Butter Scallop Rice

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


  1. Season the scallops with the salt. Refrigerate (no cover is necessary) for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

SOURCE: https://toirokitchen.com/blogs/recipes/butter-scallop-rice