All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Hotate gohan / rice cooked with dried scallops

Aroma of dried scallops will fill the table. Tastes good on cold days.

3/4 cup regular rice
1/4 cup mochigome sweet rice
3-4 large or 8-10 small dried scallops
1 tbsp sake
Small piece of kombu kelp

Soak dried scallops overnight. Microwave if in a hurry.


Wash rice and drain. Let it sit at least 30 minutes.


First put sake, liquid from hydrating dried scallops and water, to slightly below the 1-cup mark.


Tear or break scallops into small pieces with hands, and add to rice.

Put a small piece of kombu, and cook.

When done, remove kombu and gently mix. Wait for 10 minutes before serving.

  • No salt is added due to high sodium content of dried scallops.

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