Japanese-Style Seafood Rice (Rice Cooker Method)

 Every kitchen has a rice cooker, and many people think it’s only for cooking rice.  However, a rice cooker can be a great companion for preparing quick, nutritious, and budget-friendly meals in today's fast-paced world.  You can stock your freezer with ingredients like vegetables, garlic, onions, and proteins, such as frozen seafood or meat, making it easy to whip up dishes ranging from Asian-inspired flavors to Western favorites like Italian pasta.

Today, I’ll share a simple and delicious Japanese-style seafood rice recipe made entirely in a rice cooker.  Let’s cook together!

Ingredients:

• 2 cup Jasmine rice, washed and drained
• 1 cup vegetable broth
• 1 cup mixed seafood (shrimp, squid, or your choice)

Seasoning Ingredients:

• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon salt
• 1/2 teaspoon vinegar
• 1 teaspoon sugar
• 1 teaspoon fish stock powder

Additional Ingredients:

• 1/2 cup diced vegetables (Kabocha squash, kohlrabi, onions)

Directions:

1.    Combine the washed rice, vegetable broth, kabocha squash, onions, and kohlrabi in the rice cooker.

2.    Add the soy sauce, mirin, salt, vinegar, sugar, and fish stock powder, stirring to mix evenly.

3.    Place the mixed seafood on top without stirring.

4.    Close the lid and start the rice cooker on the regular cooking setting.

5.    Once the rice is cooked, taste and adjust the seasoning with additional soy sauce or salt.

6.    Serve warm, optionally, with a small bowl of soy sauce for dipping on the side.

Enjoy your flavorful and comforting Japanese-style seafood rice!

Tip:

Follow the rice with its ratio of water.