Hokki-meshi ｜ Our Regional Cuisines

1. Wash rice, drain in a colander and set aside for 30 minutes.

2. Remove Hokki-gai from the shell and separate the meat from the scallop and string.
Cut the meat into two pieces and remove the guts. Cut the scallop and string into 3 cm pieces.

3. Bring a pot of water to a boil and boil the meat, scallop and string of Hokki-gai separately.
When they turn a bright pink color, quickly remove them and cut them into thin strips.
Strain the boiled water through a dish towel to remove any sand or other contaminants.

4. Combine the boiling water from 3 and water, in total 5 cups, add sake, soy sauce, and salt to make a seasoning liquid, bring to a boil, and cool.

5. Arrange the Hokki-gai, scallops, and string from the previous step on a bat, and pour the seasoning liquid from step 4 over the top of the Hokki-gai.

6. Cook rice in a rice cooker with rice and the rest of the seasoning liquid (if it is not enough, adjust with water to the 3 cup mark), and when cooked, add the scallops and string from 5 and stir briefly.

7. Serve the rice in a bowl and sprinkle with the scallops.