| １ |
Rinse the rice, drain and set it aside for 30 minutes. |
| ２ |
Soak the dried eyes of scallops in water a day before to steep. Then, separate them into thin strips. |
| ３ |
Thinly slice the squid and flatfish and place them in serving bowls. |
| ４ |
Cut the chives on a slant. Cut the ginger root into thin sticks. |
| ５ |
Combine 1 and the stock in a thick pot, heat over high heat and bring to a boil. Reduce the heat and simmer for one hour. When the rice becomes plump, add the salt and 2, and remove from the heat. |
| ６ |
Pour the steaming hot porridge into serving bowls prepared in 3. Serve with 4 and pine nuts as garnish. |
