Edible Sizzling Rice Bowl
by Rie McClenny
Ingredients
for 1 serving
- 1 tablespoon canola oil
- 1 teaspoon ginger
- 9 shrimps, deveined and shelled
- ½ carrot, cut into rounds
- ¼ onion, sliced
- 1 shiitake mushrooms
- 1 bok choy, cut into stem and leaves
Flavored Broth
- ½ cup (120 mL) water
- ¼ cup (60 mL) chicken stock
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
Cornstarch Slurry
- ½ tablespoon cornstarch
- ½ tablespoon water
Edible Rice Bowl
- oil, for frying
- 1 cup (100 g) short grain rice, cooked
Preparation
- To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
- Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
- Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
- Add bok choy leaves and slurry and bring to boil. Set aside.
- Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
- Put another piece of parchment paper on top and roll with a rolling pin.
- Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
- Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
- Pour warmed soup over the edible bowl while it is still hot.
- Enjoy!
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