Scallops Steamed with Truffle Soy Sauce and Silken Tofu (Rice Cooker Version)

This dish uses premium ingredients (sashimi-grade scallops and truffle flavor) to build layers of flavor. It looks like an appetizer from a high-end Japanese restaurant but only takes 5 minutes to make. Ingredients: 4-5 sashimi-grade scallops, 1 box silken tofu, a little chopped scallion. Seasoning: 1 tbsp steamed fish soy sauce (or Japanese kombu soy sauce), a little truffle soy sauce (or store-bought truffle paste), a few drops of sesame oil. Instructions: Slice or cube the silken tofu and arrange it on the bottom of a deep dish. Place the thawed sashimi-grade scallops on top of the tofu. Drizzle with soy sauce and a little water. Add half a cup of water to the outer pot of the rice cooker and press the button. Once the switch pops up, add a little truffle paste, sprinkle with chopped scallions, and a few drops of sesame oil before serving.