INGREDIENTS
12
Shrimp (about 6 ounces), medium
1/4 cup
(1/4-inch cubes) carrot
1/4 cup
(1/4-inch pieces) fresh shiitake mushrooms or rehydrated dried shiitakes, fresh
1/4 cup
Corn, fresh or frozen kernels
1/4 cup
Edamame, fresh or frozen
1
generous tbsp Scallion greens
4
Eggs, large
2 1/4 cups
Chicken stock, low-sodium
3 tbsp
Japanese soy sauce
6
packed cups White rice, cooked short-grain
3 tbsp
Cornstarch
2 tsp
Granulated sugar
1 1/2 tsp
Kosher salt
1
White or black pepper
2 tsp
Sesame oil, toasted
1/4 cup
Vegetable oil
3 tbsp
Sake