Spicy winter melon stewed on scallops
"Senmai" means a very large number of slices, meaning that the slices are very thin, and this dish allows you to enjoy the soft texture of the winter melon. Because the winter melon is thinly sliced, it takes less time to cook, so it's recommended when you want to quickly add it to a dish
How to make it
1
Remove the skin and seeds from the winter melon and slice it into thin slices about 1-2 mm thick. Place the winter melon in boiling water with salt (not included in the recipe) and boil until it becomes slightly transparent. The recommended time is about 2 minutes, but be careful not to overcook it as it will melt. Once boiled, drain the winter melon in a colander
2
Put the canned scallops in water with the juice in a pot, add A and winter melon, and bring to a boil over high heat, skimming off any scum as you go
3
Boil for about 4 minutes, then remove from heat and let cool. Return to the heat and bring to a boil, then remove from heat and serve on a plate
Ingredientsfor 3 people
-
- Winter melon seeds and skin included
- 230g
-
- canned scallops in brine, including the Use
- 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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