HOMERecipesRice cooked with butterbur and canned scallops

Rice cooked with butterbur and canned scallops

The scallops and butterbur contain moisture, so using a little less bonito stock will give the rice just the right firmness
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

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

Tamura Takashi

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

Amazon

Cooking time: 10 minutes

Excluding rice soaking and cooking time

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How to make it

Finely chop the prepared butterbur leaves, soak them in water for 30 minutes, and mix them with the drained rice

Remove only the adductor muscles from the scallops and add them to [1] while breaking them up

Transfer the juice from the canned scallops into a measuring cup and mix with light red wine, mirin, and sake. Add bonito stock to bring the total to 400cc and pour into (2)

Once the rice is cooked in the rice cooker, stir well and serve in a bowl

Ingredients for 3 people

Fuki leaves (pre-treated)

50g
Soak rice in water for 30 minutes

2 go
Scallop boiled can

1 can
Light soy sauce

2 tbsp
Mirin

1 tablespoon
Alcohol

1 tablespoon
Bonito dashi

Appropriate amount

[PR]

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