<Ingredients>
1/4 cup mochigome sweet rice
3-4 large or 8-10 small dried scallops
1 tbsp sake
Small piece of kombu kelp
<Directions>
1.
Soak dried scallops overnight. Microwave if in a hurry.
2.
Wash rice and drain. Let it sit at least 30 minutes.
3.
First put sake, liquid from hydrating dried scallops and water, to slightly below the 1-cup mark.
4.
Tear or break scallops into small pieces with hands, and add to rice.
Put a small piece of kombu, and cook.
5.
When done, remove kombu and gently mix. Wait for 10 minutes before serving.
<Notes>
- No salt is added due to high sodium content of dried scallops.
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