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Scallops Enoki Takikomi Gohan
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A picture of Scallops Enoki Takikomi Gohan.

Scallops Enoki Takikomi Gohan

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

I am very fond of ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. As you can find quite a few recipes of ‘Takikomigohan’ on my website http://www.hirokoliston.com/, I cook them often. Here is another one. I always use less-expensive frozen small scallops for this dish, but large good quality ones are just excellent, of course.

I am very fond of ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. As you can find quite a few recipes of ‘Takikomigohan’ on my website http://www.hirokoliston.com/, I cook them often. Here is another one. I always use less-expensive frozen small scallops for this dish, but large good quality ones are just excellent, of course.

Read more

Scallops Enoki Takikomi Gohan

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

I am very fond of ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. As you can find quite a few recipes of ‘Takikomigohan’ on my website http://www.hirokoliston.com/, I cook them often. Here is another one. I always use less-expensive frozen small scallops for this dish, but large good quality ones are just excellent, of course.

I am very fond of ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. As you can find quite a few recipes of ‘Takikomigohan’ on my website http://www.hirokoliston.com/, I cook them often. Here is another one. I always use less-expensive frozen small scallops for this dish, but large good quality ones are just excellent, of course.

Read more
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Ingredients

4 servings
  1. 200-300 gScallops
  2. 1 tablespoonSake (Rice Wine)
  3. 1 pinchSalt
  4. 2 cupsJapanese Short Grain Rice *180ml cup
  5. 400 mlDashi Stock
  6. 1-2 tablespoonsSoy Sauce
  7. 1small piece Ginger *sliced into fine strips
  8. 100 gEnoki *cut to 2 to 3cm length
  9. 2Spring Onion *finely chopped
  10. Shichimi (Japanese Chilli Spice Mix)
  11. Toasted Sesame Seeds *optional
  12. Nori *optional
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Steps

  1. 1

    If you use Frozen Scallops, thaw them thoroughly. Place scallops in a bowl, add a pinch Salt and Sake and massage. Set aside while you are preparing Rice and Enoki.

  2. 2

    Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.

  3. 3

    Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock and Soy sauce. Place Ginger and Enoki, then Scallops on top. DO NOT stir.

  4. 4

    Press ‘COOK’ button to start cooking.

  5. 5

    When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.

  6. 6

    Sprinkle some chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix) over. Toasted Nori and Toasted Sesame Seeds are also yummy with this dish.

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Hiroko Liston
Hiroko Liston @hirokoliston
on March 19, 2018 21:05
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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