Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, japanese mame gohan the green peas rice with small scallops. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Japanese Mame gohan the Green peas rice with small scallops is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Japanese Mame gohan the Green peas rice with small scallops is something which I’ve loved my entire life.
Mame gohan, or Japanese green pea rice, is a classic rice dish that is often served during the springtime when the peas are in season. The tender and soft texture is great to go with Japanese plump rice, and fresh small scallops :) When you make this dish, please make sure to use REALLY FRESH small scallops! Mame Gohan, green pea rice, is a rice dish popular in spring time when peas are in season.
To begin with this particular recipe, we have to first prepare a few components. You can have japanese mame gohan the green peas rice with small scallops using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Japanese Mame gohan the Green peas rice with small scallops:
- Prepare 2 Cups Rice
- Take 5 Tablespoon Green Peas (Raw)
- Take 5 cm × 5cm Dried Kobu Seaweed sheet
- Take 2 Tablespoon Sake
- Take 1 pinch salt
- Take 4 Tablespoon Small Scallop (FRESH and raw)
- Prepare 2 Oba leaves
Mame Gohan, green pea rice, is a rice dish popular in spring time when peas are in season. Mame (豆) means any type of bean or legume in Japanese, like edamame, and gohan means rice. However, when we say Mame Gohan, it usually refers to rice with green peas. While mame gohan, in our home, often refers to rice with green peas, the Japanese term for mame gohan can refer to steamed rice with any type of bean or legume, for instance lima beans, lava beans, or edamame.
Steps to make Japanese Mame gohan the Green peas rice with small scallops:
- Wash rice and place it in the rice cooker, then measure the water.
- Place the Dried Kobu Seaweed sheet in the rice cooker, then take out 1 Tablespoon of water from the measured water.
- Add sake, salt, and washed green peas in the rice cooker, then stir lightly, then cook.
- When the rice is cooked, take out the Kobu Seaweed sheet, then fluff the rice with rice paddle, then plate it in the rice bowl.
- Garnish the rice with small scallop and thinly cut Oba leaves.
This is my Japanese green peas and rice recipe that does not lose the pea's vivid green colour and also doesn't wrinkle the peas. Wash and take the peas out of the pods. After rincing, put the rice in the cooker. Substitutions: Japanese short-grain rice is ideal, but you can use Jasmine rice or any long grain rice if needed. Variations: Instant Pot Takikomi Gohan - If you have a pressure cooker (Instant Pot), it's much faster to make!
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