Grated scallop trabecular grapes
The key is to separate the grated radish into the soup and grated radish well. We added yuzu to create a perfect winter flavor.
How to make it
1
Divide the grated radish into grated radish and soup. Cut the mitsuke leaves into bite-sized pieces, add the sake, and roast the sake in a frying pan. Once everything is soft, remove it in a colander and remove the heat.
2
Add umami vinegar to the scallop trabecula and season. Add grated radish and when the whole thing blends in, add grated radish juice, mitsuba, light soy sauce, and shredded yuzu skin to mix.
3
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- Grated radish part
- About 90g
-
- Use grated radish
- About 50cc
-
- Mitsuba
- 15g
-
- Alcohol
- A little
-
- Scallop scallop trabecula
- 100g
-
- Uma vinegar
- A little
-
- Light soy sauce
- 1 tablespoon
-
- Uses yuzu
- 5g
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
