Rice with seafood in Japanese - an exotic dish on your table

Rice with seafood is a very tasty and healthy dish that has come to us from the east. It perfectly satiates, without overloading the stomach, contributes to a long feeling of satiety and at the same time contains almost all the useful substances that a person needs during the day.

Rice is a wonderful dish for those who care about their health and longevity. There are plenty of useful substances and trace elements, such as complex carbohydrates, fiber and various minerals. And seafood is an excellent source of easy to digest animal protein and is so necessary for the full work of the brain and thyroid gland of iodine. No wonder the Japanese - the inventors of this dish - are considered a nation of long-livers. Having mastered the preparation of such a delicious dish, like rice with seafood, you can regularly delight yourself and your loved ones with a full exotic dinner or dinner without much expense.

How to cook rice with seafood in Japanese

This dish in Japanese cuisine is called sifudo tpafen. To prepare it, first of all, you need rice, which is used to make sushi, as well as all kinds of vegetables (zucchini or zucchini, eggplant, red peppers, onions and sweet carrots). Well, the most important ingredient is seafood. There is no clear priority of any kind, so you can choose what you like most. These can be shrimps, mussels, octopuses or pieces of any marine fish (for example, tuna). It is better to add a little by little, because some seafoods give a lot of juice and are well fried, while others, on the contrary, can be harsh. Before cooking, the seafood must be left on the defrosting table.

Take two glasses of rice for three glasses of water. Boil the rice. While rice is brewed, cut small cubes of vegetables.

Thaw seafood is slightly washed, drain the water. We take out of the container and lightly fry them in a frying pan using vegetable oil. Add the carrots to the fried mixture. If desired, you can use butter, but this will not be a traditional recipe.

Slowly pour all the vegetables into the pan , mix thoroughly and make sure that they are all fried evenly. Then the finished rice is turned off, drained and insisted for ten minutes.

Mix rice with seafood and fried vegetables. You can add a little garlic dressing (to an amateur). On top, you can sprinkle a sesame dish. Some also add a little soy sauce to the rice - it gives the dish a piquancy and makes it truly "Japanese." Rice with seafood in Japanese is ready.

This salad can be safely consumed during fasting, as well as those who sit on a low-calorie diet (in this case it is better to choose low-fat seafood and not to use butter, some also replace white rice with brown). If the previous version of the salad seems too "easy", then you can additionally add roasted chicken or ham - you will get a dish in Japanese with a European slant.

In addition to the Japanese recipe, there are many more kinds of rice with seafood.

For example, rice with shrimp and cheese. For such a salad we need rice, refined thawed seafood (shrimp or mussels), a small onion, fresh greens, a slice of hard cheese and tomato sauce at will.

It is prepared as follows. Take long-grained rice and boil it so that it becomes crumbly. Thin rings cut the usual onions and fry in a skillet until golden brown. Cut the prawns into large pieces. Cheese grate on a fine grater. Mix all the ingredients together, and add the tomato sauce. If it is not too sharp, you can pepper it or salt it. Top with chopped greens.

Bon Appetit!