Edible Sizzling Rice Bowl
by Rie McClenny
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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 water (120 mL) -
¼ cup chicken stock (60 mL) -
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 short grain rice, cooked (100 g)
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!
