Japanese Umami-rich Rice with Scallop

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!