Umami-rich Rice with Scallop

servings
4 servings

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.

Ingredients

  • 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)

Directions

  1. Wash rice one hour before cooking and let the water drain off in a strainer. Cover it with a wet cloth.

  2. 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)

  3. Cut scallop into rod shapes.

  4. 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.

  5. When the rice has cooked, squeeze water from 2 well and mix with the rice.

  6. Serve and enjoy!

Umami comes from...

Scallop

Glutamate: 140mg/100g

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