Baby Scallops Mixed Rice

Name: Baby Scallops Mixed Rice
Cuisine: American
Ingredients: 720 ml Uncooked white rice; 1 net 260 grams Baby scallops; 1 tbsp ★Mirin; 1 tbsp ★Sake; 1 tbsp ★Soy sauce; 1 bit (to taste) Shredded shiso leaves; 2 tbsp Mirin; 2 tbsp Sake; 1 1/2 tbsp Soy sauce; 2 tbsp Shiro-dashi

cookpad.japan @cookpad_jp

A scallop version of "Deep Flavored! Clam Stick and Shimeji Mushroom Rice".

If you parboil the baby scallops, it will be flavorful and delicious.
You can also use regular scallops, but for mixed rice, it's easier to eat baby scallops. Recipe by umemodoki

A scallop version of "Deep Flavored! Clam Stick and Shimeji Mushroom Rice".

If you parboil the baby scallops, it will be flavorful and delicious.
You can also use regular scallops, but for mixed rice, it's easier to eat baby scallops. Recipe by umemodoki

cookpad.japan @cookpad_jp

A scallop version of "Deep Flavored! Clam Stick and Shimeji Mushroom Rice".

If you parboil the baby scallops, it will be flavorful and delicious.
You can also use regular scallops, but for mixed rice, it's easier to eat baby scallops. Recipe by umemodoki

A scallop version of "Deep Flavored! Clam Stick and Shimeji Mushroom Rice".

If you parboil the baby scallops, it will be flavorful and delicious.
You can also use regular scallops, but for mixed rice, it's easier to eat baby scallops. Recipe by umemodoki

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Ingredients

720 mlUncooked white rice
1net 260 grams Baby scallops
1 tbsp★Mirin
1 tbsp★Sake
1 tbsp★Soy sauce
1bit (to taste) Shredded shiso leaves
Mixed rice seasonings
2 tbspMirin
2 tbspSake
1 1/2 tbspSoy sauce
2 tbspShiro-dashi

Saved

Steps

1

Put the scallops and ★ seasoning ingredients in a pot. Heat while mixing with chopsticks, being careful not to let it burn until flavored.
2

Wash the rice, drain in a sieve, and let sit for 30 minutes.
3

Once Step 1 has cooled, drain, and separate the scallops from the boiling liquid.
4

Put the rice in a rice cooker and add the ingredients and Step 3's boiling liquid. Add the usual amount of water, mix, top with the scallops, and start the rice maker.
5

Once the rice has cooked, gently mix to combine. Put the rice in rice bowls and garnish with julienned shiso leaves.
6

It's also good when made with aoyagi (Japanese clam).