Japanese｜Seafood｜Spring｜Vegetables｜ホタテとトマトのみどり酢和え
Scallops and Tomatoes Tossed in Green Vinegar Dressing
Culinary Workshop - Culinary Art - 2011.March
Ingredients
| Scallops (Sashimi-grade) | 5 pieces ... Lightly sautéed with sake |
| Sake | 50ml |
| Tomato | 100g ... Diced into 7mm cubes |
| Japanese Spikenard (Udo) | 5cm ... Cut into 5mm cubes and soaked in vinegar water |
Green Vinegar
| Cucumber | 150g ... Grated |
| Vinegar | 1 1/2 tbsp |
| Sugar | 2/3 tbsp |
| Salt | 1/4 tsp |
Steps
- Cut the sake-sautéed scallops into 4-6 pieces.
- Lightly drain the grated cucumber and prepare the Green Vinegar.
- Mix the scallops, tomato, and Japanese spikenard with the green vinegar.