HOMERecipesScallop Rice

Scallops rice

It's easy to make in a rice cooker, so please give it a try
Please also refer to this page for information on the ingredients introduced in this recipe.

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 10 minutes

Excluding soaking and cooking time

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How to make it

1

Wash the rice and soak it for 30 minutes, then drain in a colander

2

Add the canned scallops (including the juice), bacon, and [A] to the drained rice, then pour in bonito stock up to the 2-cup line and cook

3

Once cooked, stir and serve in a bowl, topped with white sesame seeds and shredded shiso leaves

Ingredients for 4 people

Rice

2 go
Canned scallops boiled water

2 cans (65g x 2)
the bacon into 1cm pieces

50g
[A]

Light soy sauce

1 tablespoon
Mirin

1 tablespoon
Alcohol

1 tablespoon
Bonito dashi

Up to the 2-go line
White sesame for finishing

Appropriate amount
Shiso leaves for finishing, shredded

Appropriate amount

[PR]

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