Steps

1. In a bowl, add 2L of water and soak the 20g of konbu overnight. This overnight soaking is key to extracting the konbu's rich flavor.
   🕒 01:04
2. Drain the soaked 200g of rice in a sieve.
   🕒 02:10
3. Combine the soaked konbu and the konbu-infused water in a pot and bring to a boil over high heat.
   🕒 01:47
4. Once boiling, reduce the heat to very low and simmer gently for approximately 20-30 minutes to thoroughly extract the konbu's flavor.
   🕒 02:02
5. After simmering for 30 minutes, remove the konbu from the pot.
   🕒 02:40
6. Add the drained 200g of rice to the boiling konbu broth. Adding rice to boiling liquid helps prevent the starch from leaching out, resulting in fluffy cooked rice.
   🕒 02:50
7. Start on high heat, stirring to prevent the rice from sticking to the bottom of the pot as it comes to a boil.
   🕒 03:22
8. Once it returns to a boil, lower the heat and simmer gently for approximately 30 minutes, or until the rice is plump and tender.
   🕒 04:11
9. Turn off the heat after 30 minutes of simmering, cover the pot, and let it steam.
   🕒 04:47
10. Wash 1 bunch of flowering chives (approx. 200g), blanch them, drain thoroughly, and then finely chop.
    🕒 05:52
11. In a pot, add 1 can of canned scallops (approx. 70g) with their liquid. Heat over medium heat, mashing the scallops as they cook. Mashing helps break down the fibers and release their aroma.
    🕒 06:33
12. Once steam rises from the scallops, add the 30g of grated ginger and stir while gently evaporating some of the liquid.
    🕒 07:14
13. Add 100-150ml of white sesame oil and mix well.
    🕒 07:37
14. Add just under 1 tsp of salt and stir.
    🕒 08:15
15. Add 2 tbsp of cooking sake (rice wine) and mix.
    🕒 08:24
16. Add the chopped flowering chives to the pot and mix.
    🕒 08:45
17. Add a pinch of pepper and simmer for about 5 minutes, stirring until the moisture evaporates and the mixture is coated in oil. This completes the green sauce.
    🕒 09:08
18. Take a portion of the porridge to another pot, add a suitable amount of water, and reheat while adjusting to your desired consistency.
    🕒 10:22
19. Season with salt to taste.
    🕒 10:40
20. Drizzle with a little sesame oil as a finishing touch.
    🕒 10:51
21. Serve the porridge in a bowl, topped with the prepared green sauce, and enjoy!
    🕒 11:06