It’s worth making takikomi-gohan if you have a chance to get nice dried scallops. In Tokyo, you can fine them in the Tsukiji Outer Market or Ameyoko Shopping Street.
Ingredients: 2 rice mesuring cups of rice (approx 300g), 40g dried scallops, 1/2 pack enoki mushrooms, 1 sheet of aburaage, 1/2 carrot, 2 tbsp sake, 2tbsp soy sauce, 400ml water
- Soak dried scallops in water till soft (at least 3 hours, overnight if possibile). Don’t throw away this water as it will be used as dashi.
- Measure and wash rice to add in a rice cooker.
- Cut enoki mushrooms, aburraage and carrot. Add in the rice cooker.
- Add water, sake and soy sauce and cook.