Fried Dashi Rice with Shrimp and Miso-Butter Radishes
Fried Dashi Rice with Shrimp and Miso-Butter Radishes umi filled meal of dashi and miso to complement shrimp fried rice and butter radishes. A delicious twist on fried rice that is a crowd-pleaser.
Ingredients
- 1 cup rice (uncooked)
- 2 tbsp white (shire) miso, divided
- 1/2 tsp dashi powder
- 1 cup low-sodium chicken stock
- 1 cup water
- 1 tbsp butter
- 1 bunch radishes, trimmed and halved (or quartered if large)
- 1 medium garlic clove
- 2 tsp soy sauce
- 1.5 cups peas, fresh or thawed frozen
- 1/2 lbs cooked shrimp
- Optional Garnishes: avocado slices, pea shoots, green onion slices, pickled red onion
Instructions
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Cook rice, 1 tbsp miso, dashi, stock and water together as per rice package instructions or in a rice cooker. Set aside.
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In a large skillet (preferably cast iron), heat the butter over medium-high heat. Add the radishes and remaining 1 tbsp miso. Cook, stirring frequently, for 5-10 minutes, until the radishes are starting to soften, but are still firm (not mushy yet). Remove from skillet and set aside.
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Add rice and peas to skillet. Cook, stirring frequently for about 5 minutes until rice starts to crisp up. Add soy sauce and shrimp. Cook, stirring for 2-3 minutes.
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Divide rice mixture between bowls. Top with radishes and preferred garnishes.