Hotate Takikomi Gohan (Japanese Scallop Rice) | Edible Manhattan

Name: Hotate Takikomi Gohan (Japanese Scallop Rice) | Edible Manhattan
Ingredients: 300 grams (1 ½ cups) uncooked Japanese rice; 300 grams (1 ¼ cups) water (soft water or filtered water for the best umami); 30 grams (2 tablespoons) light soy sauce (Usukuchi ); 30 grams (2 tablespoons) mirin (use hon mirin for the best results ); 20 grams (¼ cups) of dried Japanese scallop (Can be found online at weee! or contact Dashi Okume); 20 grams (¼ cups) of dried Japanese shiitake; 2 dashi sachets (we recommend the Dashi Okume Premium Dashi ); 120 grams (4.2 ounces) of fresh Japanese scallops—cut into ¼ (defrost in the fridge overnight if frozen for the best texture and taste. Sashimi grade is even better!)

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If you’re looking for a real umami-bomb, try this dish where rice absorbs umami from a host of umami-rich ingredients...

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Ingredients

300 grams (1 ½ cups) uncooked Japanese rice
300 grams (1 ¼ cups) water (soft water or filtered water for the best umami)
30 grams (2 tablespoons) light soy sauce (Usukuchi )
30 grams (2 tablespoons) mirin (use hon mirin for the best results )
20 grams (¼ cups) of dried Japanese scallop (Can be found online at weee! or contact Dashi Okume)
20 grams (¼ cups) of dried Japanese shiitake
2 dashi sachets (we recommend the Dashi Okume Premium Dashi )
120 grams (4.2 ounces) of fresh Japanese scallops—cut into ¼ (defrost in the fridge overnight if frozen for the best texture and taste. Sashimi grade is even better!)