Japanese kamameshi rice with water chestnuts and red pickled ginger

• Rinse the rice until the water runs clear.
• In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water.
  

In a small [medium] sauce pot, stir together the rice, vegetable broth, rice seasoning blend, ¼ cup water, and up to ½ teaspoon [1 tsp] sugar (from your pantry) if using. Season with salt and pepper. Let soak while you pickle the ginger.

• Peel the ginger. Cut the ginger in half lengthwise, then very thinly slice crosswise into half-moons (use a mandoline if you have one).

In a small sauce pot, combine the ginger and enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer; cook until the ginger is tender, 5 to 7 minutes, then drain.

Return the ginger to the pot and add the red wine vinegar, 1 tablespoon [2 TBL] water, and up to 2 teaspoons [4 tsp] sugar (from your pantry) if using. Season with salt and bring to a boil, then remove from the heat. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. 

• Cut the water chestnuts into ¼-inch-thick matchsticks.

Gently lay the water chestnuts and carrots over the rice. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Using a fork, fluff the vegetables into the rice, then stir in the peas. Season to taste with salt and pepper, cover, and keep warm. 

When the kamameshi is almost done, prepare your protein. 

Shrimp and scallops:

• Rinse and drain; pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. For shrimp, cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. For scallops, cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Remove from the heat.

Salmon:

• Pat dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Remove from the heat.

Diced chicken and tofu:

• Pat dry with paper towels; for tofu, cut into ½-inch cubes. Season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 6 to 8 minutes for chicken and 4 to 6 minutes for tofu. Remove from the heat.

Using a slotted spoon, remove the pickled ginger from the brine. Transfer the kamameshi to individual bowls and top with your protein. Garnish with the ginger and serve.