At midnight, I felt hungry and decided to cook Ajinomoto Umami Prawn Rice in a rice cooker, inspired by “Uncle Roger’s Secret Ingredient MSG.” Sometimes, when you don’t feel like driving out late at night, whipping up a simple home-cooked meal can be a great way to enjoy supper at home. I took out one prawn from the batch I bought at NSK Kuchai Lama and placed the other two in the freezer. After washing the prawn a few times with salt, I trimmed its legs.
Next, I rinsed some Japanese rice (my favorite type) and placed both the rice and the prawn into the rice cooker.
Now, here comes the magic – “Uncle Roger’s MSG!” I added Ajinomoto, an umami flavor enhancer, to amplify the taste of the prawn with the rice.
The cooking process took about 40 minutes, and once it was done, I sprinkled some Ajishio pepper on top for an extra kick.
The result? The prawn rice was incredibly flavorful, with the rice absorbing the rich “prawn juices.” It reminded me of the fragrant, oily rice you’d typically get at a chicken rice shop.
To take it up a notch, I reheated some leftover TAI ER (太二酸菜鱼) and paired it with the rice.
The combination of the “Suancai Fish” (sour vegetable fish) was an absolute game-changer—borderline “overkill” because it tasted that good.
Another way to enjoy the prawn rice is with some crunchy seaweed, which makes it feel like eating onigiri sushi.
It was nice, and I learned the language of cutlery on the table: placing the fork at the top and replacing the knife with a spoon at the bottom to indicate that the dish was excellent.
Lately, I’ve started planning my meals better, especially now that I’m working for myself as my own boss. For instance, I already know tomorrow’s breakfast will be Wing Heong Bakkwa with bread!
This marks my first post about a home-cooked recipe. If you’re interested in running digital marketing ads, feel free to reach out to me at klsuppers@gmail.com.
Thank you!
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