Cooking Instructions
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Step 1
To make the broth, in a saucepan soak the
Kombu (2/3 cup)
in the
Water (15 cups)
for 6 hours.
Step 2
Place the saucepan over high heat. Remove the kombu just as the water starts to come to a boil and skim off the scum.
Step 3
Turn off the heat, add the
Bonito Flakes (10 cups)
, and wait for 1 minute.
Step 4
Strain the broth with a kitchen paper towel.
Step 5
Rehydrate the
Small Dried Scallops (1 oz)
with about 150 g of hot water (80 degrees C or 176 degrees F) for 30 minutes.
Step 6
Mince the
Bacon (0.5 oz)
and
Inari (1/2 bag)
.
Step 7
Coarsely cut the
Mitsuba Japanese Parsley (1 bunch)
and cut the
Fresh Ginger (1 1/2 Tbsp)
into strips.
Step 8
Roughly chop the
Pickled Plums (5)
.
Step 9
Rinse the
Japanese Rice (2 1/2 cups)
and drain the water with a strainer for about 10 minutes.
Step 10
Mix the
Sake (2 Tbsp)
and
Light Soy Sauce (2 Tbsp)
with 500 cc of the broth and water from the scallops.
Step 11
Add rice, bacon, scallops, tofu,
Dried Sweet Shrimps (0.5 oz)
, and seasoned broth in a pot and mix. Cover with a lid and place it over high heat for 7 minutes until the water comes to a boil. Lower the heat and cook for another 10 minutes. Turn off the heat and let it rest for another 5 to 10 minutes before lifting the lid.
Step 12
Decorate with pickled plums, ginger, and mitsuba for the final touch.
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