 Scallops and Nameko Mushrooms Dressed
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| Ingredients | Serves 4 |
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Scallops Nameko mushrooms Stone parsley Grated daikon Citron rind (cut into thin strips) |
120g 40g 8g 120cc - |
| Seasonings | Serves 4 |
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Salt *Tosa vinegar sauce Stock Mirin Light-colored soy sauce Sugar Salt Vinegar Dried bonito flakes |
Small amount (0.1g) Easy-to-prepare amount 90cc 1 tablespoon 2 1/2 teaspoons 1 2/3 teaspoons 1/5 teaspoon 4 teaspoons - |
| １ | Sprinkle the scallops with a small amount of salt and let them stand for a while. Mince the nameko mushrooms. Boil the stone parsley in salted water briefly and then, cut into 1.5cm-long pieces. |
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| ２ | Dry the surface of the scallops and then, boil them in stock with a small amount of sake. Afterwards, drain and tear them along the fibers into thin strips. |
| ３ | Squeeze dry the grated daikon and season it with some of the Tosa vinegar sauce. |
| ４ | Rinse the scallop strips and nameko mushrooms with the Tosa vinegar sauce. Combine them with the stone parsley and grated daikon and place in serving dishes. Top with the citron rind strips. |
| ＜How to Make Tosa Vinegar Sauce＞ | |
| １ | Combine the stock and seasonings in a pan, and bring to a boil. Add some dried bonito flakes and remove from the heat. After the bonito flakes have sunk to the bottom of the pan, strain the mixture to make the sauce. （Mirin 2.5g、Light-colored soy sauce 2g、Sugar 0.7g、Salt 0.1g、Vinegar 10g） * The nutritional values are calculated for the amount of Tosa vinegar sauce that is likely to be ingested. |
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