Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜蕪とはまぐり・帆立の蒸し汁
Turnip, Clam, and Scallop Steamed Broth
Culinary Workshop Culinary Art 2013.Feb
Ingredients (Serves 2)
| Kombu Dashi Stock | 200ml |
| Clams | 4 ... Clean thoroughly |
| Scallops | 2 ... Cut in half horizontally, sprinkle with salt and sake |
| Turnip | 120g (net) ... Peel thickly, cut into bite-sized pieces, and blanch |
| Shiitake Mushrooms | 2 ... Make decorative cuts |
| Carrot | 2 slices ... Cut into 3mm-thick rounds |
| Canola Flowers | As needed ... Blanched |
| Yuzu | As needed |
Seasonings
| Light Soy Sauce | 1/2 tsp |
| Mirin | 1 tsp |
| Sugar | A pinch |
| Salt | A pinch |
Steps
- In a pot, combine kombu dashi stock and clams, and steam. Once the shells start to open, remove the clams.
- Remove the clam meat, coat with potato starch, and place back in the shells. Coat the scallops with potato starch as well.
- Add the seasonings to the clam steaming liquid, heat, and adjust the flavor.
- Place turnip, clams, scallops, shiitake mushrooms, and carrot slices into a dish. Pour the prepared broth over them.
- Steam in a steamer for 12 minutes. Garnish with canola flowers and decorate with thinly sliced yuzu as a finishing touch.