Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese mame gohan the green peas rice with small scallops. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.
Japanese Mame gohan the Green peas rice with small scallops is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Japanese Mame gohan the Green peas rice with small scallops is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have japanese mame gohan the green peas rice with small scallops using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Mame gohan the Green peas rice with small scallops:
- Get 2 Cups Rice
- Take 5 Tablespoon Green Peas (Raw)
- Get 5 cm × 5cm Dried Kobu Seaweed sheet
- Make ready 2 Tablespoon Sake
- Take 1 pinch salt
- Take 4 Tablespoon Small Scallop (FRESH and raw)
- Get 2 Oba leaves
However, when we say Mame Gohan, it usually refers to rice with green peas. Many of you probably have never heard of Mame Gohan as Japanese restaurants outside of Japan. This is all it takes to cook rice with green peas. When the rice is done, remove the konbu and lightly mix everything together.
Instructions 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.
Mold the rice into a small round shape and put in a bento lunch box. Spicy Moroccan shrimps, green pea salad, egg & macaroni salad, and Mame Gohan (Japanese style green pea rice). No Japanese meal is complete without gohan - fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes. Steamed rice is a staple food for almost any Japanese meal and is considered the primary source of food in Japan.
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