Seafood Tahchin
Description
For the traditional Japanese shifudo tahhan recipe, fresh seafood is required, but for home cooking under local conditions, a regular seafood mix will do. 1. First, chop the onion and grate the carrot on a coarse grater. 2. If necessary, chop the seafood into smaller pieces. 3. Take a deep frying pan, preferably cast-iron, pour in olive oil, and sauté a crushed garlic clove until golden brown. 4. Remove the garlic from the pan, then add the onion and carrot. After slightly frying, add soy sauce and ginger, which will give the rice a slightly bitter, minty flavor. 5. Immediately add rice and seafood to the pan. 6. Pour in water (0.5 liters), cover with a lid, and don't forget to season with salt and pepper. 7. Cook the pilaf over low heat without stirring. 8. Continue cooking the tahhan until all the water has evaporated, then remove the pan from heat and mix the rice thoroughly. 9. Serve tahhan garnished with green onion stalks or opened mussels. The dish shifudo tahhan is very healthy and delicious, rich in macro- and microelements.