Baby Scallops Mixed Rice

Baby Scallops Mixed Rice

The umami from the scallops seasons the rice.


Uncooked white rice
4 rice cooker cups (720 ml)
Baby scallops
net 260 g
1 tablespoon
1 tablespoon
★Soy sauce
1 tablespoon
Shredded shiso leaves
a bit to taste
Mixed rice seasonings
2 tablespoons
2 tablespoons
Soy sauce
1 1/2 tablespoons
2 tablespoons


1. Put the scallops and ★ seasoning ingredients in a pot. Heat while mixing with chopsticks, being careful not to let it burn until flavored.
2. Wash the rice, drain in a sieve, and let sit for 30 minutes.
3. Once Step 1 has cooled, drain, and separate the scallops from the boiling liquid.
4. Put the rice in a rice cooker and add the ingredients and Step 3's boiling liquid. Add the usual amount of water, mix, top with the scallops, and start the rice maker.
5. Once the rice has cooked, gently mix to combine. Put the rice in rice bowls and garnish with julienned shiso leaves.
6. It's also good when made with aoyagi (Japanese clam).

Story Behind this Recipe

A scallop version of "Deep Flavored! Clam Stick and Shimeji Mushroom Rice" (Recipe ID: 1150944).