In June, when the pleasant sunny days decrease and gloomy skies continue,
it’s easy to feel down, influenced by the weather.
During the humid rainy season, the function of the stomach and intestines often declines,
and many people feel tired not only physically but also mentally, lacking energy.
For Japanese people, rice is the basis of energy and physical strength.
How about adding plenty of sakura shrimp, an ingredient that boosts energy, to make mixed rice?
Fresh sakura shrimp is in season from April to June.
Its translucent and red-glowing appearance is truly a jewel of the sea.
With the addition of red shiso furikake (sprinkle seasoning), it is a dish with a feminine color scheme that is pleasing to the eye.
It seems to lift your spirits just by looking at it.
Key Ingredient: Sakura Shrimp
Although dried sakura shrimp can be found in supermarkets throughout the year, fresh sakura shrimp is a seasonal treat.
When deep-fried, the aroma increases, and combined with the unique umami of shrimp, it stimulates the appetite.
Astaxanthin, the red pigment contained in shrimp, is known for its high antioxidant properties and is also effective in strengthening bones and anti-aging.
RECIPE
“Sakura Shrimp and Red Shiso Rice” to Improve Fatigue
Shrimp, including sakura shrimp, are excellent Yakuzen ingredients that warm the body, boost energy, and enhance vitality.
Dried sakura shrimp is readily available and easy to use, such as adding it to aemono (dressed dishes) or agemono (fried dishes), so it is also recommended to keep it on hand.
Rice, the staple food of us Japanese, has an important role in recharging energy, regulating the stomach and intestines, and calming the mind.
When you feel tired, it is recommended to eat rice, which also nourishes “qi.”
Both red rice and red shiso contain polyphenols, which are known for their antioxidant properties.
Red rice is a type of ancient rice and is rich in tannins.
The red color of red shiso comes from anthocyanins, which help circulate qi and blood and have the effect of relieving mental fatigue.
In addition, the citric acid contained in pickled plums relieves fatigue and improves digestion.
Ingredients (for a generous amount)
White rice … 2 cups
Red rice … 50g
Fresh sakura shrimp … 80-100g
Crispy pickled plums … 6-8
Red shiso furikake (sprinkle seasoning) … 1 to 1 1/2 tablespoons
Kelp … 2 pieces (3x5cm)
Sake … 1 tablespoon
Frying oil … appropriate amount
- Wash the white rice and place it in a pot (or the inner pot of a rice cooker). Add the red rice and the same amount of water (about 2 cups + 1/3 cup). Place the kelp on top and let it soak for at least 30 minutes. Add sake, cover, and bring to a boil over high heat. Once boiling, reduce heat to low and cook for 10-15 minutes. Remove from heat and let it steam for about 5 minutes (if using a rice cooker, cook as usual).
- Wipe the sakura shrimp well with paper towels to remove any moisture. Fry in medium-hot oil until fragrant and crispy. Drain the oil on paper towels.
- Add the finely chopped pickled plums and red shiso furikake to the cooked rice and mix. Then add the fried sakura shrimp from step 2 and mix gently.
- Serve in bowls and garnish with sansho (Japanese pepper) leaves, if available.
POINT
If moisture remains on the sakura shrimp,
the oil will splatter when you put them in,
so be sure to thoroughly pat them dry
with paper towels.
Have a try!
is a reliable ally when you don’t have the energy to cook various dishes.
