Culinary Studio Culinary Art 2024.October
Ingredients
| Scallops |
4-6 pieces (100g) - Halve large ones and sprinkle with Mikawa roasted sake |
| Mikawa roasted sake |
As needed |
| Shiitake mushrooms |
2-3 pieces - Cut into 6 slices lengthwise and sprinkle with Mikawa roasted sake |
| Small turnip |
1 piece - Peel, cut into 8 wedges, and blanch |
Miso White Sauce
| Butter |
2 tbsp (24g) |
| All-purpose flour |
2 tbsp (18g) |
| Milk |
200ml - Warmed |
| White miso |
2 tsp or more (24g+) |
| Sake |
2 tbsp |
| Salt |
To taste |
| Pepper |
To taste |
Garnish
| Parmesan cheese |
As needed |
Decorations
| Shaped carrot pieces |
Blanched |
Method
- Heat oil in a frying pan and sear the scallops until browned on the surface. Sauté the shiitake mushrooms as well.
- Prepare the miso white sauce. Melt butter in a pot, add flour, and stir constantly to avoid burning. Gradually add warmed milk while whisking to achieve a smooth texture. Stir in white miso and adjust the consistency with sake.
- In a heatproof dish, spread a small amount of miso white sauce, then layer with scallops, shiitake mushrooms, and turnip wedges. Pour the remaining sauce on top, decorate with carrot pieces, and sprinkle with Parmesan cheese.
- Place in an oven toaster or grill and bake until the surface is golden brown.