New Recipes to Cook Yummy Japanese paella

Japanese paella. Trim off the legs and remove the antennae. Then, rinse them with cold fresh water. Place them onto a tray and remove the moisture with a paper towel.

However, people will unfailingly be given to this when they eat paella once. Therefore I cooked Japanese food-like paella. It is yummy like genuine taste. You can Cook Japanese paella using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Japanese paella

1. What You needis 2 of Pacific sauries.
2. Lets Go Prepare 2 cup of rice.
3. Lets Go Prepare 5-7 of dried shiitake mushroom.
4. What You needis 1-2 of carrot.
5. It's 1 head of lotus root.
6. Lets Go Prepare 1 head of ginger.
7. It's 2 of Umeboshi.
8. Lets Go Prepare of green onion.
9. What You needis of salt.
10. It's of @ 350 ml water.
11. What You needis of @ 3 tbs soy sause.
12. Lets Go Prepare of @ 2 tbsp Mirin.
13. It's of @ 2 tbsp cooing wine.
14. Lets Go Prepare of @ 1 tsp dashi.
15. Lets Go Prepare of oil.

I think Italian is most popular because there are many casual Italian restaurants, therefore we are familiar with it very well. We cook Italian such as pasta foods at home and also sometimes arrange it as Japanese style. Soak lotus root in water and throw away the water. Cut off the head and tail of the pacific sauries, take away the guts and wash it clean.

Japanese paella instructions

1. Cut vegetables into small pieces. Soak dried Shiitake mushroom in water, and save the water. Soak lotus root in water and throw away the water. Cut ginger into thin slices..
2. Cut off the head and tail of the pacific sauries, take away the guts and wash it clean..
3. Place a piece of parchment paper on the fried-pan, add little oil and sprinkle salt on both side. pan-fry it until both sides are lightly brown..
4. Soak rice in water for over 30 min then put inside a hotpot with @, spread gingers slices　and teared off umeboshi. Then put in all the vegetables. Place the fish on the top..
5. After Boiling, reduce the heat to weak, simmer for 20-25min. Don't open the lid right after, leave it for another 10min..
6. Chop green onions..
7. Get rid of the fish bones, put the green onions in and mix everything well..

Add the shrimps and short-neck clams and bring to a boil on medium heat. But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Stir in garlic, red pepper flakes, and rice. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low.