Spicy winter melon stewed on scallops
"Senmai" means that there are very many dishes, and it means that it is very thin, and it is a dish that allows you to enjoy the chewy texture of winter melon. The thin slices of winter melon make it shorter to cook, so it's recommended when you want to quickly add more dishes.
How to make it
1
Remove the skin and seeds of winter melon and cut thinly into pieces about 1-2 mm thick. Add winter melon to hot water with salt in excess and boil until it is slightly clear. The guideline is about 2 minutes, and be careful as it will melt if it is cooked too much. Give the boiled winter melon in a colander.
2
Put the canned scallops boiled in a pot with the juices, add A and winter melon, and heat it. Bring it to a boil over high heat and bring to a boil while removing the scum.
3
After simmering for about 4 minutes, remove from the heat and remove the heat. Reheat and bring to a boil, remove from the heat and place on a plate.
Ingredients for 3 people
-
- Includes winter melon
- 230ℊ
-
- Uses canned scallops with canned
- 1 can (125ℊ)
-
[A]
- Kelp broth
- 150㏄
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
