How To Make Edible Sizzling Rice Bowl
Sauteed shrimps with carrots, bokchoy stems, and shiitake mushrooms turn this sizzling rice bowl into an exceptionally delicious dish.
To Make the Soup:
Add the canola oil and heat the pan over medium heat. Add the ginger and cook until fragrant.
Toss in the 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 water, chicken stock, sake, soy sauce, and oyster sauce, and bring it to a boil.
Add bok choy leaves and slurry, then bring to boil. Set aside.
To Assemble 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 the microwave for about 3 minutes in order to dry it. Place it on a cooling rack to cool.
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 the warmed soup over the edible bowl while it is still hot, then serve and enjoy!
- Calories: 398.41kcal
- Fat: 24.64g
- Saturated Fat: 2.14g
- Trans Fat: 0.10g
- Monounsaturated Fat: 14.80g
- Polyunsaturated Fat: 6.89g
- Carbohydrates: 24.78g
- Fiber: 5.04g
- Sugar: 7.70g
- Protein: 14.44g
- Cholesterol: 69.84mg
- Sodium: 1485.87mg
- Calcium: 237.18mg
- Potassium: 983.71mg
- Iron: 1.52mg
- Vitamin A: 320.92µg
- Vitamin C: 65.90mg
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