Japanese Golden Curry Shrimp & Rice

🥘 Ingredients

• black pepper
  1 unit
• carrot
  1 unit
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• garlic-ginger scallion paste
  1 unit
• japanese-style golden curry paste
  2 tbsp
• mini cucumber
  2 unit
• miso ginger dressing
  1 unit
• onion
  1 unit
• salt
  1 unit
• scallions
  2 unit
• sesame seeds
  1 tbsp
• shrimp
  12 oz
• soy sauce
  2 tbsp
• sugar
  1 unit
• sushi rice
  ½ cup

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   In a small pot, combine sushi rice , 1¼ cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   sushi rice: ½ cup, salt: 1 unit
2. 

   2

   While rice cooks, wash and dry all produce.
3. 

   3

   In a medium bowl , combine mini cucumber (smashed), scallions (whites), miso ginger dressing , and ½ tsp sugar . Season with salt and black pepper .

   mini cucumber: 2 unit, scallions: 2 unit, miso ginger dressing: 1 unit, sugar: 1 unit, black pepper: 1 unit
4. 

   4

   Heat cooking oil in a large pan over medium-high heat. Add onion (sliced), carrot (sliced), and garlic-ginger scallion paste . Cook until softened ⏱️ 3 minutes . Add shrimp and drain off any excess liquid. Season all over with salt and pepper. Cook until pink ⏱️ 2 minutes .

   cooking oil: 1 tbsp, onion: 1 unit, carrot: 1 unit, garlic-ginger scallion paste: 1 unit, shrimp: 12 oz
5. 

   5

   To pan with shrimp mixture, add chicken stock concentrate , japanese-style golden curry paste , half the soy sauce , ½ cup water, and 1 tsp sugar. Cook, stirring, until sauce has thickened and shrimp is fully cooked through ⏱️ 3 minutes .

   chicken stock concentrate: 1 unit, japanese-style golden curry paste: 2 tbsp, soy sauce: 2 tbsp
6. 

   6

   Divide rice and shrimp curry between shallow bowls in separate sections. Garnish with scallion greens and half the sesame seeds . Serve marinated cucumber salad on the side and garnish with remaining sesame seeds.

   sesame seeds: 1 tbsp