice (jasmine is used here)
- 1 ½ cups bone broth should be well seasoned
- 200 grams green beans stringed and cut into two-inch lengths
- 2 fresh eryngii mushrooms sliced
- 6 to 8 fresh shiitake (caps only) thinly sliced
- 1 heaping tablespoon black bean and garlic sauce (see notes)
- 1 teaspoon chili oil (see notes)
- 8 to 12 frozen vegetable dumplings store-bought
- 200 to 300 grams whole cleaned shrimps bought frozen then thawed and tossed with a teaspoon of salt and a quarter teaspoon of white pepper
- 2 tablespoons sliced scallions
- 1 tablespoon toasted sesame seeds
- Shriracha optional
Instructions
- 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.