Hotate Gohan

Wash 400g of Japanese short-grain rice thoroughly in several changes of cold water until the water runs clear, then drain and soak the Japanese short-grain rice in 400g of fresh water for 30 minutes.

Prepare kombu dashi by soaking 5g of kombu in 600g of Water for 30 minutes. Gently heat the Water with Kombu to just before boiling over medium heat. Remove the Kombu once small bubbles appear around the edges and before the water boils vigorously.

Clean 250g of Fresh scallops, pat them dry with a paper towel, and if the Fresh scallops are large, slice them in half horizontally. Season the Fresh scallops lightly with 2g of Salt.