Asian-Style Scallop and Ginger Rice with Sake Glaze

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. Drain well.

2. 2

   In a medium saucepan, combine the rinsed rice and 4 cups of dashi broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes.

3. 3

   While the rice cooks, pat the sea scallops dry with paper towels and season both sides lightly with white pepper.

4. 4

   In a small saucepan, combine the sake, soy sauce, and mirin. Bring to a simmer over medium heat and cook until reduced by half, about 8-10 minutes, to create a glaze. Set aside.

5. 5

   Heat 1 tablespoon of sesame oil in a large nonstick skillet over medium-high heat. Add the scallops and sear for

6. 6

   5-2 minutes per side, until golden brown and just cooked through. Remove scallops from the pan and set aside.

7. 7

   In the same skillet, add the remaining 1 tablespoon of sesame oil and the fresh ginger. Sauté for 1 minute until fragrant. Add the cooked rice and stir to combine, cooking for another 2 minutes.

8. 8

   Slice the green onions thinly. Stir half of the green onions into the rice, reserving the rest for garnish.

9. 9

   To serve, spoon the ginger rice onto plates, top with seared scallops, and drizzle with the sake glaze. Sprinkle with sesame seeds and the remaining green onions.

10. 10

    Serve immediately and enjoy your Asian-Style Scallop and Ginger Rice with Sake Glaze.