Chrysanthemum bowl
Edible chrysanthemums can be found at greengrocers and other stores, so if you find some, please
try making this chrysanthemum soup.
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
-
- Scallop adductor muscle for sashimi
- 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
-
- Chrysanthemum greens for finishing touches (optional)
- Small amount
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