Name: Plain Rice Porridge and Scallop & Perilla Sauce
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: 中華
Ingredients: Rice 200g; Chicken Stock (as needed); Perilla leaves 3-4 leaves; Japanese Pyrazine leaves 3-4 leaves; Canned Scallops in water 1 can; White Sesame Oil 150ml; Salt 1 tbsp; Pepper (to taste); Cooking Sake (Rice Wine) 2 dashes

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Original: English

Plain Rice Porridge and Scallop & Perilla Sauce

by Wakiya YujiのYUJI CHANNEL

Learn how to make basic rice porridge and a delicious scallop and perilla sauce (called 'Jian') that's great for digestion and stimulating your appetite. The basic porridge is incredibly versatile once you master the fundamentals. The sauce is a multi-purpose condiment that pairs well with noodles and is perfect for making ahead.

Ingredients

Scale:

Main Ingredients (2 servings)

Seasonings

White Sesame Oil 150ml
Salt 1 tbsp
Pepper (to taste)
Cooking Sake (Rice Wine) 2 dashes

Steps

After soaking rice (200g) for 1 hour, drain it in a sieve.
🕒 01:03
Bring 1.5 liters of water to a boil in a pot.
🕒 01:32
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.
🕒 01:41
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.
🕒 02:05
Once boiling, reduce heat to medium and cook for about 10 minutes.
🕒 02:37
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.
🕒 04:05
Place 1 can of canned scallops in water into a bowl, reserving the liquid in a separate container.
🕒 05:55
Shred the scallops from the can.
🕒 06:20
Add 1 tbsp of salt and pepper (to taste) to the shredded scallops and mix.
🕒 06:31
Add 3-4 finely chopped perilla leaves and 3-4 finely chopped Japanese pyrazine leaves and mix further.
🕒 06:52
Heat 150ml of white sesame oil in a frying pan to 180-190°C (until it slightly smokes).
🕒 05:35
Pour the hot white sesame oil over the scallops in the bowl and mix. The heat activates the aroma of the ingredients.
🕒 07:23
Return the oil-coated scallops to the frying pan and add the reserved scallop liquid.
🕒 07:47
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.
🕒 07:57
Finish by adding 2 dashes of cooking sake (rice wine) and stirring to complete the dish.
🕒 08:59
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.
🕒 09:05
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.
🕒 09:37