Japanese food｜Seafood｜Winter｜小柱とせりのみぞれ酢和え
Baby Scallops and Japanese Parsley Tossed with Grated Daikon Vinegar Sauce
Cooking Studio Culinary Art 2020.Feb.
Ingredients
| Small scallops (for sashimi) | 40g ... Quickly rinse in light saltwater and drain. Sprinkle with vinegar (not listed in ingredients). |
| Dropwort (seri) | 30g |
| Grated daikon radish | 50g or more ... Rinse under running water and squeeze out excess moisture. |
| Flying fish roe | As needed |
Seasonings
| Dashi stock | 40ml |
| Vinegar (cooked) | 2 tsp |
| Mirin (cooked) | 2 tsp |
| Light soy sauce | 2 tsp |
Procedure
- Blanch the dropwort quickly in boiling water with a pinch of salt, then cool it in cold water. Squeeze out the excess water and cut into 3cm lengths.
- Combine the seasonings and gently mix with the drained grated daikon radish. Mix the small scallops and dropwort together.
- Plate the mixture and sprinkle with flying fish roe.