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Butter Scallop Rice

Butter Hotate Gohan

The combination of the butter and scallops gives irresistible aroma and flavor


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)


4 - 5


  • 8 pieces (8-9 oz or 240-270 g) jumbo scallops
  • about 1/2 teaspoon sea salt
  • 3.5 oz (100 g) lotus root
  • 2 rice-cups (360 ml) short grain rice, rinsed and drained
  • 1 1/4 cups (300 ml) water
  • 2 tablespoons sake
  • 1 tablespoon plus 1 teaspoon (20 ml) light-color soy sauce ("usukuchi shoyu")
  • 1 piece (2" x 2" or 5 cm x 5 cm) dry kelp ("dashi kombu")
  • 2 tablespoons butter, room temperature
  • 1 scallion, thinly-sliced crosswise


  1. Season the scallops with the salt. Refrigerate (no cover is necessary) for 30 minutes.
  2. Peel the lotus root and slice into 1/8" (3 mm) thickness crosswise. Further cut into quarters. Soak in cold water for 3-5 minutes and drain. Set aside.
  3. In "Kamado-san", combine the rice with the water, sake, and soy sauce. Add the dry kelp on the top. Let the rice soak in liquid for 20-30 minutes.
  4. Add the lotus root and spread evenly on the surface. Pat-dry the scallops with a paper towel and arrange on top of the lotus root.
  5. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid. Turn off the heat and let it rest for 20 minutes.
  6. Uncover and remove the dry kelp. Add the butter. By using a rice paddle, coarsely break the scallops and fluff with the rice until the butter is completely melted. Garnish with thinly-sliced scallion.

Served in a bowl with thinly-sliced shiso leaves (optional)

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml1
    • inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml