Chrysanthemum bowl
Edible chrysanthemums can be purchased at greengrocers, so if you come across some, be sure to
give it a try.
Lightly sprinkle salt all over the scallops, hold them on both sides with chopsticks, make a grid pattern with a knife without cutting all the way to the bottom, and sprinkle potato starch all over
Add kelp to a suitable amount of water and bring to a boil. Once boiling, add the scallops coated with potato starch, and once the slits have opened up after 30 seconds to 1 minute, remove from the water and place in a serving dish
Add 1 tablespoon of vinegar to the same pot and boil the chrysanthemums for about 1 minute to remove them from the heat
Heat [A] in a pot or similar and add the freshly-prepared chrysanthemums. Once the chrysanthemums are warm, pour them into the bowl containing the scallops. Garnish with boiled and pounded chrysanthemums to taste and it's done
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- scallops for
- 1 piece
-
- salt
- Small amount
-
- potato starch
- Small amount
-
- water
- Appropriate amount
-
- kelp
- 5g
-
- vinegar
- 1 tablespoon
-
- edible chrysanthemum
- 10g (raw)
-
[A]
- Bonito dashi
- 150cc
-
- Light soy sauce
- 1 tsp
-
- Alcohol
- 1 tsp
-
- salt
- Small amount
-
- Crown chrysanthemum for garnish (optional)
- Small amount
