I am very fond of ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. As you can find quite a few recipes of ‘Takikomigohan’ on this site, I cook them often. Here is another one. I always use less-expensive frozen small scallops for this dish, but large good quality ones are just excellent, of course.


4 Servings


Scallops 200 to 300g
Sake (Rice Wine) 1 tablespoon
Salt a pinch
Japanese Short Grain Rice 2 cups *180ml cup
Dashi Stock 400ml
Soy Sauce 1 to 2 tablespoons
Ginger 1 small piece *sliced into fine strips
Enoki 100g *cut to 2 to 3cm length
Spring Onion 2 *finely chopped
Shichimi (Japanese Chilli Spice Mix)
Nori *optional
Toasted Sesame Seeds *optional

  1. If you use Frozen Scallops, thaw them thoroughly. Place scallops in a bowl, add a pinch Salt and Sake and massage. Set aside while you are preparing Rice and Enoki.
  2. 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.
  3. Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock and Soy sauce. Place Ginger and Enoki, then Scallops on top. DO NOT stir.
  4. Press ‘COOK’ button to start cooking.
  5. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  6. Sprinkle some chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix) over. Toasted Nori and Toasted Sesame Seeds are also yummy with this dish.