Grated scallop trabecular grapes
The key is to separate the grated daikon radish from the juice. Adding yuzu makes it the perfect winter flavor
How to make it
1
Separate the grated daikon radish into grated pieces and the juice. Cut the mitsuba into bite-sized pieces, add sake, and fry in a frying pan with sake. Once the whole thing has softened, remove from the pan and let cool
2
Add umasu vinegar to the scallops to season them. Add the grated daikon radish and once everything is well mixed, add the grated daikon radish juice, mitsuba, light soy sauce, and shredded yuzu peel and mix well
3
Serve in a bowl and it's finished.
Ingredientsfor 2 people
-
- Grated daikon portion)
- Approximately 90g
-
- Use grated daikon radish juice
- About 50cc
-
- Mitsuba
- 15g
-
- Alcohol
- A little
-
- Uses scallop adductor muscle ( small muscle)
- 100g
-
- Uma vinegar
- A little
-
- Light soy sauce
- 1 tablespoon
-
- Uses yuzu peel
- 5g
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