Ingredients (Serves 4)

• Warm rice・・・4 bowls (600g)
• Boiled scallops・・・150g
• Onion・・・1 piece (200g)
• Shimeji mushrooms・・・1 pack (100g)
• Garlic・・・1 clove
• Water・・・500cc
• Curry roux・・・120g
• Salted butter・・・30g

How make it

1. Cut the onion in half lengthwise, remove the core, and slice thinly. Trim the root ends off the shimeji mushrooms and separate them by hand. Cut the garlic in half lengthwise, remove the core, and chop finely.
2. Add butter to a pot and heat it. Sauté the garlic and onion over medium heat until softened. Add the shimeji mushrooms and continue to sauté until they are tender. Add water, bring it to a boil, cover, and simmer on low heat for about 10 minutes.
3. Turn off the heat and add the curry roux, mixing while it melts. Once the curry roux has dissolved, turn the heat to medium and bring it to a boil. Add the baby scallops and simmer on low heat for 5 minutes, stirring occasionally.
4. Serve the rice in a bowl and pour the roux over it to finish.

 If you add grilled vegetables to your preference, it will make for an even more colorful presentation.