Japanese Umami-rich Rice with Scallop
Rice cooked with umami-rich scallop and kombu and garnished green spring vegetables such as nanohana and seri.
The crispness of seasonal green vegetables and the vivid green color make this an impressive dish.
- 2 cups cooking rice
- 2 scallops
- 5 nanohana, Chinese colza
- 1 ounce (30g) seri, Java water dropwort
- 1 ounce (30g) daikon radish leaves
- 1 tsp salt
- 1 tbsp Japanese sake
- 1 small piece kombu
- Dashi broth and soy sauce (shoyu)
Wash rice one hour before cooking and let the water drain off in a strainer. Cover it with a wet cloth.
Boil nanohana, seri and daikon radish leaves. Chop them coarsely. Marinate them in a mixture of dashi and light soy sauce (dashi : light soy sauce – 10:1)
Cut scallop into rod shapes.
Put rice into a rice cooker. Adjust amount of cooking water and salt to taste. Mix it well and add kombu, scallop and a little sake. Cook.
When the rice has cooked, squeeze water from 2 well and mix with the rice.
Serve and enjoy!
Umami comes from...
Wondering how to amp up your own cooking with umami goodness?