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炊き込みご飯（帆立飯）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

米 : 2カップ
水 : 240ml
scallop : 5個
sweet sake : Enough to submerge half of tongue and string
soy sauce : half of mirin
Oyster mushroom : 1 pack
かにかまぼこ : 2本
三つ葉 : 適量

Time required

50minutes

Procedure

1) 米の下準備をする 01:14
土鍋に米、水を入れて30～1時間浸水させる。
2) chop the scallops 02:34
Open the scallops with the flat side facing up.
Remove anything other than the scallops.
Remove the liver (black part), separate it into the tongue (orange part) and the string, and put the string in a bowl.
Add salt (not listed), rub it in, and rinse with water three times to remove the slime from the string.
Peel the scallops from their shells and place them in a bowl with the tongue.
Rinse with water to remove shells and dirt.
Transfer the scallops to a separate container and cut the tongue into small pieces.
3) boil 09:51
Put the tongue and string in a pot, add mirin and soy sauce, and heat.
When it comes to a boil, simmer while removing the scum.
4) 炊く 11:12
1の土鍋にヒラタケ、かにかまぼこを入れる。
煮汁を切った3、3の煮汁の半量を入れて中火にかける。
貝柱を、残った煮汁に漬け込んでおく。
沸騰してきたら混ぜて鍋底についている米を剥がし、弱火～中火にして沸騰した状態で炊く。
煮汁がなくなって米が見えてきたら、ごく弱火にしてフタをして5～7分炊く。
強火にして10秒経ったら火を止めて、煮汁に浸けておいた貝柱を素早く入れ、フタをして15分蒸らす。
5) 仕上げ 16:26
三つ葉を盛って完成。

Point

・Soak rice in water for 30 minutes in summer and 1 hour in winter.
・You can also cook it in a rice cooker.
・You can use whatever ingredients you like, but adding mushrooms will give the rice a nice flavor.
・In the video, fresh scallops are used, so the scallops are added during the steaming stage, but if you are using scallops for heating, cook them together with the rice.
・If you don't have scallops, you can use baby scallops or boiled scallops instead.
・The required time does not include time spent soaking in water.