Endomame to koebi no sattoni / quick-simmered English peas and shrimp in broth

The fresh spring taste of English peas goes well with the mild note of seafood. Here is a combination with coon shrimp (small version of spot shrimp), a Pacific Northwest local species. The tiny bodies of coon shrimp are packed with delicious flavor, making this simple dish a delight.

Mame gohan / steamed rice with English peas

In every spring, rice with fresh English peas appears on the table.

<Ingredients>

3/4 cup* regular rice
1/4 cup* mochigome sweet rice
1 tbsp sake
1/2 tsp salt
A small piece of kombu kelp
Handful fresh, shelled English peas


<Directions>
1.
Wash regular and sweet rice with water, drain and set aside.


2.

When ready to cook, put sake, salt and water to slightly below the 1-cup line, and mix.








3.

Put English peas and kombu kelp piece, and cook.








4. When done, wait for 10 minutes, remove kombu, and gently turn and mix rice.


<Notes>

• 1 cup here is 180 cc, or the same amount as contained by the measuring cup that comes with a rice cooker.
• Sweet rice takes less water than regular rice, thus the water level is adjusted.
• When turning rice, be careful not to smash peas.
• Use fresh peas in season. If not available, forget about this dish.