Carpaccio (Japanese-style scallop carpaccio) | Low-carb restaurant / Masa's recipe transcription
Low-carb restaurant / masa Time required : 10minutes
Takikomi Gohan (Scallop Takikomi Gohan) | Transcription of mainichiarigatou's recipe
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Ingredients
- Rice : 3 go
- Scallops (dried) : 40g
- Liquor : 3 tbsp
- Soy sauce : 3 tbsp
- water : 200ml + appropriate amount
- Green onion : Appropriate amount
Time required
65minutes
Procedure
-
1)
Soak the scallops in water
00:26
Soak the scallops in 200 ml of water and leave overnight.
-
2)
Put rice and scallops in a jar
00:41
Put all the scallops back in the jar with rice together with the juice.
-
3)
Add sake, soy sauce, and water and cook.
01:07
Add sake and soy sauce, add water to the scale, and cook with a rice cooker.
-
4)
Sprinkle chopped green onions
02:06
Once cooked, mix well and sprinkle chopped green onions to complete.
Point
・ Plenty of delicious extract comes out from the scallops, so no dashi stock is required.
・ For the amount of water, add the memory of the jar from the total amount of the scallop adductor muscle reconstituted juice and seasonings. This time I added about 450 ml.
・ Because it can be obtained cheaply, a broken scallop scallop is good enough.
・ It is good to make a lot and use it as a lunch box or store it in a freezer.
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