Culinary Art Studio Karinary Art 2021．October
Ingredients
| Scallops (sashimi-grade) | 4 pieces - Lightly sprinkle with salt |
| Sake | 200ml~ |
| Salmon roe (Ikura) | As needed |
| Edible chrysanthemum petals | As needed - Briefly blanch in vinegar-water, cool in ice water, drain, and soak in sweet vinegar |
Nori Sauce
| Roasted seaweed (nori) | 2 sheets - Tear into small pieces |
| Soy sauce | 1 tbsp |
| Sugar | 1 tbsp |
| Water | 160ml |
| Pickled plum (ume) | 2 pieces - Reserve some skin for garnish, mash the rest into a paste |
Instructions
- Prepare the nori sauce. Combine roasted seaweed, soy sauce, sugar, and water in a small saucepan and heat over medium-low until thickened. Add the mashed plum and mix well. Let cool and store in the refrigerator.
- Heat sake in a small pot until boiling. Add scallops and briefly poach until they turn opaque, then immediately remove and cool in ice water. Tear into 3-4 vertical pieces by hand.
- Spread the nori sauce on a plate, arrange scallops, and garnish with salmon roe and chrysanthemum petals.