Scallops Enoki Takikomi Gohan

Name: Scallops Enoki Takikomi Gohan
Yield: 4 servings
Cuisine: British
Ingredients: 200-300 g Scallops; 1 tablespoon Sake (Rice Wine); 1 pinch Salt; 2 cups Japanese Short Grain Rice *180ml cup; 400 ml Dashi Stock; 1-2 tablespoons Soy Sauce; 1 small piece Ginger *sliced into fine strips; 100 g Enoki *cut to 2 to 3cm length; 2 Spring Onion *finely chopped; Shichimi (Japanese Chilli Spice Mix); Toasted Sesame Seeds *optional; Nori *optional

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

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

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Steps

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

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

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

Press ‘COOK’ button to start cooking.
5

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