Scallop rice ball made with garum

Wipe off the water and sprinkle salt and pepper, then bake in a frying pan with olive oil.

Along the way, add the chopped onion and garlic, and when the surface of the scallops is cooked, add [A].

When the sauce is at a boil, remove from the heat and cut the scallops into bite-sized pieces.

Put about 100g of rice in a plastic wrap bowl, hollow in the middle and add an appropriate amount of scallops from [3]. Put salted water in your hand and squeeze it into a triangle.

Spread salad oil on the grill net, place onigiri on top and grill.

Put [B] in a pot and heat it to make a garum sauce. Along the way, apply sauce to the surface of the rice ball with a brush and turn it over and cook. The baking time is approximately 10 to 15 minutes.

Once the surface is browned, remove from the grill and place on a plate. Topped with pickled myoga, shredded scallop meat, and parsley to your liking.