This luxurious rice dish is packed with the deliciousness of seasonal scallops from Hokkaido. The scallops are added later, so they remain plump and juicy. The aroma of butter and soy sauce is irresistible.Origin of this recipeThis recipe was created in response to a request for a rice dish using seasonal Hokkaido scallops that can be made in a rice cooker. The plump texture and rich flavor of Hokkaido scallops, combined with the buttery taste, make the rice exceptionally delicious. It's also a great dish for entertaining!

I wondered if scallops and lemon would go well together, so I tried making this!Make sure you don't over-mix everything. Turn the heat off before adding the lemon juice.The flavor will vary depending on the amount of scallops and moisture, so adjust the amount of soy sauce as necessary! Recipe by Kyasarintei

Scallop sashimi is great, but they're delicious quickly cooked too!The fragrance of the sea will fill your room!If you quickly cook scallops that are fresh enough to serve raw, they'll become even more delicious. The tough connective tissue of the scallop tastes a lot better when cooked! Recipe by Cooking S Papa

When I bought baby scallops from a greengrocer in my neighborhood that also sells seafood, he store owner told me that they're delicious stir fried with butter and soy sauce. So I tried it out.Once you add the butter and soy sauce, finish up quickly.Otherwise the flavour of the scallops, butter and soy sauce will evaporate.. Recipe by Okogemaru

This is my mother's recipe.Adjust the amount of soy sauce to taste. Recipe by annnnn

I used delicious scallops from Nova Scotia—where I live now—to make this Japanese-style dish.It's like scallops steak if you use large scallops, and it tastes so delicious.Start with 2 tablespoons for the combined seasoning; taste, and adjust if it tastes too strong. I've listed the minimum amount of sugar, so please adjust that to suit your taste. Recipe by m miller

I was looking for a new way to eat Chinese cabbage. That's when I combined it with scallops, which actually tasted great!I used fresh scallops. You only need to steam them for a short time. Since the Chinese cabbages release a lot of moisture, I think you'd feel this dish is lightly flavored. If this is the case, try adding some soy sauce to suit your taste. Recipe by HAL.M

I bought some cheap cod fillets, so I made it on a whim.The fish prepping is very important! Recipe by MIKUpon17

Ootoya restaurant (a cafeteria-style fast food restaurant) serves a dish like this, and its my favorite among salmon dishes. I created this recipe to enjoy a similar taste at home.At Step 3, you don't need to simmer the salmon for long. Recipe by milestone

The is a simple, yet fashionable french-style meat dish: the ever-popular chicken sauté. I take this to my husband's families' house every Christmas. I always decorated with red or green bell peppers.The butter and soy sauce flavor is so good and this dish is incredibly easy to make.Start cooking the chicken on the skin-side. If there's not enough oil, it will burn quite easily. When you flip the chicken over, wipe away an excess oil.When making the sauce, if you add a little garlic or miso to the onion, the flavour will be a bit different, but still delicious. Recipe by Nanohana uchan

I made this for a party at home. It was a big hit, so I uploaded the recipe.If using sashimi grade scallops, cook rare. Recipe by EnjoyKitchen

I received a lot of Hokkaido-grown asparagus, so I fried them together with Hokkaido potatoes! Inspired by the taste of buttered potatoes, I came up with the idea to make a simple butter and soy sauce sauté.The key is not to burn the potatoes or onions! Carefully watch while cooking. Frying in olive oil is the healthiest. Butter is added after frying to maintain its flavor. The combination of the sweetness of onions brings out the sweetness of the asparagus. Recipe by yaburie