Braised cucumber and scallop
When adding the egg whites, turn off the heat and cook them over the residual heat to make them fluffy and soft. The cucumber is delicious even with the seeds still attached, and the softness of the scallops and the crunchy texture of the cucumber go perfectly together in this dish
How to make it
1
Peel the cucumber with a peeler and cut it into quarters lengthwise
2
Smooth out the corners and remove the seeds (if you don't mind the seeds, you can leave them as they are). Then cut into bite-sized pieces
3
Quickly boil the cucumber in boiling water to remove the green smell
4
Heat 1 tablespoon of scallion oil in a frying pan and fry the scallops. Once the scallops are absorbed into the oil, add the Chinese soup and season with salt and pepper
5
When the seasonings start to bubble, add the cucumber and thicken with water-dissolved potato starch
6
Turn off the heat and pour in the beaten egg whites to finish
Ingredients for 1 person
-
- Peel the cucumber
- Two
-
- Canned boiled scallops, shredded
- 50g
-
- You can also use green onion oil
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Water-soluble potato starch
- 1 tsp
-
- Egg white
- 1 piece
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
