Grilled Scallops and Rice Cooked in a Donabe Clay Pot
Cooking rice in donabe makes it fuller and tastier because the heat is transmitted more slowly. Enjoy the okoge, burned rice at the bottom of the nabe, which has a great taste and fragrance.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving.
Does not include time needed to soak the rice and marinate the scallops.
Ingredients (Serves 4-5)
- 540 ml rice (3 rice cups)
- 8-10 scallops (large)
- 2 tbsp coarse salt
- 2 tbsp sake
- 3 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sake
- 1 4/5 tsp salt
- 1 tsp usukuchi soy sauce
- 1 piece konbu kelp (10 x 5 cm)
- 2 Japanese green onions (cut into thin rounds)
Pour the rice into a bowl and cover with water. Stir a couple of times and pour off the water. Gently rub the rice between your palms, then cover with water, stir a couple of times and pour off the water. Repeat this a couple more times and then drain in a strainer. Transfer to the donabe clay pot, add 490 ml of water and set aside for 15 minutes.
Sprinkle the scallops with coarse salt and set aside for 3 minutes. Rinse in a bowl containing just enough water to cover them. Pour off the water and repeat the rinsing process until there is only a slight trace of the salt. (Rub a finger against the scallops and taste the saltiness.) Pat dry the scallops and marinate in [A] for 1 hour.
Drain the scallops and grill both sides over high heat to brown.
Add [B] and the konbu to the pot, lay the scallops on top and place over high heat. When it comes to a boil, reduce the heat to medium and simmer for 5-7 minutes. Reduce the heat to low and simmer for another 10 minutes. Turn off the heat and steam for 10 minutes.
Remove the konbu and sprinkle with the Japanese green onions. Break up the scallops and fold the pieces into the rice. Serve in individual rice bowls.