Japanese Umami-rich Rice with Scallop

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.


  • 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)


  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...


Glutamate: 140mg/100g

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