Ingredients (2-3Servings)

・2 cups (300g) … White rice ※ Use a 180ml cup to measure rice
・80g … Scallops
・1/2 clove … Ginger
・Water (for cooking rice) – amount as needed
・1pack… “Kaoru Aji Dashi”
・250ml … Water (for making rich dashi)
・〈A〉 2 tbsp … Tsuyu no moto
・〈A〉 1 tbsp … Cooking sake
・Optional: finely chopped green onions

Method

[Washing the rice] 5-10minutes
① Put rice in a bowl. Quickly rinse the rice with plenty of water, then drain and discard the water. Repeat this step 2 times.
② Using your hand in a claw shape, gently swirl the rice over 20 times (about 15 seconds) in the bowl.
③ Pour in plenty of water, rinse the rice 2–3 times, and discard the water.
④ Repeat step ③ 2–4 times until the water becomes less cloudy and almost clear.

[Soak the washed rice] 30 minutes
⑤ Soak the washed rice in water for 30 minutes or more. Then drain the rice using a fine-mesh strainer.

[Method]
⑥ Bring 250ml of water to a boil in a pot, and add 1 pack of “Kaoru Aji Dashi.”
⑦ Simmer for 3 minutes over medium heat, then remove from heat and take out the dashi pack.
⑧ Let the dashi cool for 15–20 minutes.
⑨ Cut the ginger into julienne strips.
⑩ Put the soaked rice from ⑤, the cooled dashi from ⑧, 〈A〉 Tsuyu no moto, and Cooking Sake into a rice cooker. Add water up to the 2cup line in the rice cooker.
⑪ Place the scallops and julienned ginger on top. Close the lid and press the start button to cook.
⑫ Once cooked, gently fluff the rice with a rice paddle.
Serve in rice bowls and sprinkle with chopped green onions on top.