Usuba
Rice with Ham, Shrimp and Vegetables
Crumbly rice porridge with seafood and vegetables. Shrimp and ham make the dish hearty, while fresh vegetables and herbs add lightness and aroma. Cooked in sesame oil, which enhances the flavor of all components.
- Total
- 45 min
- Standard serving
- 178.5 g
Ingredients
Total 11
Instructions
- 1
Step 1
Rinse the rice, pour 2 liters of boiling water over it, add salt and cook over moderate heat for 7 minutes.
- 2
Step 2
Drain the water, cover the pot with a lid, reduce the heat to minimum, and simmer for another 5 minutes.
- 3
Step 3
Remove the pot from heat and let the rice rest under the lid for 5 minutes.
- 4
Step 4
Clean and rinse the shrimp.
- 5
Step 5
Cut the ham into thin slices.
- 6
Step 6
Clean the mushrooms, rinse them and slice them.
- 7
Step 7
Peel the carrots, wash them, and slice them into thin rounds.
- 8
Step 8
Wash the wild garlic, dry it, and chop it finely.
- 9
Step 9
Heat sesame oil in a deep pan. Fry the ham, shrimp, mushrooms, carrots and ramps. Add green peas and rice, salt, stir and fry for 2–3 minutes.
- 10
Step 10
Wash the cucumber and slice it into thin rounds.
- 11
Step 11
Wash and dry the parsley.
- 12
Step 12
Arrange the finished porridge in a large dish and garnish with parsley sprigs and cucumber slices.
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