Too Lazy to Cook? This Rice Cooker Soy Butter Scallop Rice is My New Obsession!
Looking for an effortless way to enjoy the deep umami of Japanese seafood at home? This “Takikomi Gohan” (Japanese mixed rice) features succulent scallops and aromatic ginger, all prepared in a rice cooker. It’s simple, healthy, and incredibly addictive!
Ingredients (1 Serving)
Raw Rice: 150g (5.3 oz)
Raw Scallops: 100g (3.5 oz)
Green Onion: 20g (0.7 oz)
Ginger: 20g (0.7 oz)
Water: 200ml (0.85 US cup)
Soy Sauce: 1.5 tbsp
Mirin: 1 tbsp
Sugar: 1 tsp
Dashi Powder: 1/2 tsp
Ajinomoto (MSG): A dash
Butter: 1 tsp
Instructions
Prepare the Rice: Wash the rice by changing the water several times until it runs clear. Drain the rice completely in a fine-mesh strainer.
Prep the Aromatics and Seafood: Slice the ginger into thin rounds, then cut them into fine matchsticks (julienne). Cut the scallops in half and finely mince the green onions.
Combine in the Rice Cooker: Place the drained rice and all the seasoning ingredients (water, soy sauce, mirin, sugar, dashi powder, and Ajinomoto) into the rice cooker pot. Stir well to dissolve the seasonings.
Layer the Toppings: Evenly spread the scallops, ginger, and green onions over the rice. Finally, place the butter on top. Do not stir at this point.
Cook and Serve: Cook using the “Regular Rice” mode. Once finished, fluff the rice gently to mix all the flavors together. Serve and enjoy!
Important Note
Please ensure you are using a rice cooker size appropriate for the amount you are cooking. For example, if you have a 3-cup capacity rice cooker, it is ideal to use no more than half of that capacity (about 1.5 cups of rice) for this recipe. Since we are adding various ingredients along with the rice, overcrowding the pot may result in uneven cooking or failure.