Ingredients (2–3 servings)
| Rice | 2 cup |
| Squid | 1 |
| Green beans | 8 |
| Clam | 150g |
| Onion | 1/2 |
| Shimeji mushroom | 100 |
| Canned Tomato | 1(400 g) |
| Umami dashi | 1 packet |
| Water | 600 mL |
| Olive oil | 3 tbsp |
| Cooking sake | 2 tbsp |
| Sweet sake | 2 tbsp |
| Soy sauce | 2 tbsp |
| Powderd bell pepper | Small amount |
| Parsley | As you like |
How to Make
| 1 Add the dashi stock to 600 mL water, boil for 2–3 minutes, then let it cool slightly. |
| 2 Heat olive oil in a pan. Sauté the onion until soft. |
| 3 Add squid and clams, pour in cooking sake, and cook briefly. |
| 4 Add canned tomatoes, sweet sake, soy sauce, and powdered bell pepper. Mix lightly. |
| 5 Add rice and shimeji mushrooms, spreading evenly. Do not stir. |
| 6 Pour in the dashi soup. Bring to a boil, then lower heat and cook for about 15 minutes (25 minutes if using induction). |
| 7 Rest for a few minutes, garnish with parsley, and serve. |
A flavorful seafood paella made with dashi soup stock, combining ocean-fresh ingredients with deep umami—rich, aromatic, and perfectly balanced.