Scallops and Crab butter rice. Yummy! I modified the original recipe to my liking and converted the ml measurements to make it a little easier. Enjoy!
Ingredients:
1 fresh crab – I used the meat from 1 dungeness crab. As small as I could find
6-8 Large Scallops
1/2 cup of sliced lotus root (optional if you don’t have it, it’s great for a crunchy texture)
2 rice cups of white or sushi grade rice
1 1/4 cups of water
1 piece of dry kelp (kombu) – cut a larger kombu into a 2×2, just so it can fit in the pot
3 TB of sake
1 TB of soy sauce
1-2 TB of butter to taste (1 was perfect for me, use 2 if you like it extra creamy)
 Steps:
-Wash rice accordingly till it runs clear
-Add rice to the rice donabe pot (or rice cooker, follow rice directions normally if you’re using that instead)
-Add in water, sake, and gently mix
-Place piece of dry kombu on top of rice
-Place sliced lotus root on top of kombu
-Place scallops on top of the lotus root
-Lastly place the crab meat on top of the lotus root
Place the double lid on the rice donabe and cook on medium high for 15 minutes. Then turn off heat and let it cook for another 20 minutes.
When done, remove both lids and stir till it’s well mixed. The last step is to add the butter and a touch of salt to taste and mix till blended.
Check out the original recipe from Happy Donabe Life
SOUNDS YUMMY! Ya know…almost every day I write about my supper that night…if you are interested! 🙂
Thank you! 🙂