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
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
- Rinse Dried Scallops and soak in 550ml cold Water for a few hours or until soft. Large Scallops should be soaked overnight.
- Wash Glutinous Rice and Regular Short Grain Rice together, drain and place into the rice cooker’s inner pot.
- 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.
- Scatter Ginger and the softened Scallops, broken into smaller pieces if large, and press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then add finely chopped Spring Onions and mix to combine.