Culinary Art Workshop Feb. 2006
Ingredients (Serves 4)
| Daikon Radish | 400g ... Thinly slice into 1×15cm pieces along the fibers (using a slicer or peeler) |
| All-Purpose Flour | - |
| Scallops | 80g ... Slice each scallop into 3-4 pieces |
| Canola Flowers (Nanohana) | 1/2 bunch ... Blanch quickly, cool in water, squeeze, and cut into 2cm pieces |
| Prepared Wasabi | As needed |
Seasonings
| Butter | 10g + 10g |
| All-Purpose Flour | 2 teaspoons |
| Sake Lees | 30g ... Soak in 100cc hot water to dissolve |
| Hot Water | 100cc |
| Chicken Bouillon | 1/2 cube |
| Heavy Cream | 100cc |
| Salt | 1/2 teaspoon |
Steps
- Bring plenty of water to a boil in a pot, blanch the sliced daikon for 30 seconds, then drain well.
- In a heavy-bottomed pot, melt 10g of butter and lightly sauté the scallops, then remove them from the pot.
- Add the remaining 10g of butter to the same pot, add the blanched daikon, and stir-fry. Sprinkle with flour and continue frying.
- Add the sake lees dissolved in hot water, chicken bouillon, and salt. Simmer gently until the mixture thickens.
- Finally, add the heavy cream and bring it to a gentle boil before turning off the heat.
- Serve on a plate, top with a small amount of wasabi, and garnish with the blanched canola flowers.