•Curry powder gives off an exotic scent and increases the natural flavor of food, reducing the amount of salt used. •The broth containing pollack head and kelp gives it a mild, savory flavor.
Calories
366kcal
Carbs
60.6g
Protein
14.9g
Fat
7.2g
Sodium
370.6mg
Ingredients
Main
Others
[ 2servings ] Onion(½pcs), Tomato(2pcs), Shrimp(8whole), Rice(1½cup), Curry Powder(1Ts), Dried Pollock Head(1pcs), Kelp(5×5cm, 1sheet(s)), Chopped Garlic(1Ts), Parsley Powder(0.3Ts), Pepper Powder(0.3Ts)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Tomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Rice
- Rich in vitamin B3 (niacin) (3.1mg) — supports energy metabolism and skin health
- Rich in vitamin B1 (0.23mg) — used to turn carbohydrates into energy
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Thinly julienne the onion, cut off the top of the tomato slightly and scoop out the flesh, and remove the head and shell from the shrimp.
Add water (3 cups) and broth ingredients to the pot and boil over medium heat for 15 minutes to make broth.
Heat cooking oil in a medium-heated pan and stir-fry onion and chopped garlic until the onion browns.
Add the tomato flesh and stir-fry for 3 more minutes, add rice and broth (2 cups) and boil, then lower to low heat, cover, and boil for 15 more minutes.
Open the lid, add shrimp, cover again, boil for 5 more minutes, then turn off the heat and let it rest for 5 minutes.
Sprinkle with parsley powder and pepper to finish.