Soak dried Scallops in water until soft and you will have a really nice stock. Using this stock and softened Scallops, you can cook a delicious ‘Takikomigohan’. Today I added Carrot and Shiitake as well, but just Scallops and Spring Onions would be good enough.
50g Dried Scallops
2 cups (*180ml cup) Japanese Short Grain Rice
1/2 teaspoon Salt
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1 small piece Ginger *cut into fine strips
1/2 Carrot *cut into small pieces
2 to 3 Shiitake Mushrooms *thinly sliced
2 Spring Onions *finely chopped
- Rinse Dried Scallops and soak in 400ml cold Water for a few hours or until soft. Large Scallops should be soaked overnight.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
- Place it into the rice cooker’s inner pot. Drain the soaked Scallops and save the water, that is now a really good stock. Add the stock to the pot, up to the 2-cups-marking.
- Add Salt, Sake (Rice Wine), Soy Sauce and Ginger, and gently stir. Place the softened Scallops, broken into smaller pieces if large, Carrot and Shiitake over the rice evenly. 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.
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