Rice Balls of Mochi-Gome Glutinous Rice with Shiitake and Scallops

This specially cooked rice is filled with umami flavor of dried scallops and shiitake dried mushrooms. Shape the rice into a ball without wrapping the bamboo leaves. They are perfect for a party or boxed lunch.

Soak the dried shiitake mushrooms and dried scallops respectively in water a day in advance. The soaking liquid is used as a stock.
Rince the mochi-gome glutinous rice with water, then soak in water for an hour. Drain the mochih-gome in a sieve.
Place the sesame seed oil in a frying pan, and stir-fry the onion, shiitake mushrooms and scallops. Add the mochi-gome to stir-fry until it looks transparent.
Add katsuo dashi to the soaking liquid of shiitake mushrooms and scallops to obtain 3 and a half cups,700cc as a stock. Add a dash of soy sauce to the stock, if you like. Combine the measured-out stock and the mochi-gome in a pot.
Add a dash of soy sauce to the stock, if you like, and cook. When rice is cooked, wait till the rice cools a little. Shape the rice into balls.

mochi-gome glutinous rice (540ml in Japanese measurement) 3 cups
dried scallops, soaked and broken up 3
dried shiitake mushrooms, soaked and sliced. 10
onion, minced 1
Sesame seed oil
katsuo dashi broth 100cc
Soy sauce (optional)
Recipes that use your soup Yagicho is recommended