Scallops and Mushroom Soymilk Rice Gratin
Soymilk to balance out the flavor.
- Nutrition facts are for one serving.
- Time to cook in an oven is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Rinse the rice in cold water and drain.
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Cut both the enoki and shimeji mushrooms into 2 cm (0.8 in.) lengths. Thinly slice up the onion. Cut the green onion into 1 cm (0.4 in.) lengths.
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Heat 1 tsp of olive oil and saute the onion slices. Next, add in the mushrooms and carefully stir fry until softened.
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Heat the bouillon in a pot, add in the rice and simmer together for 5 to 6 minutes. Next, add in (4), the soymilk, canned scallops along with juice and (3). Mix well together and season with (A).
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Spread a small amount of butter into the bottom of a gratin dish, add in (5), sprinkle on the cheese, drizzle on 2 tsp of olive oil and place in a preheated oven at 220 °C (428 °F) and bake for 10 to 12 minutes until the surface becomes golden brown.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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