Elizabeth Andoh

Seafood Pilaff, Japanese Style

Umi no Sachi Gohan

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Here, bits of seafood sausage and vegetables are cooked with rice to make a delicious accompaniment for almost any entrée. I like to make a large pot of this pilaff and then use the leftovers as poultry stuffing or filling for an omelet.

Ingredients

  • 1½ cups raw rice
  • 3-4 sticks chikuwa (roasted seafood sausage)
  • 1 small

Method

  1. Wash the rice well until the water runs clear. Drain, and set aside.
  2. Cut the seafood sausage in half lengthwise, then across into thin crescents. You should have about ¾ cup.
  3. Peel the carrot and cut it in half lengthwise. Slice the carrot into thin half-circles. You should have about ⅓ cup.
  4. Wipe the mushroom caps to remove any soil. Cut each