Umami-rich rice with scallop and chopped green vegetables
Rice cooked with umami-rich scallop and kombu and garnished green spring vegetables such as nanohana and seri.
The crispness of seasonal green vegetables and the vivid green color make this an impressive dish.
- 2 cups cooking rice
- 2 scallops
- 5 nanohana, Chinese colza
- 30g seri, Java water dropwort
- 20g daikon radish leaves
- 1 tsp and a little over of salt
- 1 tbsp Japanese sake
- 5g kombu
- Ichiban dashi
- Light soy sauce
Wash rice one hour before cooking and let the water drain off in a strainer.
Cover it with a wet cloth.
Boil nanohana, seri and daikon radish leaves. Chop them coarsely. Marinate them in a mixture of dashi and light soy sauce (dashi : light soy sauce – 10:1)
Cut scallop into rod shapes.
Put rice 1 into a rice cooker. Adjust amount of cooking water and salt to taste. Mix it well and add kombu, scallop and a little sake. Cook.
When the rice has cooked, squeeze water from 2 well and mix with 4.
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