scallioncut into segments, white and green parts separated~2-3est.
ginger slicesfresh ginger, about 5-6 slices5
chili pepperoptional, about half a pepper½
minced garlic~3 clovesest.
shrimppre-cleaned and frozen~200 gest.
clams
10
olive oilto taste~2 tbspest.
saketo taste~2 tbspest.
sesame oilto taste~1 tbspest.
oyster sauceto taste~1½ tbspest.
sugarto taste~1 tspest.
water350 ml
cornstarch slurryfor thickening, to taste~2 tbspest.
saltfor seasoning~½ tspest.
white pepperfor seasoning~¼ tspest.
Steps
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1
Rinse the rice and soak it for 30 minutes using a 1:1 water-to-rice ratio.
2
Prepare about 300g of fried tofu, rinse the surface with hot water to remove excess oil, and set aside to cool.
3
Prepare the vegetables: cut scallion into segments (white and green parts kept separate), slice 5-6 pieces of ginger, cut about half a chili pepper, and crush garlic cloves with the side of a knife, peel, and mince.
4
Cut the fried tofu into triangular pieces to increase surface area for better flavor absorption.
5
Prepare shrimp and clams: clean the shrimp beforehand and freeze until ready to use; have about 10 clams ready.
6
When the rice begins cooking, heat the pot on medium heat for 1 minute, add oil, and once hot add the vegetables and stir-fry briefly.
7
Add the shrimp and stir-fry briefly, season with salt and white pepper. Cook just until the surface turns pink (about 60% cooked), then remove and set aside.
8
Wipe the pot edge clean, heat on medium, add olive oil, and stir-fry the aromatics (ginger, scallion white, chili) and minced garlic until fragrant and the garlic begins to brown slightly.
9
Add the fried tofu and stir well, then add sake, sesame oil, oyster sauce, and sugar. Stir-fry until the tofu absorbs all the sauce and the pot bottom is dry.
10
Add 350ml of water and the clams to enhance the broth's flavor. Once the clams open, remove them and shell them, then return the meat to the pot and continue simmering the tofu until it deepens in color and absorbs more flavor.
11
Return the clam meat, shrimp, and vegetables to the pot and gently combine. Push the ingredients to one side and add cornstarch slurry to thicken the sauce.
12
Add the scallion green parts, stir, and remove from heat. Once the rice is cooked, serve in bowls and top with the tofu, seafood, and broth.
PrimedTableBETA
