clay­pot brown rice with scal­lops

Young Parents (Singapore) - - Family Fun -

Serves 4 In­gre­di­ents

3 cups Kin­memai brown riceƉ 3 cups dashi stock

3 tb­spƉmirin

2 tb­spƉsake

2 tb­spƉpink Hi­malayan salt 3 tb­spƉ­ta­mari (Ja­panese wheat-free soya sauce)

1 stalk Ja­panese leek, cut into 2.5cm lengthsƉ

10 sus­tain­ably sourced scal­lopsƉ 1 bunch mizuna (Ja­panese mus­tard greens)

1 tsp or­ganic white sesame seedsƉ 1 Pour the rice into a don­abe clay­pot (or rice cooker) and cover with dashi stock.

2 Add mirin, sake, salt, ta­mari and leeks, then stir. Cover and cook over medium heat for 20 min­utes. 3 Add scal­lops, cover lid and steam for an­other 5 to T min­utes, un­til cooked.

4 Turn off heat, add mizuna, and sprin­kle with sesame seeds. Serve hot.

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