In a pot, add 40g butter, 300g sausage, 300g pork belly, 300g chicken thigh, and 3 tablespoons cajun seasoning. Sauté until enough fat is released from the sausage and meat.
Once sufficient fat has rendered, add 150g onion, 80g bell pepper, and 300g annammi. Continue sautéing.
Add 150g tomato whole, 100g tomato spaghetti sauce, 360ml water, 1 tablespoon chicken stock, 50g sweet corn, 100g shrimp, and 7g italian parsley. Cover and simmer on low heat for 10 minutes.
After 10 minutes, remove the lid and stir thoroughly to ensure even cooking at the bottom. Replace the lid and simmer for another 10 minutes.
After 10 more minutes, remove the lid again and stir well. Cover once more and cook for an additional 10 minutes.
After the final 10 minutes, remove the lid and mix everything well to finish.
Sauté sausage, pork belly, and chicken thigh in butter until fat is rendered, then add vegetables and sauté.
Add annammi and sauté briefly, then incorporate tomato whole, tomato sauce, water, and other ingredients, cooking like rice.
When the rice is cooked through, add corn and shrimp, mix well, and serve.
Cooking tips 💡
For enhanced flavor, sauté the annammi in the oil from the cooked meat and vegetables so each grain of rice absorbs rich taste.
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