Baby Scallops Mixed Rice

• 720 ml Uncooked white rice
• 1 net 260 grams Baby scallops
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 bit (to taste) Shredded shiso leaves
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 1/2 tbsp Soy sauce
• 2 tbsp Shiro-dashi

1. Put the scallops and seasoning ingredients in a pot.
2. Heat while mixing with chopsticks, being careful not to let it burn until flavored.
3. Wash the rice, drain in a sieve, and let sit for 30 minutes.
4. Once Step 1 has cooled, drain, and separate the scallops from the boiling liquid.
5. Put the rice in a rice cooker and add the ingredients and Step 3's boiling liquid.
6. Add the usual amount of water, mix, top with the scallops, and start the rice maker.
7. Once the rice has cooked, gently mix to combine.
8. Put the rice in rice bowls and garnish with julienned shiso leaves.
9. It's also good when made with aoyagi (Japanese clam).

white rice, scallops, mirin, sake, soy sauce, shiso leaves, mirin, sake, soy sauce

Taken from cookpad.com/us/recipes/146827-baby-scallops-mixed-rice (may not work)