Mixed Seafood and Rice

• 4 cups Dashi, preferably homemade (page 162)
• 5 fresh or dried shiitake mushrooms (caps only)
• 2 tablespoons neutral oil, like corn or grapeseed
• 1 medium onion, chopped
• 1/2 pound cleaned squid (page 98), tentacles halved and bodies sliced into rings, or shrimp, peeled
• 1 3/4 cups short-grain rice
• 1 cup fresh or thawed frozen peas
• 2 tablespoons soy sauce
• 1 tablespoon mirin or honey
• 1/2 pound shrimp, peeled and cut into small pieces
• Salt if necessary

1. Gently warm the dashi in a saucepan and if youre using dried shiitakes, add them to it.
2. When the dried shiitakes are tender, 10 to 15 minutes later, remove and discard their stems and slice the caps.
3. Put the oil in a deep 10-inch skillet or fairly broad saucepan with a lid over medium-high heat.
4. Add the onion, sliced mushroom caps, and squid and cook, stirring occasionally, until the edges of all three are brown, about 10 minutes.
5. Reduce the heat to medium, add the rice, and cook, stirring, until combined.
6. Add the peas, then strain the dashi and pour it in along with the soy sauce and mirin.
7. Stir, reduce the heat to medium-low, and cover.
8. A minute later, check that the mixture is simmering and adjust the heat if necessary; cook for 15 minutes.
9. When you remove the cover, the mixture should still be a little soupy (add a little dashi or water if its dried out); add the shrimp and stir, then raise the heat a bit and cook until the rice is tender and the mixture is still moist but not soupy.
10. Taste and adjust the seasoning, then serve.

dashi, shiitake mushrooms, neutral oil, onion, bodies, shortgrain rice, peas, soy sauce, honey, shrimp, salt

Taken from www.epicurious.com/recipes/food/views/mixed-seafood-and-rice-385855 (may not work)