Culinary Workshop - Culinary Art - April 2013
Ingredients
| Spring cabbage | 400g -- cut into bite-sized pieces |
| Dried shiitake mushrooms | 4 pieces -- soak slowly, then slice thinly |
| Canned scallops | 1 can -- flake the meat |
Seasonings
| Dashi stock | 2 cups |
| Light soy sauce | 1 tablespoon |
| Sake | 1 tablespoon |
| Scallop can liquid | From 1 can |
Directions
- Bring plenty of water to a boil and quickly blanch the cabbage. Once slightly cooled, squeeze out the excess water.
- In a pot, add the seasonings, dried shiitake, and scallops, then bring to a boil. Once boiling, add the cabbage from step 1 and simmer for 1-2 minutes.
- Transfer to a tray, let cool, and allow the flavors to blend.