Freshly made warmth! Japanese-style paella made in a frying pan


Freshly made warmth! Japanese-style paella made in a frying pan

    The soy sauce-based seasoning matches the umami flavor of the seafood. The bamboo shoots and green beans add texture and make this a dish you’ll never tire of. It’s also nice to be able to taste the crispy burnt rice.

    It’s easy to make and yet gorgeous, making it perfect for a home party or celebration meal.

Pointers from Rie

  • The ingredients can be changed from squid, clams, and cod to shrimp, mussels, salmon, etc.
  • Bring the rice to a boil and cook for 5 minutes, then turn heat to medium and cook for 15 minutes. If the water evaporates halfway through and you hear a crackling sound, add a little water. On the other hand, if there is still water remaining even after cooking for the specified time, remove the lid and heat to let the moisture evaporate.
  • Serve hot from the frying pan on the table.

Ingredients (for 4 people)

Rice 2 cups
Chicken thigh 1 (250g)
Cod fillets 2
Squid (sliced) 8
  Black pepper
A little
A little
White wine 1 tablespoon
Clams (with shells) 150g
b)Onion (finely chopped)
  Garlic clove (minced)
1/2 (100g)
Beans 8 (50g)
Boiled bamboo shoots 1/2 bag (100g)
Red bell pepper 1/2 (80g)
Olive oil 2 tablespoons
c)Western-style soup stock
  Dark soy sauce
1 packet
2 tablespoons
Mitsuba (Japanese trefoil)


Nutritional value (per serving)

Energy 537kcal
Protein 31.0g
Fat 17.4g
Carbohydrates 65.3g
Salt equivalent 3.5g


  • Add 500ml of water and 1 tablespoon of salt to a bowl and dissolve. Add the washed clams, cover and leave for about 2 hours to remove the sand; then rinse with water.
  • Cut the chicken into bite-sized pieces. Cut each piece of cod into 4 pieces. Season the chicken, cod, and squid with a).
  • Trim the ends of the green beans. Slice the bamboo shoots thinly. Remove the stem and seeds from the red bell pepper and cut into 1cm pieces.
  • Heat 1 teaspoon of olive oil (not included in the recipe) in a frying pan and fry the cod over medium heat. Turn the meat over, add the squid, add the white wine, cover and simmer. Transfer any juices that come out onto a plate.
  • Heat 1 tablespoon of olive oil in a frying pan, add b) and fry over medium heat. Once it becomes translucent, move it to one side and cook the chicken skin side down in the remaining space.
  • Once the chicken is browned, add 1 tablespoon of olive oil and stir in the rice. Once the rice is coated with oil, add the mixed ingredients (c), the juice from (4), and the bamboo shoots.
  • Bring to a boil over high heat and cook for 5 minutes, stirring occasionally with a spatula to prevent burning. Turn heat down to medium; add beans and red bell peppers, cover and cook for 10 minutes.
  • 7 Sprinkle clams on top, cover and cook for about 3 minutes until the shells open. Place the cod and squid in the pot, cover and cook for another 2 to 3 minutes, until steamed all over. Turn off the heat and sprinkle with the chopped mitsuba.

MOA natural foods products used

Ajiwai Premium (white rice) / Chicken thigh (frozen) / Pacific cod fillet (frozen) / Dried squid (frozen) / Umikko Salt / Organic black pepper / Western-style soup base / Zuiun dark soy sauce
Green Market Online Shop