Japanese Shrimp Rice Bowl with Garlic Butter
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- Опубліковано 11 чер 2024
- Today I'll show you how to make the best shrimp rice bowl. We're talking tender, juicy shrimp glazed in a decadent garlic butter and soy sauce emulsion, over a fluffy bed of rice. This easy recipe is the ultimate comfort food with a burst of umami goodness in each bite. I'm including all my tips and tricks for making the perfect garlic butter shrimp rice bowl and the best part is that it requires minimal cooking so you won't heat up your kitchen.
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✚ RECIPES ✚
Shrimp Rice Bowl ▶ norecipes.com/shrimp-rice-bowl/
How to Cook Japanese Rice ▶ • How To Make Short Grai...
How to Clean Shrimp ▶ • BEST Shrimp and Grits ...
✚ INGREDIENTS ✚
340 grams shrimp (16-20 count peeled and deveined)
30 grams garlic (minced)
2 tablespoons sake
1/4 teaspoon salt
1 tablespoon olive oil
1 1/2 tablespoons soy sauce
28 grams cultured unsalted butter
2 servings cooked rice
1 lemon (cut into wedges)
1 scallion (chopped for garnish)
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INDEX:
0:00 Intro
0:34 Ingredients
1:12 Prep Ingredients
2:02 Prep Shrimp
2:38 Pan-Fry Shrimp
4:15 Assemble Shrimp Rice Bowl
#shrimpbowl #shrimprecipe #ricebowl - Навчання та стиль
Cooked this for my girlfriend today and she loved it!! I’m just starting to learn to cook and really love your enthusiasm and teaching ability thank you!!
Thank you for the kind words! I'm so happy to hear you guys enjoyed it. Also, thanks for taking the time to let me know!
Brilliant move with the core avoidance on the lemon!
Sorry I missed the live!!! I had to run out & get food for the fur baby… Catching the replay… my mom would LOVE this!!!
No worries! I hope you have a chance to try it out!
Fantastic Marc. That looked so easy and delicious. I've got tons of recipes of your's and MapleCook that I wanna do. I'm tired of making the same stuff all the time. I went to the Asian market and bought a few hundred $ worth of stuff so I'm ready. I just need to get off my butt and do it. Hope you have a great week my friend. 👍
Thanks Ron! I feel you on getting yourself past the hump of trying something new. This one is super easy so hopefully you can find the motivation to try it out😉
I always like the variety in your introductions, whether it's a brief history of the food or simply a short preview. Great recipe as always, Marc.
Thanks for noticing! I spend a lot of time planning and doing these so it's great to hear that you find value in them!
My husband made this for dinner tonight. It was great. Thank you.
I'm so happy to hear you both enjoyed it! Thanks for dropping by to let me know!
making this tonight, i like your kitchen
Thanks! Just a simple Tokyo kitchen!
Heyyy Ohhhh how I need this in my life soooo delicious 😍😍😍😋😋😋
Thanks Pat! It has a great effort to taste ratio. Hope you can try it out!
That looks Amazing! In the beginning I was toying with the idea of making it with tofu but after seeing you taste it, I’m sold on shrimp. 💯
Hahaha thanks! The sauce is flavorful enough that it will make tofu taste good (especially something like Atsuage or Ganmodoki), but its hard to beat the taste of simplicity of shrimp.
This looks amazing! That fresh lemon would be just wow with the garlic. Yummy!
Take care,
Annette 🌺
*I am headed to Japan Wednesday. I can’t wait! ❤️
Hey Annette, I guess you're in Japan now? Hope you're staying cool. It's always hot and humid in summer here but this year has been ridiculous. Be safe and enjoy your trip!
@@NoRecipes thanks Marc! It’s so beautiful here and HOT! 🔥💯😂
@@TheCowEmporium I'm happy to hear you're having a good time. Please stay hydrated and cool. There's been a ton of heatstroke cases the past few days. Enjoy the rest of your time here!
Bang! This is RIGHT on the, "Umai!" button!
Hahaha thanks dude!
Hey man, just wanted to let you know. I made this exact recipe with my girlfriend earlier and we both loved it! Thanks for always putting out such high quality recipes
Happy to hear you both enjoyed it!
Hey there Marc sorry i missed the beginning of the Shrimp Rice Bowl but i just watching it pretty awesome dude I swear nobody can make food look as pretty as you do LOL anyways I hope you and your family are doing great I hope your trip to California was right on and your friend in southern Nevada Nicholas all right bro talk to you later see you on the next video and say hey to Maple cook
Thanks Nicholas! I hope you and your family are doing well and staying out of the heat. I'm back in Japan and it's crazy hot here too.
daaaamn this looks good. gonna make this this week!
thanks! Hope you enjoyed it!
