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Best Idea to Serving 5-Star Lightly Seasoned Scallop Flavored Daikon Radish

Wishing to eat Lightly Seasoned Scallop Flavored Daikon Radish a top restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with useful ways on preparing a Lightly Seasoned Scallop Flavored Daikon Radish like a famous chef made.

Lightly Seasoned Scallop Flavored Daikon Radish

We hope you got benefit from reading it, now let's go back to lightly seasoned scallop flavored daikon radish recipe. You can have lightly seasoned scallop flavored daikon radish using 8 ingredients and 4 steps. Here is how you achieve it.

To make an unforgettable Lightly Seasoned Scallop Flavored Daikon Radish, here are the materials required:

  1. You need 500 grams of Daikon radish.
  2. You need 1 can of Canned boiled scallops.
  3. You need 1 of Mitsuba.
  4. Take 400 ml of Dashi broth (bonito).
  5. Use 1 tbsp of Usukuchi soy sauce.
  6. Use 1/2 tbsp of Mirin.
  7. Prepare 1 tsp of Sugar.
  8. Provide 1 pinch of Katakuriko.

After preparing the components, next you are ready to make your tasty Lightly Seasoned Scallop Flavored Daikon Radish by following the guidances below:

  1. Peel the daikon radish and cut into 1.5 cm round slices. If it's not too much trouble, round of any edges and score one side with a knife..
  2. (Parboil the daikon) Fill a pot with water and add the daikon from Step 1. Turn on the heat. Once it comes to a boil, lower the heat to medium-low and let it simmer. When the daikon is soft enough that a skewer can be inserted easily, strain in a colander..
  3. Place the parboiled daikon in a clean pot with the dashi, 3 tablespoons of canned scallop juices, light soy sauce, mirin, and sugar, and turn on the heat. When it comes to a boil, lower the heat to medium-low and simmer for 12-13 minutes..
  4. Add the finely chopped mitsuba stalks to Step 3, along with 3 or 4 scallops from the can, and bring it to a boil. Break apart the scallops as you put them into the pot. Lastly, add katakuriko slurry to thicken the sauce, and then it's done. Decorate with the mitsuba leaves..

Recipe : Lightly Seasoned Scallop Flavored Daikon Radish

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