Drying is a good method to preserve food. Dried Fish and Seafood are popular foods in many Asian countries. I cooked ‘Dried Scallops Takikomigohan’ on the other day, and I still had some leftover Dried Scallops. Today I decided to cook them with Glutinous Rice. I love Glutinous Rice. The only issue about this dish is that it is hard not to eat it too much.


4 to 6 Servings


2 cups (*180ml cup) Glutinous Rice *short grain preferred
1 cup (*180ml cup) Japanese Short Grain Rice
50g Dried Scallops
500ml Water
1 tablespoon Sake (Rice Wine)
2 tablespoons Oyster Sauce
1 pinch Salt
1 teaspoon Sesame Oil
1 small piece Ginger *sliced into fine strips
2 Spring Onion *finely chopped

  1. Rinse Dried Scallops and soak in 550ml cold Water for a few hours or until soft. Large Scallops should be soaked overnight.
  2. Wash Glutinous Rice and Regular Short Grain Rice together, drain and place into the rice cooker’s inner pot.
  3. Drain the soaked Scallops and save the water, that is now a really good Stock. Combine 450ml of this stock with Sake (Rice Wine), Oyster Sauce, Salt and Sesame Oil. Pour this soup into the pot.
  4. Scatter Ginger and the softened Scallops, broken into smaller pieces if large, and press ‘COOK’ button to start cooking.
  5. When the rice is cooked, let it steamed for 10 minutes. Then add finely chopped Spring Onions and mix to combine.