Shrimp Pilaf
えびピラフ · Ebi Pilaf
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Ebi pilaf is the Japanese take on shrimp pilaf: rice cooked with small shrimp, onion, and mixed vegetables, seasoned with a little butter and consommé. Unlike the stovetop version, this one is made entirely in the rice cooker, so there is no sautéing and nothing to watch - just add everything and press start. The gentle buttery flavor and the colorful mix of shrimp, corn, peas, and carrot make it a dish children look forward to at lunchtime.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 22.5 gsmall shrimp (shiba shrimp)A small, sweet variety of shrimp commonly used in Japan. Substitute: Any small peeled shrimp.
- 22.5 gonion
- 22.5 gfrozen mixed vegetables
Seasonings
- 0.6 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.5 gsalt
- 3 gunsalted butter
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- small shrimp (shiba shrimp) (しばえび)
- A small, sweet variety of shrimp commonly used in Japan. Substitute: Any small peeled shrimp.
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Rinse the rice, add water to the marked line in the rice cooker pot, and let it soak for at least 30 minutes.
- 2
Rinse the shrimp in water to partially thaw them, then drain well. Finely chop the onion.
- 3
Stir the consommé and salt into the rice from step 1. Place the shrimp and onion from step 2, the mixed vegetables, and the unsalted butter on top, and start the rice cooker.
- 4
When the rice is done, stir everything together.
For 1- to 2-year-olds, chop the shrimp into pieces about 1 cm before cooking (chopping them after the rice is cooked works too!).
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 319.5 kcal | 639 kcal | 319.5 kcal |
| Protein | 9.9 g | 19.8 g | 9.9 g |
| Fat | 3.6 g | 7.2 g | 3.6 g |
| Carbohydrates | 63.9 g | 127.8 g | 63.9 g |
| Fiber | 2.1 g | 4.2 g | 2.1 g |
| Salt equivalent | 0.9 g | 1.8 g | 0.9 g |
| Calcium | 25.5 mg | 51 mg | 25.5 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 211.5 mg | 423 mg | 211.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 319.5 kcal | 9.9 g | 3.6 g | 63.9 g | 2.1 g | 0.9 g | 25.5 mg | 1 mg | 211.5 mg |
| 1 adult serving | 639 kcal | 19.8 g | 7.2 g | 127.8 g | 4.2 g | 1.8 g | 51 mg | 2.1 mg | 423 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
