Authentic home cooking from Japan, with US measurements. 
Scallop Butter Soy Sauce Rice
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 recipe
This 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!
Scallop Butter Soy Sauce Rice
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 recipe
This 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!
Open in Cookpad AppSteps
- 1
Wash the rice and drain it well.
- 2
Heat half of the butter in a frying pan and sear the scallops. Add half of the soy sauce at the end to give them a savory finish.
- 3
Remove the scallops from the pan and add the sake to the pan to scrape up the flavorful bits.
- 4
In the rice cooker, combine the washed rice, remaining soy sauce, and the liquid from the frying pan. Add water up to the 2-cup line in the rice cooker and start cooking.
- 5
Once the rice is cooked, add the remaining butter and scallops (cut them if they are large) and mix well. Serve in bowls and sprinkle with green onions.
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