１To cook the turbo in its own shells, rinse the shells, place them on a gridiron, and grill over an open fire. When they begin to boil, add 1/2 teaspoon of soy sauce into each shell, bring them to a boil again, and remove from the heat immediately. ２Remove the contents from the shells, discard the entrails, and cut the meat into 5mm-thick slices. Strain the juice left in the shells and save. ３Rinse the rice, drain and place in a rice cooker. Add the turbo juice and water (2 1/5 cups in total) and set side for 30 minutes. ４Remove the leaves from the stone parsley and cut the stems into 1cm-long pieces.

１Add the seasonings to the rice and stir once, and cook the rice in the same manner as you would cook regular rice. ２When the rice is done, add the turbo meat quickly, cover and allow enough time to let the rice settle in its own heat. ３Lightly mix all the rice. ４Serve the rice in serving bowls and sprinkle with the stone parsley.