Seafood tyahan or rice with seafood
Seafood Tiahan is stewed rice with seafood in Japanese.In principle, if you add to the cereal not a sea shake, but only shrimp, this dish will already be called differently - ebi tyakhan. And if you want chicken - Tori Tiahan and so on. I think you understand. Tyahan is pre-cooked rice stewed with something. Today, mussels, shrimps, octopus and other seafood will be our “something”.
Since the name of the dish translates as “steamed rice with seafood”,stocking two main components. Groats can be any - both long-grain (both for pilaf) and round-grain (as for sushi). The same freestyle is allowed in the choice of seafood. You can purchase a frozen half-kilogram pack of “Cocktail”, or you can make yourself a set: 2-3 lobster carcasses, 300 g shrimp, octopus, saint-jacks, mussels. In addition to the main ingredients, we will also need an onion, 2 cloves of garlic, carrot, sweet pepper,3-4 tablespoons of canned corn, spices (100 g of fresh or pickled ginger, wasabi), herbs (dill and parsley), soy sauce, sunflower oil. Optionally can still be used in cookingshifudo tyakhanaa quarter cup of white table wine or a spoonful of tomato paste.
In salted water, boil rice. It should not be very crumbly, but not sticky. We grind vegetables: onions and garlic - in small pieces (cloves can be squeezed out through a press), carrots - in thin straws, Bulgarian pepper - in cubes. Ginger root cleaned and rubbed on a very fine grater. Seafood thawed. If we deal with fresh seafood, then boil and clean, cook squids in salted water in just 2-3 minutes, cut into small long strips. Large shrimp cut in half. Fry in vegetable oil and pour soy sauce to soak. Rice with seafoodin Japan, they cook in a wok pan and a special stove, but in a city apartment, a simple gas stove with a teflon pan will do.
How to cook rice with seafood
Heat the vegetable oil in a frying pan and fry onion and garlic to the color of gold. Add ginger and pepper, continue to heat, until they tan. Now is the time for seafood. Quickly mix them for 1-2 minutes, after which add some boiled rice. Keep it up, constantly stirringI, 2-3 minutes. Grain should not fry and become covered with a ruddy crust, and even more so to burn, but only to warm up and soak in the aroma of related ingredients. Add the expressed corn. In a jar with a lid, pour the soy sauce, in which, as we remember, the shrimps were soaked with squid, mixed with wasabi, covered and shaken in capacity as a shaker. Pour emulsion on rice with seafood and stew for another 3 minutes.
Wine will add spice to the dish, and tomato paste - sweets and spiciness. If you decide to use alcohol, you need to reduce the amount of soy sauce. It is added to rice with seafood at the stage of infusion of a mixture of soy with wasabi. If you prefer tomatoes or tomato paste, lay these components before. This is done when the vegetables are fried, but before the rice.In principle, the Spanish paella is prepared according to a similar recipe.