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


Hotate no mazegohan / steamed rice mixed with scallops

Scallops lightly flavored with teriyaki sauce are mixed into steamed rice cooked with dashi. Finely sliced kinsai Chinese celery adds a refreshing note.


1 cup (180 cc) rice
1 tbsp sake
180-190 cc dashi
1 stem kinsai Chinese celery (or 1-2 sprigs seri water dropwort or mitsuba)

3 sea scallops
(Seasonings for scallops)
1/2 tbsp sake
1/2 tbsp soy sauce


Wash rice, drain, and let sit 30-60 minutes.


When ready to cook, add sake and then dashi to the 1 cup mark.

If using a pot, measure 200 cc total of both sake and dashi (for 180 cc rice), and add to pot.
Cook rice.


Saute scallops (without oil) on medium high heat. When bottoms turn opaque, flip, and cook for 1-2 minutes.

Pour sake and soy sauce, raise heat somewhat, and cook until scallops are well coated with sauce.

Remove from heat.
When cool enough, tear into several pieces.


Thinly slice Chinese celery, and set aside.


When rice is done, wait 10 minutes, and gently fluff up.
Add scallops and stem part of seri, and mix.

Serve in individual bowls, and garnish with leafy part of Chinese celery.

  • Do not cook scallops for a long time or keep finished scallops on hot stove or in hot frying pan. Scallops don't taste good when dried out from heat.
  • If Chinese celery, seri or mitsuba is not available, celery or cilantro would probably work well. Sprinkle some toasted sesame seeds for additional flavor.

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