‚PRinse the rice, drain and place in a one-serving pot. Add the stock and set aside for 30 minutes. ‚QRemove the scallop meat from the shells and rinse well. Remove the eye of the scallop from the rest and cut horizontally in half. Then, cut each piece into quarters. Save the taenae, too. ‚RRemove the hard tips from the shimeji mushrooms and separate them into smaller bunches. ‚SBoil the green peas briefly and dry them.

‚PAdd the seasonings to the rice, stir once, cover and cook over medium heat. ‚QWhen 1 begins to boil, turn the heat down by half to prevent overflowing. Add the chunky ingredients to the rice, cover again, turn the heat down to low, and continue cooking. ‚RWhen the rice is done, remove from the heat and allow enough time for the rice to settle by its own heat. Lightly mix the entire ingredients together. ‚SServe some of the rice in a bowl and top with the salmon roe.

Preparation of Scallops ‚PInsert the tip of a table knife between the shells and break open. Remove the meat from the shell as if scooping it from the bottom while trying not to damage the eye of the scallop. ‚QRemove the entrails and darkened parts by hand. ‚RRemove the taenae around the meat by pulling it. To use it with the rice, lightly squeeze it with a knife and rinse well. ‚SRemove the thin film around the eye of the scallop using a bamboo skewer.