Sake appetizer recipes

Autumn｜Mushrooms｜Seafood｜Vegetables｜帆立と海老の西京みそグラタン

Scallop and Shrimp Gratin with Saikyo Miso

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Culinary Workshop - Culinary Art - Oct.2017

Houraisen Tokubetsu Junmai Yumekobako

Ingredients (For 2 servings)

Scallops 2 pieces
...Seasoned with salt and sake
Shrimp 2 pieces
...Deveined, seasoned with salt and sake
Yam 60g
...Cut into bite-sized pieces
Green Onion 50g
...Cut into 1cm slices
King Oyster Mushroom (Small) 2 pieces
...Halved vertically
Broccoli As needed
...Boiled
Yuzu Peel As needed
...Julienned

Miso Sauce

Saikyo Miso 75g
Sugar 1 tbsp
Mayonnaise 4 tsp
White Wine 4 tsp
Fresh Cream 1 tbsp
Butter 5g
Salt A pinch

Steps

  1. Steam the shrimp with sake and boil the broccoli.
  2. Heat some vegetable oil (not listed) in a frying pan, lightly sear both sides of the scallops, and remove them. Sear the king oyster mushrooms and set aside.
  3. Add more vegetable oil to the same pan and stir-fry the yam and green onion.
  4. Prepare the miso sauce. In a small saucepan, combine Saikyo miso to white wine and heat over low heat. Turn off the heat and add fresh cream and butter, seasoning with salt.
  5. Place the ingredients from steps 1-3 in a heatproof dish, pour the miso sauce from step 4 over them, and bake in a 230°C oven until browned.