Equipment: Double-lid donabe rice cooker (3 rice-cup size)
Servings: 4 - 5
8 pieces (8-9 oz or 240-270 g) jumbo scallops
About 1/2 teaspoon sea salt
3.5 oz (100 g) lotus root
2 rice-cups (360 ml) short grain rice, rinsed and drained
1 1/4 cups (300 ml) water
2 tablespoons sake
1 tablespoon plus 1 teaspoon (20 ml) light-color soy sauce
1 piece (2" x 2" or 5 cm x 5 cm) dry kelp ("dashi kombu")
2 tablespoons butter, room temperature
1 scallion, thinly-sliced crosswise
- Season the scallops with the salt. Refrigerate (no cover is necessary) for 30 minutes.
- Peel the lotus root and slice into 1/8" (3 mm) thickness crosswise. Further cut into quarters. Soak in cold water for 3-5 minutes and drain. Set aside.
- In the rice cooker, combine the rice with the water, sake, and soy sauce. Add the dry kelp on the top. Let the rice soak in liquid for 20-30 minutes.
- Add the lotus root and spread evenly on the surface. Pat-dry the scallops with a paper towel and arrange on top of the lotus root.
- Cover your rice cooker with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid. Turn off the heat and let it rest for 20 minutes.
- Uncover and remove the dry kelp. Add the butter. By using a rice paddle, coarsely break the scallops and fluff with the rice until the butter is completely melted. Garnish with thinly-sliced scallion.
- Served in a bowl with thinly-sliced shiso leaves (optional)
About the measurements used in the recipe:
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
- 1 cup = 240 ml1
- Inch (1") = 2.5 cm
- 1 ounce (1 oz) = 30 ml