Great recipe Marc! Fast and easy! 👏🏼👏🏼
Thanks! it cooks so quickly it's great for this hot weather we've been having
Very interesting way of cooking.
Thanks!
I tried it very yummy❤❤🎉🎉😊😊
Thanks! I'm so happy you enjoyed it!
Marc fiz sua receita e amei 10
I'm glad you liked it!
I am making it.
Hope you enjoy it!
Looks So Tasty Marc... My daughter and I Love watching your channel... She loves watching you do the taste test😊😊😊🤗🤗🙏 Kendra
Thanks Kendra! I'm so happy to hear my videos are something you enjoy watching together with your daughter! Have you had a chance to cook something together?
@@NoRecipes Yes we did your dumplings.... And OMGOODNESS they were delicious
No more spot prawns for us now we're in Illinois:(
Oh well, the beef is next level!!
Looks amazing Marc and couldn't be easier !!
Cheers J&C 🌱👍
These are just regular black tiger's they don't need to be fancy😉
Thanks, I will definitely try it! Can I omit the sake step or use an alternative?
شكراً for the generous tip! Sake is added to Japanese dishes to add umami and flavor to them. Although the alcohol burns off, I know it's not possible to find it in KSA. Although it won't give the flavor, t closest substitute is a pinch of MSG.
I love your recipes, thank you. I have a question, what can I replace the sake with? Can't have any alcohol.
Sake is added to the sauce for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
@@NoRecipes thank you for your response! Will check the video out and definitely try this mouthwatering recipe!
Hello Marc 😊
First of all.. I loved your chicken wings teriyaki recipe.. that was absolutely amazing ! Few days ago I tried out your salmon teriyaki recipe. I followed every step but unfortunately my sauce got waaaay to thick. So may I ask you a question ? =) If you use 1 tablespoon, how many grams is that ? I am living in Switzerland and was just wondering if „our“ tablespoons are maybe smaller or if I just failed 😂 Anyways I would be very interested in your answer 😊
Thank you very much for your time.
Greetings 👋
Hi Delia, sorry to hear the Salmon teriyaki didn't turn out! There are a few possibilities here. The most likely possibility is that there was too much starch on the salmon. The goal is to get a very light dusting of starch on the salmon (it should be barely visible) that will help the sauce adhere to the fish. I stated 1 tablespoon of starch in the recipe because a lot of it gets sprinkled on the prep surface as you're dusting, so the goal should be to get a light even coating, not to get all of the starch on the salmon. Another possibility is that you may have reduced the teriyaki sauce too much before adding the salmon back to the pan. I hope that helps!
@@NoRecipes Hey there =) Thank you so much for your fast response. I am sure it wasn‘t the starch because I only used a very little amount of it. Maybe the pan was just too hot.. Anyways I keep trying out your recipes ! Have a nice day and greetings from Switzerland.
@@delia7468 You're welcome! that's definitely a possibility. If the pan is too hot all of the liquid will evaporate very quickly and the sauce will turn into caramel. The salmon teriyaki does not have a ton of leftover sauce though (it's just enough to glaze the salmon evenly), so if you would like more sauce, you could double the amount of sauce ingredients.
Hey, Mark - this recipe looks amazing and I want to try it out however where I live there’s no sake, can I use shaoxing wine instead as a substitute?
I think that would taste amazing! I just recently started using Shaoxing wine and I love the extra flavor it imparts. I bought it to make this recipe: ua-cam.com/video/5sC4pmDNyAU/v-deo.html I always learn so much from Marc's recipes!
It doesn't have the same taste (it's closer in flavor to mirin), but it would definitely work in this recipe. I often use sake/shaoxing interchangeably in the way you might use chicken/beef stock for a different flavor profile.
@@NoRecipes Thank you for the reply and I hope you had a good new year!
Instead of sake, could I use white wine?
No one is going to stop you, but it'll miss the whole point of adding the sake. Please read this for more info: norecipes.com/what-is-sake/
うっんまそぉ〜😢🤤🤤🤤🤤
Thank you!
What is sake, please?
It's a Japanese rice wine that's used to give food umami (the alcohol burns off). Here's a more detailed explanation: norecipes.com/what-is-sake/
Itadakimas ?
"Itadakimasu" is something we say in Japan before eating. Translated literally it means "I will receive this" but it's a way to say "thanks for the meal" both to the ingredients and to the person who prepared them.
@@NoRecipes i was wondering why you didn't said in that video
@@fz0716 I do: ua-cam.com/video/IAq9ipjFUa4/v-deo.html