Steps

1. After soaking rice (200g) for 1 hour, drain it in a sieve.
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2. Bring 1.5 liters of water to a boil in a pot.
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3. Add the drained rice to the boiling water. This is the key to fluffy rice: adding it to boiling water prevents the starch from washing away, resulting in a fluffy texture.
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4. Once the rice is added, stir continuously with a ladle for about 1-2 minutes to prevent it from sticking to the bottom of the pot.
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5. Once boiling, reduce heat to medium and cook for about 10 minutes.
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6. Turn off the heat and let it cool down. Once completely cooled, portion it into airtight containers or ziplock bags for storage. Storage tip: consume within 3 days if refrigerated and within 1 month if frozen.
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7. Place 1 can of canned scallops in water into a bowl, reserving the liquid in a separate container.
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8. Shred the scallops from the can.
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9. Add 1 tbsp of salt and pepper (to taste) to the shredded scallops and mix.
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10. Add 3-4 finely chopped perilla leaves and 3-4 finely chopped Japanese pyrazine leaves and mix further.
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11. Heat 150ml of white sesame oil in a frying pan to 180-190°C (until it slightly smokes).
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12. Pour the hot white sesame oil over the scallops in the bowl and mix. The heat activates the aroma of the ingredients.
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13. Return the oil-coated scallops to the frying pan and add the reserved scallop liquid.
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14. Turn on the heat and cook while stirring, allowing the moisture to evaporate. This is a crucial step: adding liquid after the oil has infused the aroma helps prevent splattering.
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15. Finish by adding 2 dashes of cooking sake (rice wine) and stirring to complete the dish.
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16. Once cooled, transfer to a jar or container and store in the refrigerator for about 1 to 2 weeks. The salt content helps preserve it for a considerable time.
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17. Add the desired amount of porridge to a pot and dilute it with chicken stock while warming. Tip: since the rice will be firm after cooling, it needs to be thinned with stock. Always use stock, not water, to reheat the porridge.
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