claypot brown rice with scallops
Serves 4 Ingredients
3 cups Kinmemai brown riceƉ 3 cups dashi stock
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.